Toll House Cookies
Yield: 19 Lbs. 6 Oz.
Approx 290 Cookies
Using A # 40 Scoop
Ingredients I:
| |
Small Recipe (About 4 Lbs.) |
| Ap Flour |
4 Lbs. |
7 Oz. |
1 Lb |
2 Oz. |
| Baking Soda |
|
2 Tbsp. |
|
1½ Tsp |
| Salt |
|
2 Tbsp. |
|
1½ Tsp |
Ingredients II:
| Butter |
3 Lbs |
(Room Temp) |
|
12 Oz. |
| Gran. Sugar |
2 Lbs |
2 Oz. |
|
8½ Oz. |
| Brown Sugar |
2 Lbs |
2 Oz. |
|
8½ Oz. |
| Vanilla |
|
1 Oz. |
|
1½ Tsp |
Ingredients III:
| Large Eggs |
12 Each |
(Room Temp) |
|
3 Each |
Ingredients IV:
| Choc. Chips |
4 Lbs |
8 Oz. |
1 Lb |
2 Oz. |
| Walnuts |
1 Lb |
10 Oz. |
|
7 Oz. |
Method:
- Stir Salt And Baking Soda Into The Bread Flour And Sift 2 Times.
- Using A 20 Qt. Mixer And Kettle (12 Qt. For Small Batch), Cream The Butter
And Both Sugars Together Until Creamy, On Second Speed. Add The Vanilla And
Mix Until Blended. Turn Off Mixer.
- Change Mixer To First Speed And Add All The Flour Mixture. Pulse The Mixer
On And Off Until The Flour Is Blended In.
- Add Chocolate Chips And Chopped Nuts. Mix Until Incorporated.
- Using A Number 40 Scoop, Scoop Out On To Sheet Pans Lined With Parchment.
- Bake At 375of For 9-11 Minutes Or Until Bottom Edges Begin To Brown.
Source: Chef Ronald Ng, CCSF
|
