Chocolate Chip Cookie Dough Production & Baking Process by Bart Smith

BART SMITH OFFICIAL WEBSITE • AUTHOR • YOUTUBER • COOKIE BAKER • COOKBOOK CHEF • FUTURES TRADER

RETURN TO MY ⟶ "COOKIE BOOK" ⟶ TABLE OF COOKIES

READ ONLINE

Why I Make The "World's Best" Chocolate Chip Cookie!

Wanna Try One? ... or do you want the recipe?

by Bart Smith

PART 2

DOUGH PREP / PRODUCTION

OF MY CHOCOLATE CHIP COOKIES

“PRODUCTION”

… is defined as (#1) preparing the cookie dough, (#2) placing the cookie dough on cookie sheets, (#3) baking , (#4) cooling , and (#5) shipping cookies. The EATING part comes after, of course, but we’ll get to that in the next section.

PREPARING MY
CCC DOUGH

MY CCC RECIPE IS SIMPLE, FAST & EASY TO MAKE INTO THE MOST DELICIOUS COOKIE DOUGH YOU’VE EVER MADE! “I can’t even get my cookie dough to taste this good,” said a professional baker to me when I was making my cookie dough in her professional bakery some time ago.

#1. For ingredients, I only use the most common, basic, and essential ingredients when making my chocolate chip cookies. By only using the most essential ingredients, this allows for quick purchase at the grocery store, fast dough preparation and fast to put that dough on the cookie sheets and then in the oven to bake.

#2. I DO NOT add anything extra, special or out of the ordinary. Other bakers add uncalled-for ingredients because???? THEY THINK, HOPE, PRAY such a move would prevent their cookies from FLATTENING. Well, guess what? Their hairbrained additions NEVER work. Hence, why I never use extra, frivolous ingredients in my CCC recipe aside from just the essentials.

#3. To repeat: I only use all-purpose flour, sugar, brown sugar, eggs, butter, vanilla extract, baking powder, salt, and, of course, chocolate chips. Nothing more, nothing less.

MY CCC RECIPE
SAVES YOU TIME
→ EVERY TIME!!!

#1. Unlike 90% of all the other cookie bakers out there, I DO NOT have to refrigerate my cookie dough for 30 minutes or an hour or 4 hours or OVERNIGHT or a WEEK or YEAR! Good heavens, NO NO NO! NEVER EVER! THAT is an unnecessary and scatterbrained step and only for those bakers who are making their CCC dough WRONG and DON’T KNOW what they’re doing! Hence, why THEY have to CHILL their dough before placing their dough onto cookie sheets. Not me. I’ve never chilled my dough in 35+ years of baking 250,000+ cookies. What’s more, my cookies NEVER come out FLAT. What’s more, there’s something unique about my cookie dough compared to other people’s dough, which is that I never have dough on the sides of my mixing bowl after being thoroughly mixed.

Whereas, if you look inside the mixing bowls of other CCC bakers, you’ll notice they have, what I call, cookie dough residue on the side walls of their bowls. THAT is a sign your cookie dough is MADE WRONG! Hence, it’s too liquidy, too fluid, too wet and watery. Hence, they have to CHILL their dough. I never have that problem and I mix my cookie dough in 10 minutes or less and I’m ready to place my cookie dough on cookie sheets and slam those sheets into the oven for quick baking, which leads to? QUICK EATING!!!

Another thing, when it comes to MY cookie dough, is YOU YOU CAN EAT IT!!! Most people's cookie dough is too liquidy or moist or wet, which stems exactly from using the wrong ingredients in the wrong measurements. You cannot eat their dough. My cookie dough is perfect for eating and I will confess I have eaten a lot of my cookie dough throughout my lifetime.

I once made 14 batches of cookies in one day. That's 14 mixing bowls (approx. 560 cookies) worth of cookie dough. Well, I ate almost 3-4 tablespoons of cookie dough per bowl or batch that I made. I know that is not healthy, but my cookie dough is so delicious, and made ever so perfectly that literally you could eat it like you would cereal or mashed potatoes. Not that you would, yikes, because we're talking sugar and other raw ingredients. But, in all my years of baking cookies, I've never gotten sick eating my own cookie dough. You cannot say that for other people's cookie dough. You can imagine, those other cookie dough bowls of liquid cookie dough that you would need a straw to suck it up.

#2. Because I don’t have to refrigerate my cookie dough, like those other time-wasting CCC recipes, my dough (when mixed) can go directly to the cookie sheets immediately within seconds of my mixing my CCC dough completely.

Again, why are we baking cookies? TO EAT THEM! Then, why all those time delaying steps, which only postpone the EATING step? I shake my head at all those unnecessary ingredients and stupid steps these silly CCC bakers put their readers / viewers through with such frivolous recommendations.

#3. So, where my cookie dough is concerned: (#1) CCC dough prep time = 10 minutes or less. (#2) Place CCC dough on cookie sheets = 2-5 minutes per cookie sheet with a small ice cream scooper or large scooper depending on the size of cookie you want. (#3) Place cookie sheets in the oven to bake = 10 minutes (roughly). (#4) Cooling time = 8 minutes ON the cookie sheets. I don’t EVER remove my cookies to a cooling rack. Never have, never will. THAT is another time-wasting step, let alone waste of money purchasing such equipment. (#5) Once cooled, I’ll do whatever is intended for them, whether that’s to bag them, put them in a container, EAT them, whatever.

#4. Another time-saving tip that most CCC bakers don’t know about is that I use baking pans that have no side walls. MOST, if not EVERY baker I see online, use the baking pans WITH WALLS on them. Why is this bad? Because, when it comes time to remove your cookies off the cookie sheet, I simply lift the tray and slide ALL of them off at once.

Whereas, with a cookie sheet with walls, you have to manually grab each cookie individually, one-by-one, and lift it up and over that wall and onto whatever or wherever you were placing them. That does not allow for quick transfer of cookies from one tray to ______ (anywhere) FAST!!! No, you have to lift each cookie one-by-one. No thanks. I’d rather be able to slide my cookies off each tray I use in 1 second flat!

#5. WHAT’S MORE, because my CCC dough DOES NOT FLATTEN while baking, I can bake 16 cookies per baking pan. This allows me to bake 32 cookies (16 cookies x 2 baking pans) in a single 10-minute baking session. THAT is a lot of cookies baked FAST!

If you look at how many cookies the average cookie baker bakes on a tray, it’s like 6 or 8 or 10 or 12. Why do most bakers bake only 6 to 12 cookies on a tray at once? Because their cookies flatten out like pancakes. There's no room to bake 16 cookies per tray like my CCC recipe yields.

If your cookie dough spreads and you can only bake 12-16 cookies at a time across 2 baking pans, then you’ll literally be baking for HOURS. NOT NECESSARY! But, then again, most bakers aren’t using my CCC recipe. If they were, they’d be able to bake 64 cookies in 30 minutes (of baking time). Imagine needing to prepare for a potluck event, holiday gathering, school function or you've got hungry mouths in your kitchen waiting for cookies to pop out of the oven or whatever and you wanted to make CCCs. With my CCC recipe, it won’t take you HALF A DAY (OR ALL DAY) to do that, but rather, ONE HOUR or less. No waiting overnight either for the dough to refrigerate. So, again, my CCC recipe saves you time in so many ways when it comes to baking A LOT of CCCs FAST!

#6. When it comes to cooling my CCCs after baking them, like I said earlier, I don’t move them to a cooling rack. That is a WASTE OF TIME and expense. No. I just leave them on the tray to finish baking just a little bit more. Only after they’re done and truly cooled, will I SLIDE them off their cookie sheets and proceed to do with them as I need to. SEE HOW FAST I BAKE MY COOKIES?!?!?

MY CCC DOUGH
IS PERFECTLY BAKED
→ EVERY TIME!!!

#1. My cookies don’t wind up looking yellow, burnt, overly brown, lacking that golden or slightly browned hue, uncooked, pale in appearance, doughy, underbaked, crispy (instead of soft and chewy) or nothing else of the sort! No, my cookies consistently look perfectly baked, with a perfect light brown color to them every time. Not too brown or undercooked, but just perfectly right in the middle → EVERY TIME! Again, I attribute my CCC baking success on my proprietary CCC recipe, perfectly made cookie dough, baking steps and procedures in order for my cookies to come out looking perfect every single time. No exceptions.

ALSO, because my cookies are baked so perfectly, THEY LAST FOR WEEKS!!!!! Literally, I’ve eaten my own cookies when they were 1-2 weeks old and they still tasted delicious. Granted, you never want to eat a food product that’s old, namely due to the perishable ingredients in it, such as butter and eggs. Still, you can’t say the same about everyone else's cookies. Nope. They don’t last beyond 5 days, even when kept in an air-tight container.

A cookie won’t last the test of time if it’s not baked properly, contains the right measurement of ingredients, or should I just say it, “BAKED WRONG!” That said, 99.9% of CCCs out there are not baked properly and hence, look flat, undercooked, overbaked, have burnt edges, crumble upon touch, well, … you get the picture. Am I right or am I right?

PERFECTLY BAKED & SHAPED PEANUT BUTTER & MILK CHOCOLATE CHIP COOKIES! MMMM, YUMMMM!!!

MY CCCs ARE PERFECTLY
SHAPED & NEVER FLAT
→ EVERY TIME!!!

#1. Say, “bye-bye,” to flat pancake-like, cracker-thin, ugly duckling wafer cookies! Whether it’s my proprietary CCC recipe, perfected cookie dough and other techniques I’ve used for decades, MY COOKIES DO NOT FLATTEN like 99.999999% other baker’s cookies do. Just look at the cookies from 450+ other bakers. What do they all have in common? THEY’RE ALL FLAT and some are UGLY and FLAT at the same time! Then, look at mine.

#2. My cookies don’t look like your typical CCC. They’re not flat or thin, instead they’re perfectly shaped, round and tall. I like this shape and others have come to like it too. No one has ever said, “I prefer a flat, cracker-thin cookie.” The benefit to my CCC shape is there’s more to chew in one bite and the chocolate chips are more compact versus the chips being spread out ever so thinly across a flat, wide, pancake-like cookie. PERIOD.

DELICIOUS DARK
CHOCOLATE CHIP COOKIES
READY TO DEVOUR

Because my CCCs are shaped so uniquely, they also happen to fit snugly and tight in Small, Medium or Large USPS Priority Mail boxes. Because of their size, I can also fit multiple dozens of cookies in any size tinfoil container for serving. PLUS, WHAT I LIKE MOST about the size of my cookies is what I call, “PORTION CONTROL!” I can have 1, 2, 4, 6, or even 10 cookies and I don’t feel like I ate that many cookies due to their small size.

#3. Now, I bake two sizes, a B-BITE and a B-MO. B-Bites are worth about 3 bites and that cookie is GONE! The B-Mo stands for “Big Monster” of a cookie and is about a ¼ pound in weight, much like that of a burger.

Well, some folks love the B-Bites and some love the B-Mos. It’s all up to how hungry you are for a cookie. For me, I’ve eaten roughly 30-40 B-Bite’s in a single day.

On another occasion, I ate 12 B-Mos in a single day (or the equivalent of 36 B-Bite cookies). YIKES and YUM!!! As mentioned, one single B-Mo is equivalent to 3 B-Bites to paint some perspective on its size. Both sizes ship well when I ship them to friends and others.

PACKING & MAILING
MY CHOCOLATE
CHIP COOKIES IS SO
EASY & CONVENIENT

#1. Because of the perfect size AND SHAPE of my B-Bites, they allow me to fit 12+2 cookies in a SMALL USPS Priority mail box. That’s 12 cookies for the recipient and 2 cookies to toss at anyone looking to ask or steal from the recipient’s 12 cookie stash. “Here, take these two cookies and go away! These 12 are MINE!” You can imagine! Now, THAT is an awesome gift to send anyone. Most bakers can’t ship 14 of their cookies in a Small USPS box, which can save the shipper money. No, they have to go one size up (i.e., Medium Priority USPS box), which costs more to ship. If you’re shipping 1,000s of cookies to people, and you can’t ship A LOT of those cookies in the smallest of boxes, shipping costs are going to eat into your profits. No doubt about it.

#2. Also, most cookies that bakers bake are FLAT and CRUMBLY after an hour outside of the cooling stage. Hence, they WON’T ship well. I had a friend (a mom as well) send me her cookies to sample and when they arrived, they broke when I picked them up, they felt a bit soggy from being underbaked. They tasted granular as if she used too much sugar and not enough flour, I could go on. I also tried these cookies with a friend of mine who’s been baking cookies for years and has had my cookies and only prefers my cookies now. Sad to say, we only ate TWO of her cookies and had to throw the rest out. Further, cookies that aren’t baked properly wind up hardening or deteriorating due to certain ingredients not drying out in the baking process, hence they simply harden. Similar to that of foods you might microwave that become hard to bite into. Not good. THAT’S not a delicious cookie anyone wants to eat, right?

#3. As for me? I’ve baked and shipped thousands of cookies and the response when folks receive them is always the same … “It was like opening the oven door, Bart. The aroma poured out of the box and into the room.” Or, “I feel like these just came out of the oven, yet they were mailed to me 3-5 days ago. Amazing.” I have more responses coming up, which we’ll get into in just a moment, but first …

OTHER OBSERVATIONS I’VE MADE watching other CCC bakers out there …

Coincidentally, I also read the comments at the bottom of these CCC recipe web pages, and would you believe close to half of all the comments say things like, “I don’t usually have cornstarch stored in my house. What’s an alternative?” or “My cookies turned out flat (following x-recipe). I had to throw everything out. What did I do wrong?” I’ll tell you what you did wrong; you followed their CCC recipe. Whenever I read these recipes online, I usually find upwards of 10 mistakes these bakers make and which they’re passing along to their respective readers/viewers at home. I was even on the CCC recipe web page for a very, very prominent female celebrity baker and even her recipe appeared to be a copy-cat off Nestle’s with a few adjustments. The verdict? Her cookies also wound up FLAT, UNDERCOOKED, looking GROSS. Need I say more? A shame. Just a darn shame. Talk about spreading MIS-CCC-INFORMATION from every corner of the CCC baking universe. Well, not from the planet I’m from.

#3. HOW GOOD “IS” THEIR CCC RECIPE? DO THEIR COOKIES MAKE YOU SICK AFTER EATING JUST 2-3 OF THEM? Can you sit down and eat 30+ of their cookies in ONE day WITHOUT FEELING SICK TO YOUR STOMACH like I did once? That’s right, I actually ate 36 of my own cookies in ONE day. Don’t ASK me how I did it, but I loved every bite! I read one CCC recipe called for pulling their cookies out of the oven before they weren’t fully baked and looked under-cooked so they wouldn’t burn. Uh, well, that CCC recipe IS WRONG WRONG WRONG if you have to do that. What’s more, if certain ingredients don’t cook fully, those food products can lead to FOOD POISONING! Also, the amount (and type) of certain ingredients these bakers put into their CCC recipes don’t really allow for anyone to eat more than 2-3 cookies or they would → GET SICK!

Well, would you believe it? It’s not my STOMACH that told me to stop eating those 30+ cookies in one day, but my WAISTLINE! That’s right. I didn’t feel bad (stomach-wise) after eating my perfectly baked CCCs. It was GUILT of GETTING FAT that stopped me. HAHA I literally had to force myself to STOP! I mean, you can't eat ice cream for breakfast, lunch and dinner without getting FAT! BUT, even too much ice cream can make you feel a tad sick due to the artificial/chemical ingredients that make up ice cream. Only because my cookies are RICH WITH FLAVOR might someone say they can’t eat any more. I totally understand. I do have a very HIGH TOLERANCE for eating my own heavenly, orgasmic cookies, yes. But, no one has ever said they got sick from eating too many (of my CCCs). No, they were just too rich or they were worried about their waistline. Perfectly understandable.

QUICK SUMMARY
Regarding My Most
Magical & Proprietary
CCC Recipe

#1. FAST & EASY TO BAKE! Anyone can prepare, bake, cool and eat the world’s best chocolate chip cookies within 30 minutes by following my simple and easy-to-follow CCC recipe.
#2. DUPLICATABLE / REPLICABLE! My CCC recipe is extremely duplicatable without any EXTRA STEPS, STRANGE and BIZARRE steps, ADDITIONAL HAIR-BRAINED ingredients that don’t make any sense belonging in such a CCC recipe can be made with just the most basic of ingredients found in most households and in most grocery stores.
#3. SAVES YOU TIME! Other foolish CCC baking steps will disappear, such as, weighing your ingredients, sifting the flour, refrigeration, etc. C’mon, all those time-wasting steps that I’ve never done in all of my 35+ years baking 250,000+ cookies will be gone. Hence, you get to baking your cookies FASTER!
#4. COOKIES DON’T TURN OUT FLAT, BURNT OR UNDERCOOKED! Just look at my cookies compared to other people’s cookies and you’ll see exactly what I’m talking about. Mine? Perfectly round, properly cooked and perfect color. Others? Flat, underbaked, ugly, disgusting, unappetizing, etc.
#5. QUANTITY BAKED → HOW MANY COOKIES DO MOST CCC RECIPES YIELD? 16? 20? 30? ALSO, WHAT IS THE MOST AMOUNT OF COOKIES YOU’VE BAKED IN A SINGLE DAY WITH YOUR CCC RECIPE? — With my CCC recipe you can easily bake 40 cookies per batch. Need to prepare for a potluck, family / holiday gathering, or school function you’re catering? Need to make A LOT of cookies? My CCC recipe comes to the rescue every time. I’ve baked 800 cookies in a 24-hour period before. THAT is a lot of cookies. I couldn’t reach that height with anyone else’s CCC recipe. Nope. Their recipes require too many steps, refrigerate the cookie dough OVERNIGHT (DUMB), find and add all these weird (and unnecessary) ingredients and then the worst part … THEY ALWAYS FLATTEN OUT LIKE PANCAKES. So, you could only bake 6-12 cookies per baking sheet, whereas I can bake 16 cookies (every time) on my cookie sheets.
#6. EASY TO BOX & SHIP OR TRANSPORT! My cookies, due to their shape and perfectly baked consistency and ability to maintain their freshness for days at a time, are easy to box up and ship to anyone. You can also stack them nicely on a display tray or in an aluminum container nicely.
#7. CAN TRAVEL & BAKE ANYWHERE WITH AN OVEN — I’ve traveled with my baking supplies and ingredients and baked all across the USA out of my car.
#8. OTHER CCC RECIPES BAKERS BORE YOU WITH THE “SCIENCE” BEHIND EACH CCC RECIPE INGREDIENTS in order to JUSTIFY why their cookies STILL TURN OUT LOOKING LIKE EVERYONE ELSE'S. Why don’t they just provide the recipe, let folks bake them and let the finished product speak for themselves? No. They can’t. They have to IMPRESS you with WORDS not perfectly baked COOKIES. Do you really think yours truly, maker of the world's greatest chocolate chip cookie, would bore you with the science behind each ingredient that goes into my world famous chocolate chip cookie dough? No way in heck. Here's the recipe, go for it, make your cookies eat them and have a great day. See ya!
#9. PEOPLE STOP EATING MY COOKIES BECAUSE THEY'RE TOO RICH AND DECADENT AND THEY'RE WORRIED ABOUT THEIR WAISTLINE , not because they make them sick. That's what happens when you eat cookies made from other CCC recipes → they make you sick after just eating two or three of their cookies because their cookies were made with too many extra and unnecessary ingredients, or weren't baked properly or a combination thereof.
#10. CONSISTENTLY DELICIOUS TASTE WITH EVERY BITE!!!! Say, “Hello,” to heavenly, orgasmic, addictive tasting cookies like you’ve never had before. “Bart ruined me for other cookies. I’ll eat no other cookies, but Bart’s.” Oh, LET’S GET INTO THAT right now!)

JUMP TO

ANY SECTION

WITHIN THE BOOK

TABLE OF CONTENTS For The Book
WHO Is This Book For?
HOW To Use This Book
MESSAGE From The Author
ABOUT ME → The Back Story
21 REASONS WHY → I Make ...
PART 1 → My Unique Recipe
PART 2 → Dough/Production
PART 3 → Taste/Reaction
PART 4 → Demand/Fame
PART 5 → The Money

RETURN TO TOP

Website Design by Bart Smith

Website Terms | Privacy Policy

Affiliate Disclosure | Earnings Disclaimer