The only cookie recipe you’ll need (for 240)

I spent an hour tonight doing one of my favorite cookie chores. I mean cooking chores. That was a true, sincere Freudian slip, but it’s funny enough I’ll leave it for you to laugh at.

It was cookie baking. Cookies for the youth group holding a retreat here this weekend. Cookies to say thanks to all of our volunteers who will be helping with the Valentine’s Day(ish) dinner and concert. And one for me, which I obviously claimed already.

It took a year or so of tweaking until we got comfortable with this recipe, but it works like a charm. The dough is versatile enough for small and large cookies, it’s loaded with chips, and can do exactly 240 cookies on 10 pans.

Enjoy. Then share.

SAC CHOCOLATE CHIP COOKIES (Makes 240)

  • 4 pounds butter, at room temperature
  • 2 1/2 cups granulated sugar
  • 9 1/2 cups brown sugar (4 pounds)
  • 8 eggs (just shy of 1 1/2 cups)
  • 1 cup whole milk
  • 1/4 cup vanilla extract
  • 18 cups all-purpose flour
  • 2 tablespoons table salt (add 1 teaspoon if using kosher salt)
  • 2 tablespoons plus 2 teaspoons baking powder.
  • Up to 1 gallon chocolate chips
  1. Preheat convection oven to 300 degrees (conventional oven to 350).
  2. In the bowl of a large mixer with a paddle attachment, combine butter and sugars and mix on low speed until combined. Add eggs, milk and vanilla extract and mix until combined. Increase speed to medium and beat until lightened, about 3 minutes.
  3. In a large bowl, sift together flour, salt and baking powder.
  4. Stop mixer and scrape down bowl and paddle.
  5. Return mixer to low speed and add dry ingredients in four stages, waiting until each addition is incorporated before adding the next addition.
  6. When dough is smooth, add chocolate chips and mix on low speed until chips are distributed.
  7. Scoop dough onto parchment-lined baking sheets. (Using a No. 30 disher, you should get 24 cookies on 10 commercial sheets). Bake about 12 minutes, rotating baking sheets after about 5 minutes and checking after 10. Remove when the edges brown and centers are poofed (they’ll settle).
  8. Cool on the baking sheet 5 to 10 minutes, then transfer cookies — still on the parchment paper — to a wire rack. Cool completely before storing.

Note: If your kitchen is particularly warm, refrigerate scooped cookie dough before baking to prevent it from spreading.

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