About the Recipe
84 oz Brown Sugar
56 oz Sugar
8 Cups of Chopped Butter (cold straight from fridge)
4 cups liquid eggs
4 Tbsp vanilla
108 oz of Flour
54 oz of Cake Flour
4 Tbsp Baking Soda
2 Tbsp + 1 tsp Salt
4 Tbsp Corn Starch
20 Cups of Milk Chocolate Chips
Step 1: Add 56 oz Sugar + 84 oz Brown Sugar + 8 Cups Chopped Butter to mixing bowl
Chop butter. MIX ON 2 SPEED until butter is completely creamed and ingredients are all mixed together. This may take a few minutes, the texture should be very smooth (not dry and crumbly)
Step 2: Add 4 Cups Liquid Eggs and 4 Tbsp Vanilla to mixing bowl
Mix until dough is wet and eggs are mixed in, no visible pools of egg in the bottom of the bowl
Step 3: Add 108 oz Flour + 54 oz Cake Flour + 4 Tbsp Baking Soda + 2 Tbsp & 1 Tsp Salt + 4 Tbsp Corn Starch to mixing bowl
MIX ON SPEED 1 AND DO NOT OVERMIX. It is VERY important that we mix just enough to make sure all of the flour is well mixed, but any more than necessary will add too much air into the dough and it will become too fluffy and airy.
Mix until dough starts to gather and you can see large streaks of flour still in the bowl
Step 3: Add 20 Cups Chocolate Chips
Mix on speed 1 for 1-15 seconds until the chocolate chips are evenly mixed.
Step 4: Clump into 6 oz balls (do not roll) and flatten to half the width of the ball.
Chill for 30+ mins in fridge.
Step 5: Make sure oven is switched to “cook” and that it’s fully heated (the red light should be off).
Step 6: Bake cookies for 14 minutes with fan speed on low.
Step 7: Place in cooling rack for 15 mins before transferring to warmer.