Wolfgang Puck BHM00240 - Manual (Page 7)

12
Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
INGREDIENTS
1 3/4 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
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 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
1 Sift together the flour, cocoa, baking soda, and salt. Set aside.
2 In a large bowl, soften the butter with the mixer equipped with the
beaters. Mix on speed 4 until butter is softened. Add the brown and
granulated sugars, increasing the speed to 5. After the sugar is incor-
porated, continue to mix until fluffy, stopping to scrape down sides
of bowl when necessary. Reduce speed to 3 and add the eggs, one
at a time, and the vanilla.
3 Stop mixer, scrape in the melted chocolate, and beat until
thoroughly combined with mixer set to speed 4. Reduce speed
to lowest setting. Gradually add 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, 1 to 2 hours.
4 Position rack in center of oven and preheat oven to 350°. Line two
baking trays with parchment paper.
5 Using 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
to 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.
11
Heavenly Chocolate Mousse
Serves 8
INGREDIENTS
4 egg yolks
3/4 cup sugar
5 ounces bittersweet chocolate
5 ounces unsweetened chocolate
1/2 cup heavy cream
8 large egg whites
2 teaspoons lemon juice
METHOD
1 Attach the beaters to the mixer. In a large bowl, mix egg yolks with
1/4 cup sugar until they become a pale yellow.
2 Melt chocolate over a bain-marie or in a heat-proof bowl over
simmering water.
3 In small saucepan, bring cream to a boil and stir it into the
melted chocolate.
4 Stir the chocolate mixture into the egg yolks and sugar. Set aside.
5 With the mixer attached with the beaters, beat egg whites and
lemon juice until they reach soft peaks. Add remaining 1/2 cup sugar
slowly with the mixer on speed 3. Increase speed to 5 and continue
to beat until whites are stiff and very shiny, approximately 7 minutes.
6 Stir one third of the whites into the chocolate mixture to lighten it.
Fold in the remaining beaten egg whites, a third at a time.
7 Pour into individual serving glasses or bowls and chill at last six
hours or overnight.
Note: If the chocolate and egg yolk mixture should tighten, place
the mixture back over the bain-marie, and vigorously whisk in 3 or 4
tablespoons of the beaten egg whites. The chocolate will smooth
out so you can continue with the recipe.
PRESENTATION
Serve in individual glass dishes topped with whipped cream
and shaved chocolate.