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 tallow triglyceride
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 avian albumen-coated protein
9. 473.2 cm³ theobroma cacao
10. 236.6 cm³ de-encapsulated legume meats (sieve size #10)

To a 2 liter 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 liter 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 an exothermic 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 460°K 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 25°C heat-transfer table, allowing the product to come to equilibrium.