- Item Code: 58500
- Item Size: 0.75oz - 20 lbs. - Approx. 410/Case
- Case Pack: 427
- Net Case Weight: 20lb
The all-time cookie classic. Semi-sweet chocolate chips meticulously folded into rich cookie batter.
Enriched Bleached Flour (Bleached Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semi-Sweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Vanilla), Sugar, Margarine (Palm Oil, Water, Salt, Mono- and Diglycerides, Natural Flavor, Vitamin A Palmitate, Beta Carotene), Brown Sugar, Eggs, Butter, Natural and Artificial Flavor, Baking Soda, Salt.
Contains: Wheat, Eggs, Soybeans and Milk
- 1 year (unopened) from the date of production when stored at or below 0° F (-18° C).
- 24 hours when baked and stored in our display or other container.
Pre-heat oven to desired temperature.
Otis Commercial Oven: 280 F (138 C) for 14 - 16 min.
Convection Oven: 300 F (149 C) for 10 - 12 min.
Commercial Rack Oven: 325 F (163 C) for 10 - 12 min.
Residential Oven: 325 - 350 F (163 - 177 C) for 16 - 18 min.
Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.
Place cookies on parchment paper.
Cookie placement on a standard institutional 18 x 26" baking sheet is as follows: Place up to 35 (5x7) cookies per sheet pan. Using an Otis Oven and 9.75 x 14.75 inch parchment paper, place in a 3 x 4 pattern on the baking sheet.
Cookie should cool for 20 to 30 minutes prior to removing from the parchment paper. Cookies are still baking while cooling on the pan.
Properly baked cookies should have a golden brown color, and should be firm on the outside and have a soft moist interior.
Underbaked cookies will appear pale, slightly grey in the center, greasy, and have a soft pliable texture.
Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.
Do not thaw before use.
Keep frozen in original packaging.