Dave's Recipes

Chocolate Chip Cookies (x3.0 scale)

Recipe by user david

Basic recipe for everyone's favourite cookie

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

Shopping List

Makes 72 cookies

Delicious, chewy chocolate chip cookies. Use a wooden spoon to mix the cookie dough together. A mixer incorporates more air into the dough, which will give the cookies a cake-like texture. Instead of using regular table salt, you can use a more flavourful salt like fleur de sel.

Preheat the oven to 325°F.

Preheat the oven to 325°F.

  • 2 1⁄4 cups (511 g) unsalted butter
  • 2 1⁄4 cups (479 g) brown sugar
  • 1 1⁄2 cup (300 g) white granulated sugar
  • 2 1⁄4 cups (511 g) unsalted butter
  • 2 1⁄4 cups (479 g) brown sugar
  • 1 1⁄2 cup (300 g) white granulated sugar

Melt butter and allow to cool to room temperature. Using a large bowl, cream together the butter, brown sugar and white sugar on high speed. Note: For cookies with a chewier texture, melt the butter and let cool slightly. For a less chewy texture, just use room temperature butter.

  • 2 Tbsp (30 g) vanilla extract
  • 3 (153 g) large eggs
  • 3 large egg yolks
  • 2 Tbsp (30 g) vanilla extract
  • 3 (153 g) large eggs
  • 3 large egg yolks

Next, add the vanilla extract, egg, and egg yolk and beat until smooth.

  • 6 cups (750 g) all-purpose flour
  • 1 1⁄2 tsp (10 g) baking soda
  • 1 1⁄2 tsp (9 g) salt
  • 6 cups (750 g) all-purpose flour
  • 1 1⁄2 tsp (10 g) baking soda
  • 1 1⁄2 tsp (9 g) salt

Sift the flour and baking soda together. Stir in the salt. Add the dry ingredients to the wet and mix on low until everything is incorporated.

  • 3 to 6 cups (540 g to 1.08 kg) Chipits chocolate chips
  • 3 to 6 cups (540 g to 1.08 kg) Chipits chocolate chips

Fold in the chocolate chips.

Line a baking tray with parchment paper or spray with non-stick spray. Form equal size rounds of dough and place on baking tray. Make sure to leave enough space between each cookie as they will spread out a bit as they bake. Refrigerate for fifteen minutes before baking. Bake the cookies for 13 to 15 minutes or until the edges turn a light golden colour. Once done, cool for a few minutes before transferring to a cooling rack. Allow to cool completely before serving.

Line a baking tray with parchment paper or spray with non-stick spray. Form equal size rounds of dough and place on baking tray. Make sure to leave enough space between each cookie as they will spread out a bit as they bake. Refrigerate for fifteen minutes before baking. Bake the cookies for 13 to 15 minutes or until the edges turn a light golden colour. Once done, cool for a few minutes before transferring to a cooling rack. Allow to cool completely before serving.

Sources:

Category:

Desserts

Nutrition Information

Nutrient Per Serving Total
Calories 113 2710
Protein 1.1g 25.7g
Fat 23.0g 552.7g
Saturated Fat 1.9g 45.0g
Carbohydrates 15.1g 361.6g
Fiber 0.0g 0.2g
Sugar 0.0g 0.5g
Sodium 69mg 1663mg
Cholesterol 50mg 1195mg

Per serving values based on 24 servings at 3.0x scale.

Thanks for visiting my site. | master-2120eb1 (docker)