Toll Lab Cookies

I ran across this while looking for TexMex recipies.

A & M Chocolate Chip Cookies

INGREDIENTS:

1. 532.35 cm³ gluten


2. 4.9 cm³ NaHCO₃


3. 4.9 cm³ refined halite


4. 236.6 cm³ partially hydrogenated tallowtriglyceride


5. 177.45 cm³ crystalline C₁₂H₂₂O₁₁


6. 177.45 cm³ unrefined C₁₂H₂₂O₁₁


7. 4.9 cm³ methyl ether of protocatechuic aldehyde


8. Two calcium carbonate-encapsulated avianalbumen-coated protein


9. 473.2 cm³ theobroma cacao


10. 236.6 cm³ de-encapsulated legume meats (sieve size#10)

DIRECTIONS:
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous.

To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of anexothermic reaction.

Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

For all you non chemical engineers, you have now made Chocolate Chip Cookies. This is why engineers should never write a cookbook.

I think I'll stick to the recipie on the back of the chocolate chip package.