Pile of cookies with sprinkles on top
Pile of cookies with sprinkles on top
Community, Learning 3 minute read

Kitchen chemistry: chocolate chip cookies four ways

By American Girl Dec. 12, 2019

What’s better than baking a batch of delicious chocolate chip cookies with your girl? Baking four batches of delicious chocolate chip cookies—and learning some science skills along the way.

This yummy experiment helps your girl learn what makes cookies chewy, crispy, cakey, or gluten-free, with a few scientific ingredients:

Shortening: has a higher melting point than butter, so it spreads slowly when you heat it up. Use shortening for chewy, plump cookies.

Butter: has a lower melting point than shortening, so it melts faster and spreads more in the oven. Use butter for crispy, flat cookies.

Bread flour: has more protein in it than all-purpose flour, which makes the dough stronger and able to rise higher. Use bread flour for cakey cookies.

Gluten-free flour mix: usually contains a mix of starches and a gluten-free flour, such as rice flour. This mixture of flour and starches gives results that are similar to recipes with gluten, so it’s a good option for people who can’t eat gluten.

Which kind of cookie do you and your girl like best?

Chewy Chocolate Chip Cookies

Crispy Chocolate Chip Cookies

Cakey Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

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