SCH3U7 The Chemis t r y of Cookie s

Culminating Task

In this “lab” you will be converting Ms. Slaven’s recipe for World’s Best Chocolate Chip cookies to standard cooking measurements and then using that recipe to bake some cookies!

You will need the following tables in order to convert your recipe. Happy baking!

Table 1: Simplified Molecular Formulas. Use the following formulas to calculate the mass of ingredient needed. Note: Most of these substances have extremely complex molecular formulas, these are simplified versions only.

Table 2: Unit Conversions. Use the following conversions to turn masses into standard cooking measures.

1 teaspoon of baking soda = 2.84g

1 teaspoon of vanilla extract = 4.73g

1 large egg = 50g

1 cup flour = 141.95 g

1 teaspoon salt= 4.16 g

1 cup butter = 236.59 g

1 cup sugar =198.73 g


1 cup brown sugar = 141.46 g

1 cup chocolate chips = 226.8 g

1 cup oats = 141.95 g

1 teaspoon baking powder = 2.84 g

1 teaspoon ginger = 2.84 g

1 teaspoon cinnamon = 2.84 g

1 cup molasses = 356.1 g

Ingredients

1.09 mol Partially-hydrogenated soybean and cottonseed oils, mono and diglycerides, at room temperature

0.29 mol Sucrose

0.41 mol Unrefined, dark crystalline sugar

0.625 mol Matured ovum with yolk overlaid with albumen proteins from Gallus domesticus female

0.03 mol extract of Vanilla planifolia

1.42 x1024 molecules all-purpose flour

1.18 mol oats

1.79 x 1022 formula units baking powder

0.03 mol sodium hydrogen carbonate

3.78 mol chocolate chips

Conversion Instructions

Begin by converting to grams for each ingredient and record the grams in the table below. Next, convert the number of grams to your final baking measurement; again record the measurements in the table below.

Ingredient / Mass / Standard Cooking Measure
Partially-hydrogenated soybean and cottonseed oils, mono and diglycerides
Sucrose
Unrefined, dark crystalline sugar
Matured ovum with yolk overlaid with albumen proteins from Gallus domesticus female
Vanilla extract
All purpose flour
Oats
Baking powder
Sodium hydrogen carbonate
Chocolate chips

Directions:

1. Pre heat oven to 453 K.

2. In a large bowl, mix the Partially-hydrogenated soybean and cottonseed oils, mono and diglycerides, sucrose and dark crystalline sugar together until a fluffy, homogenous mixture is obtained.

3. Beat in the matured ovum and then vanilla. Mix until combined.

4. In another bowl, gently mix the dry ingredients flour, oatmeal, baking powder and sodium hydrogen carbonate together until combined.

5. Slowly mix the dry into the wet ingredients until well blended.

6. Stir in the chocolate chips.

7. Roll into balls about 1 1/2 inches diameter and place 2 inches apart on a non-stick baking sheet.

8. Bake for 8 minutes.

9. Let cool on tray for 1 minute before transferring to cooling rack.