Make cookies using the following recipe:
Death By Chocolate Cookie
Adapted from a Baker’s Chocolate Ad, Feb. 2000.
Ingredients:
1 package chocolate squares (8 ounces, 8 squares)
8 oz. (1 cup) Chocolate pieces
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
2 eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
2 cups chopped nuts (optional)
Method:
Heat oven to 350 degrees F
F. Position the oven racks in the middle of the over or if there are
multiple racks of cookies going in, put one rack in the bottom third and one rack in
the top third of the oven.
Microwave 8 squares of chocolate in a large microwavable bowl with the butter on
High for 1-2 minutes.
Stir until chocolate/butter mixture is melted and smooth
Stir in sugar, eggs and vanilla. Mix until smooth
Add the baking powder to the flour and mix. Then add the flour mixture to the
chocolate mixture. Stir until smooth
Stir in chocolate pieces and nuts
Line cookie sheet with greased parchment paper.
Drop by tablespoon onto greased cookie sheet
Bake 8 minutes on bottom rack. Then rotate the rack and move to the top rack and
cook for an additional 8 minutes. Cookies are done when they are puffed and feel set
to the touch. It might require additional baking back on the bottom rack. You need to
really watch the bottom baking to make sure you don’t burn your cookies
Cool on cookie sheet 1 minute.
Transfer to wire rack or parchment paper to cool completely.
Makes about 2 dozen cookies.

Chocolate specific:
1. Do you enjoy chocolate? Is there a biochemical reason for it?
2. What are some of the chemicals that contribute to the chocolate taste?
3. Can we become addicted to chocolate?
4. What is common to both marijuana and chocolate?
5. Even though it is unhealthy, can we justify from a health perspective eating
chocolate in moderation?
6. What is the ingredient in chocolate that makes our hearts pound?
7. Should you feed your cat or dog chocolate? Why or why not?
Ingredient specific questions:
1. What is the chemistry behind baking powder? At what temperature does this process
become spontaneous (remember Gibb's free energy equations from
thermodynamics?)
2. What does double acting baking powder really mean?
3. Why add eggs to the recipe?
4. What is the difference between brown sugar and white sugar?
5. Where does vanilla come from and how is the extract made?
6. What modifications did you make to the recipe?