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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) brown sugar, packed
1 teaspoon pure vanilla extract
2 eggs
1 ½ cups (228g) chocolate chunks
METHOD
1. Preheat oven to 375°F (190°C). Line two
baking trays with paper.
2. Sift flour, baking soda, salt, allspice,
ancho chili powder and cayenne pepper
together in a bowl.
3. Assemble the processing bowl using the
S Blade™. Combine butter, sugars and
vanilla into processing bowl. Place lid on
bowl. Attach the motor body and select
speed 15; process until sugar and butter
are creamy.
4. Add eggs one at a time making sure to
incorporate each egg well. Scrape down
sides in needed.
5. Add half the flour mixture and pulse
until mixture starts to combine. Scrape
sides of bowl; add remaining flour and
pulse until just combined.
6. Remove blade and fold in chocolate. Be
careful not to over mix.
7. Drop rounded tablespoons of dough
onto baking trays allowing room for
spreading. Bake in preheated oven for
9–11 minutes.
8. Cool on baking trays for 2 minutes then
transfer to wire rack to cool completely.
Repeat with remaining dough.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.