Texas A & M Chocolate Chip Cookies

•  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)

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.

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