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Chocolate
Chip Cookies
This is a simple drop cookie recipe. A large mixer w/ paddle is needed
and multiple convection ovens are a plus. Also 15 sheet pans with wax
paper liners and a Tablespoon or small ice cream scooper to drop cookie dough
onto pans is needed.
Recipe submitted by Leo Kolodziejczyk,
California
Serving size = approximately 50 dozen
cookies
Ingredients
- 4 Pounds of Margarine
- 1 gallon of Sugar
- 1 gallon of Brown Sugar
- 1/2 cup of Vanilla Extract
- 30 Eggs
- 1 Tablespoon Baking Powder
- 1 Tablespoon Baking Soda
- 2 Gallons Flour
- 1 Gallon of Chocolate chips
- Add Chopped Walnuts if desired
Instructions
With mixer on Low speed, cream sugars
and margarine. Then add vanilla, eggs,
baking powder and baking soda, flour and
chocolate chips. Then prepare your sheet
pans by placing wax paper on them and drop
the cookie dough with your tablespoon or
small ice cream scooper in a 4x6 Pattern. Four
wide and Six Deep. Depending on the
size of your convection oven, You should
be able to bake off 10 dozen Cookies at
a time (5 sheet pans at a time).
Bake at 325 degrees for about 10 - 12
minutes or until golden brown. Then let
the cookies cool for about 20 minutes before
taking them off the pans. Personally,
I like to cross stack the sheet pans as
they come out of the oven instead of using
a sheet pan tower because it saves kitchen
space and after the cookies are cooled,
I like to put 5 layers of cookies with
wax paper on each sheet pan and wrap with
plastic wrap before storing if you are
short of sheet pans, you can reuse the
pans providing you have lots of wax paper
and cookie dough.
This cookie dough keeps rather well for
a few days, but if you feed large groups
and have an hour to spare on a simple dessert,
this is a good one.
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