Our Global Unschool Adventure

One family's quest to learn together

The Chemistry of Cookies

Today we have had a very productive unschooling day. This morning we continued working through some maths lessons on Study Ladder. Lucy is practicing, and improving on double digit addition and subtraction in her head (and on paper) and Oscar was working on ordinals, (1st 2nd 3rd etc). We also did some writing practice. Lucy wrote her favourite recipe for how to make pancakes in her notebook, which gave us the great idea of blogging the recipe with instructional photos and possibly a video, (stay tuned for that one!).

After a trip to buy some coffee beans (for mum and dad) we discovered a new library to borrow books from at Tea Tree Gully. We are very lucky here in South Australia, we an borrow books and return them to any library in the state with just the one card from our local library. We can also order books online from any library in the state to be sent to our local library.  But, back to cookies…!

When we got home Lucy and I baked some cookies using our favourite chocolate chip cookie recipe, (thanks Suzie’s Mum). We also watched a very clever TedEd video called the Chemistry of Cookies. Lucy watched it a couple of times and took notes on the second viewing. She learnt the following things…

  • How to convert Fahrenheit to Celsius online to make the temperatures in the video more Aussie friendly
  • When you put cookie dough in the oven a series of chemical reactions start
  • When the cookie reaches 33C the butter begins to melt
  • Butter is an emoltion (this means that the water and the fat in it do not mix).
  • As butter melts, the water is released from the butter, and as the cookie gets hotter the water turns into steam
  • The steam causes the bumps on the cookie surface when it is released
  • When the cookie reaches 62C changes begin to happen to the protein in the egg
  • At 100C the bubbles begin to pop, letting out the steam. This makes the cookie light and bubbly
  • At 154C the proteins and sugar break down, this gives the cookie some of it’s brown colour
  • Caramelization is the last reaction to happen to the cookie. This is when the sugars break down to change the cookie’s colour and flavour.
  • This starts at 180C
  • If you like a softer, less brown cookie (like us!) bake them at a lower (160C) temperature
Baking Cookies

The Cookie Dough

Baking Cookies

The cookies baking in the oven

Baking Cookies

The Finished Product!


One comment on “The Chemistry of Cookies

  1. Pingback: Unschooled Science and Reading | Our Global Unschool Adventure

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This entry was posted on February 6, 2014 by in Food, Science and tagged , , , , .

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