Mindy Segal is serious about cookies. And Cookie Love is your new go-to, never-fail reference for turn-out-perfectly-every-time cookie recipes. Mindy, award-winning pastry chef and self-professed “cookie nerd,” shares all of her secrets for turning classic recipes into more elevated, fun interpretations of everyone’s favorite sweet treat.
From Peanut Butter Peanut Brittle Cookies and Fleur de Sel Shortbread with Vanilla Halvah, to Malted Milk Spritz and Peaches and Cream Thumbprints, Segal’s recipes are inspired and far from expected. Inside you’ll find more than sixty perfected recipes for every kind of cookie including drop cookies, bars, sandwich cookies, shortbread, thumbprints, and more, as well as the best tricks and tools of the trade and everything you need to know to build the ideal cookie pantry. A must-have for anyone looking to up their cookie-baking game, Cookie Love is a celebration of the most humble, delicious, and wonderful of baked treats.
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About the Author
KATE LEAHY is a freelance writer and recipe developer based in the San Francisco Bay Area. She co-authored SPQR, The Preservation Kitchen, and A16 Food + Wine, the 2009 IACP Cookbook of the Year.
Read an Excerpt
Oatmeal Scotchies makes approximately 42 cookies
1 cup plus 2 tablespoons old-fashioned oats
1 cup (8 ounces) unsalted butter, at room temperature
½ cup cane sugar
½ cup firmly packed light brown sugar
½ cup firmly packed dark brown sugar
1 extra-large egg, at room temperature
1 teaspoon pure vanilla extract
½ cup cake flour
½ cup unbleached all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1 cup (6 ounces) butterscotch chips
There is one cookie that I cannot make: oatmeal raisin. When I was in culinary school, I spent a week trying to produce the perfect oatmeal raisin cookie. I was on a quest to make it flat and crisp, but it never worked out. The raisins always dried out or the cookies turned flabby. I finally set this cookie aside and moved on.
Yet two sources of inspiration drove me to revisit the oatmeal-cookie category. Three Sisters Garden in Kankakee, Illinois, sells unhulled oats that look like barley malt and I wanted to highlight these special oats in a cookie. Then along came my second source of inspiration. Luke LeFiles, a Carolina boy, managed the bar at Hot Chocolate for years. He constantly put in requests for oatmeal scotchies, the butterscotch-filled chewy cookies he remembered from home. One day I realized that swapping out raisins in exchange for butterscotch would solve my flabby oatmeal cookie problem: The butterscotch complemented the oats, and the batter baked like an oatmeal lace cookie.
Whether you have unhulled oats from a farm or old-fashioned oats from the grocery store, toasting oats before baking them draws out the flavor. I take a small amount of the toasted oats and grind them in a spice grinder to enhance the cookie’s delicate texture. For a variation of this recipe, use shards of Toffee (page 250) in place of butterscotch chips.
Heat the oven to 350°F and line a couple of half sheet (13 by 18-inch) pans with parchment paper.
Spread the oats across a third half sheet pan and toast lightly until the oats smell like cooked oatmeal, approximately
5 minutes. (Keep the oven on for the cookies.) Let cool. In a spice grinder, grind 2 tablespoons of the oats into a fine powder.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5 to
10 seconds. Add the sugars and beat until the butter mixture is aerated and pale in color, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
Crack the egg into a small cup or bowl and add the vanilla.
Place the powdered and whole oats, flours, baking soda, and salts in a bowl and whisk to combine. Add the butterscotch chips and stir until lightly coated in flour.
On medium speed, add the egg and vanilla to the butter mixture and mix until the batter resembles cottage cheese, approximately 5 seconds. With a rubber spatula, scrape the sides and bottom of the bowl to bring the batter together. Mix on medium speed for another 20 seconds to make nearly homogeneous.
Add the dry ingredients all at once and mix on low speed until the batter comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
Portion the dough into 8 mounds using a ¾-ounce (1 ½-tablespoon) ice cream scoop and evenly distribute onto a prepared sheet pan. (The cookies will spread significantly as they bake.)
Bake for 8 minutes. Give the pan a sturdy tap against the counter or the oven to deflate the cookies. Rotate the pan and continue to bake until the edges are a deep golden brown, the centers have fallen, and the cookies are beginning to crisp and brown, another 4 to 6 minutes (Do not underbake or the cookies won’t crisp up when they cool.) Let the cookies cool completely on the pan. Repeat with the remaining dough.
The cookies can be stored in an airtight container at room temperature for up to 3 days. The cookies are best when baked the day the dough is made.
Table of ContentsINTRODUCTION: TOUGH LOVE
CHAPTER 1: DROP COOKIES
CHAPTER 2: SHORTBREAD
CHAPTER 3: SANDWICH COOKIES
CHAPTER 4: EGG WHITE COOKIES
CHAPTER 5: SPRITZ + THUMBPRINTS
CHAPTER 6: TWICE-BAKED COOKIES
CHAPTER 7: RUGELACH + KOLACHKES
CHAPTER 8: BARS
CHAPTER 9: BASICS
Most Helpful Customer Reviews
This is a cookbook that I got from blogging for books and I was so excited about it! The photography in here is drool-worthy and I loved that there were in depth explanations on how to create such divine cookies. The first section; drop cookies, made me really hopeful because all of the cookies looked relatively easy. I tried the snickerdoodle one and it was pretty dang good. However, the rest of the recipes increased in difficulty and in random ingredients that are hard to find, so that was pretty off-putting. The shortbread cookie section was my least favorite; I don't like a lot of shortbread cookies to begin with, so I was disappointed that there were so many recipes specifically for that kind of cookie.
"Cookie Love," a new cookie cookbook by Mindy Segal of Chicago's HotChocolate restaurant and dessert bar. I was so excited about getting a review copy of this. I requested it with my sister, an avid baker, in mind. This is our combined review. A cookbook should be made to last for quite a while. (Cookie Love seems to be. A weighty tome, bound in hardcover, with sewn binding so that it lays flat on the counter, or on your knees when you're reading in bed. Yes, cookbooks make good bedtime stories.) A good cookbook should make you hungry as you read it. (Yes. Indeed. Hungry for raspberry rugelach!) It should have lots of photos. (Check. Full color and full page.) The narration- recipes and introductions- should be detailed and conversational. (I loved the personal stories she included. What's the first cookie Mindy distinctly remembers eating? A brownie krinkle, the day her kindergarten teacher came to lunch. When did get get serious in the kitchen? Age thirteen, when she received a KitchenAid mixer as a Hanukkah gift.) Mindy is serious about baking. It's art, craft, work, love, and science. That's why this book is such delightful reading, and why it will lead to delicious kitchen adventures. There are recipes for every kind of cookie. Drop, sandwich, shortbread, biscotti, thumbprint, and all of them have been taken to new heights. You'll see expected ingredients used in unexpected ways, and you'll see unlikely ingredients used to make new favorites. Does she call for some things that you may not have right in hand? Yes, occasionally, but there's usually a good reason for it. Goat butter adds a "mild tang," sorghum syrup adds a "rounded sweetness," and Cyprus salt is "assertive and crunchy." Could you stick with cow butter, Grandma's molasses, and Morton salt? Probably. But when you're ready to try something different, Mindy will encourage you. The stated purpose of this book is to arm you with foundational technique and then turn you loose on the world, reading to do bold, beautiful things in the name of baking. "Make my recipes your own," says Mindy. "Riff on them... make some mistakes in the process." I think that even if you never follow one of these recipes to the letter, you will find simple, awesome ideas to incorporate into your kitchen. One I've gotta try? Freeze a sheet of peanut butter and break it into the dough, so each cookie has "a ribbon of peanut flavor running through it." There's an appendix called "My Cookie Pantry." This section is fun and informative. She introduces us to seven different chocolate products; she talks about the nuances of butter and milk and eggs, and she describes the properties of various flours and leavening agents and salts and sweeteners. After that is "Tools of the Trade." She talks about what she uses and why it works. Evaluate your own pantry or use this chapter as a gift-list for your favorite baker. She's convinced me to supplement my plastic spatulas with a bench scraper. The book closes with "Tricks of the Trade," to answer your "How did she do that?" questions. There's hints and instructions for using a double boiler, dipping cookies, working a pastry bag and a few other things that expand your repertoire. In my house, I think this book will get quite a bit of wear. I read with pen in hand, marking what I'm craving for myself and what might ship well to a cousin in Florida. Mindy says it more than once: Making cookies is a generous act. Create them, enjoy them, share them. And, she insists, the best part is the smile when people try one. I thank the authors, and Ten Speed Press, and Blogging for Books for providing me with my review copy.
“Cookie Love” by Mindy Segal with Kate Leahy is a massive cookie cookbook. From drop cookies to sandwich cookies to rugelach to biscotti to shortbread, this book has it all. The hardcover book is very nice with the full-color pictures. Unlike most cookbooks I review, this book has a picture of almost all the recipes it includes so readers know what the final product should look like. That aside, there are some criticisms worth pointing out. The bulk of the recipes are for 40+ cookies, so the average reader has to do some division to get smaller portions. Additionally, the recipe font is a tad small, and there is no numbering system. Rather, small paragraphs are just in order with directions on how to make recipes. Due to the unusual layout of the recipe page (with the author’s comments on her opinions of each cookie, sometimes with a family member), the directions tend to spill onto extra pages. This is often the case with a recipe starting on a right page and continuing onto a left page. For average bakers who are running back and forth in the kitchen with dough-encrusted hands, it is difficult to remember where exactly on the page they were last at and then have to later flip pages on top of that. Since most of the recipes call for fancy techniques and machinery that I do not own, I tried out chocolate chip cookies. I figured that should be easy enough and require the least amount of technique / machinery. The cookies did come out well and rather tasty.
Hey all! I’m back with a book review for you! This cookbook is called, Cookie Love, by Mindy Segal. If you’re a sweet/cookie lover, please read on! Cookie Love is a good cookbook! I really enjoyed looking through it and reading it. Mindy has so many recipes for so many different varieties of cookies. I was surprised at some of the cookie recipes because I never would have thought about that kind of cookie. This book don’t have off the wall cookie recipes, though. All recipes are used with common ingredients. A recipe I’m excited to try is Peanut Butter Peanut Brittle Cookies. Sounds yummy, doesn’t it? This cookbook has 60 recipes with amazing photographs. You can’t go wrong with this book! The cover is gorgeous. I love the cookies they put on the front. It makes the book very appealing and makes you just want to pick it up and look at more delicious looking cookies. The name of the book has a very unique texture to it, the letters are raised, (like a bump.) I think by using texture it just gives it a more unique vibe and a personality. A+ on the cover! Overall, I would definitely recommend this book! All cookie lovers need this cookbook in their life. You wouldn’t regret buying this! This makes for a perfect addition to my sweets/baking cookbook section in my collection! 5+ stars! I received this book for free from Blogging For Books Program in exchange for my honest review.