So Mistral 7b did pretty well with the WAC3 Ai Benchmark. The cookies were nice and chewy, only a slight rise, but a pleasing texture and good flavor with a nice chip distribution. The finished cookies are actually quite similar to the Nestle Tollhouse control batch. As for Mistral, it is another open-source model, but based out of France. We have found it to be a reliable model, and their online chat model is also free, so it is definitely worth a try. As for the WAC3 standard we give these a well earned 7 out of 10, and if you like a nice chewy cookie they are definitely worth baking. Check out the chat, recipe, and photos below.

How many chocolate chips must a cookie contain to be considered a chocolate chip cookie?

The number of chocolate chips required for a cookie to be considered a chocolate chip cookie isn’t strictly defined, as it can vary based on personal preference, cultural norms, and specific recipes. However, a general guideline often used in baking is that a chocolate chip cookie should have a good distribution of chocolate chips throughout the dough to ensure that each bite contains some chocolate.

A common ratio in many recipes is about 1 to 2 cups of chocolate chips for every 2 to 3 cups of flour. This typically results in a well-balanced cookie where the chocolate chips are noticeable but not overwhelming. For a standard batch of cookies (around 24-36 cookies), this would mean each cookie might contain roughly 5-10 chocolate chips, depending on the size of the chips and the cookies.

Ultimately, the key is to have enough chocolate chips to provide a distinct chocolate flavor and texture in each bite.

Please give me a simple chocolate chip cookie recipe.

Sure! Here’s a simple and classic chocolate chip cookie recipe that you can try at home:

Classic Chocolate Chip Cookies

Ingredients:

• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light brown sugar
• 1 large egg
• 1 teaspoon (5ml) pure vanilla extract
• 1 1/2 cups (188g) all-purpose flour
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5g) salt
• 1 cup (170g) semisweet chocolate chips

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

1. Cream the Butter and Sugars:

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done with an electric mixer or by hand.

1. Add the Egg and Vanilla:

• Beat in the egg and vanilla extract until well combined.

1. Mix the Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, and salt.

1. Combine the Dry and Wet Ingredients:

• Gradually add the dry ingredients to the butter mixture, mixing just until combined.

1. Add the Chocolate Chips:

• Stir in the chocolate chips.

1. Form the Cookies:

• Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

1. Bake the Cookies:

• Bake for 9-11 minutes, or until the edges are lightly golden. The centers may still look soft, but that’s okay—they will firm up as they cool.

1. Cool the Cookies:

• Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

1. Enjoy!
   • Once cooled, enjoy your homemade chocolate chip cookies!

This recipe should yield about 2 dozen cookies, depending on the size of your spoonfuls. You can adjust the baking time slightly if you prefer softer or crispier cookies.

Ai Model	Mistral 7b
WAC3 Score (Quality of Finished Cookie, 0-10)	7
Ai Choc Chip Qty	5-10
Actual Choc Chip Qty	12
Batch Size	28
Chip Ratio to Control	0.5
Flour Ratio to Control	0.7
Egg Ratio to Control	0.5
Butter Ratio to Control	0.5
Baking Soda Ratio to Control	0.5
Granulated Sugar Ratio to Control	0.7
Brown Sugar Ratio to Control	0.7
Vanilla Ratio to Control	1.0
Salt Ratio to Control	0.5
Baking Time Ratio to Control	1.0
Baking Temperature Ratio to Control	1.0