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PAge heAder.....
RECIPES
RED HOT CHOCOLATE
CHIP COOKIES
INGREDIENTS
2 ¼ cups (293g) all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
1 tablespoon Ancho chili powder
½ teaspoon cayenne pepper
2 sticks (226g) butter, cubed at room
temperature
½ cup (100g) granulated sugar
1 cup (220g) packed brown sugar
1 teaspoon pure vanilla extract
2 large (60g) eggs
1 ½ cups (228g) chocolate chunks
METHOD
1. Preheat oven to 375°F (190°C)
2. In a small mixing bowl sift together
flour, baking soda, salt, allspice, ancho
chili powder and cayenne pepper.
3. Place butter, sugar, brown sugar and
vanilla extract into hand stand mixer
bowl and beat on speed 7 until light
and fluffy.
4. Add eggs to mixture one at a time and
beat until well incorporated.
5. Reduce mixer speed to 3 and slowly add
flour mixture to butter mixture and mix
only until incorporated. Be careful not
to over mix.
6. Turn mixer off and remove bowl.
7. Stir in the chocolate chunks by hand
with a spatula.
8. Use 1oz ice cream scoop or table spoon
to scoop balls of cookie dough onto
ungreased baking sheet.
9. Bake for 9-10 min. Remove from oven
and let cool on wire rack for 5 min.
TRIPLE CHOC COOKIES
Makes approximately 35
INGREDIENTS
1 ½ Sticks (170g) butter, cubed
1 cup (150g) dark chocolate, chopped
1 ½ cups (195g) all-purpose flour , sifted
¾ cup (61g) cocoa powder
1 ½ cups (330g) packed brown sugar
3 large eggs, lightly beaten
1 L cups (200g) dark chocolate, chopped
METHOD
1. Pre-heat convection oven to 350° F
(180°C). Line 2 cookie sheets with
parchment paper.
2. Melt butter and first amount of
chocolate in a small saucepan over
a low heat, stirring constantly until
smooth. Allow to cool slightly, mixture
should still be warm.
3. Combine sifted flour, cocoa powder and
sugar into the bowl of the electric mixer.
Mix on speed 4-5 adding chocolate
mixture and eggs. Mix until combined
scraping sides if necessary.
TIP
If mixture starts to go up beaters
increase speed.
4. Stir through chopped chocolate
until combined.
5. Spoon rounded tablespoons of mixture
onto baking trays and press down
slightly. Allow room for spreading.
6. Cook in batches for about 20 minutes
or until firm to touch. Allow to cool on
trays for 1 minute before transferring
to a wire rack. Repeat with remaining
cookie dough.
BEM600XL_IB_A12_FA.indd 29 21/06/12 10:25 AM