Fudge Cookies / *Double Chocolate Chip
Ingredients:
Approx. 7 Dozen |
Approx. 14 Dozen |
| Granulated Sugar |
2 Lbs. |
|
4 Lbs. |
|
| Salt |
|
3/4 Oz. |
|
1½ Oz. |
| Baking Powder |
|
1½ Oz. |
|
3 Oz. |
| Cocoa Powder |
|
6 Oz. |
|
12 Oz. |
| Cake Flour |
2 Lbs. |
4 Oz. |
4 Lbs. |
8 Oz. |
| Shortening (A.P.) |
1 Lb. |
8 Oz. |
3 Lbs. |
|
| Whole Eggs |
|
8 Oz. |
1 Lb. |
|
| Milk |
|
8 Oz. |
1 Lb. |
|
Method:
For 7 Dozen Recipe, Use A 20 Quart Mixing Kettle With Appropriate
Paddle Attachment.
For 14 Dozen Recipe Use A 30 Quart Kettle With Appropriate
Paddle Attachment.
- Scale And Place All Ingredients Into The Appropriate Mixing Kettle.
- Using A Paddle, Start Mixing Ingredients In 1st Speed. Mix Until Dampened.
Scrape Down Bowl And Paddle.
- Mix In 2nd Speed Until Dough Is Smooth. Stop Machine And Scrape Down Bowl
As Needed.
- Using A #40 Scoop, Portion Out Dough 3 Pieces By 4 Pieces (1 Dozen Per
Pan) On A Sheet Pan Lined With Silicon Paper.
- Flatten With Your Hand Or A Scale Weight Wrapped In A Side Towel And Dipped
In Sugar.
- Bake At 3600f - 3700f For Approximately 10 Minutes.
*To Make Double Chocolate Chip Cookies, Reduce Cocoa By 2 Ounces
And Add 3 Pounds Of Chocolate Chips. If Dough Is Too Dry, Add A Small Amount
Of Milk.
Source: Chef Ronald Ng, CCSF
|
