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

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

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by Alice Medrich

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 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


 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.

Editorial Reviews

Christine Muhlke
Alice Medrich has moved the ball of dough forward with Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, rethinking everything she baked, rebooting classics and modernizing techniques. You can almost picture the flour-covered spreadsheets and flow charts.
—The New York Times

To clarify: The title does not refer to a single cookie type. While most of us slide sloppily into interchangeable cookie superlatives, dessert book author Alice Medrich (Pure Dessert; Bittersweet, Chocolate Holidays) recognizes the gentle nuances of cookie aesthetics. Thus, her new cookie cookbook is organized by texture: flaky, gooey, airy, crunchy, crispy, chewy, chunky, and, fittingly last, melt-in-your-mouth. Translated into terms that even cookie monster gluttons can understand, this means that this award-winning baker is filling your after-dinner tray with finely-tuned goodies guaranteed to delight. (P.S. Medrich's recipes are winningly lean on butter and sugar.)

Publishers Weekly
Medrich presents a compendium of exciting and enticing cookie recipes that reflects every aspect of our widening culinary landscape. Whole-grain flours as well as wheat-free alternatives are becoming more and more prevalent, and people are more often exposed and open to exotic spices and unique flavor combinations. Nibby buckwheat butter cookies, golden kamut shortbread, honey hemp bars, and whole wheat biscotti showcase whole-grain flours, while wheat-free versions of rugelach, toffee bars, butter cookies, and caramel cheesecake bars (just to scratch the surface) aim to please an increasing number of gluten-intolerant dessert lovers. There's a good chunk of dairy-free cookies as well as lower-fat versions (two Weight Watchers points, to be exact). Comfortingly, there are also homey recipes for classic peanut butter cookies, cakey brownies, and rocky road bars. Flavor combos are intriguing, as in the wheat-free grapefruit and basil butter cookies, aniseed and almond shortbread, and nutty cocoa cookie bark with Parmesan and sea salt. The recipes are organized by texture, hence the title, but there's also a section grouping cookies into categories like those containing whole grains, those that keep at least two weeks, ridiculously quick and easy cookies, and cookies to make with kids. This book has redesigned and reframed the often-overlooked cookie and is a boon to the modern, conscious baker. (Dec.)

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Meet the Author

Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours (Artisan Books, November 2014). She received her formal training at the prestigious École Lenôtre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes for and teaches online baking courses at She lives in Berkeley, California.

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Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies 4.7 out of 5 based on 0 ratings. 3 reviews.
akilgorebrown More than 1 year ago
This book is an absolute "must grab" for anyone that want's to make cookies a part of their baking arsenal! I have tried 4 of the recipes in this book so far and they have all been winners. Alice provides a good thorough introduction for anyone new to baking cookies from scratch that is helpful not only for the recipes within, but also helpful for baking in general - I definitely recommend this book, it's worth every penny!
Azizeh More than 1 year ago
The book begins with some useful tips and the reasons behind them. She teaches you how to use the cookbook and how to understand her instruction. There's unique recipes and the classics, some recipes have different versions depending on your preferences. She even includes tips on how to alter the recipe slightly for a different spin on it. She calls them upgrades. This would be great for anyone that's new to baking because she explains just about every step. She tells you which pan lining works best with the recipe, how long they keep, and if you can freeze them. Excellent job of taking the guesswork out of her recipes. There's also a number of wheat free recipes and whole wheat recipes. Towards the end, she has a quick reference for your options. Quick & easy and lower fat are a couple of the categories listed. The author really makes this cookbook easy to use. Novice bakers and those of us that are just looking for something new can equally enjoy the recipes. I think the only improvement would have been a photo for every recipe. It does have some lovely pictures, but I believe most cookbooks could use more.
Stay-At-Home-Chef More than 1 year ago
This book takes cookies seriously. There is zero tolerance for fooling around when it comes to technique or quality ingredients, the importance of which is emphasized throughout the book. Divided into sections based on cookie texture (chewy, gooey, crispy, crunchy), you will find a wide variety of recipes that include updated traditional, wheat-free, whole-grain, dairy-free and Weight Watchers options. The biggest challenge you're going to have with this book is choosing which recipe to try first!