CHRISTINA JACKSON KAYLYNN PRIDAY Chocolate Chip Cookies

Original recipe 1 box of Betty Crocker cookie dough mix ½ cup of butter 1.5 tablespoon of milk 1 egg 1 cup of semisweet chocolate chips

Recipe Directions 1. HEAT oven to 375˚F for dark or nonstick cookie sheet. Empty cookie pouch into medium bowl. Stir melted butter, milk, egg into cookie mix until soft dough forms. 2. DROP dough by rounded spoon fulls (one or two at a time) into the bowl. 3. PLACE dough two inches apart onto ungreased cookie sheet 4. BAKE 8 to 10 minutes (9 to 11 minutes for large size). Cool one minute before removing from cookie sheet. Cool completely; store in air tight container.

Recipe converted metric 1 box of Betty Crocker cookie dough mix 118 mL of butter 23 mL of milk 1 egg 237 mL of semisweet chocolate chips ½ cup x mL = 118 mL 1 cup

Chemical change New taste, new smell, and texture The chemical change is like the gritty cookie dough going to a crunchy cookie.

Physical change The physical change is the cookies going from a soft solid dough form to a crunchy hard form.

An ionic compound involved Name: Calcium phosphate Formula: Ca3(PO4)2 Ions Ca +2 PO 4 -3

A covalent compound involved Name: Phospholipids Formula: C 5 H 6 O 8 Pr 3 Polar or nonpolar: The phospholipid molecule's polar head group contains a phosphate group. It also sports two nonpolar fatty acid chain groups as its tail. Intermolecular forces: milk and vanilla

stoichiometry 14 servings 50 g of Betty Crocker cookie dough mix 140 mL of butter 27 mL of milk 1 egg 280 mL of semisweet chocolate chips g x ?g 12 servings14 servings

Is it practical to make adjusted amount? Yes, because it would make an exact amount because its 2 cookies per serving.

Work cited mix/.../cookiemixflavors/sugar mix/.../cookiemixflavors/sugar wiki.answers.com/.../Is_the_bonding_in_phospholipids_covale nt_or_ionic