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RECIPES
49
RECIPES
48
Classic Chocolate Chip Cookies
Refrigerated Cookies, 4 racks
Default Mode and Temperature: Pure Convection
™
/325˚
Suggested Time: 22-25 minutes
Tips: Use cookie sheet. Use rack positions 1, 3 and 5 and 6.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#3 Rfrg Cookies, 4 Racks
This Dacor Guide function is best used for either homemade or preformed frozen cookie dough.
4
1
⁄
2
cups all purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups vegetable shortening or unsalted butter
1
1
⁄
2
cups packed brown sugar
1
1
⁄
2
cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
4 cups semi sweet chocolate chips
2 cups chopped nuts (optional)
Combine flour, baking soda and salt in a large bowl. Using a large stand-up mixer with the paddle attachment, cream together
vegetable shortening, sugar, and brown sugar until creamy. Add eggs one at a time. Add vanilla extract. Gradually beat in flour mix-
ture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto baking sheet. Refrigerate for a minimum of 30 minutes. To
bake, adjust oven racks to position 1, 3, 5, and 6. In Dacor Guide, select RFRG Cookies, 4 racks. Allow oven to preheat. Transfer
cookies to ungreased or parchment-lined baking sheet. Place in oven and set timer for 22-25 minutes. Bake until golden brown.
After Baking: Cool on baking sheets for a couple of minutes, then transfer cookies to wire rack.
Makes about 10 dozen.
Snickerdoodles
Since this dough is such a big quantity, you will have to make it in two batches if you have a normal-sized stand mixer.
Refrigerated Cookies, 5-6 racks
Default Mode and Temperature: Pure Convection
™
/325˚
Suggested Time: 20-25 minutes
Tips: Use cookie sheet. For five sheets, use rack positions 1-5. For six sheets, use rack positions 1-6.
Path to reach this function: DACOR GUIDE-BAKERY-COOKIES-#4 Rfrg Cookies, 5-6 Racks
This Dacor Guide function is best used for homemade cookie dough, purchased “Slice and Bake” cookie dough, or purchased
“Break and Bake” cookie dough. If the dough is homemade, it is best to refrigerate it for a minimum of 20-30 minutes before baking.
This will allow for more consistent results.
1ST BATCH
4
2
⁄
3
cups all purpose flour
1 Tablespoon cream of tartar
2 teaspoon baking soda
3
⁄
4
teaspoon salt
1
⁄
2
teaspoon ground nutmeg
1
3
⁄
4
cups (3
1
⁄
2
sticks) unsalted butter, slightly softened
3 cups granulated sugar
2
1
⁄
2
Tablespoons light corn syrup
3 large eggs
1
1
⁄
2
teaspoons vanilla extract
1 cup sugar, combined with 1
1
⁄2 Tablespoons ground cinnamon, for topping (This will be enough for all 72 cookies)
Place oven racks in all six rack positions. In Dacor Guide, select Rfrg Cookies, 5-6 racks. Allow oven to preheat. In a large bowl,
thoroughly stir together the flour, cream of tartar, baking soda, salt and nutmeg; set aside. In the bowl of a large electric mixer on
medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and
vanilla and beat until well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in the remaining flour
mixture until evenly incorporated. Let the dough stand for 5-10 minutes, or until firmed up slightly.
While the first dough is resting, make the other batch of dough by repeating the instructions to this point. When you are through
with both batches, roll portions of the dough into generous 1
1
⁄2" balls with lightly greased hands (the dough will be soft).
Put the cinnamon-sugar in a shallow bowl. Roll each ball in the cinnamon-sugar. Place on the baking sheets, spacing about 2
3
⁄4
inches apart. They will spread quite a bit (the cookies will be about 4 inches in diameter), so be sure to space them accordingly.
For instance, Dacor’s cookie sheets will hold 4 rows of 3, or 12 cookies. Using your hand, slightly pat down the tops of the balls.
Place in oven and set timer for 22-25 minutes. Bake the cookies, all 6 racks at one time for 8-11 minutes, or until just light golden
brown around the edges. The cookies will flatten, be slightly brown around the edges, and will be chewy inside.
After Baking: Let stand for 1-2 minutes before removing them onto a wire rack. Let them cool completely.
This recipe makes about one extra sheet of cookies. Bake the last sheet on Rack 3 for 8-11 minutes. Store in an airtight
container for up to 10 days or freeze for up to 2 months.
Makes about 7 dozen cookies.