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42
RECIPES
TRIPLE CHOCOLATE CHIP COOKIES
Yield: 3 dozen cookies
INGREDIENTS
¾ cup (1 ½ sticks) unsalted butter, softened
cup granulated sugar
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, melted
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
2 teaspoons cornstarch
¾ teaspoon kosher salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
METHOD
1. In a large bowl, cream together the
butter and both sugars. Beat in the egg.
2. Add vanilla and melted chocolate and
stir until combined. In a medium bowl,
sift together the flour, baking soda,
cornstarch and salt.
3. Add the dry ingredients to the creamed
butter mixture and mix until just
combined. Gently stir in the chocolate
chips.
4. Drop by tablespoons, 2 inches apart,
onto a nonstick baking pan.
5. Position the rack in the middle rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the COOKIES function.
Set the temperature to 350˚F (175˚C)
and the timer to 9 minutes. Press the
START/CANCEL button to activate.
6. When preheating has completed, place
the baking pan on the wire rack and
bake until cookies are set and slightly
dried around the edges.
7. Remove baking pan from oven and allow
cookies to cool on the pan for 1 minute
then transfer to a cooling rack.
8. Repeat with remaining dough.
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. Remove
desired number of cookie dough balls
from plastic bag, place on the baking
pan and bake using the default cookie
setting with convection and frozen
setting turned on.
FÉLICITATIONS
pour l’achat de votre produit Breville
*L’enregistrement n’est pas un substitut à la preuve d’achat
lorsque vous soumettez une réclamation de garantie.
Consommateurs aux É.-U. : www.brevilleusa.com
Consommateurs au Canada: www.breville.ca
Inscrivez-vous en ligne pour le soutien
technique et les offres exclusives.*
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