Makes 12 lbs 8 oz dough (200 oz)Yield - 100 large cookies
Course Volume Cookie Recipe
Keyword Volume Recipes
Servings 8dozen
Equipment
#16 disher for 2 - 2.5 oz cookies
Ingredients
375gUnsalted butter12.5 oz
375gbutter-flavored shortening12.5 oz
600gGranulated White Sugar1 lb 4 oz
600gBrown Sugar1 lb 4 oz
20gSalt2 ½ tsp
450geggs15 oz, 8 large eggs
25gramsvanilla extract0.8 oz, 1 ⅔ tablespoons
1.5kgpastry flour3 lbs, 2 oz
20gbaking soda1 ½ tablespoons
1.5kgchocolate chips3 lbs, 2 oz
600gchopped walnuts1 lb 4 oz
Instructions
Sift together flour, salt, and baking powder.
Place the butter or shortening in the bowl of a stand mixer. With the paddle attachment, beat the fat slowly, until it is smooth and creamy.
Add the sugar; Cream the mixture at moderate speed, scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 - 10 minutes
Combine eggs and vanilla in a separate bowl. Add the egg mixture to the batter and sugar mixture in three additions, beating until the egg mixture is absorbed each time, then scraping down the sides of the bowl before incorporating the next addition.
After the eggs are beaten in, scrape down the sides of the bowl, and continue to mix until light and fluffy, about 5 minutes.
On low speed, add the sifted dry ingredients, 1/3 at a time, scraping down the sides of the bowl as needed until well incorporated.
Mix in chocolate chunks and cherry pieces until well incorporated.
Use a #24 scoop to portion onto parchment-lined sheet pans spacing evenly.
Preheat convection oven to 350*F.
Bake until golden brown around the edges, about 10 - 14 minutes.
Cool cookies on the pan until firm enough to move, then cool completely on rack.