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An engineering friend of mine sent me his recipe for Chocolate Chip Cookies. Let's give it a try.

Ingredients:
1.) 532.35 ml starch/cellulose fiber/gluten compound
2.) 4.9 ml NaHCO3
3.) 4.9 ml refined NaCl
4.) 236.6 ml partially hydrogenated tallow triglyceride
5.) 177.45 ml crystalline C12H22O11
6.) 177.45 ml unrefined C12H22O11
7.) 4.9 ml methyl ether of protocatechuic aldehyde
8.) Two calcium carbonate-encapsulated avian albumen-coated
embryonic gestation units (remove coating first)
9.) 473.2 ml theobroma cacao
10.) 236.6 ml de-encapsulated deciduous legume meats (sieve size #10)

To a 2-liter 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. Afterward, add ingredients nine and ten slowly, with constant agitation. WARNING: Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction involving the product mixture. Using a #4 nodulizer, place the mixture in a series of approximately equal apportionments on a 316SS sheet (300 x 600 mm), spacing the nodules on 54.5mm (8mm) centers. Heat in a 769K 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 (albedo 7.9 1 on the Ractageno scale). Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium before dispensing.

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