For my calculus class, we had to do these AP review sheets called “recipe reviews”. The answer to each question on the sheet would be a number like 1 teaspoon or 1 ¼ cups or something like that, and it would correspond to the amount of each ingredient in the recipe. After completing all the problems, you end up with all the information you need to be able to make the recipe. (But really, who would want to make Spicy Plum Chicken Thighs?)
Our last assignment before the AP was to make up our own recipe review, so we had to write problems on a certain topic and make the answers work out to be the numbers in a recipe of our choosing. (Minimum of 8 ingredients) Everybody brought in their food item and we got to eat it if we solved their worksheet! So my group decided on these chocolate mint oreo cookies (we couldn’t arrange to all meet up so I just volunteered to make them, haha).
These cookies have that lovely crack when you take the first bite, but the inside is chewy and soft. I used a blend of chocolate and mint chips because that’s what I had on hand, so the mint flavor didn’t come through as much as I would’ve liked (I’m a big-time mint-chocolate-anything fan!), but I’m sure if you just used mint chips they would be perfect 🙂
Without further ado…
__ tsp salt: Find the area under the curve f(x) = |x+2| + 1 on the interval [-3,1], then subtract 35/4 to find the number of teaspoons of salt.
__eggs: A particle moves with a velocity of v(t) = t2-t-3. Find the total displacement, rounded to the nearest whole number, of the particle during the time period 1≤t≤2
__ cups mint green chips: Solve ∫|x – 3|dx – 4 from (1,4)
Just kidding. These were actual problems on our worksheet, but lucky for you I’m not going to make you learn integration to make these cookies!
Recipe: Chocolate Mint Oreo Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Hershey’s Special Dark Cocoa (I used regular)
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mint green chips (I used a mint chocolate mix from Hershey’s)
- 1 cup chopped Cool Mint Oreo cookies (I used more than a cup, so that more of the minty green would show through)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
- In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
- Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, mint green chips, and chopped Cool Mint Oreos. Drop cookie dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.
- Bake cookies for 10 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.
Number of servings (yield): 3.5 dozen cookies
Adapted from Two Peas & Their Pod