Wolfgang Puck BTOT0010 Chocolate Chocolate Chip Cookies, Baked Apple Pouches

ToasterOven manual07 2/7/07 4:04 PM Page 19

Chocolate Chocolate

Chip Cookies

Makes about 2 1/2 dozen cookies

INGREDIENTS

13/4 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

1cup light brown sugar

3/4 granulated sugar 2 large eggs

11/2 teaspoons vanilla extract

11/2 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

1Sift together the flour, cocoa, baking soda, and salt. Set aside.

2In 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.

3Position rack in center of oven and preheat oven to 350 degrees F. Line the baking tray with parchment paper.

4Using 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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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

1Preheat the oven to 350 degrees F.

2heat 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.

3Lay 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.

4Brush the pouches with the melted butter and bake for 10 to 15 minutes, or until golden brown and crispy.

5Remove from the oven and dust with confectioners’ sugar. Serve with vanilla ice cream.

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