Engineer’s recipe

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

Directions:

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 an exothermic reaction.

Using a screw extruder 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 thermal equilibrium

Obviousy this is an Engineer’s recipe for chocolate-chip cookies