Since she expressed interest, here is one of my most popular organochemical synthesis protocols:
Chocolate Chip Cookie synthesis (SI version)
1 cup brown sugar
2/3 cup white sugar
1 tsp vanilla extract
1 tsp NaHCO3 (bicarb, or baking soda)
1/3 tsp NaCl (adjust to flavour)
3 cups white flour
250 g dark chocolate chip or bar.
Mix butter and sugars. Whisk in eggs, vanilla.
Mix bicarb soda, salt, and flour. Mix flour into dough.
Mix chips/chunks of bar into batter by hand.
Spoon or place cookies on ungreased baking sheet.
Bake at 180 C for 10 minutes, or until slightly browned.
This is the simplified metric version of my family recipe. It has been field tested on four continents, in two different languages. A metric cup is 250ml. A metric teaspoon is 5 ml.
This recipe assumes light or golden brown sugar. Brown/white sugar ratio can be adjusted to suit local brown sugar strength. Brown sugar can be synthesized from molasses/golden syrup and white sugar, if no local supplier is available.
The salt content of butter varies from place to place, so the amount of salt to be added should be adjusted to taste.
Duck eggs have been used instead of chicken eggs, but they do not result in any significant improvement. The egg is not an SI unit, but a naturally quantized fundamental particle. It cannot be fissioned without creating a mess.
Some people prefer a broken up bar of dark chocolate over chips.
If baking in an oven with an exposed bottom heating element, place an unused baking tray on a lower rack to prevent radiant heating of the baking tray, which can burn the bottom of the cookies. These cookies have been successfully cooked in the temperature range 150-190C, although cooking times obviously vary. Care is advised if cooking on a wood fired oven, or any oven with large temperature gradients.