The Effect of Different Sweeteners on Cookie Size and Shape

Student: Angela Du
Table: 11
Experimentation location: Home
Regulated Research (Form 1c): No
Project continuation (Form 7): No

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Abstract:

The hypothesis that if agave, honey, white sugar, brown sugar, powdered sugar, and Splenda are compared, then the honey will produce cookies with the largest radius and smallest height is rejected. While the radius of the honey cookie was 3.2cm, the white sugar cookie was 3.9cm, making it the largest. The height of the white sugar cookie was also the smallest at 1.5cm while the brown sugar, Splenda, and powdered sugar cookies tied at the largest with 2.5cm. The reason for this might be because honey caramelized when baking, making it firmer but extremely soft. An explanation for the white sugar might be because it also caramelized but mostly melted, making it shorter and having caramelized edges.

Bibliography/Citations:

 

“Six Ingredients That Affect Your Cookies: Home Made Simple US.” Homepage, www.homemadesimple.com/kitchen/6-ingredients-that-affect-your-baking/. 

Velazquez, S. R. (2016). Chemistry of Cooking. Retrieved Autumn, 2020, from http://chemofcooking.openbooks.wpengine.com/open/download?type=mpdf

Megan Rowe 2/21/2019 Nutrition, Prevention. “The Different Types of Sugar: A Chocolate Chip Cookie Taste Test.” Healthy Balance, 25 Feb. 2020, blog.uvahealth.com/2019/02/21/different-types-of-sugar/. 

The science of baking cookies - Magazine. (2018, July 19). Retrieved March 04, 2021, from https://www.finecooking.com/article/the-science-of-baking-cookies-2

Parks, S. (2019, November 04). Cookie science: The real differences between brown and white sugars. Retrieved March 04, 2021, from https://www.seriouseats.com/2015/12/faq-difference-brown-white-granulated-sugar-baking-cookies.html


 


Additional Project Information

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Research Plan:

Materials

 

  • Oven  
  • 2 1⁄4 cups (306g) of all-purpose flour 
  • 1 tsp ( 4.2g) baking soda 
  • 1⁄2 tsp (2.1g) salt
  • 2 large bowls
  • 1 1⁄2 cups ( 204g) of selected sweetener 
  • 1 cup ( 227g) of softened butter. 
  • electric mixer 
  •  2 tsp (8.4 mL ) of vanilla extract
  • 2 large eggs 
  • One 12oz (56.68g) bag of chocolate chips 

 

 Preheat the oven to 350 F.

● Mix 2 1⁄4 cups (306g) of all-purpose flour, 1 tsp ( 4.2g) baking soda and 1⁄2 tsp ( 2.1g) salt in a medium-sized

bowl and set aside.

● In a separate bowl add 1 1⁄2 cups ( 204g) of selected sweetener and 1 cup ( 13g) of softened butter. Mix

together with a wooden spoon until the mixture becomes smooth.

● Add 2 tsp ( 8.4g) of vanilla and 2 large eggs, one at a time, to the butter mixture and mix thoroughly

● Add dry ingredients gradually to the creamed butter mixture until dough forms.

● Mix one 12oz ( 56.68g) bag of chocolate chips into the dough.

● Use a cookie scooper or tablespoon to drop dough onto a greased cookie sheet, 4 inches (cm) apart or six

in a pan

● Bake for 10-12 minutes.

● Cool on cookie rack for 30 minutes.

● Measure diameter of each cookie and record.


 

Questions and Answers

1. What was the major objective of your project and what was your plan to achieve it? 

I just wanted to se what would happen

       a. Was that goal the result of any specific situation, experience, or problem you encountered?  

No really, I enjoy baking but I wanted to experiment a little.

       b. Were you trying to solve a problem, answer a question, or test a hypothesis?

yes, I wanted to see the effect of different sweeteners on the cookie

 

2. What were the major tasks you had to perform in order to complete your project?

No, just measuring, mixing, baking, and measuring

       a. For teams, describe what each member worked on.

It was just me

3. What is new or novel about your project?

nothing really, I learned this had been done before when I did my research 

       a. Is there some aspect of your project's objective, or how you achieved it that you haven't done before?

this is my first time doing it

       b. Is your project's objective, or the way you implemented it, different from anything you have seen?

no

       c. If you believe your work to be unique in some way, what research have you done to confirm that it is?

No incredibly unique, I saw an experiment with some results but I still wanted to do it my self.

 

4. What was the most challenging part of completing your project?

mostly the measuring

      a. What problems did you encounter, and how did you overcome them?

The measuring was difficult because when I reduced the recipe, some measurements turned into 1/8 cups etc, I just switched it to something easier

      b. What did you learn from overcoming these problems?

I can change things how ever I want when Im the one facilitating it

5. If you were going to do this project again, are there any things you would you do differently the next time?

no

6. Did working on this project give you any ideas for other projects? 

Yes, the moment I had this idea, many other food related ideas came along.

7. How did COVID-19 affect the completion of your project?

I didn't really affect my project because I did everything at home