Chocolate chip cookies is made out of Carbon, Oxygen, Hydrogen, Sodium, Sulfur, Chlorine. The chemicals in the ingredients are salt (NaCl), eggs (C720H1134N218S60241), sugar (C12H22O11), vanilla (C6H10O5), baking soda (NaHCO3).
The chemistry of eggs is that it is bumpy and grainy in texture, an eggshell is covered with many as 17,000 tiny pores. The eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. The egg white is known as the albumen which is the latin word for white it contains less water and more protein, and most of the vitamins and minerals is in the egg these include iron, vitamin A, vitamin D, phosphorous, calcium, thiamine, and riboflavin.
In a bowl put (2 ¼ ) of flour
Put (¾) cup of sugar into the bowl
Put (¾) cup of brown sugar into the bowl
Put 3 teaspoons of baking soda into the bowl
Put 1 stick of salted butter
Put chocolate chips into the bowl
Put 1 egg into the bowl
Start mixing
When finished mixing start putting the cookie dough onto a sheet pan
Put the pan in the oven and let it bake for 8 to 10 minutes
Then your cookies are done
In trial one after putting the egg in the bowl and mixing the cookie dough. The cookie dough looks dry and didn’t have any moisture. When the cookies were done baking it felt soft and it taste like a regular chocolate chip cookie.
In trial two after putting two eggs in the bowl and mixing the cookie dough. The cookie dough was moist and while the cookies were baking me and my mom saw that the cookies were expanding. When the cookies were done baking it felt soft and it taste like a regular chocolate chip cookie.
In trial three after putting three eggs in the bowl and mixing the cookie dough. It was super moist and it looked like cake batter and while the cookies were baking me and my mom saw that the cookies were expanding. The chocolate chip cookies did not taste good I couldn’t taste the chocolate chip in the cookies and the cookies felt super soft.
According to all the trials that I did I realize the more eggs you put in the bowl and mix the ingredients the more moist the cookie dough would be because eggs have 75% moisture, 12% protein, and 2% sugar. The egg yolk is where all the fat is in the egg and increases richness, tenderness and flavor. The chemicals that consist in the egg yolk is more than 90% of calcium, iron, phosphorous, zinc, thiamine, vitamin B(6), folate, and vitamin B(12). In my opinion I think trial 1 was better because I could taste the chocolate chips more than trial 2 and trial 3 because in trial 2 I can taste some of the chocolate chips that is in the cookie and in trial 3 I can’t taste no chocolate chip in the cookie and it just tasted very bland.
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