Grade 9 Chemistry

The Mole

SURNAME: FIRST NAME:

GR. AND SEC.: TEACHER: Mrs. Juliana V. Corpuz

Chemistry Cookie Lab –Chocolate Chip

In this lab, you will be converting a chocolate cookie recipe from moles to standard cooking measurements.

I. Objectives
1. To determine the molar mass of the following ingredients given in baking a chocolate cookie
2. To convert moles to mass and mass to standard cooking measurements

II. Materials
Mobile learning device
Pen and paper for computations
Calculator
Periodic Table
Molecular Formula Table 1
Unit Conversions Table 2

Reminder: You will need the following tables in order to convert your recipe:

Molecular Formula Table 1

Use the following molecular formulas to calculate grams of ingredients. NOTE: Most of these
substances have extremely complex molecular formulas. I have greatly simplified your project by listing
a representative formula only.

C10H12O
Anise

NaHCO3 Flour C4H8O4

Baking Soda
Lemon Juice
(extract) C6H8O7
Baking Powder NaHCO3
Margarine C9H12O6
C12H22O11
Brown Sugar
85% H2O
Milk
C9H14O6 15% C9H14O6
Butter

White (Cane) C12H22O11 C12H22O11

Molasses
Sugar
C4H8O4 C17H19O3N
Chocolate Pepper

C9H8O NaCl
Cinnamon Salt

C10H12O2 C8H8O3
Cloves Vanilla

KHC4H5O6 C6H12O3N2
Cream of tartar Eggs

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 Unit Conversions Table 2

Note: Use the following conversions to get from grams to a standard cooking unit of measure (baking
measurement).
1 teaspoon of baking soda = 2.84 g 1 cup brown sugar = 141.46 g
1 teaspoon of vanilla extract = 4.73g 1 ounce chocolate chips = 28.35 g
1 large egg = 50g 1 tablespoon lemon juice = 14.20 g
1 cup flour = 141.95 g 1 teaspoon baking powder = 2.84 g
1 teaspoon salt= 4.16 g 1 teaspoon cream of tartar = 2.84 g
1 cup butter = 236.59 g
1 teaspoon cinnamon = 2.84 g
1 cup sugar =198.73 g

III. Procedure
1. Compute for the molar mass of the following ingredients found in table 3. Use the table 1 for the molecular formula
of the ingredients. Write your answer in table 3.
2. Convert the moles of the ingredients to grams. Write your answer in table 3.
3. Next, convert the number of grams to your final baking measurement; and record the measurements in table 3.
4. Complete all of your calculations on the “Cookie Calculations” sheet. Attach your calculation to this sheet when
you turn in the lab. It can be handwritten, then, upload the file.

Chocolate Chip Cookies

Yield: 4 Dozen 2-1/2 inch Cookies
Ingredients:
2.66 mol flour 0.31 mol packed brown sugar
0.0335 mol baking soda 0.624 mol eggs
0.036 mol salt 0.062 mol vanilla
1.084 mol butter (at room temp) 2.82 mol Chocolate Chips
0.44 mol sugar
Baking Instructions:
Preheat oven to 375°F. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with
sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in the Chocolate
Chips. Drop tablespoon of dough per cookie onto ungreased cookie sheets. Bake at 375°F for 9 to 11 minutes
or until golden brown. NOTE: NO BAKING IS REQUIRED.

Table 3
Baking Molar Baking
Ingredients Molar Grams Ingredients Grams
Measurements Mass Measurements
Mass

Flour Brown
sugar
Baking
soda Eggs

Salt
Vanilla

Butter
Chocolate
Chips
Sugar

Total weight of the ingredients = (total of grams from table above)

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 Cookie Calculations:

Do all of your conversion calculations in the space provided. Make sure to record the grams and final cooking
measurements on the lab sheet and to turn this page in with your lab.
Show your work using the FACTOR LABEL METHOD!

Conversions
Ingredients Measurement
(Mole to Gram, Gram to Measurement)

1.

2.

3.

4.

5.

6.

7.

8.

9.

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