Western Mindanao State University

College of Engineering
Department of Industrial Engineering
Normal Road, Baliwasan, Zamboanga City

BAKING CHOCOLATE CHIP COOKIES

THE 3RD ITERATION

Submitted to:
Engr. Ivy L. Francisco

Submitted by:
Ahmad, Merhan
Alegarbes, Jaya
Almonia, Evith
Baguasan, Almiko
Bello, Allen
Ismael, Abdul Ajid
Talosig, Edzel
(BSIE-4)

September 27, 2021

 BAKING CHOCOLATE CHIP COOKIES
ITERATION 3

FIGURE 1. Iteration 3 in a Spiral Model

PROTOTYPE 2

Figure 2. Before Baking

 Figure 3. After Baking

Identified Risks After the First Prototype and Its Mitigation

RISK MITIGATION
Although the cookies were monitored and this time it was not burnt,
we have noticed that the baking time can still be improved by agreeing
that on the final product, we must pull out the cookies earlier than
what we have agreed on. This is because we discovered the reason
Cookie was a bit
why we end up prolonging cookies in the oven was because we kept
overcooked but not
thinking cookies would be crunchy at a specific amount of time during
burnt
the baking process in the oven. However, we found out that cookies
are naturally mushy when still in the oven, crunchiness would only
happen right after cookies would be pulled out and cooled. So baking
time will be reduced on the next prototype.
The Goya filling still overflowed outside the cookie exterior. The team
decided that on the next prototype, very small amount of Goya will be
Cookie Filling Still
frozen before filling in the cookie dough to prevent it from scattering
Overflowed
during the molding process. As well as, to fit it more suitably to the
cookie dough.
DRAFT

• Diminish baking time. Pull out cookies earlier than the previous plan.
• Reduce Goya filling. It must be frozen during the filling process so that it would not scatter
outside the exterior during cookie dough molding.
• Decide on a cheap but nice packaging for the operational product.

VERIFICATION & VALIDATION

❖ Verification
In this phase, the first prototype is verified if it met the requirements stated.

CHOCOLATE CHIP COOKIE REQUIREMENTS VERIFICATION

The chocolate chip cookies must have a medium brown color.
The cookie dough must be medium soft in texture to achieve soft
crunch baked cookie.
The chocolate chips must be dominant in the mixture to be
identified as chocolate chip cookie
The texture of the baked cookie must be crunchy outside and soft
inside.
The sugar level of the cookie must not be too high.
The cookie must not be overbaked.
The cookie must be regular in size and should be uniform.
Special ingredient of the cookie must not scatter outside the cookie.

❖ Validation
In this table, the first prototype is validated if it met the possible customer demands.

STAKEHOLDER REQUIREMENTS VALIDATION

Chocolate chip cookies must not be burnt.

Chocolate chip cookies must be soft but crunchy.

Chocolate chip cookies must have a good texture.

Chocolate chip cookies should taste good.

The sweetness must only be right. Not too high.

 The chocolate used must be high quality.

Nicely packed.

TEST PLAN
Based on the adjustments under requirements, verification, and validation from the
first and second prototype, the following will be tested on the final prototype:

❖ INGREDIENTS:
• Softened Butter (50g)
• Powdered Sugar (1/3 cup)
• 1 Egg or Milk (3 to 4 tbsp)
• Vanilla (1 tsp)
• All-purpose Flour (1 ¼ cup)
• Baking powder (1 tsp)
• Chocolate chunks or chips (1/4 cup)
• Special Ingredient: Frozen Goya

❖ MATERIALS OR EQUIPMENT:
• Oven (considering the mastery of using this equipment on the third attempt)
• Mixing Bowl
• Measuring Cups
• Sifter
• Rubber Spatula
• Cookie Tray
• Parchment Paper

❖ PROCEDURE:
• ½ teaspoon of Goya will be poured onto the baking sheet. It will be set aside in
the fridge for an hour which would serve as filling for the cookies.
• In a bowl, ¼ cup soften butter, ½ tsp vanilla, and ¼ cup powdered sugar will be
mixed. Rubber spatula will be used for mixing.
• After the mixing, 1 cup of all purpose-flour and ½ tsp baking powder will be sifted
using the steel sifter.
• ¼ cup chocolate chunks will be added in the mix after sifting.
• 3 to 4 tbsp milk will be poured and mixed with the other ingredients to create
the dough.
• After 30 minutes, get back to the frozen Goya.
• Estimate cookie dough evenly by scooping in a specific amount using a spoon.
• ½ teaspoon of Frozen Goya will be used to fill in the cookie dough.
• Pre-heat oven for 6 mins.
• After making the frozen chocolate dough cookies, it will be set on a baking sheet
to be baked in the pre-heated oven.
• During the baking process in the oven, the cookies were monitored every 5
minutes and will be pulled out earlier than the previous prototype which was at
26 minutes. The final prototype will be baked at 20 minutes only.
• After baking, the cookies will be cooled for 5 minutes and will be served.
• The operational product will be packed using cheap transparent plastic container
bag and will be carefully tied with a red bow.