bakekrazy

Chocolate Chip Cookies

The one thing we sold a lot of were Chocolate Chip Cookies. Here is the recipe we used and a few tips.

This will make approximately 9 dozen cookies

Ingredients;
10 3/4 oz. cold unsalted butter
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large cold eggs
1 Tbs. pure vanilla extract
17 oz. unbleached all-purpose flour (3 3/4 cups)
12 oz. semisweet chocolate chips

1. Position racks in the upper and center portions of the oven and heat the oven to 375 degrees
2. Using a stand mixer fitted with the paddle attachment beat the sugars and butter until the mixture is light and fluffy, about 3 minutes once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla on low until blended. Beat on high until its light and fluffy again about one minute.
3. In a separate bowl mix together the dry ingredients (flour, salt and baking soda) Add this slowly to the wet ingredients using a wooden spoon until just blended. Dough will be stiff, now add in the chocolate chips.
4. Drop rounded measuring teaspoons of dough about 2″ apart onto ungreased cookie sheets. Refrigerate the dough while the 1st batch of cookies are baking.
5. Bake until the bottoms of the cookies are golden brown, approximately 8 – 10 minutes if you oven is an older model you may want to rotate the sheet trays half way through the cooking process for even baking. Remove the cookie sheet from the oven and let the cookies cool approximately 3 – 5 minutes. If you try to pick them up at this point they will fall apart. Once cooled remove them from the sheet tray using a spatula and transfer them to a cooling rack to cool completely. Remember to allow the cookie sheet to come to room temperature before placing dough on it. A hot sheet tray will force the cookies to spread before the cooking process and you will end up with a very crispy cookie unlike your 1st batch.

TIPS
SUGAR-the moisture of the sugar affects the chewiness; the relative amounts of white sugar vs brown sugar you use has a great effect on texture because each type has a different mositure content. More brown sugar will produce a softer, chewier cookie.
FLOUR- The way you measure flour will also make a big difference. You should try to weight it instead of measuring it, however if you do measure flour always try to fluff it up with a fork and avoid densely packed flour. Too much flour will make the cookie firm, dry and tough.
BUTTER and EGGS – Baking recipes usually specify the temperature butter and eggs, but it really does matter? Absolutely. The temperature of these ingredients helps control how much the dough spreads.

Happy Baking

Chef Klauss