Chocolate Biscotti

Ingredients #

Process #

1. Line sheet pan with parchment paper.
2. Sift flour, baking soda, cocoa powder.
3. Whip eggs, sugar, vanilla, almond extract and salt high until thick and light, ≈5 min.
4. Mix in sifted dry at low speed until just incorporated.
5. Fold in chocolate and (almonds).
6. Form dough into strip on sheet pan.
7. Bake 300 °F 50 min.
8. Remove to cool 10 min.
9. Cut slices 1/2 in.
10. Bake 12 min at 275 °F.
11. Flip.
12. Bake 12 min at 275 °F.
13. Cooling rack, cool completely.

Notes #

• 1100 g dough / 1/4 sheet pan.

Chocolate Chip Cookie

Ingredients #

Process #

1. Cream butter, sugar.
2. Gradually add eggs.
3. Add vanilla.
4. Combine bread flour, baking soda.
5. Mix to 50% incorporation.
6. Add chocolate chips.
7. Mix until just incorporated.
8. Roll into 17 in log.
9. Wrap in parchment, refrigerate.
10. Cut to 100 g portions.
11. Place on parchment sheet pans.
12. Bake 380 °F 10-12 min.

Notes #

Ginger Molasses Cookie

Ingredients #

Process #

1. Cream the butter and sugar until well combined.
2. Add the eggs and then the molasses.
3. Add the dry ingredients and mix until well incorporated.
4. Scale into 2 lb 3 oz (1000 g) pieces and roll into 17 in (43 cm) logs (sheet pan width).
5. Wrap each log in parchment, and refrigerate until ready to bake.
6. Cut to the desired size [2 oz (50 g) to 4 oz (100 g)], place on parchment-lined sheet pans, and bake at 350 °F in a convection oven for 12 to 15 min.

Notes #

Oat Chocolate Cookie

Ingredients #

Process #

1. Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan over medium heat.
2. Whisk constantly until the butter melts. whisking occasionally, bring to a boil.
3. Once boiling, stop whisking and allow to boil for 1 min.
4. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined.
5. Stir in the oats and salt.
6. Allow mixture to sit for 5 min. This allows the oats to soak up some moisture.
7. During the 5 min, line two baking sheets with parchment paper or silicone baking mats. and make sure there is enough room in your refrigerator for the baking sheets.
8. Using a 1 tbsp cookie scoop, drop a tablespoon of dough onto the lined baking sheets. if desired, slightly flatten down with the back of a spoon. repeat with the rest of the dough.
9. Refrigerate the cookies for 30-60 min to set.

Notes #

Oatmeal Raisin Cookie

Ingredients #

Process #

Notes #

Peanut Butter Cookie

Ingredients #

Process #

1. Combine the dry ingredients and reserve.
2. Cream the butter and sugars.
3. Add the eggs and vanilla, then the peanut butter.
4. Add the dry ingredients and mix until well incorporated.
5. Scale into 1000 g pieces and roll into 17 in logs (sheet pan width).
6. Wrap each log in parchment, and refrigerate until ready to bake.
7. Cut to the desired size [2 oz (50 g) to 4 oz (100 g)], place on parchment-lined sheet pans, and bake at 350 °F (177 °C) in a convection oven for 12 to 15 min.

Notes #

Pistachio Shortbread Cookie

Ingredients #

Process #

1. Pulse flour, sugar, salt, pistachios, and extracts in food processor until pistachios are finely ground.
2. Scatter cold butter chunks in food processor.
3. Pulse mixture until ingredients form into dough and stick together.
4. Form dough into log on plastic wrap (2 in by 10 in).
5. Refrigerate for 2 hr.
6. Preheat oven to 325 °F and line baking sheet with parchment.
7. Cut dough log into 1/2 in cookies.
8. Brush top of each cookie with water and sprinkle with turbinado.
9. Bake for 15-18 min until golden brown.
10. Let cookies cool on baking sheet for 5 min, then transfer to wire rack to cool completely.

Notes #

Spritz Cookie

Ingredients #

Process #

1. Cream shortening, adding sugar in gradually.
2. Add egg, dry mix, extract.
3. Mix well.
4. Fill cookie press.
5. Form cookies on cookie sheet.
6. Bake 6 min at 400 °F.
7. Place the fat, sugar, salt, and spices in the mixing bowl.
8. With the paddle attachment, cream these ingredients at low speed.

Notes #

• Scale ingredients accurately. have all ingredients at room temperature.
• Partway through mixing, stop the machine and scrape down the bowl to ensure even mixing.
• For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leavening. for denser cookies, blend to a smooth paste, but do not cream until light.
• Sift in the flour and leavening. mix until just combined. do not overmix, or gluten will develop.