CHOCOLATE CHUNK COOKIES

PREP TIME 15 MIN. | COOK TIME 15 MIN. | MAKES 24 COOKIES

Ingredients

• 11/4 cups (285 g) - butter • 13/4 cups (270 g) - dark brown sugar • 1 cup (185 g) - granulated sugar • 2 whole eggs (room temperature) • 1 tbsp (10 g) - vanilla paste (or extract) • 32/3 cups (500 g) - Cup4Cup Multipurpose flour

• 1 tsp (5 g) - baking soda • 1 tsp (5 g) - salt • 11/2 cups (250 g) - dark chocolate chunks • 1 cup (175 g) - milk chocolate chunks • 3/4 cup (125 g) - white chocolate chunks

Featuring:

CUP4CUP MULTIPURPOSE FLOUR

SKU # 10099761

Directions

1. Melt butter.

2. Add both sugars to electric mixer and paddle on medium low speed. Slowly incorporate hot butter, and paddle until homogeneous. 3. While mixture is still hot, add egg and vanilla paste and paddle on medium speed for 3-5 minutes. The mixture will become light and airy.

4. Separately whisk together flour, baking soda, and salt. Add to mixer, and paddle on low until just combined. Scrape down sides, and add in chocolate, paddle again until evenly incorporated. 5. For best results, make dough 24 hours in advance (refrigerate), but can be used immediately. Portion with 2 ounce scoop. 6. Palace portions 5 inches apart, and press down slightly to make a

“puck” shape, and bake at 350°F for 12-15 minutes. 7. Allow cookie to cool for 5 minutes on cookie sheet before transferring to counter to fully cool.

CHOCOLATE PEANUT BUTTER COOKIE PIE

COOK TIME 1 HR. | MAKES 6 SERVINGS

Ingredients

• 14 pieces of David’s Frozen Gourmet

Peanut Butter Cookie Dough • 8-inch aluminum pie tin • whipped cream

Chocolate Pastry Cream

• 2 cups - milk

• 2/3 cup - sugar

• 3 eggs • 1/4 cup - corn starch • 1 tsp - vanilla extract • 2 tbsp - butter • 5 oz - semisweet chocolate

• pinch of salt

Directions

1. Thaw 8 pieces of frozen cookie dough just enough to press into a pie pan. Bake at 325°F for approximately 25 minutes or until the edges are browning slightly. 2. For garnishing, pan remaining 6 pieces of frozen dough on a parchment line baking sheet and bake according to case directions.

Chocolate Pastry Cream

1. Combine milk and 1/3 cup of sugar in a sauce pan and bring to medium heat.

2. In a separate bowl, whisk together 2nd half of the sugar and cornstarch.

3. Whisk eggs and salt, then whisk into the starch mixture. 4. When milk comes to a boil, turn down the heat. Temper in the egg mixture by mixing some hot milk into it, before whisking it back into heated sauce pan. 5. Cook while stirring until mixture thickens and begins to lightly boil. 6. Remove from heat. Stir in butter, chocolate and vanilla.

Assembly

1. Pour chocolate pastry cream into pie shell. Cover directly with plastic wrap and let it cool in fridge until cream sets (approximately 1 hour). 2. Garnish with whipped cream and baked peanut butter cookies. 3. Cut, serve, and enjoy!

Featuring:

FROZEN GOURMET PEANUT BUTTER COOKIE DOUGH

SKU # FC102