TITLE: Chocolate Chip Cookies (CCCOOCI)
AUTHORS: Richard J Acton

[DESCRIPTION]
A recipe for chocolate cookies

By running this protocol and supplying your results you will be particpating in CCCOOCI (chocolate chip cookie optimisation open colaborative initiative) to learn more visit the project page: https://renkulab.io/projects/hdbi/data-management/cccooci

[STEPS]
SECTION: Ingredients
2. 175 g  Plain Flour 
3 g bicabonate of soda   
3 g  Salt   
113 g Butter

Three Sugar Variant:
58 g Caster sugar
58 g Soft light brown sugar
58 g Soft Dark Brown Sugar (Muscovado)

Two Sugar Variant:
88 g Caster sugar
88 g Soft brown sugar

5 g Vanilla extract
1 eggs
200 g Dark chocolate Crumbled (Suggested: Lindt 70%)


 


SECTION: Method: Chocolate chip cookies
1. Based on a the recipe: (Worral Thompson, Saturday Brunch, cicra 2011)

To participate in CCCOOCI (chocolate chip cookie optimisation open collaborative initiative) please run this protocol and submit your results. TO find out more...


 


Chocolate chip cookies Worrall Thompson, Antony; Saturday Brunch, cicra 2011, protocol url https://www.bbc.co.uk/food/recipes/chocolatechipcookies_72335

Preparation time: 30 min 
Cooking time: 10 min  to 30 min 

SECTION: Method
4. 
SECTION: Method
4.1. Preheat oven to 190 °C 

SECTION: Method
4.4. Break up the chocolate and stir in the pieces to the mix with the stirring implement.

(Suggestion: for optimal chunk size and minimal mess break each pre-scored rectangle of 2 lindt 70% bars into 6 pieces whilst still in the wrapper. Start by breaking each row then down the long axis, then break each piece further once in the long axis and twice in the short. It is easiest to do this against the edge of a surface. Once broken remove the outer cardboard and tear open the fold along the top and right side by folding back the edges and applying pressure along then with your thumb. You can now used the foil to pour the chocolate chunks into the mixing bowl)
SECTION: Method
4.2. Combine the butter, sugars, and vanilla extract, mix until creamy. 
(butter should be soft but not liquid, add first and mircowave briefly in the bowl if too firm)


SECTION: Equipment
3. Mixing bowls (optionally 2, if you want to pre-mix the flour, salt & baking soda)
Kitchen Scales
Stirring implement (Silicone scrapers perform best in my experience)
Oven
Baking Tray
(recommended) Grease paper / reusable sheet
(recommended) wire rack for cooling
(recommended) Tablespoon
SECTION: Method
4.6. Roll the dough into a sausage with a  ,  wrap these in clingfilm and refrigerate at 4 °C  until needed, longer term storage at -20 °C is also possible though pre-thawing in the fridge is recommended prior to attempting to slice the log.

If preparing immediately a dolop of the dough may be placed on the bakingsheet without first refrigerating it. However this yield dough slugs of inconsistent dimensions, starting temperature, and viscosity, so is recommended against for research purposes.
SECTION: Method
4.7. Cut the log into    slices and lay on the bakingsheet, widely spaced apart to avoid contact between baked cookies once the dough has spread.

Bake for 9 min  to 11 min until just golden brown on the edges
allow to cool for a few minutes on the tray before transferring to a wire rack


 


SECTION: Results
5. 
 

SECTION: Method
4.5. Add the flour baking soda & salt, dusting the salt and baking soda over the flour and mixing in with a dry spoon. Gradually fold in the flour mixture with the stirring implement.
SECTION: Method
4.3. Beat in the eggs