Chocolate Chip Cookies
Ingredients Part I:
Approx. 9 Doz. |
Approx. 18 Doz. |
| Brown Sugar |
1 Lb. |
2 Oz. |
2 Lbs. |
4 Oz. |
| Granulated Sugar |
1 Lb. |
2 Oz. |
2 Lbs. |
4 Oz. |
| Salt |
|
½ Oz. |
|
1 Oz. |
| Baking Soda |
|
3/4 Oz. |
|
1½ Oz. |
| *Butter |
1 Lb. |
10 Oz. |
3 Lbs. |
3 Oz. |
Ingredients Part II:
| *Whole Eggs |
|
12 Oz. |
1 Lb. |
8 Oz. |
| Vanilla |
|
3/4 Oz. |
|
1½ Oz. |
Ingredients Part III:
| Pastry Flour |
2 Lbs. |
4 Oz. |
4 Lbs. |
8 Oz. |
| Chocolate Chips |
2 Lbs. |
|
4 Lbs. |
|
| Chopped Nuts |
|
8 Oz. |
1 Lb. |
|
Method:
* Butter And Eggs Should Be At Room Temperature Before Mixing.
If Making 9 Dozen, Use A 12 Quart Mixing Kettle With Paddle Attachment.
For 18 Dozen, Use The 20 Quart Mixing Kettle With Paddle Attachment.
- Place All The Ingredients In Part One Into Appropriate Mixing Kettle.
Using The Paddle And The Mixer In 2nd Speed, Cream Until Light (Approx.
4-6 Minutes). Stop The Mixer And Scrape Down The Bowl Several Times
During This Process.
- Slowly Add The Eggs (About 2-3 At A Time) Until Eggs Are Incorporated.
- Stop The Mixer Each Time Before Adding The Eggs. Scrape
Down The Bowl Each Time.
- Add The Ingredients In Part 3 And Mix In First Speed Until Blended.
- Portion Out On Silicone Paper Liners Using A #40 Scoop.
- Bake At 3600f - 3700f Until Tan In Color. Approx. 10-12 Minutes.
*Variations:
Can Use Either Dark, Milk, Or White Chocolate Chips Or
A Combination Of Them.
Source: Chef Ronald Ng, CCSF
|
