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Recipe | Chocolate Chip Cookies
Lauren Leone
In the world of micro-bakeries and entrepreneurship, few baked goods can rival the timeless appeal and profitability of freshly baked cookies. These comforting treats have proven to be a winning choice for those looking to turn their passion for baking into a successful business. Here’s why cookies are the ultimate stars of the micro-bakery scene, and how they can pave your way toward sweet success.
The universal appeal of cookies transcends generations, which makes them a staple throughout households, celebrations, and all sorts of gatherings. When you sell cookies from your micro-bakery, you’re tapping into a market that craves the nostalgic comfort and joy that only a well-baked cookie can provide.
The versatility cookies provide allows you to curate an enticing array of options, ensuring there’s something to please every palate. This variety not only keeps your customers coming back but also encourages them to explore and discover new favorites. As a micro-bakery owner, cookies can give you the freedom to experiment with unique ingredients, flavors, and designs, which can set you apart as a baker and keeps your menu exciting!
Customers aren’t just biting into a treat, they’re building a connection with your brand. A satisfied customer is likely to come back for more and even spread the word about your micro-bakery. In a way, cookies can serve as a delightful introduction to your micro-bakery’s entire menu!
INGREDIENTS
- 6 sticks unsalted butter
- 210g sugar
- 660g brown sugar
- 3 tsp salt
- 405g sourdough discard
- 3 eggs
- 3 tbsp vanilla
- 840g flour
- 2.25 tsp baking soda
- 660g chocolate chips
INSTRUCTIONS
- In a saucepan, brown 6 sticks of butter over medium heat until it turns a deep golden color. Remove your butter from the heat and allow it to cool.
- Once your browned butter has cooled off, beat it together with your sugar, brown sugar and salt until your mixture is well combined.
- In a separate mixing bowl, combine your sourdough discard, eggs, and vanilla extract. Mix them together thoroughly.
- Add your sourdough mixture to the butter and sugar bowl, and mix until fully incorporated.
- Gradually add your flour and baking soda to the mixture and continue to mix as until your dough forms.
- Fold your chocolate chips into the dough, distributing them evenly.
- Once the dough is well mixed, cover the bowl with plastic wrap and chill it in the refrigerator for about 15 minutes. This will help the dough firm up and make it easier to handle.
- Use a 2-inch scoop to form cookie balls from the chilled dough. Place them onto your baking trays lined with parchment paper or a silicone baking mat. You should be able to place 18 cookies on each tray, totaling 54 cookies in the Simply Bread oven at once.
- Cover your trays with plastic wrap and place them in the refrigerator to chill overnight. Chilling the dough overnight will enhance the flavors and texture of the cookies.
- Preheat your Simply Bread oven to 350°F (175°C).
- When ready to bake, take the trays out of the refrigerator and allow them to sit at room temperature for a few minutes while the oven preheats
- Bake your cookies for 12 to 15 minutes, or until the edges are golden brown.
- Once baked, remove the trays from the Simply Bread oven and let the cookies cool on their trays for about 5 minutes. This will help them set before transferring them to a cooling rack to cool completely.
- Serve and enjoy the perfect batch of cookies!
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