Chocolate Chip Cookies

The topic of my STEM fair project is cookie taste and appearance. “ How does cream butter, melted butter, margarine, and shortening affect the taste and appearance of chocolate chip cookies”. The purpose of this experiment is to see which type of butter substance is best for bakers to use to make the best chocolate chip cookie. The information from this project will help people who love to bake, to find the best way to make cookies that their eaters will enjoy the most. All bakers around the world bake cookies differently. Some use more flour than others, some don't use eggs, and some make them gluten free. But they all have a unique way of baking the best cookies for themselves. They all have an opinion on which way of butter they use.
Butter has a certain taste and flavor the adds to the cookies that no other substance can add. Butter is more water down compared to margarine and shortening. While baking, it tends to spread out more and the cookies end up more thin and wide, compared to cookies made with margarine or shortening. “COOKIE FACT #3: MELTED BUTTER = DENSER COOKIES, CREAMED BUTTER = CAKIER COOKIES” Said J. Kenji López-Alt, “the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab” His study showed that when he used cream butter, the cookies came out more cake like compared to melted butter, which came out more denser. “COOKIE FACT #5: CREAMED BUTTER = LIGHTER AND FIRMER, MELTED BUTTER = DENSER AND CHEWIER” Also in his study, he confirmed that melted butter cookies were more dense and chewy, compared to creamed butter cookies, which were more light and firm. He concluded that melted butter and cream butter have different effects and outcomes from each other, and he concluded that neither of them are better than the other, but it's simply a personal
Unlike shortening, margarines melting temperature is very similar to butter, and therefore the cookies come out very similar. Margarine is very similar to butter in nutritional value. They both have very close calorie count and trans fat. Although margarine is very similar to butter, the cookies cookies made with margarine taste different from cookies made with butter. Just like shortening, margarine adds zero flavor to any baked good it is used in, and as a result the cookies made with margarine don't have as much flavor as cookies made with