As I go through the planning stages of starting my own bakery I am testing different recipes to see which ones would work best in a commercial setting. Some successes and some failures. One of today’s test is Chocolate Chip Cookies. This particular recipe is not one I would use for my bakery. While it is a good cookie, it doesn’t have the flavor and texture I am looking for. It is crisp on edges and soft in middle, which is what I want, but it is flat. Possibly, the butter was too soft.
Chocolate Chip Cookie
- 2 1/4 cup flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) unsalted butter, slightly softened
- 3/4 cup light brown sugar, tightly packed, plus 2 tbls.
- 1/2 cup sugar, plus 2 tbls.
- 2 large eggs
- 2 tsp vanilla
- 2 cups semisweet chocolate chips
- 2 cups chopped walnuts or pecans, optional
1. Preheat the oven to 375°. Grease several baking sheets or line with parchment paper or silpats.
2. In a medium bowl, sift together the flour, baking soda, and salt; set aside. In a large bowl, with electric mixer on medium speed, beat together the butter, brown sugar, and sugar until well blended and fluffy. Add the eggs and vanilla and beat until evenly incorporated. Stir in the flour mixture, chocolate and nuts, just until evenly incorporated.
3. Drop the dough onto the baking sheets using a cookie scoop, spacing about 2 inches apart.
4. Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until golden brown all over. LEt the cookies stand on the cookie sheet for 1 to 2 minutes, then transfer to wire racks to cool completely.
Your yield will depend on the size cookie scoop you use, mine is 1 1/2″ and it made 32 cookies.
Through The Oven Window 