Powers of Ten Cookies = Love

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Recipe for Giada de Laurentiis’ Double Chocolate Chip Cookies:

  • 6 ounces semisweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces
    2 x 10+12 pounds of chocolate is produced worldwide each year.
  • 2 tablespoons unsalted butter, at room temperature
    According to nutritiondata.com, one tablespoon of butter has 420 kilojules of energy—all from fat.  420 kilojoules is the equivalent of 420,000 joules (10+05) or 100 calories.
  • 1 cup flour
    Industrial mills produce hundreds of types of flour for every conceivable application.  According to Food History, they produce roughly 320 million tons (10+08) of wheat flour for human consumption each year.
  • 2 tablespoons unsweetened cocoa powder
    There are two types of cocoa powder: Dutch and Natural.  The difference is that cocoa beans are soaked in potassium carbonate (138.205 grams per mole) to make Dutch cocoa powder. This neutralizes their acidity.
  • 1 teaspoon baking powder
    Baking powder releases carbon dioxide when moistened. The average diameter of a carbon dioxide molecule is 10-10 meters. According to Eat By Date, if you ever see huge holes in your bread or other baked goods, it is because the leavening agent wasn’t completely mixed into the flour, causing a clump of it to explode.
  • 1/4 teaspoon fine sea salt
    The average salt granule is 10-03 millimeters long.
  • 2 eggs, at room temperature
    A brief word on the age-old question, “Which came first: the chicken or the egg?”  According to On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee, “Eggs existed long before chickens.  The first eggs were released, fertilized, and hatched in the ocean. Around 250 million years ago [10+08], the earliest fully land-dwelling animals, the reptiles, developed a self-contained egg with a tough, leathery skin that prevented fatal water loss. The eggs of birds, animals that arose some 100 million years later, are a refined version of this reproductive adaptation to life on land. Eggs, then, are millions of years older than birds. Gallus domesticus, the chicken more or less as we know it, is only a scant 4 or 5 thousand years old [10+03].”
  • 1 teaspoon pure vanilla extract
    Vanilla comes from celadon colored orchids.  While there are about 20,000 varieties (10+04) of orchid, the Joy of Baking explains that only the celadon colored one “bears anything edible.” 
  • 1 cup semisweet chocolate chips, such as Nestle Toll House
    In the 1930s, Ruth Wakefield was best known for the Butter Drop Do cookies she baked at the Toll House Inn.  One day she realized she’d run out of bakers chocolate.  Wakefield decided to chop up Nestle semi-sweet chocolate as a substitute, but the pieces didn’t melt into the dough as she’d expected.  The result?  The unintentional birth of the chocolate chip cookie.  It is impossible to measure the joy Wakefield has brought to our lives—not to mention our taste buds—but it is safe to say that if we could, it would fall somewhere around 10+25.

For baking directions, click here.  Be sure to let us know how they turn out!

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