Instructions

Chocolate 1. Grab the clean measuring cup and fill it with water to the
1 cup line.

Chip Monster 2. With a clean teaspoon, gather 1 cup of shortening and fill
the measuring cup up to the 2 cup line. (Do not pack it
down considerably, only just enough to get it underneath the

Cookies
water line.)

3. Carefully dispose of all water within the measuring cup

into the sink while holding the shortening in place with the
teaspoon.

4. Pour the shortening into the mixing bowl.

5. With the cleaned out measuring cup, fill it to the 1 cup

measuring line with sugar.

6. Retrieve ½ cup of brown sugar and pack it down into the

measuring cup and pour it into the mixing bowl.

7. Grab two eggs and pour the yokes into the mixing bowl.

8. Fetch a teaspoon and fill it to the brim with vanilla

extract and pour it into the mixing bowl.

9. Mix until there are no air pockets within the substance.

10. Fill the measuring cup with 2 cups of flour and pour it
into the mixing bowl.

11. Get 1 teaspoon of salt and pour it into the mixing bowl.

Serves 1-9 Per Cookie 12. Retrieve another teaspoon and obtain 1 teaspoon of
baking soda and pour it into the mixing bowl.
Ingredient List
13. Mix until there is no flour to be seen on the sides of the
mixing bowl.
205g of shortening
100g of sugar 14. Heat on the oven to 425 degrees Fahrenheit.
100g of brown sugar
100g of egg 15. Add 2 cups of chocolate chips into the mixing bowl.
4.2g of vanilla
280g of flour 16. Mix until all chocolate chips are dispersed around the
5.69g of salt substance.
6g of baking soda
300g of chocolate chips 17. Scoop 5 mixing spoon amounts of cookie dough onto
the baking sheet.
Equipment List
18. Bake for 15 minutes.
1 Large Mixing Bowl
1 Measuring Cup 19. Take the baking sheet out of the oven and slide the
1 Mixing Spoon cookies onto the flattened newspapers.
Multiple Teaspoons
Baking Sheet 20. After the cookies are done cooling off, you may enjoy
Newspapers your diner plate sized dessert.
 Experiment Personal Commentary
To get a structurally sound cookie that was big enough to When ever I went to the Vallecito Lake Country Market, I
rival a dinner plate, I had to change the amount of flour that always made sure to get a Nestle Toll House Chocolate
was being used in the recipe. After looking at the total Chip Cookie Sandwich. The sandwich is consisted of
amount of flour I could use, I decided to add or take away vanilla ice cream and two chocolate chip cookies. This
one half per test. After each test, I measured the weight, dessert item is my desired dream, in the way it combines
diameter, circumference, and amount of weight the cookie both of my favorites into one. After getting it a few times I
could take before it broke. noticed two things that I griped about, one is that the ice
cream melted before I was finished with it, and the other is
that the cookie crumbled every time I bit into it. Although I
wish there was a way to stop ice cream from melting, I
decided to develop a solution to increase my bias towards
over-the-top sugary foodstuffs.

Finding a way to make the cookie stronger was a no-

brainer, just create homemade ones with my Dad’s recipe. It
worked out in yielding the sandwich in my hands, but it
failed to stay together when I took my first bite. After I
found out it was the flour that made the cookie its structure,
I wasted no time in order to solve my problem. When I
made the 350g of flour batch I figured I found my solution
After finishing all seven tests, I noticed a couple differences as it was able to hold nineteen point three pounds, compared
between each change in the amount of flour added. 210g of to the five pounds that the normal recipe allowed.
flour yielded a bumpy/raisin like outer layer with a brown
under tone for the whole cookie. 280g of flour had the
normal appearance of the regular small cookies, a crisp light
tan color. 350g of flour was the most different, having a
small circumference, deep brown color, and an increased
base height. Surprisingly, the cook time for each variation
was increased: from 15 minutes for 280g of flour, to 18
minutes for 210g of flour, then 27 minutes for 350g of flour.
From Figure A, the data shows that the greater amount of
flour results in a stronger cookie.

Science
The reasoning behind the unbreakable cookie is fairly
complicated since there is more than the flour at work in
creating the cookie. Flour is one of the core building blocks
of baked goods, primarily, it is used to give a food item its
structure. Flour is made up of gluten and starch which are
proteins and carbohydrates. The proteins of the gluten
within the dough solidifies when it is exposed to heat,
creating a strong skeleton for the cookie to rely on. The
starch soaks up any moisture that is in the cookie dough to
create a mixture that is tough to refine. When in the oven,
the carbohydrate reinforces itself when exposed to the heat
due to the evaporation of the moisture it had kept in the
dough.