Basic Baking - Creaming Method for Making Chocolate Chip Cookies

Baking class lecture and demonstration of Chocolate Chip Cookies using basic Creaming Method. Download Recipe (PDF): https://drive.google.com/file/d/17Qm_gI2PK7GKuBqURR5Mga_e58523LPL/view?usp=sharing Chocolate Chip Cookies (Yield = about 4 ½ # dough) Butter, soft 11 ½ oz. Sugar 7 ½ oz. Light Brown Sugar 5 ½ oz. Salt 1/3 oz. Eggs 4 ½ oz. Vanilla Extract ¼ oz AP Flour 1# 1 ¼ oz. Baking Soda ¼ oz. Chocolate Chips 1# ¼ oz. *Creaming Method 1. Cream together soft butter, sugar, brown sugar and salt. a. slow speed, paddle attachment, about 1-3 minutes, depending on your mixer. 2. Slowly add eggs and vanilla extract; scraping often for even incorporation. 3. Add sifted flour and baking soda all at once. Begin to mix. 4. While mixing add chocolate chips all at once. a. Mix only to combine; overmixing will create harder cookie. Baking: 350F-375F depending on your oven. About 12-14 minutes. Notes: • Cookies can be baked immediately after mixing. • It’s preferable to refrigerate dough at least one day to allow flavors to develop. • Amount of cookie yield will vary depending on the portion size. • Portion scoop in the video is a #40 scoop (3/4 oz.) Music Credit: Soundcloud - Op 009 [Free Stock Music | Jazz | Instrumental] by natuch speaker