This would be much nicer if blogger wouldn't rotate my pictures without my consent.
Nestle's Toll House cookies are a standard. Mostly because they are easy to make and taste really good. My first memories of these cookies actually involve a not terribly happy memory. I was about three or four years old and baking cookies with my mom. "Helping." Unfortunately, I knocked the bowl off the counter and the bowl broke. This memory may not actually be true, because the bowl I swear I broke is this one:
Anyway, the experiment at hand is one that is to determine what affects the "puffiness" of the cookies. When my mom makes them, they are very thin. Delicious, but thin. I have made them many times, and they come out many different ways. Puffy, thin, crispy, chewy. I also have a lot of variation in my oven (some apartments have ovens that do not have any noticeable correlation between oven temperature dial and actual oven temperature). The main variables in this experiment will be sifting, measuring methods, and butter temperature.
Up first: room temperature butter, sifted flour, volume measurements of flour and sugar.
The recipe is easy to memorize. Two sticks of butter, 3/4 cup granulated sugar, 3/4 cup brown sugar
Two eggs and one teaspoon of vanilla
Sift in 2.25 cups all-purpose flour, one teaspoon baking soda, one teaspoon salt.
Mix in a 12 ounce bag of chocolate chips.
And then spoon onto some baking sheets
Bake for up to 10 minutes at 375F.
The result: somewhat puffy, overbaked cookies. The overbaking is likely more due to the lack of complete control over the oven temperature. The mid-level puffiness is assumed to be a direct result of the butter temperature.
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