Noah R's Double Chocolate Chip Cookies modified from
  • Cooking Time: 12-15 minutes
  • Servings: 1 cookie
  • Preparation Time: 30 minutes
  • 1 ½ cups(343 ml) of all purpose flour
  • ¾ a cup of packed brown sugar
  • ½ a cup(118ml) or 1 stick of butter softened
  • ¼ a cup(59ml) of granulated sugar
  • 2 ½ teaspoons(12ml) of vanilla extract
  • ½ teaspoon(2ml) of baking soda
  • ¼ a teaspoon(1ml) of salt
  • 1 large egg
  • ½ a cup(177ml) of chocolate chips
  1. Preheat oven to 375 degrees F.
  2. Into large bowl, measure all ingredients except semisweet and white chocolate chips. With mixer at medium speed, beat ingredients until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips.
  3. Drop dough by rounded tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden. Immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week.
I found this on and thought it looked cool. CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). Homogeneous and Heterogeneous Mixtures, Physical and Chemical Changes:The ingredients that are homogeneous mixtures are all-purpose flour, brown sugar, vanilla extract and butter. The batter without chocolate chips is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the cookies after they are finished baking. The butter warming up after it is taken out of the refrigerator, 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 are both chemical changes. Submitted by: "Noah R."