Baking with Bosch

Meaningful Christmas memories are often made in the kitchen.

Gary Leavitt with Bosch Kitchen Stores shows how all of your holiday baking can be done using one kitchen appliance: the Bosch mixer.

Large-batch Basic Cookie Dough – (Choose your Add-ins)
Chef Lacey Berry – Makes 208 cookies

3 lbs unsalted butter, room temperature
4½ cups brown sugar
1½ cups white sugar
12 large eggs, room temperature
2 Tbsp Mexican vanilla
15 cups unbleached, all-purpose flour* (if dough is too sticky you may add an additional cup of flour)
3 tsp sea salt
2 Tbsp baking soda
*for chocolate cookie variations, replace some flour with cocoa powder

Preheat oven to 340º degrees. In Bosch mixing bowl, (using cookie paddles), cream sugar and butter until smooth, (about 2 minutes or a bit more). Crack eggs into a separate mixing bowl. Turn mixer to speed 1 and add eggs slowly, 1-2 at a time, allowing them to incorporate completely before adding more. Add vanilla.

In a separate bowl, thoroughly combine flour, salt, and baking soda. Add flour mixture to Bosch bowl in small batches, replacing the lid each time before mixing. Mix just until the flour is incorporated; do not over mix.

Scoop 1 oz. balls of cookie dough. Place on cookie sheet lined with parchment paper. Gently flatten cookies before baking. Bake for 12 minutes or until lightly browned. If baking frozen cookie dough add 2 minutes to baking time. When cookies are done remove from oven and immediately remove parchment paper and cookies from cookie sheet. Place on cooling rack.

To freeze dough:
Scoop 1 oz. balls of dough. Flatten gently and place them closely together onto cookie sheets. Freeze uncovered for 2 hours, or until firm. Place in storage containers and freeze for up to 2 months.

Dough may be divided into fourth so you can make a variety of cookies. making
Return each divided portion back to the Bosch bowl to fold in your choice of nuts, chips, or other add-in ingredients.

Variations: (you may want to adjust quantity of add-in ingredients depending on personal taste)

Toffee Cookies
1-2 cups toffee chips or chocolate covered toffee chips
¾-1 cup chopped pecans

Lemon Cookies
2 tsp lemon juice
zest of one lemon
After shaping into balls, flatten with a glass and sprinkle tops with coarse sugar.

Cranberry Orange Cookies
1 cup dried sweetened cranberries (soaked in warm water until plump)
1-2 tsp orange zest

White Chocolate Cranberry Cookies
1 cup dried sweetened cranberries (soaked in warm water until plump)
1 cup chopped pecans
1-2 cups white chocolate chips

Coconut Cookies
1- 2 cups coconut
1 tsp coconut extract

Candy Cane Cookies
½-1 cup crushed peppermints
1 tsp peppermint extract

If making all chocolate cookie during initial mixing stage replace 1-2 cups of flour with 1-2 cups of cocoa powder.

Chocolate Peanut Butter Cup Cookies
If making all chocolate dough during mixing stage replace 1-2 cups of flour with 1-2 cups of cocoa powder.

1 cup cocoa powder (or to taste)
1-2 cups Reese’s peanut butter chips

Chocolate Mint Cookies
If making all chocolate dough during initial mixing stage, replace 1 cup of flour with 1 cup of cocoa powder.

1 cup cocoa powder (or to taste)
1 tsp peppermint extract
½ – 1 cup mint chocolate chips

Spelt Chocolate Chip or Toffee Chip Cookies
Chef Brad Peterson

2 cubes butter
1 cup sugar
1 cup brown sugar
2 eggs
1 Tbsp vanilla
1 tsp salt
1 tsp baking powder
3 cups fresh spelt flour or 3 cups WonderFlour*
2 cups chocolate chips or 2 cups chocolate toffee bits
1 cup chopped nuts, optional

*WonderFlour is equal parts brown rice flour, spelt flour and barley flour. You can use the NutriMill to grind equal amounts of each of the 3 grains into the fresh WonderFlour.

In Bosch bowl with cookie paddles, cream together butter and sugar. Add eggs and vanilla. Mix until smooth and creamy. In a separate bowl mix dry ingredients thoroughly . Add to mixture in Bosch bowl and mix well. Add chocolate chips and nuts, (if desired). Mix until combined.

Scoop dough into balls. Place onto parchment lined cookie sheet about 2-3″ apart. Gently press each cookie to flatten a little bit. Bake in a 335º oven until done, about 10 minutes depending on the size of the cookie.

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