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TRIPLE CHOCOLATE CHIP
COOKIES
Function: COOKIE
Temperature: 350˚F (175˚C)
Cooking Time: 9 minutes
Convection Fan: ON
Yield: 36 cookies
¹⁄
³
Cup (80 ml) Granulated sugar
¾ Cup (180 ml) Brown sugar
¾ Cup (180 ml) Unsalted butter, softened
1 Egg
1 Teaspoons (5 ml) Pure vanilla extract
2 oz (60 g) Bittersweet chocolate, melted
1 ¾ Cups (420 ml) Unbleached flour
¾ Teaspoon (7 ml) Baking soda
2 Teaspoons (10 ml) Cornstarch
¾ Teaspoon (7 ml) Salt
1 Cup (250 ml) Semi-sweet chocolate
chips
1 Cup (250 ml) Milk chocolate chips
1. In a large bowl, cream together the
granulated sugar, brown sugar and
unsalted butter. Beat in the egg.
2. Add vanilla and melted chocolate and
mix until combined. In a medium bowl,
sift together the flour, baking soda,
cornstarch and salt.
3. Add the dry ingredients and chocolate
chips to the creamed butter mixture.
Using a wooden spoon or rubber
spatula, mix the ingredients until just
combined.
4. Drop by tablespoon onto the Breville
non-stick pizza pan, spacing the cookies
about 2 inches apart.
5. Position the rack in the middle rack
height position. Turn the function dial
until the indicator on the LCD screen
points to the COOKIE function. Set the
temperature to 350˚F (175˚C) and the
timer to 9 minutes. Press the START/
CANCEL button to activate.
6. Allow cookies to cool on the pizza pan
for 1 minute then remove with a nylon
spatula and transfer to a cooling rack.
NOTE:
Bake an additional minute for
crispier cookies.
TIP:
Use a medium sized ice cream scoop to
portion the cookies evenly onto a cookie
sheet lined with parchment paper. Freeze
the cookie dough balls until firm, and then
store them in a re-sealable plastic bag.
Bake using the default cookie setting with
convection and frozen setting turned on.
BANANAS WRAPPED IN PHYLLO
WITH CHOCOLATE SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 20 minutes
Convection Fan: ON
Yield: Makes 4 generous portions, or 8
smaller ones
¼ Cup (60 ml) Dried cherries
½ Cup (125 ml) Hot water
4 oz (125 g) Cream cheese, room
temperature
2 Tablespoons (30 ml) Granulated sugar
½ Teaspoon (2.5 ml) Pure vanilla extract
8 Sheets Phyllo pastry
¼ Cup (60 ml) Unsalted butter, melted
3 oz (90 g) Semi-sweet chocolate, roughly
chopped
4 Small Bananas
Chocolate Sauce
1 Cup 250 ml Water
²⁄
³
Cup 160 ml Granulated sugar
½ Cup 125 ml Cocoa powder
2 Tablespoons 30 ml Strong espresso
coffee or
1 teaspoon instant coffee granules
½ Cup 125 ml Heavy cream
1. Soak dried cherries in hot water for
5 minutes. Squeeze the water out of the
cherries. Set aside.
2. In a small bowl, cream the cheese, sugar
and vanilla together. Set aside.
3. Peel the bananas and cut each one in
half lengthwise. Set aside.
4. Cut the 8 sheets of phyllo pastry pastry
in half and cover with a damp towel.
Assembling the packets
1. Place one piece of the cut phyllo dough
onto a work surface and brush lightly
with melted butter. Place another sheet
of pastry on top and lightly brush with
butter. Repeat until you have 4 layers.
2. Spread one quarter of the cream cheese
in the center of the pastry. Sprinkle one
quarter of the chocolate and one quarter
of the dried cherries over the cream
cheese.
3. Place two banana slices side by side
(lengthwise), on top of the filling. Fold
edges inwards. Fold the front half over on
top of the banana and tightly roll creating
a rectangle package. Lightly brush the
parcels with butter.
4. Position the wire rack on the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the BAKE function. Set the temperature
to 350˚F (180˚C) with convection turned
on and set the timer for 20 minutes.
Press the START/CANCEL button to
activate.
5. Bake until golden brown.
6. Meanwhile, make the chocolate sauce.
Combine the water and sugar and bring
to a boil stirring to dissolve the sugar. Boil
for 5 minutes.
7. Reduce heat to medium and whisk in
coffee and cocoa powder until smooth.
Add cream whisking to combine and
cook until the sauce thickens, about 3
minutes.
8. Remove from heat and cool.
9. Remove the packets from the oven and
transfer to a cooling rack. To serve, cut
them diagonally, drizzled with chocolate
sauce and a light dusting of icing sugar.
Garnish with a few raspberries or toasted
sliced hazelnuts.
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