Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Bookby Judy Rosenberg
Cookies and milk will never
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Celebrating rich, buttery, over-the-top treats, award-winning baker and author Judy Rosenberg shares 150 inspired but easy-to-make cookie recipes that never stint on the good stuff. Think chocolate chips and chocolate chunks, mounds of jam and heaps of nuts, the butter crunch of real shortbread and the tender chew of a gooey bar.
Cookies and milk will never taste the same again. Among the old favorites and new classics: Noah's Chocolate Chocolatey Chocolate Chips, Hazelnut Crisps, Banana-Nut Chocolate Chunks, Almond Biscotti (low-fat, but don't tell anyone), Coconut Dainties, Pucker-Your-Lips Apricot Linzer Bars, and adorable little custard-filled Boston Cream Pies.
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Read an Excerpt
Thin Crisp Chocochips
Despite their dainty and elegant appearance, these waferlike cookies completely satisfy your chocolate chip cravings! They're lovely served as an accent with fruit, sorbet, or ice cream, or with a cup of tea in the afternoon.
1 1/2 cups all-purpose
1/4 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature
1 cup (lightly packed) light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 large egg
6 ounces (1 cup) semisweet chocolate chips
1. Preheat the oven to 400 F. Line several baking sheets with parchment paper, or grease them lightly with vegetable oil.
2. Sift the flour, baking powder, and salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 minute. Stop the mixer once during the process to scrape the bowl with a rubber spatula. Scrape the bowl again at the end.
4. Add the egg and beat on medium speed until blended, about 10 seconds. Scrape the bowl.
5. Add the flour mixture and mix on low speed for 15 seconds. Scrape the bowl.
6. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.
7. Drop the cookies by rounded teaspoons 2 inches apart on the prepared baking sheets. Flatten each cookie to 1/4 inch thickness.
8. Bake the cookies until they are firm and light golden with deep golden edges, about 12 minutes. Allow to cool on the sheets.
9. Store the cookies in an airtight container at room temperature for a day or two if you think you will be snacking on them. After that, store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating.
Makes 75 cookies
Oatmeal Chocolate Chips
The perfect union of two classic cookies--more an oatmeal cookie with chocolate chips than a chocolate chip cookie with oats! Chewy in the center, crunchy around the edges, it's a hearty and delicious treat.
1 1/4 cups all-purpose flour
6 tablespoons whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
1 1/4 cups (lightly packed) light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2 tablespoons milk
2 1/4 cups quick oats
8 ounces (1 1/4 cups) semisweet chocolate chips
1. Preheat the oven to 375 F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.
2. Sift both flours, the baking soda, and salt together into a small bowl and set aside.
3. Using an electric mixer on medium-high speed, cream the butter, both sugars, and the vanilla together in a medium size mixing bowl until light and fluffy, 1 1/2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula.
4. Add 1 egg and beat on medium speed for 10 seconds. Scrape the bowl and add the second egg and the milk. Beat on medium speed until blended, 10 seconds. Scrape the bowl.
5. Add the flour mixture and mix on low speed until almost blended. Once again, scrape the bowl.
6. Add the oats and blend on medium speed for 10 seconds. Scrape the bowl. Then add the chocolate chips and blend on low speed for 10 to 15 seconds, until incorporated.
7. Drop the cookies by generously rounded tablespoons 2 inches apart on the prepared baking sheets. Bake until the edges are golden and the centers are lighter in color and just set, 14 to 16 minutes. Cool them on the baking sheets.
8. Store the cookies in a plastic container at room temperature for 1 day. After that, store them in the freezer for up to 2 weeks. Bring them to room temperature before eating, or heat them in a microwave for 50 seconds on medium power.
Makes about 26 cookies
Meet the Author
Judy Rosenberg opened the first Rosie’s Bakery in Cambridge, Massachusetts, in 1974. The bakery now has three locations throughout the greater Boston area. Judy lives in Newton, Massachusetts.
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