National Chemistry Week - Experiments - A Chemical Engineer’s Recipe for Chocolate Chip Cookies

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:

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