Cookies- Castell
yield
servings
expiration date
ADDITIONAL PREP RECIPE
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ingredients
- 800 Grams Cake Flour
- 1140 Grams Bread Flour
- 24 Grams Baking Soda
- 20 Grams Baking Powder
- 20 Grams Kosher Salt
- 1160 Grams Butter Soft
- 988 Grams Light Brown Sugar
- 760 Grams Granulated Sugar
- 460 Grams Whole Eggs
- 40 Grams Vanilla paste
- 300 Grams Chocolate pistoles 70%
- 300 Grams Chocolate pistoles 55%
- 300 Grams Milk chocolate pistoles 34%
sourcing
PROCEDURE
- Sift both flours, baking soda, baking powder & salt.
- Cream butter & both sugars until fully creamy & light.
- Add the vanilla paste to the eggs
- With the mixer on low speed add the eggs one at a time
- Mix well on medium speed until eggs are fully incorporated & the mixture is fluffy.
- With the mixer on low speed, add the dry one cup at a time until just incorporated.
- Mix all 3 chocolates together. add 600 grams of the chocolate to the batter &mix on low speed until fully incorporated. Rough chop chocolate by hand.
- Scoop dough. portion 95g for a large cookie
- The dough should rest 12 hour before being baked
- TheThe night before pull dough out of freezer
- Lay dough out on parchment paper 12 staggered to a full sheet tray. Defrost overnight in walk-in
- To each cookie with the 5 Grams (4-5 piece) of the chopped chocolate & maldon sea salt
- Bake immediately. The dough will dry out if left at room temp too long. Use the ration oven setting " Chocolate chip cookie" (350F, zero humidity, #3 Fan for 1 minute)
- Rational program 325F, low fan, convection only(zero humidity) 12-13 minutes
- As soon as the cookies come out of the oven lightly tap the sheet tray on a counter so that the cookies collapse slightly & create the softer/ dense center.
- Cool on sheet tray
CRITICAL CONTROL POINT
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