Caitlin’s chip cookies from the cooking channel
2 sticks (1 cup) butter, softened Homogeneous mixtures
1 cup light brown sugar Homogeneous mixtures
1/3 cup granulated sugar Pure Substance
2 large eggs Heterogeneous mixtures
2 teaspoons vanilla extract Homogeneous mixtures
2 1/2 cups all- purpose flour Heterogeneous mixtures
1 teaspoon baking powder Homogeneous mixtures
1 teaspoon baking soda Pure Substance
3/4 teaspoon salt Pure Substance
2 cups milk chocolate chips Homogeneous mixtures
Cream together the butter and sugars in a mixing bowl, mixing until pale yellow and light and fluffy, about 3 minutes. Mix in the eggs one at a time, and then the vanilla until combined.
Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in the chocolate chips. Portion 2 tablespoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet.
Bake until the edges just start to brown, 12 to 14 minutes. Transfer to a wire rack to cool.
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I found the recipe on The Cooking Channel, and it seemed very easy to make and fun. They are very chocolaty and delicious just like their name! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCI), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are butter, light brown sugar, vanilla extract, baking powder, and milk chocolate chips. The heterogeneous mixtures are the eggs, the batter before and after being mixed, the all- purpose wheat flour, and the cookies when they are done cooking. The warm cookies after being taken out of the oven, and the dough being formed into balls are both physical changes. The puffing up of the cookies and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place.
Submitted by: "Caitlin W"