Cookies by Dylan

Today one thing that we in kitchen chemistry was cookies.  We all made variations of the original Nestle Tollhouse recipe.  In the cookies that Stefan and I made, we doubled the amount of flour in the cookies which caused them to stay almost perfectly similar to the way that they were put into the oven.  This is mainly due the fact that the flour was not broken down enough for it to form the round cookie shape that everyone knows.  Also, the extra flour made them a taste like a scone or a muffin rather than a cookie.  My favorite cookie that was made was the melted butter because they were a lot like the original, but a little thicker.