Chocolate Chip Cookie

Chocolate Chip Cookies (Dried Eggs)

View liquid egg formulation

Yield: 48 cookies


Ingredients Percent (%) Grams Volume
Butter or shortening 19.00 228.00 8 oz.
Sugar, light brown 11.75 141.00 2/3 cup
Sugar, granulated 11.75 141.00 3/4 cup
Whole eggs, dried 2.25 27.00 5 tbsp. + 2 tsp.
Water 5.00 60.00 2 fl. oz.
Salt 0.41 4.92 3/4 tsp.
Vanilla extract 0.70 8.40 2 tsp.
Flour, pastry 31.70 380.40 2 3/4 cups
Baking soda 0.19 2.28 1/2 tsp.
Chocolate chips 17.25 207.00 1 1/4 cups
Total 100.00 1200.00

 Method of Production:

  1. Whisk brown sugar to break up any lumps.
  2. In a standing mixer fitted with a paddle attachment, add the butter or shortening, sugars, dried egg and salt.
  3. Cream together for 4 minutes on medium speed.
  4. Add the water and vanilla. Continue to mix for 2 minutes on medium speed.
  5. Add the flour and baking soda and mix for 2 minutes on low.
  6. Add the chocolate chips and mix on low until just incorporated.
  7. Form 25g balls and place on an ungreased parchment paper lined baking sheet about 2 inches apart.
  8. Bake for approximately 14 minutes at 325° F, rotating after 7 minutes.
  9. Cool completely and store in an airtight container until ready to use.

 

Locate a U.S. supplier of REAL egg products


Desserts

Main Dishes


Eggcyclopedia

Egg facts