Sugar,Chocolate,_____, Non-Fat Milk.How longdo thecookiesbake for?How manycups ofchocolatechips areneeded?SaltHowmanyeggs arerequired?Theoriginalrecipe wasmade by?Whattemperatureis the ovenset to?How manykinds ofchocolatechip flavorsare there?When exposedto high heatthey create astrong bondkeeping thecookie together.How manyounces isone bag ofchips?This itemis madefrom 100%chocolate?SugarReacts with theheat creatingair bubbles tomake thecookie softer.Whatreactioncauses sugarto chemicallyreact?ThecaramelizingprocessWhy isthe doughleft tostand?Sugar,Chocolate,_____, Non-Fat Milk.How longdo thecookiesbake for?How manycups ofchocolatechips areneeded?SaltHowmanyeggs arerequired?Theoriginalrecipe wasmade by?Whattemperatureis the ovenset to?How manykinds ofchocolatechip flavorsare there?When exposedto high heatthey create astrong bondkeeping thecookie together.How manyounces isone bag ofchips?This itemis madefrom 100%chocolate?SugarReacts with theheat creatingair bubbles tomake thecookie softer.Whatreactioncauses sugarto chemicallyreact?ThecaramelizingprocessWhy isthe doughleft tostand?

Chem Cookie Bing! - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Sugar, Chocolate, _____, Non-Fat Milk.
  2. How long do the cookies bake for?
  3. How many cups of chocolate chips are needed?
  4. Salt
  5. How many eggs are required?
  6. The original recipe was made by?
  7. What temperature is the oven set to?
  8. How many kinds of chocolate chip flavors are there?
  9. When exposed to high heat they create a strong bond keeping the cookie together.
  10. How many ounces is one bag of chips?
  11. This item is made from 100% chocolate?
  12. Sugar
  13. Reacts with the heat creating air bubbles to make the cookie softer.
  14. What reaction causes sugar to chemically react?
  15. The caramelizing process
  16. Why is the dough left to stand?