Basic Chocolate Chip Cookie Recipe

I got this one a while ago from my chemistry lab instructor. I had forgotten all about it, until I found it in an old notebook last week.

If this is "Basic," I'd hate to see the "Advanced" recipe.

Basic Chocolate Chip Cookies

Ingredients:
532.35 cc gluten
4.9 cc NaHCO₃
4.9 cc refined, pulverized halite (#200 sieve)
236.6 cc partially hydrogenated tallow triglyceride
177.45 cc crystalline C₁₂H₂₂O₁₁
177.45 cc unrefined C₁₂H₂₂O₁₁
4.9 cc methyl ether of protocatechuic aldehyde
2 CaCO₃-encapsulated avian albumen-coated protein units
473.2 cc theobroma caco
236.6 cc pulverized, sorted,and de-encapsulated legume meats (#10 sieve)

To a 2-L capacity jacketed round reactor vessel (reactor #1), combine the gluten, NaHCO₃, and refined halite. Pass this mixture through a #150 sieve, and set aside.

In a second 2-L capacity reactor vessel (reactor #2), add the partially hydrogenated tallow triglyceride, the methyl ether of protocatechuic aldehyde, and both species of C₁₂H₂₂O₁₁. Agitate reactor #2 with a variable-speed radial flow impeller operating at 100 rpm until the mixture is homogeneous.

Add the contents of reactor #1 to reactor #2. Mechanically extract the avian albumen-coated proteins from the CaCO₃ capsules and add to reactor #2 (discard encapsulation.) Agitate the mixture thoroughly until homogeneous. Care must be taken at this point in the reaction to control any temperature rise that may result from exothermic reaction or mechanical friction. Slowly add the theombra caco and de-encapsulated legume meats, and combine with constant agitation at 15 rpm until homogeneous.

Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300mm x 600mm). Heat in a 460K oven until moderate carmelization is achieved and the albumen has sufficiently bound to the gluten. Once the reaction is complete, place the sheet on a 25C heat-transfer table and allow the product to achieve thermal equilibrium.