I made triple chocolate cookies with a recipe from The Pioneer Woman switching out the eggs for applesauce and using ¼ cult less sugar. I replaced each egg with ¼ cups of applesauce, so in total I used ½ cup of applesauce as the original recipe called for 2 large, whole eggs. While at home for spring break, I baked two batches of cookies. The first followed the recipe exactly, while the second batch included my adjustment. The first batch will be referred to as my control batch, while the second will be my adjustment batch. I used all the same equipment for both batches, and baked both in the same oven for the same amount of time and at the same temperature as to best limit the chance of outside forces having an effect on either batch.
The time and activities chart for this recipe can be found HERE.
The scientific analysis of this recipe can be found HERE.
Ingredients
Instructions
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Preheat oven to 350°F and gather ingredients.
- Using a mixer, cream butter and sugar until fluffy, scraping the sides once.- Be sure to soften the butter, though do not melt it entirely as it will break the emulsion (O’Neill 04_11, Accessed 5/2/23), as well as add unnecessary liquid.
- Add applesauce, mixing together. Mix in vanilla.
- Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.- Be sure not to over mix or the too many bonds will be broken, destabilizing the batter. While we do not want too much gluten formation, hence the fat from the butter, some is necessary to help hold the structure together and over-mixing will prevent the gluten from forming (O’Neill 04_18, Accessed 2023-05-03).
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Gently blend in chocolate chips, reserving a few for the tops of the cookies- You can vary the amount and placement of the chocolate chips as you like. For my recipe I put all of them in the two batters rather than on top.
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Using a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you’d like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)- Be careful not to make your cookies too thick or the center will not end up cooked through as the heat needs time to travel inward (O’Neill 03_02, Accessed 23-05-03). Be sure to take the cookies out when they are still soft. Even if the center does not yet seem fully cooked they will continue cooking for roughly five minutes after they are removed from the oven as the heat will travel inward rather than out as air is a bad conductor of heat (O’Neill 03_07, Accessed 23-05-03)
Notes
Insider. 11 Clever Egg Substitutes for Baking and How to Use Them. https://www.insider.com/ guides/kitchen/eggsubstitute (Accessed 2023-03-02) O'Neill, C. 03_02 Lecture Slides [PDF document]. Retrieved from Lecture Notes Online Website:https://lms.dickinson.edu/pluginfile.php/1803016/mod_label/intro/03_02LectureSlides.pdf (Accessed 2023-05-02) O’Neill, C. 03_07 Lecture Slides [PDF document]. Retrieved from Lecture Notes Online Website: https://lms.dickinson.edu /pluginfile.php/1803023/mod_label/intro/03_0 7LectureSlides.pdf (Accessed 2023-05-03) O’Neil, C. 04_11 Lecture Slides [PDF document]. Retrieved from Lecture Notes Online Website: https://lms.dickinson.edu/p luginfile.php/1803088/mod_label/intro/04_11LectureSlides.pdf?time=1681243547739 (Accessed 2023-05-02) O’Neil, C. 04_18 Lecture Slides [PDF document]. Retrieved from Lecture Notes Online Website: https://lms.dickinson.edu/pluginfile.php/1803098/mod_label/intro/04_18LectureSlides.pdf Potter, Jeff. Cooking for Geeks Second Edition; O’Reilly Media Inc, October 2015 SouthernLiving, Best Egg Substitutes for Baking. https://www.southernliving.com/food/kitchen-assistant/egg-substitutes-for-baking (Accessed 2023-04-11) Field, Simon Quellen, and Field, Simon Quellen. Culinary Reactions : The Everyday Chemistry of Cooking, Chicago Review Press, 2011. ProQuest Ebook Central, http://ebookcentral.proquest.com/lib/dickinson/detail.action?docID=776885. Provost, Joseph J. The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, New York Academy of Sciences Ser; John Wiley & Sons incorporated, 2016 https://ebookcentral.proquest.com/lib/dicki nson/detail. actiondocID=7104477. Sauder’s Eggs What is the Function of Eggs? https://www.saudereggs.com/blog/ what-are-the-functions-of-eggs/ (Accessed 2023-04-13).