ENGINEER'S COOKIE RECIPE
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. 2 calcium carbonate-encapsulated avian albumen-coated protein
9. 473.2 cm3 theobroma cacao
10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

Instructions:

To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat
transfer coefficient of about 100BTU/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 ingredients 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
piecemeal on a 316SS sheet (300mm X 600mm). Heat in a 460K degree 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.