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Chocolate Chip Cookies with Convection Steam Oven
Chocolate Chip Cookies with Convection Steam Oven
KEEP SCREEN ON
Yield: Makes 6 dozen cookies
Ingredients
Ingredients
1 cup unsalted butter, softened1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 tablespoon brewed coffee, cooled
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Preparation Method
This recipe was developed exclusively for the Wolf Convection Steam Oven.
- In mixer bowl at medium speed, cream butter with sugars about 2 minutes or until smooth.
- Add eggs, one at a time, scraping bowl after each egg.
- Add coffee and vanilla; continue to mix on medium high speed until mixture is light and fluffy.
- Sift together flour, baking soda, baking powder and salt. Slowly add mixture to the bowl and mix just until combined.
- Stir in chocolate chips on low speed for 10 seconds. Scrape sides of the bowl and continue mixing.
- Remove oven racks for baking one rack. Preheat oven to convection mode at 335°F (165°C).
- Line solid pan with parchment paper. Place dough by 1 1/2 tablespoon mounds on the lined pan, 12 mounds per sheet.
- Slide pan on rack position 2. Bake 12 to 13 minutes or until done.
- Remove pan from oven. Place cookies on cooling rack until completely cooled. Store in airtight container.
Makes 6 dozen cookies.
*If baking 2 racks of cookies at same time, place oven racks at positions 1 and 3. Use baking sheets no larger than 14x16-inch. Timing remains the same as above.