Chocolate Chip Cookies (CCCOOCI)

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 visit the project page.

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

• Preparation time: 0h 30m 0s
• Cooking time: 0h 10m 0s to 0h 30m 0s

175g Plain Flour * 3g bicabonate of soda

• 1g Salt
• 113g Butter

Three Sugar Variant:

• 58g Caster sugar
• 58g Soft light brown sugar
• 58g Soft Dark Brown Sugar (Muscovado)

Two Sugar Variant:

• 88g Caster sugar

• 88g Soft brown sugar

• 5g Vanilla extract

• 1 eggs

• 200g Dark chocolate Crumbled (Suggested: Lindt 70%)

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

• Ruler, measuring Tape or other item of known length

• Camera

• (recommended) Grease paper / reusable sheet

• (recommended) wire rack for cooling

• (recommended) Tablespoon

NB whilst running the protocol click 4.1 then click Done don't click done with this step (4) selected or all sub-steps will be marked done at once.

Preheat oven to 190°C

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)

Beat in the egg

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)

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.

Roll the dough into a sausage with a 5-7 cm Diameter, 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. Though using a cookie cutter or similar ring might help ensure consistent cookie shape.

Cut the log into 2-3 cm thick slices and lay on the bakingsheet, widely spaced apart to avoid contact between baked cookies once the dough has spread.

Bake for 0h 9m 0s to 0h 11m 0s until just golden brown on the edges

allow to cool for a few minutes on the tray before transferring to a wire rack