Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

2010 IACP Baking Book of the Year With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. “What if cookies reflected our modern culinary sensibility—our spirit of adventure and passion for flavors and even our dietary concerns?” Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the world’s pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table. IACP Award Winner With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. What if cookies reflected our modern culinary sensibilityour spirit of adventure and passion for flavors and even our dietary concerns? Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the worlds pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephants ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table. Cover......Page 1 Copyright......Page 5 Contents......Page 6 Introduction......Page 7 User's Guide......Page 10 Quick Start......Page 13 FAQs......Page 14 Crispy......Page 30 Crunchy......Page 84 Chunky......Page 130 Chewy......Page 148 Flaky......Page 244 Melt-in-Your-Mouth......Page 276 Components......Page 336 Ingredients......Page 349 Equipment......Page 361 Resources......Page 363 Acknowledgments......Page 365 Smart Search......Page 366 Index......Page 369 Conversion Charts......Page 385 The author is a master manipulator of ingredients. She makes it possible for any home cook to achieve any end in sight, whether fragrant, fruity, nutty, moist, dry, airy, dainty, or dense. In this book, she brings to us an approach to recipes, a commitment to quality ingredients, and a profound understanding of technique. Brand-new cookies and delicious new spins on the classics are here, with simple well-tested recipes and all the tips, techniques, and ideas that you need to please a crowd or satisfy the most sophisticated palate around