Giant Cookie trial 1

Today's experiment is to make a giant chocolate chip cookie using a small cast iron pan.  When coupled with ice cream this dessert can be known by various trademarked names.  Whatever you call it, it's a giant cookie of joy.

For this trial I used my normal chocolate chip cookie recipe with no modifications.  Recipe here.  The only variables we are testing for in these trial is cooking conditions: time and temp.

Experimental Procedure:

I followed the normal recipe but put the cookie dough into a 7 inch (approx) cast iron pan.  Pan was filled 75% to allow room for the dough to rise during baking.  Oven was pre-heated to standard 350°^F

Results and Observations:

• Observations were made at 10 minutes, 15 minutes, 20 minutes, and then I lost count during subsequent repeated short intervals.
• Trial will therefore need to be repeated to determine exact baking time.
• Edges of cookie baked significantly faster than center.
• Cookie almost overflowed pan

I have determined bake time is significantly greater than 20 minutes, probably around 30 minutes.  Next trial I will try reducing the oven temperature to 325°^f to slow the browning of the cookie's edge compared to the center.  I may try filling pan only 2/3 full to see this also reduces bake time.

Though the experiment is not yet conclusive, any endeavor resulting in eating warm chocolate chip cookie I count as a success.

Chocolate Chip Scones (using a food processor)

Today's experiment is testing the effects of using a food processor to cut in the butter for scones instead of a pastry knife.  Here is my standard recipe for chocolate chip scones.  The idea for this procedure modification comes from my friend Elizabeth who's blog is here.

Experimental procedure:
I cut the cold stick of butter into 16 cubes (see picture to left).  Followed standard recipe with exception of using food processor on the "pulse" setting to cut in butter.

Results and Observations:
The experiment results are in and I am happy to report my findings are positive.  The scones are have desired light and fluffy inside and slight crisp on the outside.  Elizabeth's results, that a food processor can be successfully used to cut in butter, have been experimentally verified.  Let it also be noted using the food processor was significantly faster than a pastry knife.