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Chocolate Chip Cookies

Author
JWU College of Culinary Arts

Recipe ID
C00678

Ingredients
US standard
Metric
All-purpose shortening
2 lb
33.33%
Butter, 75°f
2 lb
33.33%
Granulated sugar
3 lb
50%
Light brown sugar
2 lb
33.33%
Salt
1.5 oz
1.56%
Pure vanilla extract
2.00
2%
Whole eggs
2 lb
33.33%
Cake flour
3 lb
50%
Pastry flour
3 lb
50%
Baking soda
0.5 oz
0.52%
Pure chocolate drops
9 lb
150%
Totals:
27 lb 4 oz
437.4%
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 375°F.
  3. Scale the ingredients.
  4. Cream the shortening, butter, granulated sugar, brown sugar and salt, using the flat paddle attachment, on speed two of the mixer, until you have a smooth and well-mixed mixture. (Be careful not to incorporate to much air.)
  5. Add the egg and vanilla mixture in several portions, scraping the bowl thoroughly after each addition.
  6. Combine the cake flour and baking soda and sift twice.
  7. Add flour mixture and mix just to smooth.
  8. Scrape down thoroughly and mix just to smooth.
  9. Add the chocolate drops and incorporate into the cookie batter.
  10. Using a number 24 ice-cream scoop, deposit cookies 4 X 5 on to a parchment lined sheet tray.
  11. Bake at 375°F for approximately 12 to 15 minutes.