What is the best cookie to do an experiment on?

There's no single "best" cookie for an experiment, as it depends on what you want to test! Here's a breakdown of factors to consider and some cookie options:

Factors to consider:

* Experiment goal:

* Ingredient impact: Want to see how changing butter for oil affects texture? Use a classic chocolate chip cookie.

* Baking time: Investigating how long a cookie needs to bake? Use a sugar cookie, as they show clear signs of doneness.

* Temperature: Want to explore the effect of oven temperature on spread? Choose a thin, crispy cookie like a biscotti.

* Texture: Want to see the effect of different flours on texture? Use a chewy cookie like a snickerdoodle.

* Ease of preparation: You want a recipe that's not overly complex, so you can focus on the variable you're testing.

* Visual clarity: Choose a cookie that allows you to see changes clearly, like a cookie with a distinct shape.

* Safety: Use ingredients that are safe to handle and experiment with (avoid raw eggs if testing heat).

Cookie suggestions:

Classic Chocolate Chip: Good for testing butter/oil substitutions, baking time, and chilling effects.

Sugar Cookie: Ideal for baking time experiments due to their distinct doneness signs.

Snickerdoodles: Great for testing flour variations due to their chewy texture.

Shortbread: Excellent for exploring the impact of different fats on texture and crumbliness.

Biscotti: Best for observing changes in spread related to baking time and temperature.

Tips for choosing the "best" cookie:

* Research: Look for recipes that are well-documented and have clear instructions.

* Test a control group: Bake the "standard" recipe to compare results against your experimental variations.

* Document your results: Use photos, notes, and even graphs to capture your observations.

Remember, the best cookie for your experiment is the one that best suits your research question! Have fun exploring the science of baking!