Needing to bake 300 heart shaped Choc-chip cookies for a wedding order.
We have an order for a wedding to make 300 heart shaped choc-chip cookies. Any hints on a terrific recipe that will be guaranteed soft, and any great hints on efficient and effective ways of baking or cutting out 300 of them to end up with a nice shaped cookie. Thanks
Replies to This Discussion
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Permalink Reply by Nastassya Sweder on
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Have you seen the pans that have the cookie heart shapes...those might help to keep the cookies from spreading out of shape in the oven. I think wilton makes them.
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Permalink Reply by Amanda Garcia on
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I have two amazing recipes for you! The first is your basic chocolate chip cookie, the second is for a bigger, chewier cookie. Both provide wonderful results! Both recipes come from allrecipes.com
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Permalink Reply by Diane Hulbert - Frosted Memories on
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Thanks for the idea, I think we will need to try several ideas. di
Sherry Qualls said:Hi Diane
Welcome to CWB!! Great to have you as a member!!
My first though was you could use just about any chocolate chip cookie recipe you want....after dough is made lay a cookie cutter on the sheet pan and press dough into cutters and bake (you would have to have more than a few cutters for this though) or you could experiement and press the dough into the cutter for shape, the remove the cutter and bake and see if it will hold the heart shape
Or how about a chocolate chip cookie bar recipe, made in a sheet pan and cut after baking?
hope that helps
Sherry
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Permalink Reply by jeri c on
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Diane, I found the coolest heart cutter that would leave you with very little waste! It is a wilton cutter and the two hearts are shaped so they will not waste anything. They were with the brownie cutters and stuff in the cake decorating sections at JoAnn Fabric & Crafts store. I picked one up because I am doing brownies for my kids for valentines day this year but thought about you when I bought it! It is thicker than most cutters so if the cookies are a bit thick it would cut right through... cuts 2 at once.
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Great, thank you!
jeri c said:Diane, I found the coolest heart cutter that would leave you with very little waste! It is a wilton cutter and the two hearts are shaped so they will not waste anything. They were with the brownie cutters and stuff in the cake decorating sections at JoAnn Fabric & Crafts store. I picked one up because I am doing brownies for my kids for valentines day this year but thought about you when I bought it! It is thicker than most cutters so if the cookies are a bit thick it would cut right through... cuts 2 at once.
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Permalink Reply by Gaby on
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Hi Diane!
I have 3 kids and they love decorated cookies, so I tried and tried a lot of recipies until I tried this one, they love it and they really taste great alone or with royal icing covered.
Ingredients
500 gr butter softed in a microwave for 20 to 25 seconds
1 cup of white sugar
1/4 cup of corn syrup
2 egg yolks
1 1/2 teaspoon of vanilla or almond extract
1/4 teaspoon of salt
1 Kg all porpouse flour
Cream butter with sugar until smooth and sponge add the corn syrup, then the yolks until mix well, then the vanilla and salt and finally the flour in small acounts until you can not add any more, then you have to add it in a table and with your hands mix it until the batter doesn't stick in your hands. Put this mix in a plastik bag and fridge 1 hour before using it.
To cut the cookies spread some flour in your work table and a a very little in the mix before extending it. To make pops you can cut small bamboo pices and insert them in the non baking cookie, bake them for 20 to 30 min aprox and 5 minutes later and with carefull take off the sticks, decorate them and pour some royal icing inside the hole to put the pop stick.
Good Luck1 - Attachments:
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valentin.jpg, 99 KB
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Permalink Reply by stephani hardridge on
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How much is "1Kg" of flour??
There is a bakery here in Okla that has the best cut out cookies. She sells them for $1.00 each. I need to mail some to whoever and see if someone can figure out how she makes them. They are the best cookies ever!! I'm gonna try this recipe. My daughter is having a pool party and we wanted to try to make some cute cookies for everyone. I'm excited to try these. How many days in advance can u make cut out cookie to stay fresh tasting??
Gaby said:Hi Diane! I have 3 kids and they love decorated cookies, so I tried and tried a lot of recipies until I tried this one, they love it and they really taste great alone or with royal icing covered.
Ingredients
500 gr butter softed in a microwave for 20 to 25 seconds
1 cup of white sugar
1/4 cup of corn syrup
2 egg yolks
1 1/2 teaspoon of vanilla or almond extract
1/4 teaspoon of salt
1 Kg all porpouse flour
Cream butter with sugar until smooth and sponge add the corn syrup, then the yolks until mix well, then the vanilla and salt and finally the flour in small acounts until you can not add any more, then you have to add it in a table and with your hands mix it until the batter doesn't stick in your hands. Put this mix in a plastik bag and fridge 1 hour before using it.
To cut the cookies spread some flour in your work table and a a very little in the mix before extending it. To make pops you can cut small bamboo pices and insert them in the non baking cookie, bake them for 20 to 30 min aprox and 5 minutes later and with carefull take off the sticks, decorate them and pour some royal icing inside the hole to put the pop stick.
Good Luck1
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Permalink Reply by Karen Marie on
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1 KG of flour is 1.1 lbs and 500 gr is .55 lbs You will have to weigh these to get the recipe accurate. Plus this recipe isnt a chocolate chip cookie. To prevent spreading substitute some shortening for butter in the recipe You can sub up to half the amount. The other thing you can do is press the chocolate chip dough into a jellyroll pan (cookie sheets with sides), bake and use a cutter like the one Jeri C recommended...all uniform , same size and no worries about spreading....just make sure you cut after the dough has cooled completely or you will have a terrible mess. My fav chocolate chip cooke is and always will be the Nestle Toll House cookie. Here is the recipe right off the site with my shortening variation:
Nestle Toll House Cookies
This makes 60 if you drop by tbsp fuls. You can double this successfully
Ingredients:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened Sub half shortening if cookies spread too much
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts optional
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
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