Breville BOV800XL /A Triple Chocolate Chip Cookies, Convection Fan ON Yield 36 cookies, Recipes

RECIPES

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

¾Cup (180 ml) Brown sugar

¾Cup (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

¾Teaspoon (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.

RECIPES

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

¼Cup (60 ml) Dried cherries ½ Cup (125 ml) Hot water

4 oz (125 g) Cream cheese, room temperature

2 Tablespoons (30 ml) Granulated sugar

½Teaspoon (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

½Cup 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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