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A Chemist’s recipe for Chocolate Chip Cookies

by Lawrence J. J. Leonard

The following recipe is attributed to Jeannene Ackerman of Witco Corp, from Chemical & Engineering News (1995).

This is NOT Jeannene as far as we know

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 avain albumen-coated protien
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

 

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