By Alice Medrich
2010 IACP Baking e-book of the YearWith recipes equipped through texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are effortless, engaging, and enjoyable. but because the award-winning baker Alice Medrich notes, too usually, domestic chefs dangle to the recipe at the bag of chocolate chips, while much more is feasible. What if cookies mirrored our sleek culinary sensibility'our spirit of experience and keenness for flavors or even our nutritional matters? Medrich writes in her creation to this landmark cookie cookbook, geared up through texture, from crunchy to ethereal to chunky. An inveterate tester and grasp manipulator of parts, she attracts at the world's pantry of materials for such scrumptious riffs at the classics as ethereal meringues studded with cashews and chocolate chunks, palmiers (elephant's ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content material is slashed and the flavour became up on every thing from ginger snaps to chocolate clouds. From new spins on vintage recipes together with chocolate-chip cookies and tarts, to delectable 2-point treats for Weight Watchers, to cookies to make with youngsters, this grasp conjurer of chocolates will convey bliss to each dessert desk.
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Additional resources for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Press it very ﬁrmly, making a thin layer. Or dump the mixture onto a sheet of foil on a baking sheet and distribute it evenly over an area about 4 by 9 or 10 inches. Press it ﬁrmly, squaring up the edges, to make an even compact layer about K inch thick. Fold the foil over the dough and wrap it tightly. Refrigerate for 2 hours or overnight. Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven. Unwrap the dough and transfer it to a cutting board. Use a long sharp knife to cut the dough crosswise into N-inch (or thinner if possible) slices.
In a small bowl, whisk together the melted butter, sugar, cocoa, and salt. Whisk in the egg whites. Add the ﬂour and whisk only until combined. Let rest for at least 10 minutes or cover and refrigerate for up to 3 days. indd 62 7/3/10 9:14 AM Drop level teaspoons of the batter about 3 inches apart onto the cookie sheets. Using a small offset spatula (and a template, if using) or the back of a spoon and a circular motion, spread the batter evenly into 3-inch rounds (or ovals or other shapes) about A/AF inch thick.
Sweet with loads of coconut ﬂavor. Pair with tropical fruit sorbets, citrus sherbets, raspberries and cream . . a cup of espresso. | Substitute 1 cup (3 ounces) unsweetened dried shredded coconut (see page 352) for the sesame seeds and the almonds. Decrease the salt to a rounded N teaspoon. indd 32 7/3/10 9:14 AM STICK CHAT The Coconut Sticks upgrade and the several other “stick” cookies in these pages are stars in this collection. The recipe and the method came about as I was trying to make an extra-ﬂavorful crunchy coconut butter cookie.