CHOCOLATE CHIP COOKIES
(Using B & S Cookie Mix)
YIELD: 40 pieces
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| 100.00 |
1000.00 |
|
| Softened Unsalted Butter |
20.00 |
200.00 |
| Chopped Cashew Nuts |
10.00 |
100.00 |
| Whole Eggs |
10.00 |
100.00 (2 pcs.) |
| Chocolate Chips |
20.00 |
200.00 |
PROCEDURE:
- Combine softened butter and cookie mix. Mix at low speed for at least 30 seconds.
- Add remaining ingredients and mix on low speed until well combined. DO NOT OVERMIX.
- Scale 40 grams of cookie dough. Round and flatten into a clean baking pan or Silpat mat.
- Bake at 180ºC for 15 to 20 minutes.
NOTE: One may opt to refrigerate cookie dough if not used immediately.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
