Dacor Range Cooking - Manual (Page 50)

Toffee Crunch Cookies
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
In a small bowl, stir together flour, baking soda and salt. Set aside. In the large bowl of an electric mixer on medium speed with paddle attach-
ment, cream butter, granulated and brown sugar until fluffy. Add espresso, then add eggs one at a time. Reduce speed to low, add flour mixture.
Add chocolate chips and toffee bits. Scrape the sides of the bowl with a rubber spatula.
For best results, chill the dough for at least 30 minutes before baking. Preheat oven to Pure Convection ™ at 350°. Line two baking sheets with
parchment paper. Drop about 1 tablespoon of dough onto the lined sheets with about 2 inches of space between them. Bake for about 12-15 min-
utes, or until light golden brown. Repeat with remaining dough.
Makes about 4 dozen.
RECIPES
46
Chocolate Chip Hazelnut Cookies
4 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups vegetable shortening or butter
1 1/2 cups light brown sugar
Combine flour, baking soda and salt in a large bowl. Using a large stand mixer with the paddle attachment, cream together vegetable shortening,
sugar, and brown sugar until creamy. Add eggs one at a time. Gradually beat in flour mixture. Stir in chocolate chips and hazelnuts. Drop by round-
ed Tablespoon onto baking sheet. Refrigerate for a minimum of 30 minutes. To bake, adjust oven racks to position 1-4. Preheat oven to 325° on
Pure Convection
™ . Transfer cookies to ungreased or parchment-lined baking sheet. Place in oven and set timer for 22-25 minutes. Bake until gold-
en brown.
After Baking: Cool on baking sheets for a couple of minutes, then transfer cookies to wire rack.
Makes about 10 dozen.
3/4 cup light brown sugar
3 Tablespoons strong- brewed espresso, cooled
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup toffee bits
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
4 cups semisweet chocolate chips
2 cups toasted chopped hazelnuts
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