Curtis Stone CSCOR0020, Instruction Manual

Page: 17 / 30

Prep Time: 15 minutes
Cook Time: 40 minutes
Chocolate Chunk Cookies with Pecans
METHOD
1.
2.
3.
4.
Position Oven Rack in center of Curtis Stone Convection Oven. Using BAKE mode, set oven to 375°F for 13 minutes and
preheat. Line 13x9-inch baking sheet with parchment paper.
In small bowl, whisk flour and baking soda together.
In large bowl, using an electric hand mixer, beat butter, granulated sugar, brown sugar, vanilla, and 1/8 tsp salt on
medium-high speed 3 minutes, or until creamy. Beat in egg. Reduce mixer speed to low and gradually beat in flour mixture
just until blended. Add chocolate and pecans and mix just until pecans break up a bit.
Using about 1 1/2 oz dough for each cookie, drop 6 dough mounds onto prepared baking sheet, spacing them evenly apart.
Bake cookies 13 minutes, or until edges and tops are golden brown but centers are still soft and moist. Cool cookies on
baking sheet for 5 minutes. Transfer cookies to Multipurpose Rack to cool. Repeat with remaining dough, being sure baking
sheet is completely cool before adding dough. Serve cookies warm.
INGREDIENTS
Make-Ahead: Cookies are best served warm. Shaped cookies can be frozen until firm, then stored in a freezer bag
for up to 1 month. Bake frozen cookies without thawing, but allow a few additional minutes of baking time.
1 cup all-purpose flour
1/2 tsp baking soda
4 oz (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 tsp pure vanilla extract
1 large egg
6 oz bittersweet chocolate (60% cacao), coarsely chopped into chunks
1 cup pecan halves, toasted
Makes: 16
Prep Time: 10 minutes, plus 20 minutes chilling time
Cook Time: 18 minutes
White Cheddar Biscuits
METHOD
1.
2.
3.
4.
Position Oven Rack in center of Curtis Stone Convection Oven. Using BAKE mode, set oven to 400°F for 18 minutes and
preheat. Line 13x9-inch baking sheet with parchment paper.
In large bowl, mix flour, baking powder, sugar, and 1 tbs salt. Mix in cheese. Add cream and gently stir just until moist
dough forms.
Turn dough out onto lightly floured surface and gather dough just until it holds together loosely. Pat dough out to an
8-inch square. Using 2 3/4-inch biscuit cutter, cut out biscuits, flouring cutter between each cut. Arrange biscuits about
1/2-inch apart on prepared baking sheet. Cover and refrigerate for 20 minutes, or until biscuits are chilled.
Brush tops of biscuits with cream. Bake, rotating sheet halfway through baking, 18 minutes, or until biscuits are golden
brown on bottom and top and just baked through. Serve warm.
INGREDIENTS
Make-Ahead: Biscuits are best served warm. Unbaked biscuits can be frozen until firm, then stored in freezer bag
for up to 1 week. Bake frozen biscuits without thawing, but allow few additional minutes of baking time.
3 1/2 cups all-purpose flour
1 tbs baking powder
1 tbs sugar
2 cups shredded white Cheddar cheese (about 5 oz.)
2 1/4 cups chilled heavy cream, plus more for brushing
Makes: 8
31 32