Wolfgang Puck Bistro BTOT0010 Use And Care Manual page 11

ToasterOven manual07 2/7/07 4:04 PM
Chocolate Chocolate
Chip Cookies
Makes about 2 1/2 dozen cookies
INGREDIENTS
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter,
at room temperature, cut into small pieces
1 cup light brown sugar
3/4 granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 ounces bittersweet chocolate, melted over water bath
or in microwave
2 cups (1/2 pound) coarsely chopped pecans or walnuts
or toasted and cooled unsalted peanuts, coarsely chopped
1 3/4 cups semisweet chocolate chips
METHOD
1 Sift together the flour, cocoa, baking soda, and salt. Set aside.
2 In a large bowl of an electric mixer, using paddle or beaters and
on medium speed, soften the butter. Add the brown and granulated
sugars, raising the speed, beat the butter. Add the brown and
granulated sugars, raising the speed to high when the sugar is
incorporated and continue to mix until fluffy, stopping machine and
scraping down sides of bowl and under beaters as necessary. Lower
speed to medium, add the eggs, 1 at a time, and the vanilla. Stop
machine, scrape in the melted chocolate, and beat until thoroughly
combined. Turn speed to low, gradually add in the flour mixture and
beat just until combined. Add nuts and chocolate chips and again
beat just until combined. If the dough is soft, wrap in plastic wrap
and refrigerate until firm, for 1 to 2 hours.
3 Position rack in center of oven and preheat oven to 350 degrees F.
Line the baking tray with parchment paper.
4 Using a small ice cream scoop, divide the dough into mounds,
about 2 tablespoons each, forming small balls of dough. (Dough can
be rolled, placed on trays and refrigerated until needed.) Arrange the
rolled balls on the prepared baking trays, about 2 inches apart. Bake
until slightly firm to the touch, about 15 minutes, reversing trays front
tot back after 7 to 8 minutes. Remove cookies from trays with a wide
metal spatula and cool on wire rack. If reusing a baking tray, cool
slightly before arranging balls of dough on it.
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19
Baked Apple Pouches
4 servings
INGREDIENTS
1 1/2 tablespoons butter
8 ounces Granny Smith apples, peeled, cored and sliced thin
1/8 cup sugar
1/8 cup golden raisins
1/2 lemon, juiced
1/4 teaspoon cinnamon
1/2 package large square egg roll skins
1/8 cup melted butter
Confectioners' sugar
Vanilla ice cream
METHOD
1 Preheat the oven to 350 degrees F.
2 heat a large saute pan over medium heat. Add the butter and melt.
Add the apples, sugar, raisins, lemon juice and cinnamon and saute
until the apples are tender, about 8 minutes. Remove from the heat.
3 Lay an egg roll skin on a flat surface with 1 of the points facing
you so it looks like a diamond. Lay another egg roll skin on top of
this one to create a diamond shape. Place 1/4 cup of the filling in the
center of the wrappers and gather the egg roll skin around the filling
to create a pouch. Tie the pouch with kitchen string and place on
a parchment paper-lined baking sheet. Repeat with the rest of
the ingredients.
4 Brush the pouches with the melted butter and bake for 10 to 15
minutes, or until golden brown and crispy.
5 Remove from the oven and dust with confectioners' sugar.
Serve with vanilla ice cream.
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