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Now, we have a trick that we recommend our students to follow. That is to put your chocolate
chip inside the freezer. You want the chocolate chip to be very cold when you put it in the
mixer. Because that mixer is already kind of warm due to friction, if your chocolate
chips aren't cold enough, you are going to have melted chocolate in there and your cookie
dough becomes very dark. A dark cookie dough is not very nice. You want to have that contrast
in color. You want to have the dark brown chocolate versus the white mixture that you
prepared. Therefore, you have your chocolate chips frozen or very cold and then you throw
it in there. Then you want to use a semi sweet chocolate chip so your cookie is not overly
sweet. You already got a ton of brown sugar in there. You want to have a nice pleasant
cookie. You mix enough to see the chocolate chip incorporated. This will make 800 cookies.
800, two ounce cookies.
Now, one other reason that you don't mix your flour too much is because when you put your
chocolate chip in, you have to mix again. That mixing adds all to the other mixing.
Now you have a perfect cookie here. You have a white dough. Clean white dough versus the
dark beautiful chocolate. This contrast is absolutely beautiful. Absolutely nice. Had
your chocolate been at room temperature you would have streaks of chocolate being melted
in there and having brown colored dough versus a dark chocolate color, not a good contrast.
This is beautiful, this is fantastic, it will spread nice, it will taste absolutely delicious.
I love this batter, I love it.