Crazy Baking Day #2 actually involved no baking at all! Today was basically prep for Crazy Baking Day #3, which happens tomorrow, when I get to bake 150 chocolate chip cookies.
Just as with my macarons, I have a favorite recipe that I can’t seem to stray away from. My favorite chocolate chip cookie recipe is from Not Without Salt. This recipe uses chopped-up chocolate bars (which I really suggest you try sometime! They really send these cookies to over-the-top delicious.) but for this bake, I just went with a 48 ounce bag of Ghirardelli 60% bittersweet chocolate chips from Costco. When you bake these, don’t forget the salt sprinkle on top of the cookies. The salt also sends these cookies to over-the-top delicious. Here is a link:
I can guarantee that these chocolate chip cookies will still be awesome.
My challenge: fill up this 6 quart bucket with chocolate chip cookie dough and somehow fit the bucket in my fridge until tomorrow.
My equipment: Two KitchenAid stand mixers. I am so glad my parents let me borrow their stand mixer for a few days.
If I had only had one stand mixer, well, this job would have taken me about 2 and a half hours instead of only 1 and a half hours.
Bucket with one batch of cookie dough!
I know you’re not supposed to eat raw chocolate chip cookie dough but this dough tastes as good as it looks… so I did eat the dough off the mixer whisks. My oldest son is smarter than I am. He didn’t eat any of it.
Batch two is in. Is it just me or is it starting to look like I’m filling up an ice cream bucket? Cookie dough ice cream… now there is an idea. A very good idea.
Batch three and four are in! And my job for the day is done.
If I calculated everything correctly, I should end up with 192 chocolate chip cookies (about 30 g of dough each). I can’t wait to bake this up tomorrow! Just look at that yumminess in a bucket!
Note: If you do try this recipe and bake the 48 yield (30 g or smaller cookies) rather than the 24 yield (60 g or cookies as in the recipe), the cookies should not bake in the oven as long as the 12 minutes in the recipe. You really don’t want these to be overbaked. You want them to still be slightly gooey in the middle… but not too much! I think I usually started the timer at 6 minutes and then would look in on them from there until they were the right color and looked almost baked through.