Chocolate Chip Cookies
A proper recipe for Chocolate Chip Cookies.
PRINCIPLE
Chocolate chip cookies are food created by reagents found naturally in the environment. Reagents are combined and then baked, i.e. treated with dry heat, especially in an oven for a prescribed period of time. This procedure is used to create crunchy disks (known as cookies) for human consumption.
MATERIALS
1. 532.35 cm 3 gluten (White Lily ä All Purpose, Knoxville, TN)
2. 4.9 cm 3 NaHCO3(Arm & Hammer ä , Princeton, NJ)
3. 4.9 cm 3 refined halite (Mortons ä Table, Chicago, IL)
4. 236.6 cm 3 partially hydrogenated tallow triglyceride (Land o’ Lakes, Arden Hill, MN). Store 2-8 ° C
5. 177.45 cm 3 crystalline C12H22O11(Dixie Crystal â Granulated Extra Fine, Savannah, GA). Can be stored indefinitely if properly handled. It is recommended that sugar be stored in an odor-free environment at 40 - 100°F and less than 60% relative humidity.
6. 177.45 cm 3 unrefined C12H22O11(Dixie Light Brown â , Savannah, GA). Store in an odor-free environment at 50 - 90° F and more than 60% relative humidity. Can be stored for over one year if stored as recommended.
7. 4.9 cm 3 methyl ether of protocatechuic aldehyde (Penzey’s â , 35% alcohol. Product #92256, Brookfield, WI). Store at room temperature.
8. 2 calcium carbonate-encapsulated avian albumen-coated protein, Gallus sp. Store 2-8 ° C
9. 473.2 cm 3 theobroma cacao (Nestle’s Toll-House Semi-Sweet Morsels, Nestle’s SA)
10. 236.6 cm 3 de-encapsulated legume meats (sieve size #10), optional. See Limitations.
Oven
PROCEDURE
1. To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add reagents one, two and three with constant agitation.
2. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add reagents four, five, six, and seven until the mixture is homogenous.
3. To reactor #2, add reagent eight, followed by three equal volumes of the homogenous mixture in reactor #1.
4. Additionally, add reagent 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.
5. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm).
6. Heat in a 177 °C 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 (10-12 minutes). Reduce time if cookies are too brown; extend time if cookies are not browned sufficiently to make a crunch when bitten
7. Once the reaction is complete, place the sheet on a 25 ° C heat-transfer table, allowing the product to come to equilibrium.
EXPECTED RESULTS
60 cookies of medium golden-brown color are generated.
QUALITY CONTROL
A technologist should visually examine each batch of cookies produced. If either consistency or degree of browning is insufficient, the mixture should be remixed and/or time of baking adjusted.
LIMITATIONS OF PROCEDURE
1. Reagents should be used before their expiration dates.
2. Care should be taken to mix reagent 9 evenly through the mixture to ensure “chips” are equally distributed in each cookie.
3. For high altitude baking (585 meters): Increase reagent 1 by 25%. Add 2 mL H2O with reagent 1 and reduce both reagents 4 and 5 to 33% each.
REFERENCES
- If cookies are not sized consistently when placing on sheet, yield may be affected.
- Note: Some humans have serious allergic reactions to consumption of some reagents in this product, especially reagents 9 and 10.
Crocker,Betty et al. 1979. Chocolate Chip Cookies. Betty Crocker’s Cooky Book. Golden Press, New York, p. 108.
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