Crazy Baking Day #3: Chocolate Chip Cookies

Making the cookie dough yesterday was a huge help to me today! It only took me about 3 hours to bake the cookies since all I had to do was scoop dough.

I did learn quite a few things though, even though I’ve baked these many times! Just not in this quantity.

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This big bucket of cookie dough made 199 chocolate chip cookies. Before baking, each ball of dough weighed about 30 grams.

My first two trays of cookies did NOT turn out right at all. Usually, I bake one tray at a time but that just was not an option today with baking so many. So my first four trays were spent trying to figure out timing and when the cookies were baked through. I was also using the convection setting on my oven for the second time so I was figuring that out as well. I thought about trying two trays on the normal bake setting, but anytime I have tried that with these cookies, they definitely do not turn out right! Who knew chocolate chip cookies could be so complicated? Or maybe I am just overly picky…

Finally, I hit upon the magic number and method. Convection bake at 335 degrees F for 5 minutes. Then, switch the cookie sheets on their racks and bake for another 5 minutes. So the cookie sheet on the lower rack went on the top rack for the last 5 minutes and vice versa. I don’t think you’re supposed to have to do that with a convection oven but I was desperate to get these cookies baked without much more messing around. The cookies browned a little more than they usually do on a normal bake but at least they weren’t uncooked in the middle, which was the problem with the first two trays.

My second issue with these cookies: The chocolate chips! They seemed overly large for the size cookies I was baking. I know it seems impossible but it was almost like the cookies had too much chocolate in them. Yes, I know what you are thinking. You must be crazy, Lynn. How can a chocolate chip cookie have too much chocolate? And I completely agree. I’m probably just being picky again.

Right at the end of the bake, I had one of those “British Bake-off” mess-ups, when a baker pulls a cookie sheet out of the oven and some of the baked goods slide off the parchment paper and onto the floor or into the oven. Yep, that happened to me. Four of my half-baked cookies went splat. It was very sad. And messy. It wasn’t an end-of-the-world sacrifice though. I had the 150 cookies I needed for the fellowship tonight.

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I was not happy with the cookies in the picture above. They were way too gooey in the middle. So I guess those are for us to eat. I don’t think any of my family will be complaining about this.

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I set up a cooling rack and packaging station on our dining room table. I ended up needing 3 of the disposable pans for 150 cookies.

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My scooping area was in the kitchen on a gateleg IKEA table that we use as a counter/storage space.

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Here are all the cookies baked. And yes, my house still smells like chocolate chip cookies! Yum!

This concludes this portion of Crazy Baking Days. Thanks so much for reading! And if I end up doing something crazy like this again, there will definitely be a Crazy Baking Day #4!

-Lynn

 

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Crazy Baking Day #2: Chocolate Chip Cookie Dough

Crazy Baking Day #2 actually involved no baking at all! Today was basically prep for Crazy Baking Day #3, which happens tomorrow, when I get to bake 150 chocolate chip cookies.

Just as with my macarons, I have a favorite recipe that I can’t seem to stray away from. My favorite chocolate chip cookie recipe is from Not Without Salt.  This recipe uses chopped-up chocolate bars (which I really suggest you try sometime! They really send these cookies to over-the-top delicious.) but for this bake, I just went with a 48 ounce bag of Ghirardelli 60% bittersweet chocolate chips from Costco. When you bake these, don’t forget the salt sprinkle on top of the cookies. The salt also sends these cookies to over-the-top delicious. Here is a link:

Chocolate Chip Cookies with Sea Salt from Not Without Salt

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I can guarantee that these chocolate chip cookies will still be awesome.

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My challenge: fill up this 6 quart bucket with chocolate chip cookie dough and somehow fit the bucket in my fridge until tomorrow.

 

My equipment: Two KitchenAid stand mixers. I am so glad my parents let me borrow their stand mixer for a few days.

If I had only had one stand mixer, well, this job would have taken me about 2 and a half hours instead of only 1 and a half hours.

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Bucket with one batch of cookie dough!

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I know you’re not supposed to eat raw cookie dough but this dough tastes as good as it looks… so I did eat the dough off the mixer whisks. My oldest son is smarter than I am. He didn’t eat any of it.

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Batch two is in. Is it just me or is it starting to look like I’m filling up an ice cream bucket? Cookie dough ice cream… now there is an idea. A very good idea.

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Batch three and four are in! And my job for the day is done.

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If I calculated everything correctly, I should end up with 192 chocolate chip cookies (about 30 g of dough each). I can’t wait to bake this up tomorrow! Just look at that yumminess in a bucket!

-Lynn

Note: If you do try this recipe and bake the 48 yield (30 g or smaller cookies) rather than the 24 yield (60 g or cookies as in the recipe), the cookies should not bake in the oven as long as the 12 minutes in the recipe. You really don’t want these to be overbaked. You want them to still be slightly gooey in the middle… but not too much! I think I usually started the timer at 6 minutes and then would look in on them from there until they were the right color and looked almost baked through.