PLUNGER MEASURING CUP RECIPES

Steps:

• Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
• Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
• After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

Steps:

• Preheat an oven to 375°F (190°C).
• In a small bowl, whisk together the egg yolks, cream and vanilla and almond extracts. In the bowl of an electric mixer, beat the butter, sugar and salt on medium speed until fluffy, about 3 minutes. Reduce the speed to low and slowly add the egg yolk mixture, beating until well combined, about 1 minute. With the mixer still running, gradually add the flour and beat until combined, scraping down the sides of the bowl as needed. Turn the dough out and knead once or twice.
• Following the manufacturer’s instructions, fill the barrel of a cookie press and form cookies onto an ungreased baking sheet, spacing them about 1 inch (2.5 cm) apart. Refrigerate for 10 minutes, then transfer to the oven and bake until edges of cookies are light golden-brown, 8 to 10 minutes. Transfer the cookies to a wire rack and let cool. Repeat with remaining dough. Makes about 6 dozen cookies.
• Williams-Sonoma Test Kitchen