• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chemist Choc Chip Recipe

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 1 532 35 cm3 gluten
  • 2 4 9 cm3 NaHCO3
  • 3 4 9 cm3 refined halite
  • 4 236 6cm3 partially
  • Hydrogenated tallow
  • Triglyceride
  • 5 177 45 cm3 crystalline
  • C12H22011
  • 6 177 45cm3 unrefined
  • C12H22011
  • 7 4 9 cm3 methyl ether of
  • Protocatechuic aldehyde
  • 8 Two calcium carbonate-encaps
  • Lated avian albumen-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 j#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
homogeneous. To reactor #2, add ingredient eight, followed by three
equal portions of the homogeneous 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 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 25
deg. C heat-transfer table, allowing the product to come to

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