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

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