Chocolate Chip Cookies
Pastry Chef Jennifer Yee of Baker’s Bench | Los Angeles
Yield: 345 cookies
Adapted by StarChefs | april 2024
INGREDIENTS
10.89 kilograms all-purpose flour
127 grams baking powder
140 grams kosher salt
618 grams powdered sugar
9.075 kilograms brown sugar
290 grams molasses
4.537 kilograms neutral oil
2.72 kilograms TCHO Sweet & Sassy 66% dark chocolate, chopped into ¼-inch pieces
2.72 kilograms TCHO Choco Charms 60.5% dark chocolate, chopped into ¼-inch pieces
METHOD
In the bowl of a stand mixer fitted with a paddle attachment, combine flour, baking powder, salt, and sugars. In a separate bowl, use an immersion blender to combine molasses, oil, and 3.42 kilograms water until smooth. Pour wet mixture into dry mixture and mix until combined. Fold in chocolate. Portion dough into 100-gram balls, then transfer to a silpat-lined sheet tray. Refrigerate until chilled. Heat oven to 325°F. Bake cookies to desired doneness.
