Cooking with Chef Scott: Chocolate Chip Cookies

Two Dart staffers visited Bistro to see how Chef Scott makes Bistro's chocolate chip cookies.

by Katy Rouse and Mary Massman

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Bistro’s Chocolate Chip Cookies

Unsalted Butter – Room Temperature – 1lb
Brown Sugar – 12oz
Granulated Sugar – 12oz
Salt – .4oz
Eggs – 9oz
Vanilla – 1T
Flour – 1lb + 14oz
Baking Soda – .4oz
Chocolate Chips – 1lb + 14oz
Oats – 6oz

Preheat oven to 375 degrees. Cream together the butter and sugars for 10 minutes at medium speed with paddle attachment. Sift together the flour, baking soda and salt. Turn the mixer to low and incorporate half the eggs and vanilla. Scrape down the sides of the mixing bowl. Incorporate the remaining eggs and vanilla. Scrape down the sides of the mixing bowl. Add the sifted flour, baking soda and salt. Mix at low speed until the dough is evenly blended. Do not over mix. Scrape down the sides of the mixing bowl. Add the chocolate chips and the oats. Mix at low speed until just incorporated. Drop the cookies on a parchment lined baking sheet and bake for 13-15 minutes at 375 degrees, or until done.

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