Source: U.S. Department of Defence
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Chocolate Chip Cookies
Source: U.S. Department of Defence | |
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 DESSERTS (COOKIES) No.H 020 00
CHOCOLATE CHIP COOKIES
Yield 100
Portion 2 Cookies
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
266 cal
30 g
3g
15 g
22 mg
196 mg
29 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
3-5/8 lbs
3 qts 1 cup
BAKING SODA
3/4 oz
1 tbsp
SALT
1 oz
1 tbsp
2 lbs
1 qts 1/2 cup
SHORTENING
SUGAR,BROWN,PACKED
1-1/8 lbs
3-1/2 cup
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
EGGS,WHOLE,FROZEN
1 lbs
1-7/8 cup
WATER,WARM
1 oz
2 tbsp
1/2 oz
1 tbsp
EXTRACT,VANILLA
CHOCOLATE,COOKING CHIPS,SEMISWEET
2-1/4 lbs
1 qts 2 cup
Method
1 Sift together flour, baking soda, and salt. Set aside for use in Step 4.
2 Cream shortening in mixer bowl at medium speed about 1 minute. Gradually add sugars; mix at medium speed 3 minutes or until
light and fluffy. Scrape down bowl.
3 Combine slightly beaten eggs and water; add gradually to creamed mixture. Blend thoroughly about 1 minute. Add vanilla. Mix
thoroughly.
4 Add dry ingredients; mix only until ingredients are combined about 1 minute.
5 Add chocolate chips; mix on low speed about 1 minute or until evenly distributed.
6 Drop by tablespoons in rows, 4 by 6, on ungreased pans.
7 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until lightly browned on high fan, open vent.
8 Loosen cookies from pans while still warm.
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https://theodora.com/recipies/cookies/chocolate_chip_cookies.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 2 Cookies |
| Calories: | 266 cal |
| Carbohydrates: | 30 g |
| Protein: | 3g |
| Fat: | 15 g |
| Cholesterol: | 22 mg |
| Sodium: | 196 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 3-5/8 lbs | 3 qts 1 cup | |
| BAKING SODA | 3/4 oz | 1 tbsp | |
| SALT | 1 oz | 1 tbsp | |
| SHORTENING | 2 lbs | 1 qts 1/2 cup | |
| SUGAR,BROWN,PACKED | 1-1/8 lbs | 3-1/2 cup | |
| SUGAR,GRANULATED | 1-1/2 lbs | 3-1/2 cup | |
| EGGS,WHOLE,FROZEN | 1 lbs | 1-7/8 cup | |
| WATER,WARM | 1 oz | 2 tbsp | |
| EXTRACT,VANILLA | 1/2 oz | 1 tbsp | |
| CHOCOLATE,COOKING CHIPS,SEMISWEET | 2-1/4 lbs | 1 qts 2 cup |
| Method: | |
|
1 Sift together flour, baking soda, and salt. Set aside for use in Step 4. 2 Cream shortening in mixer bowl at medium speed about 1 minute. Gradually add sugars; mix at medium speed 3 minutes or until light and fluffy. Scrape down bowl. 3 Combine slightly beaten eggs and water; add gradually to creamed mixture. Blend thoroughly about 1 minute. Add vanilla. Mix thoroughly. 4 Add dry ingredients; mix only until ingredients are combined about 1 minute. 5 Add chocolate chips; mix on low speed about 1 minute or until evenly distributed. 6 Drop by tablespoons in rows, 4 by 6, on ungreased pans. 7 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until lightly browned on high fan, open vent. 8 Loosen cookies from pans while still warm. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence