Chocolate Chip Cookies
Category:
Cookies, drop |
Equipment:
Bowl, spoon, sifter, mixer, sheer pan, parchment paper, #16 scoop |
No. Servings:
24 |
Serving Size:
2 oz. (60 g) cookie |
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Yield:
3 lb. (1.3 kg) |
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| 12 oz. | butter or shortening |
| 5 oz. | sugar |
| 5 oz. | light brown sugar |
| 1/2 tsp. | salt |
| 2 oz. | * eggs |
| 1 oz. | water |
| 1 tsp. | vanilla extract |
| 10 oz. | all-purpose or pastry flour |
| 1/2 tsp. | baking soda |
| 8 oz. | chocolate chips |
| 4 oz. | walnuts or pecans, chopped |
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1 | Cream the butter, sugar, brown sugar, and salt until smooth. | 2 | Incorporate the eggs, water, and vanilla. | 3 | Sift the flour and baking soda, and add to the other ingredients. Mix long enough to create a smooth dough. | 4 | Add the chocolate chips and nuts and mix in at a low speed until evenly distributed. | 5 | Use a #16 scoop to portion onto a sheet pan lined with parchment. | 6 | Bake at 375°F (190°C) for approximately 18 minutes. Baking time will vary depending on size. |
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| Nutrition Information | | Calories | 270 | | Fat (g) | 17 | | Protein (g) | 3 | | Carbohydrate (g) | 27 | | Cholesterol (mg) | 39 | | Sodium (mg) | 80 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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