Western Mindanao State University

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

BAKING CHOCOLATE CHIP COOKIES

THE 2ND 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 23, 2021

 BAKING CHOCOLATE CHIP COOKIES
ITERATION 2

FIGURE 1. Iteration 2 in a Spiral Model

REQUIREMENT PLAN
Based on the alternatives given on the first iteration, the following are specific details
chosen based on availability and decision of the team during the first prototype making.
❖ INGREDIENTS:
• 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: Goya (among our alternatives, we have chosen Goya since
Nutella and the rest were not available)
❖ MATERIALS OR EQUIPMENT:
*Some materials that we have listed under our initial requirement plan were not used
because they were not available. The way of choosing other alternatives listed was
through their availability.
• Oven
• Mixing Bowl
• Measuring Cups
• Sifter
• Rubber Spatula
• Cookie Tray
• Parchment Paper

❖ PROCEDURE DURING THE BAKING

*The alternatives mentioned under procedure were performed through availability and
team agreement on how to bake. Alternatives like using cookie cutter for different sizes
was not performed since it was not available.
• 1tbsp of Goya were poured onto the baking sheet. It was set aside in the fridge
for 30 minutes which would serve as filling for the cookies.
• In a bowl, ¼ cup melted butter, ½ tsp vanilla, and ¼ cup powdered sugar were
mixed. Rubber spatula was used for mixing.
• After the mixing, 1 cup of all purpose-flour and ½ tsp baking powder were sifted
using the steel sifter.
• ¼ cup chocolate chunks were added in the mix after sifting and was mixed well.
• 3 to 4 tbsp milk were poured and together, all the ingredients was mixed to
create the dough.
• After 30 minutes, we got back to the chilled Goya.
• We have randomly scooped from the dough and flatten to insert chilled Goya
filling in its center and was shaped roundly into a raw cookie.
• Pre-heated oven for 6 mins.
• After making the frozen chocolate dough cookies, it was set on a baking sheet
and was baked in the pre-heated oven.
• After baking baked cookies were cooled for 5 minutes and was served.
PROTOTYPE 1

Figure 2. Before Baking

Figure 3. After Baking

Identified Risks After the First Prototype and Its Mitigation

RISK MITIGATION
One of the members had an available oven at home so the team
decided to house the baking in that specific member’s house. However,
the team lacked the knowledge in using the oven so there were slight
Hazards with Oven troubles operating it at first.

The team asked help from an experienced elder in the house to enable
us to operate the oven safely.
Since the team lacked experience in baking, the first prototype was
overcooked. We identified specific factors why the cookie was burnt to
make adjustments for the second prototype.
Burnt Cookie
Exterior, Undercook
Factors like baking time and heat was considered. The team decided
Inside
that on the next prototype, the cookies must be monitored every 5
minutes and make sure to lessen the baking time unlike the first
prototype.
The team did not have a cookie cutter and decided to manually mold
Uneven Sizes of
the cookie dough in a round shape. As a result, we had big uneven sizes
Cookie Dough
of cookie dough and made less cookies than expected.
Cookie Filling
The Goya filling was unevenly measured. So, the team agreed to make
Overflowed Outside
a specific estimation of every filling for a cookie.
the Cookie
Based on the tutorial as our guide in baking, our cookie dough did not
Wrong Color have a similar texture. We identified that the factor affecting this was
Texture the texture of the butter we have added. The team decided that on the
next prototype, butter will only be softened and not melted.
Since we had extra powdered sugar, we thought of adding it into the
baked cookie as a topping. However, when we taste-tested the first
Too sweet
prototype we found out that it was too sweet so we decided that no
powdered sugar will be added as toppings for the cookie.

REQUIREMENTS

• Oven must be operated under the guidance of an experienced elder in the house. Or the
team must acquaint themselves with the oven through the guidance of an elder and be
able to operate it safely even without supervision from someone.
• Cookies must be monitored every 5 minutes under low to medium heat.
• Cookies must be molded evenly. If cookie cutter is still unavailable, a spoon will be used
for a specific amount of scooping.
• The cookie filling must be measured evenly and must fit the cookie dough appropriately.
• Butter must only be softened, not melted.
 • Eliminate powdered sugar as toppings.

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 to achieve soft crunch chocolate
chip cookie.
The cookie must be regular in size and should be uniform.

The chocolate used must be high quality.

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.

Nicely Packed.
DEVELOPMENT PLAN
Based on the requirements, verification, and validation from the first prototype, the
following adjustments will be followed on the next prototype:

❖ INGREDIENTS:
The same ingredients will be used but considerations on:

• BUTTER - at the same amount, added butter must not be melted but only
soften
• GOYA FILLING - Goya filling must be measured (at least 1 tsp) to fit the dough
and avoid scattering outside the cookie.

❖ MATERIALS OR EQUIPMENT:
The same materials/equipment will be used but considerations on:

• OVEN - Team members must get acquainted with the oven by following the
advice of an experienced elder.

❖ PROCEDURE DURING THE BAKING

The same procedure will be followed but considerations on:

• Soften butter, not melted

• Cookie dough must be estimated evenly by scooping in a specific amount
using a spoon.
• Goya Filling must be measured at least 1 tsp before filling the cookie dough.
• Cookies must be monitored every 5 minutes while baking.
• Eliminate powdered sugar as toppings.