Chocolate Chip Cookies - Bulk Production

This formula calls for bread flour instead of pastry flour, which is more typical for chewy chocolate chip cookies. Other then the fact that this formula is in a much larger batch then the formula that we did in beginning baking and pastries or from what you might do at home, its really not that different.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 414

Yields: 10# (approximately. 80 cookies)

70.79% Butter, 775 g

44.21% Sugar, 484 g

52.63% Brown sugar, 576 g

31.58% Eggs, 346 g

1.58% Vanilla extract, 17 g

100% Bread flour, 1.095 kg

1.11% Baking soda, 12 g

1.68% Chocolate Chips, 1.211 kg

Total: 414.11%

MOP: Creaming Method

Bake: 350° F Convection (approximately 10-12 minutes)