Certainly! Here’s a complete detailed chocolate chip cookie recipe that encompasses your requirements:
Ingredient List:
- All-purpose flour: 2 1/4 cups (280 g)
- Granulated sugar: 3/4 cup (150 g)
- Brown sugar: 3/4 cup (165 g)
- Unsalted butter: 1 cup (227 g), softened
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5 ml)
- Baking soda: 1 teaspoon (5 g)
- Salt: 1/2 teaspoon (3 g)
- Chocolate chips: 2 cups (340 g)
Chemical Ingredients:
-
All-Purpose Flour (C6H10O5):
- Chemical Formula: C6H10O5 (part of a starch)
- Properties:
- Physical: White powder, fine texture, soluble in water forming a viscous mixture.
- Chemical: Source of carbohydrates (starch), which breaks down into glucose during cooking.
-
Baking Soda (NaHCO3):
- Chemical Formula: NaHCO3
- Properties:
- Physical: White crystalline solid, has a slightly salty taste.
- Chemical: Serves as a leavening agent, releasing carbon dioxide when heated or when combined with an acid.
-
Brown Sugar (C12H22O11):
- Chemical Formula: C12H22O11
- Properties:
- Physical: Brown, moist granules with a caramel flavor.
- Chemical: Contains molasses; it helps with moisture retention and affects caramelization during baking.
-
Unsalted Butter (C3H5O3):
- Chemical Formula: C3H5O3 (Tribasic glyceride)
- Properties:
- Physical: Solid at room temperature, creamy texture when softened, yellowish color.
- Chemical: Provides fat, which aids in flavor, moisture, and texture of cookies.
Recipe Procedures:
-
Preparation:
- Preheat your oven to 375°F (190°C).
- Grease baking sheets or line them with parchment paper.
-
Mixing:
- In a large mixing bowl, beat 1 cup (227 g) of softened unsalted butter with 3/4 cup (150 g) of granulated sugar and 3/4 cup (165 g) of brown sugar using a hand mixer or stand mixer until creamy (about 2-3 minutes).
- Add in 2 large eggs and 1 teaspoon (5 ml) of vanilla extract. Mix until combined.
-
Dry Ingredients:
- In a separate bowl, mix together 2 1/4 cups (280 g) of all-purpose flour, 1 teaspoon (5 g) of baking soda, and 1/2 teaspoon (3 g) of salt.
-
Combine:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
- Fold in 2 cups (340 g) of chocolate chips.
-
Baking:
- Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced about 2 inches apart.
- Bake in preheated oven for 10-12 minutes or until the edges are golden brown.
-
Cooling:
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Recipe Observations:
- Browning: The cookies change from a pale dough to golden brown as they bake, indicating the Maillard reaction (a chemical reaction between amino acids and reducing sugars).
- Rising: The cookies inflate and spread out due to the production of carbon dioxide from baking soda.
- Texture Changes: The melted butter and sugar create a softer texture contrasted with the crispy edges, further indicating physical changes due to heat.
- Odor: The distinct scent of baking cookies indicates volatile compounds are released during the baking process, signifying chemical changes.
Chemical Reactions:
-
Maillard Reaction:
- Reactants: Amino acids (from the proteins) and reducing sugars (from the sugars).
- Products: Browning compounds, which create rich flavors and aromas.
- Type of Reaction: Synthesis (complex compounds formed)
- Exothermic/Endothermic: Mildly exothermic, heat is given off in the process.
Balanced Equation: \[ \text{Amino Acids} + \text{Reducing Sugar} \rightarrow \text{Browning Compounds}
\] -
Production of Carbon Dioxide (from baking soda):
- Reactants: Sodium bicarbonate (NaHCO3) and heat (or acid, if present).
- Products: Carbon dioxide (CO2), water (H2O), and sodium carbonate (Na2CO3).
- Type of Reaction: Decomposition
- Exothermic/Endothermic: Endothermic (absorbs heat).
Balanced Equation: \[ 2 , \text{NaHCO}_3(s) \rightarrow \text{Na}_2\text{CO}_3(s) + \text{CO}_2(g) + \text{H}_2\text{O}(g) \]
Results/Final Product:
The final product is soft, chewy, and slightly crispy chocolate chip cookies that are golden-brown on the edges with melted chocolate chips. The initial ingredients, which were mainly dry, form a moist, sweet, and flavorful baked good.
Conservation of Mass:
Estimate the initial mass of ingredients:
- Flour: 280 g
- Sugar: 150 g (granulated) + 165 g (brown sugar) = 315 g
- Butter: 227 g
- Eggs: Approximately 136 g (68 g each for large eggs)
- Baking Soda: 5 g
- Salt: 3 g
- Chocolate Chips: 340 g
Total Initial Mass: 280 + 315 + 227 + 136 + 5 + 3 + 340 = 1306 g
After baking, let’s estimate the final mass of cookies (assumed to produce about 24 cookies). If one cookie weighs about 25 g (estimating after evaporation), the total would be approximately 600 g.
Discussion:
Final Mass: Approximately 600 g after baking.
Total initial mass ≈ 1306 g; final mass ≈ 600 g.
Conservation of Mass: The mass appears to have decreased. This can be attributed to moisture loss during baking (e.g., water vapor from butter and eggs evaporating), which confirms the law of conservation of mass in a closed system where mass may appear to change due to vaporization.
In conclusion, this recipe gives an insight into the intricacies of baking, illustrating the chemical and physical changes occurring during this delightful process while adhering to the conservation of mass principle.
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