Wolfgang Puck BKMT0020, Use And Care Manual, Page: 12 / 16

Chocolate Chip Cookies Gluten-Free Cheese Biscuits
Makes 12 large cookies
INGREDIENTS
1 cup walnuts or pecans
1 1/2 sticks (3/4 cup) unsalted butter
3/4 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 large egg
2 teaspoons vanilla
1 3/4 cups cake flour
1/2 teaspoon salt
11/2 cups chocolate chips
METHOD
1. Preheat oven to 375°F.
2.
Arrange nuts on a sheet pan and toast for 12-15 minutes; set aside.
3. Sift together flour and salt; set aside.
4.
In the mixer fitted with the flat beaters cream together butter and sugars
on speed 3 for about 5 minutes or until fluffy.
5. Add soda, eggs and vanilla and mix until smooth.
6. Add flour, salt and chips and mix on speed 1 just until incorporated. Use
an ice cream scoop to portion dough into 14 even balls. Place balls on
2 sheet pans and flatten tops slightly with your palm. Bake for 20-25
minutes or until browned and puffed. Remove and cool for a few minutes
before serving.
Makes 18 biscuits
INGREDIENTS
2 3/4 cups all-purpose gluten-free flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (5 ounces) chilled unsalted butter, cut into small pieces
1 cup full fat buttermilk
1 or 2 tablespoons heavy cream + more for tops
1/4 cup grated Parmesan more for tops
METHOD
1.
In bowl of mixer fitted with flat beaters, combine the flour, sugar, baking
powder, salt, and baking soda on speed 1. Add the butter then mix on
speed 3 until the mixture resembles fine meal. Reduce speed to 2 and
slowly add buttermilk, cream and Parmesan cheese. Continue mixing
until dough comes together.
2.
On a well-floured work surface and roll out dough to 1” thick. Use a
2-inch biscuit cutter to cut out 18 biscuits. Arrange the biscuits on a
parchment-lined baking sheet.
3. Preheat the oven to 350°F.
4. Brush biscuit tops with cream and sprinkle with Parmesan. Bake 25 to 30
minutes, until golden brown and firm to the touch.
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