About Tina Addair Expertise I can answer general questions on virtually any cooking related subject. I have reliable knowledge on cooking for large groups, cooking methods and techniques, ingredients, recipes and safety issues. My personal favorites are meat, seafood, poultry, and desserts, but enjoy everything. I do not have extensive knowledge about world cuisine, but can answer general questions relating to this subject.
Experience I have been actively cooking and studying the subject on my own for about 15 years. I worked as both a line and banquet chef for 4 years, and have trained as a pastry chef.
Awards and Honors I received a Customer Satisfaction Award from the hotel I worked at for being personally recognized by patrons for preparing outstanding meals.
Question My son & I are working on a science project that tests whether the mass of a chocholate chip cookie affects the time it takes to bake. Do you have any experience or insight on the matter? Thank you for your help. We are trying to do some research for a paper.
Immediate response is appreciated.
Answer First, let me say kudos on your project; cookie dough is really cool!
Now, to answer your question...yes, the mass does affect the bake time. Also, the larger the mass, the lower a temperature you need to bake them at to ensure they get done inside without being burnt on the outside.
These large cookies like people buy in lieu of birthday cakes aren't made by the "drop" method most people are familiar with. The cookie dough is made slightly thinner and spread out into a preformed pan. It also usually has very little, if any, baking soda or powder in it. It is then topped with a sheet of wax paper and, sometimes, weighted down. That is what gives these cookies the smoother top, less fluffiness, and more cakey-like texture.
Hope this info helps with your project, and good luck!
