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36
35
Chocolate Chip Brown
Butter Cookies
Prep 20 mins / Bake 10–12 mins
Makes 20 cookies
200g unsalted butter, diced
100g (
½
cup) caster sugar
170g (1 cup) brown sugar
Pinch salt
1 teaspoon vanilla extract
1 whole egg
1 egg yolk
270g (1¾ cup) plain flour
½ teaspoon bi carb soda
200g chocolate chips (milk, dark or white can be used)
1. Preheat oven to 180°C no fan (170°C fan assisted/
Gas Mark 6). Line two baking trays with non-stick
baking paper.
2. Melt 150g of butter in a heavy base saucepan
over medium high heat until nutty brown, stirring
occasionally.
3. Remove from heat, set aside for 2 minutes before
adding remaining butter and allow to cool completely.
4. Place sugars, salt, vanilla, eggs and cooled nut butter
into the blender jug and secure lid.
MIX
40 seconds.
5. Sift flour and soda into blender jug and secure lid.
STIR
30 seconds. Use tamper to press ingredients
into blades.
6. Scrape down sides, add chocolate chips
STIR
20 seconds. Use tamper to press ingredients into
blades. Use tamper to press ingredients into blades.
To avoid over mixing use a spatula to incorporate any
remaining flour.
7. Form 2 tablespoons of cookie dough mixture into
balls. Place onto prepared trays, 4cm apart.
8. Use the back of a spoon to flatten cookie dough slightly.
Bake for about 10–12 minutes, swapping trays halfway
during cooking, or until golden. Set aside on trays for
5 minutes. Transfer to a wire rack to cool completely.
Use the auto clean function to remove excess cookie dough.
Tip
: Chill flattened cookie dough for 20minutes before
baking for more even shape.
Storage
: Raw rolled cookie dough can be stored in the
freezer for up to 2 months. When cooking from frozen,
bake for an extra 2–4 minutes.