A professional chocolate chips cookies

10
0
Joined Jun 28, 2018
Hi l am looking for a professional chocolate chip cookies....any help?

thank you
 
285
143
Joined Dec 30, 2015
Excellent recipe, but disagree just a bit. I double, sometimes triple the chocolate and use Ghiardelli 60 or 70%. This is the die hard chocoholic version.
 
3
4
Joined Jul 1, 2018
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.
 
10
0
Joined Jun 28, 2018
Thank you very muc
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.
Hi thank you very much i will try it
 
658
276
Joined Sep 26, 2017
Hi I want a recipe of chocolate chip cookies that is chewy and delicious ...

FYI, there's no such thing as a professional version of cookies. We pretty much use the same recipes you'd find in home baking cookbooks :)
 
12
13
Joined Apr 13, 2018
I use bread flour in the Toll House recipe, add salt with the butter to dissolve, but sprinkle Maldon salt on top after baking. Great chew and less spreading. Adding oats/ground oats you have to play with moisture a bit, and it does give you a toothier texture, which can be good, but then some people will think it isn't "classic" enough.
 
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