Wolfgang Puck BPSM0050A2 Provozní pokyny stáhnout pdf (Strana 10)

Chocolate Chip Cookies

Makes 12 large cookies

INGREDIENTS

1 cup walnuts or pecans

1 3/4 cups cake or pastry flour, sifted

1/2 teaspoon salt

1 1/2 sticks unsalted butter

3/4 cup light brown sugar

1/2 cup sugar

1/2 teaspoon baking soda

2 teaspoons warm water

1 large egg

1 teaspoon vanilla

1 cup chocolate chips

METHOD

1 Preheat oven to 375°.

2 Arrange nuts on a baking tray or sauté pan with riveted metal

handles. Toast for 12 - 15 minutes, turning occasionally. Cool and

chop coarsely. Set aside.

3 Sift together flour and salt; set aside.

4 In the mixer bowl with the flat beater attached, cream together

butter and sugar on speed 2 until smooth.

5 In a small cup or bowl, dissolve the baking soda in warm water

and pour into the mixer bowl. Add the vanilla and egg and mix

until well blended.

6 With mixer off, sprinkle nuts, chocolate chips and flour mixture

around the beater. Mix on low speed until just incorporated.

7 Turn dough out of bowl and wrap with plastic wrap. Chill until firm.

With lightly floured hands, shape the dough into 12 equal balls, about

3 ounces each. Arrange on parchment-lined baking trays about 3

inches apart. Flatten each ball slightly and bake 20-22 minutes, or

until golden brown. Let the cookies cool slightly on the baking tray,

then transfer to a rack to finish cooling.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random

House, 1991)

Stand Mixer Recipes

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Wolfgang Puck BPSM0050A2 Provozní pokyny Strana 10