Wolfgang Puck BTOBR0010 manual Chocolate Chip Cookies, Classic French Onion Soup

Chocolate Chip Cookies

12 servings

INGREDIENTS

1 cup walnut or pecans

1 3/4 cups cake flour 1/2 teaspoon salt

6 ounces unsalted butter – at room temperature 3/4 cup brown sugar

1/2 cup sugar

1/2 teaspoon baking soda 2 teaspoons warm water

1egg

1teaspoon vanilla

1cup chocolate chips

METHOD

1Preheat oven to 375º on bake function.

2Arrange the nuts on the baking tray and toast for 10 minutes, turning occasionally. Cool and chop coarsely. Set aside.

3Sift together the flour and salt. Set aside.

4In an electric mixer, cream the butter until light and fluffy. On low speed, gradually add the brown and white sugars. Increase speed and beat until well combined.

5In a cup or a small bowl, dissolve the baking soda in the warm water and pour into the mixture. Add the egg and vanilla and mix until blended. With the motor off, sprinkle the nuts, chocolate chips and, last of all, the flour around the blade. On low to medium speed, mix just until the flour is incorporated.

6Turn out of the bowl, wrap in plastic wrap, and chill until firm. With lightly floured hands, shape the dough into 12 equal balls, about 3 ounces each, and arrange on the parchment-lined baking trays, 3 inches apart. Flatten each ball slightly and bake 16 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)

Classic French Onion Soup

6 servings

INGREDIENTS

3 tablespoons safflower oil or olive oil

4 medium onions – peeled and thinly sliced 1/2 cup port wine

8 cups chicken stock

1 sprig thyme

1 bay leaf

1 stalk celery salt to taste

freshly ground black pepper to taste 12 slices French bread – 1/4” thick 2 cups Swiss cheese – shredded

METHOD

1In a large saucepan over medium-high heat, heat the oil.

2Add the onions and sauté, stirring frequently and taking care that the onions do not scorch. Sauté until golden brown, for about 20 minutes.

3Add port to the pan and deglaze, stirring and scraping with a wooden spoon to dissolve the pan deposits.

4Stir in the stock, add the Bouquet garni (made with the thyme, bay leaf, and celery), and season to taste with salt and pepper. When the liquid reaches a boil, reduce the heat and simmer for about 40 minutes. Meanwhile, arrange the bread slices on a baking sheet and put them in the convection oven set at 250º F.

5When the bread slices are dry and crusty, place 1 slice in each of 6 deep ovenproof soup bowls. Set the other slices aside and place the bowls on the baking sheet. Turn convection oven to broil. Place the rack in the center of the oven. Turn the temperature to max and turn the timer to “Stay On”.

6Ladle the soup over the bread in each bowl. Top each bowl with 1 more slice of bread and sprinkle with cheese. Place on rack in convection oven. Watch for browning. Remove from oven when melted and bubbly, 2 to 3 minutes.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

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