A Chemical Engineer's Recipe for Chocolate Chip Cookies

Objective:Household cooking involves chemistry. Here is a cooking experiment in which the product is edible.

Materials:

236.6 cm3 (500 mL) partially hydrogenated tallow triglyceride (butter or margarine)
177.45 cm3 (177 mL) crystalline sucrose (sugar)
177.45 cm3 (177 mL) unrefined sucrose (brown sugar)
4.9 cm3 (5 mL) 4-hydroxy-3-methoxybenzaldehyde (vanilla)
2 calcium carbonate-encapsulated avian albumen-coated protein (eggs)
532.35 cm3 (500 mL) gluten (flour)
4.9 cm3 (5 mL) sodium chloride (salt)
4.9 cm3 (5 mL) sodium bicarbonate (baking soda)
1 package of theobroma cacao (chocolate chips)
236.6 cm3 (250 mL) chopped de-encapsulated legume meats (nuts)
measuring spoons
measuring cups
mixing bowls
cookie sheets

Procedure:

Cream the partially hydrogenated tallow triglyceride, methyl ether of protocatechuic aldehyde, crystalline and unrefined sucrose in a bowl.
Add the calcium carbonate-encapsulated avian albumen-coated proteins and mix well.
In a separate bowl combine the gluten, sodium chloride, and sodium bicarbonate.
Add to creamed mixture.
Stir in theobroma cacao and de-encapsulated legume meats.
Place the final mixture piecemeal onto a cookie sheet.
Heat in an 463 K (190°C/ 375°F) oven for 8-10 minutes and allow the chemical reactions to take place.
Remove from oven and place on cooling rack.
source: ncwsnc.cheminst.ca

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