This document provides instructions for making chocolate chip cookies according to a scientist. It begins with an introduction on how cooking relates to chemistry. It then presents the procedure in 6 steps with detailed substeps. These include preparing the work area, measuring out ingredients, assembling equipment, making the cookie dough, baking the cookies, and eating them. Supporting concepts are also included to explain the scientific rationale behind aspects of the procedure and ingredient choices to make the "best" cookies. Mise en place is highlighted as an important best practice for ensuring organized and efficient cooking.

1. presents
A Scientist Shows You
How to Make the BEST
Chocolate Chip Cookies
Rough
storyboard
1:
Examples
of
a
Procedure,
Concepts,
and
Facts

2. How
is
cooking
related
to
chemistry?
(Suppor9ng
concept:
Click
on
cookie)
Bu>ons
not
ac9ve
yet
“Because cooking is a SCIENCE
as well as an Art”

3. Procedure Example
The
step-­‐by-­‐step
procedure
for
large
batch
(you’ll
need
it)
is:
1) Prepare the work area:
•
Clear
your
work
areas
of
unnecessary
items.
•
Put
on
a
clean
baker’s
apron
and
secure
your
hair.
• Thoroughly
wash,
rinse,
and
dry
work
surfaces
with
food
safe
cleaner
and
clean
cloths.
• Wash
your
hands
with
soap
and
warm
water,
and
dry
with
clean
towel.
• Fill
sink
with
hot
water
and
dish
detergent
for
soaking
and
cleaning
utensils
as
you
work.
2) Mise en Place:
• Purchase
and/or
assemble
all
ingredients
and
measure
out
into
individual
bowls:
• Gold
Medal
Unbleached
All-­‐Purpose
Flour
(4
cups
+
¼
cup)
• Arm
and
Hammer
Baking
Soda
(1
teaspoon)
• Non-­‐iodized
granulated
La
Baleine
Sea
Salt
(1
teaspoon)
• Land
O’Lakes
salted
sweet
cream
bu>er
(3
s9cks)
• C&H
Dark
Brown
Cane
Sugar
(2
cups,
packed
firmly)
• C&H
Bakers’s
Sugar
(1
cup)
• Large
eggs
(2
whole
+
2
yolks)
• Neilson-­‐Massey
Madagascar
Bourbon
Pure
Vanilla
Extract
(4
teaspoons)
• Gui>ard
Semisweet
Chocolate
Chips
(2
cups)—Nestle’s
Semisweet
Chocolate
chips
may
be
subs9tuted
if
Gui>ard
is
unavailable.

4. Procedure Example (cont.)
3) Assemble equipment:
• Various
sized
bowls
for
individual
measured-­‐out
ingredients
• Baking
sheets
(aluminum
quarter-­‐sheet
pans)
each
lined
with
a
Silpat
or
baking
parchment
sheets
• Metal
measuring
cups
and
measuring
spoons
• Straight-­‐edge
knife
or
angled
metal
spatula
for
leveling
dry
ingredients
when
measuring
• 4-­‐cup
Pyrex
measuring
cup
• Electric
mixer
(Kitchenaid
stand
mixer
or
Kitchenaid
hand
mixer
preferable)
• Cookie
dough
scoop
(OXO
Good
Grips
Large
or
Norpro
56mm)
• Large
silicon
spatula
for
scraping
bowl
(Le
Crueset
preferred)
• Large
mixing
bowl
(5
to
6
quart):
Stand
mixer
will
have
own
bowl
• Cross-­‐wire
nons9ck
half-­‐sheet
size
cooling
racks
(2
preferable)
• Metal
spatula
(“pancake-­‐flipper”)
for
moving
cookies
4) Make cookie dough
• Substeps
here…(pre-­‐heat
oven,
mix
together
ingredients
according
to
recipe)
5) Bake cookies
• Substeps
here…(how
to
shape
cookies,
how
to
arrange
on
baking
sheets,
baking
9me,
tes9ng
for
doneness)
6) Eat cookies (self-explanatory)

5. Supporting Concept Examples
The supporting concepts relative to the cookie-making
procedure are:
• Why
baking
is
a
science
as
well
as
an
art?
(Supports
enHre
module
as
raHonale
for
the
procedures,
concepts,
and
facts):
• Cooking
is
Chemistry.
Chemistry
is
the
science
of
change.
Chemistry
studies
the
make-­‐up
of
different
substances
and
how
different
substances
interact
with
each
other.
• Understanding
some
basics
about
the
chemistry
of
baking
chocolate
chip
cookies
allows
you
to
apply
these
concepts
to
your
own
recipes,
to
understand
how
ingredients
interact,
what
makes
similar
ingredients
react
differently,
why
things
go
wrong
(and
how
to
avoid
it),
and
how
to
bake
the
BEST
chocolate
chip
cookies.
• Why
is
it
important
to
prepare
the
work
area?
(Supports
Step
1
of
the
procedure):
• Easier
to
work.
• Food
safety:
avoid
cross-­‐contamina9on
of
work
surfaces,
utensils,
and
ingredients.
• Easier
to
clean
up
as
you
work.
• What
makes
these
the
“best”
ingredients
for
the
“best”
cookie?
(Supports
Step
2
of
the
procedure)
• Flour
that
has
the
right
balance
of
soj
“winter
wheat,”
gluten
content,
and
flavor
to
yield
moist,
chewy
cookies.
• Why
cane
sugar
is
be>er
for
baking
than
beet
sugar
and
fine-­‐grain
sugar
be>er
than
regular.
• Why
mel9ng
the
bu>er
and
increasing
ra9o
of
brown
sugar
to
white
sugar
makes
for
a
moist,
chewy
cookie.
• How
eggs
and
baking
soda
act
as
leavening
and
how
the
amount
of
eggs
affects
consistency.
• What
makes
for
the
best
vanilla
to
use
in
baking
cookies.
• The
science
of
chocolate
chips
and
what
makes
brands
different.

6. Supporting Concept Examples (cont.)
• What
is
“mise
en
place”
and
why
it
is
a
best
pracHce
for
cooking?
(supports
Step
2
of
the
procedure):
• Pronounced
“MEEZ-­‐ahn-­‐plahs.”
• French
for
“to
put
in
place”
• Just
like
chemists
measure
out
and
set
up
all
their
reactants
and
equipment
before
beginning
a
procedure,
“mise
en
place”
means
the
cook
has
everything
measured
out,
equipment
at
hand,
and
everything
ready
to
go
before
star9ng
to
prepare
a
recipe.
• You
avoid
problems
like
finding
you’re
out
of
something
halfway
through
the
procedure
(which
can
ruin
some
recipes)
or
that
you
forgot
to
add
an
ingredient.
• It’s
much
easier
and
faster
to
prepare
your
recipe
and
to
clean
up
later.
• It
ensures
accuracy.
• What
makes
equipment
the
best
to
use
for
the
“best”
results?
(Supports
Step
3):
• Like
any
other
work,
good
equipment
makes
the
job
easier
and
your
results
more
consistent.

7. Supporting Concept Examples (cont.)
• How
to
handle
the
cookie
dough.
(Supports
Step
4):
• Why
using
a
scoop
will
give
you
more
uniform
results.
• How
to
shape
the
cookie
so
it’s
thick
and
chewy,
not
thin
and
crispy.
• Why
not
to
over
beat
or
over
handle
the
dough
(how
this
develops
the
protein
in
flour,
gluten,
and
can
make
the
cookies
tough)
• How
to
bake
your
cookies
and
tell
when
they
are
done,
and
how
to
cool
them.
(Supports
Step
5):
• How
to
judge
the
correct
“doneness.”
• Why
lepng
cookies
cool
on
pan
before
moving
to
cooling
racks
keeps
them
chewier.
• How
to
best
enjoy
your
cookies.
(Supports
Step
6):
• S9ll
slightly
warm
with
a
cold
glass
of
milk,
preferably
shared
with
your
loved
ones
(but
NOT
with
dog,
the
theobromine
in
chocolate
is
toxic
to
doggies.)

8. Supporting Facts Description
• Suppor9ng
facts
rela9ng
to
the
procedure
are:
• Details
about
safe
food
prac9ces
• Link
to
specific
page
on
safe
food
handling
at
home
• Details
of
the
interac9ons
of
ingredients
• Link
to
specific
page
on
food
chemistry
related
to
baking
cookies
• Details
of
equipment
• Link
to
specific
catalog
pages
for
equipment

9. PROCEDURE SCREENS: Basic Idea
STEP
1:
(To
illustrate,
only
first
3
steps
of
the
procedure
are
rendered.
BuVons
are
not
acHve)
NarraHon
Script
(accompanies
animaHon):
“Prepare
the
work
area:
• Clear
all
work
areas
of
unnecessary
items.
• Put
on
clean
baker’s
apron
and
secure
hair
• Thoroughly
wash,
rinse,
and
dry
work
surfaces
with
food
safe
cleaner
and
clean
cloths.
ANIMATION
CLIP
HERE
è
Why
is
it
important
to
keep
my
work
area
clean?”
(Suppor9ng
concept:
Click
on
cookie)

10. PROCEDURE SCREENS: Basic Idea
STEP
2:
(To
illustrate,
only
first
3
steps
of
the
procedure
are
rendered;
buVons
are
not
acHve)
NarraHon
Script
(accompanies
animaHon):
“Mise
en
place:”
• Purchase
and/or
assemble
all
ingredients
and
measure
out
into
individual
bowls:
• Gold
Medal
Unbleached
All-­‐Purpose
Flour
(4
cups
+
¼
cup)
• Arm
and
Hammer
Baking
Soda
(1
teaspoon)
ANIMATION
CLIP
HERE
è
Why
do
the
ingredients
make
a
difference?
(Suppor9ng
concept:
Click
on
cookie)
What
is
“mise
en
place?”
(Suppor9ng
concept:
Click
on
cookie)

11. PROCEDURE SCREENS: Basic Idea
STEP
3:
(To
illustrate,
only
first
3
steps
of
the
procedure
are
rendered;
buVons
are
not
acHve)
NarraHon
Script
(accompanies
animaHon):
“Assemble
equipment:”
• Various
sized
bowls
for
individual
measured-­‐out
ingredients
• Baking
sheets
(aluminum
quarter-­‐sheet
pans)
each
lined
with
a
Silpat
or
baking
parchment
sheets
• Metal
measuring
cups
and
measuring
spoons
VIDEO
CLIP
HERE
è
Why
should
you
buy
good
equipment?
(Suppor9ng
concept:
Click
on
cookie)

12. PROCEDURE SCREENS: Basic Idea
STEP
4:
Video
will
illustrate
pre-­‐heaHng
oven
and
mixing
together
ingredients
according
to
recipe.
BuVons
are
not
acHve
NarraHon
Script
(accompanies
animaHon):
“Make
the
cookie
dough.”
Narrator
describes
each
step
in
making
cookie
dough
according
to
recipe.
Recipe
will
be
shown
during
video.
VIDEO
CLIP
HERE
è
Why
is
it
important
to
follow
a
recipe
carefully?
(Suppor9ng
concept:
Click
on
cookie)

13. PROCEDURE SCREENS: Basic Idea
STEP
5:
Video
will
illustrate
shaping
placing
cookies
on
cookie
sheets
and
checking
for
doneness.
BuVons
are
not
acHve
NarraHon
Script
(accompanies
animaHon):
“Bake
the
cookies.”
Narrator
describes
each
step
in
shaping
and
baking
the
cookie
dough
and
correct
baking
9me.
VIDEO
CLIP
HERE
è
How
do
I
tell
when
the
cookies
are
done?
(Suppor9ng
concept:
Click
on
cookie)

14. PROCEDURE SCREENS: Basic Idea
STEP
6:
Video
will
show
people
happily
eaHng
the
cookies
and
going
into
paroxysms
of
ecstasy.
BuVons
are
not
acHve.
NarraHon
Script
(accompanies
animaHon):
“Eat
the
cookies.”
Audio
of
people
enjoying
their
cookies.
Only
narra9on
is
warning
not
to
share
them
with
the
dog.
VIDEO
CLIP
HERE
è
Why
shouldn’t
I
feed
chocolate
chip
cookies
to
my
dog?
(Suppor9ng
concept:
Click
on
cookie)

15. Supporting Concepts 1
Clicking
on
each
buVon
on
a
Procedure
step
would
drill
down
to
definiHons
with
examples
(buVons
are
not
acHve
yet)
How
is
cooking
related
Click
on
the
cookie
to
view
Why
is
it
important
to
keep
Click
on
the
cookie
to
chemistry?
my
work
area
clean?”
(Suppor9ng
concept:
Click
a
video
from
Science
Daily,
(Suppor9ng
concept:
Click
to
view
fightbac.org
on
cookie)
“Chemistry
of
Cooking:
A
on
cookie)
page
“Clean:
Wash
Biochemist
Explains
the
Hands
and
Surfaces
Chemistry
of
Cooking.”
Ojen.”
Why
do
the
ingredients
What
is
“mise
en
place?”
Click
on
cookie
to
make
a
difference?
Click
on
the
cookie
to
(Suppor9ng
concept:
Click
(Suppor9ng
concept:
Click
reach
“Cook’s
on
cookie)
reach
Dummies.com
on
cookie)
Illustrated”
website
with
page
“Using
the
Mise
reviews
of
every
en
Place
Approach
to
imaginable
ingredient.
Cooking
Prepara9on.”
Why
should
you
buy
good
Click
on
the
cookie
to
Why
is
it
important
to
Click
cookie
to
reach
equipment?
(Suppor9ng
concept:
Click
reach
“Cook’s
follow
a
recipe
carefully?
“Wisegeek.com”
(Suppor9ng
concept:
Click
on
cookie)
Illustrated”
website
page
“Is
It
Important
on
cookie)
with
reviews
of
every
to
Follow
Recipes?”
imaginable
piece
of
cooking
equipment.

16. Supporting Concepts 1 (cont.)
How
do
I
tell
when
the
cookies
are
done?
Click
on
the
cookie
to
(Suppor9ng
concept:
Click
reach
“The
Prepared
on
cookie)
Pantry”
page
“Is
It
Done
Yet?”
Why
shouldn’t
I
feed
Click
on
the
cookie
to
chocolate
chip
cookies
to
my
dog?
view
WebMD
(Suppor9ng
concept:
Click
slideshow
“Foods
on
cookie)
Your
Dog
Never
Should
Eat.”

17. Supporting Concepts 2
How
is
cooking
related
to
chemistry?
Why
is
it
important
to
keep
my
work
area
clean?
Why
do
the
ingredients
make
a
difference?
What
is
“mise
en
place?”

18. Supporting Concepts 2 (cont.)
Why
is
it
important
to
follow
a
recipe
carefully?
Why
should
you
buy
good
cooking
equipment?
Why
shouldn’t
I
feed
chocolate
chip
cookies
to
my
dog?
How
do
I
tell
when
the
cookies
are
done?

19. Supporting Facts Screen Examples
Chemistry
of
Cookies
Facts
Food
Safety
Facts

20. Supporting Facts Screen Examples (cont.)
Cooking
Equipment
Facts

21. Congratulations!
You are now a cookie scientist!
By Kathie Sedwick
Scientist and Cook