Escoffier On Line

I have been trying to recreate those wonderful huge cookies that they sell in the bakeries (chocolate chip, chinese, sprinkles, marble, etc). They are thick, chewy, and crumbly.
Can someone help me?

Alton Brown of Good Eat's on the Food Network did a show covering Chocolate Chip Cookies. The Thin, The Chewy, The Puffy.

I think you can extrapolate from these recipes.


Kitchen Heat
stories and observations
on the everyday glamor of a chef's life

Thank you so much for responding. Yes, i've tried his recipes and it's not what i'm looking for. And, i need a larger yield for these cookies. Every bakery's got them and was wondering if anyone would help me.
Thanks so much!

Take a look at these recipes.

Sugar Cookies

REFRIGERATOR COOKIES



Kitchen Heat
stories and observations
on the everyday glamor of a chef's life

Thank you for these recipes. I will try the sugar cookie dough cuz that seems to be the closest to what i'm looking for. I really appreciate it!

Does 24 ea eggs mean 2 dozen eggs? How many cups of flour does 7 lbs make? I have a 25 lb bag and do not use a scale. And the 6 lbs of sugar make how many cups?

Does 24 ea eggs mean 2 dozen eggs?Yeah, 2 dozen equals 24 eggs.

How many cups of flour does 7 lbs make? I have a 25 lb bag and do not use a scale. And the 6 lbs of sugar make how many cups?Couldn't tell you that. And that's really the point. For most things, volume measurements (cups) are less accurate than weight. A cup of flour can weigh 3 oz. or 5 oz depending on how its packed. When you get up to production size recipes, the variation would cause to much inconstancy.
Ever see the disclaimer on the cereal box that says, "This box filled by weight, not by volume. some settling may occur during shipment."



Kitchen Heat
stories and observations
on the everyday glamor of a chef's life