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Granted this makes a lot of cookies and there's a lot of butter in them so they spread out quite a bit but if you add rolled oats they don't tend to spread as much. Less bake time gives the softer/chewy texture otherwise they come out quite crunchy.
Chocolate Chip Cookie Dough

1,618g. self rising flour
22g. salt
36g. baking soda
3# butter, unsalted - softened
1,190g. sugar
795g. brown sugar
12ea. whole eggs
35g. vanilla extract
60oz. bittersweet Chocolate chips

- Whisk together the dry ingredients and set aside
- Cream the butter with the sugars for 5 minutes
- Beat in the eggs one at a time
- Stir in vanilla
- Stir in the flour just until a soft dough forms
- Stir in the chips
Using the # 2 ice cream scoop, scoop dough balls onto a lined sheet tray and freeze solid.
Store scooped dough in the freezer in a fish tub with parchment in between the layers.
Always have dough pulled from the freezer ready to go in the walk-in to be baked. 8-10pc.

Frozen dough does not bake well.

Bake at 325 for 6 minutes. Rotate. Bake for 5-6 more minutes.
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