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The Cookie Book: Decadent Bites for Every Occasion
Paperback
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Overview
Mind-Blowing Cookies for Every Craving
Up your cookie game to out-of-this-world incredible with DisplacedHousewife founder Rebecca Firth’s amazing, all-new gourmet recipes. Whether you’re looking for a cookie that can be mixed and baked in under an hour or something a little more complex, these desserts will dazzle your taste buds like never before.
Choose from over 75 indulgent recipes, including:
• Everything Chocolate Chip Cookies
• Red Velvet Madeleines
• Stuffed Pretzel Caramel Skillet Cookie
• A Sugar Cookie for Every Occasion
• Lemony White Chocolate Truffles
• Peanut Butter Cup Meringues
• The Holy Sh*t S’more Cookie
• Ooey Gooey Fudgy Brownies
• Cold Brew Cookies
• Gavin’s Salted Caramel Blondies
With insider tips and tricks to creating the best baked goods around, you’ll be rocking the bake sale, delighting your coworkers and impressing your in-laws in no time.
Cookie connoisseurs, rejoice!
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Product Details
| ISBN-13: | 9781624146374 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 09/18/2018 |
| Pages: | 192 |
| Sales rank: | 148,989 |
| Product dimensions: | 7.90(w) x 8.70(h) x 0.50(d) |
| Age Range: | 3 Months |
About the Author
Rebecca Firth is a food writer, photographer and the creator of DisplacedHousewife, which was a finalist for Saveur’s Best Baking & Sweets Blog award. Her work has been featured by Buzzfeed, Teen Vogue, Bake from Scratch, Epicurious and many others. She lives with her family in Santa Ynez Valley, California.
Read an Excerpt
CHAPTER 1
HELLA CHOCOLATE CHIP COOKIES
I am 100 percent confident that I will never run out of ways to make chocolate chip cookies. They are, seriously, the most inspiring cookie out there. And anyone that says otherwise is a heretic and not to be trusted. In this chapter I played with fats and flours and add-ins to pull out different textures and flavors. There is literally a chocolate chip cookie here to fit every mood, occasion or whim.
Some tips to get you started:
• I prefer chopped chocolate to chips as they melt and form gorgeous pools of chocolate in your cookie. Does life get any better?
• As for chocolate, I almost always list dark chocolate in the ingredient list. However, if your taste skews towards milk chocolate or white chocolate, by all means reach for those. If you're feeling frisky, grab your favorite candy bar, chop it up and replace all or some of the chocolate in your cookie. You're most welcome.
• To get the prettiest cookie, place the side of the dough ball with the most chocolate chunks facing upright.
• As long as we're talking about looks, for almost all of the cookies in this book I would use a scoop to measure the correct size, and then gently roll the dough into a ball, place on the baking sheet and proceed with the instructions.
• Wrapped tightly, these cookie doughs can be stored in the fridge for up to 5 days, baking off cookies as you'd like to eat them. Additionally, the dough balls can be frozen in an airtight container for up to 2 months.
• When choosing add-ins, look to dried fruit, nuts and your candy aisle. When choosing caramels go for the soft ones. You'll chip a tooth if you go for a harder caramel. Oh, and don't forget puffed grains: traditional puffed rice, but we also dabble in puffed quinoa.
MY CLASSIC SOFT AND CHEWY CHOCOLATE CHIP COOKIE
This is probably my most reached-for chocolate chip cookie recipe. It's all basic ingredients and requires no special technique other than letting the dough rest a bit in the fridge anywhere from 1 hour and up to several days. The longer your dough stays in the fridge, the more the brown sugar and vanilla notes of the cookie will intensify, and they will bake up puffier than if you just made the dough. None of these are bad things. The texture is soft and chewy (like the name implies) and melt-in-your-mouth delicious.
MAKES 30 COOKIES
8 tablespoons (115 g) unsalted butter, room temperature
In an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and mix on medium for 4 minutes, or until light and well blended. With the mixer on low, add in the eggs, one at a time, completely mixing the first before adding the second. Take care to scrape down the sides and bottom of the bowl so that everything is incorporated. Add the oil, milk and vanilla and mix for 1 minute more.
In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the butter mixture and mix on low until barely combined and you still see streaks of flour. Add in the chocolate chunks and continue to mix on low until combined and the chocolate is evenly distributed throughout. Wrap tightly and set in the fridge for at least 1 hour for the dough to set up a bit.
When you're ready to bake, preheat your oven to 350°F (177°C). Make sure you have a rack in the top third of the oven at least 6 inches (15 cm) from the heat source and cover your baking sheets with parchment paper.
Gently roll 2 tablespoons (28 g) of dough into a ball. Place the dough balls on the covered baking sheet about 2 inches (5 cm) apart. If using the sea salt flakes, sprinkle a pinch on each dough ball.
Bake one sheet at a time in the top third of the oven for 11 minutes. Let cool on the baking sheets for 15 minutes, and then transfer the cookies to a rack to finish cooling.
FAVORITE THIN AND CRISPY
These cookies are crispy and thin, but they still contain enough chew that they won't shatter a tooth. I can't bear a cookie that's too crisp. I use European butter for these, which has more fat than American butter and a richer, tangier taste. It sounds a bit high maintenance to ask you to get European butter, but it's worth it. Trust me. These require zero fridge or freezer time, which makes them the perfect cookie to turn to when you want to satisfy a craving fast. So, pack your fridge with euro buttah.
MAKES 30 COOKIES
16 tablespoons (230 g) salted European butter, room temperature
Preheat your oven to 350°F (177°C) and cover several baking sheets with parchment paper.
In an electric stand mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar and beat on medium for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, making sure the first is fully blended before adding in the next. Be sure to scrape down the sides and bottom of the bowl so that everything is incorporated. Add in the vanilla and mix for 1 minute more. Remove the bowl from mixer and set aside.
In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the butter mixture and stir until barely blended and you still see streaks of flour. Add in the chocolate chunks and continue to blend until the chocolate is evenly distributed throughout.
Roll 2 tablespoons (28 g) of dough into balls and press down slightly to form a disc. Place the dough balls on the covered baking sheet about 2 inches (5 cm) apart.
Bake one sheet at a time for 11 to 13 minutes in the center of the oven. Bang the baking sheet on the counter several times after removing from the oven to collapse the cookies a bit ... This will make the finished cookies even crispier. Cool on the baking sheet for 10 to 15 minutes, and then move the cookies to a rack to finish cooling.
BROWN BUTTER CHOCOLATE CHIP COOKIES
If I ruled the world, it would be filled with more brown butter. And it would be absolutely mandatory in a chocolate chip cookie. Browning the butter really brings out those delicious caramel flavors that are naturally present in a really good chocolate chip cookie. This cookie is, wait for it, soft. Chewy. And utterly delicious.
MAKES 30 COOKIES
10 tablespoons (143 g) unsalted butter
Preheat your oven to 375°F (190°C). Place a rack in the top third of the oven at least 6 inches (15 cm) from the heat source and cover your baking sheets with parchment paper.
Put butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool a bit.
When cooled slightly, whisk in the brown sugar, granulated sugar and oil. Once smooth, add in the eggs one at a time, completely mixing in the first before adding the second. Whisk in the milk and vanilla until blended. Be sure to scrape down the sides and bottom of the bowl to make sure everything is incorporated.
In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add the flour mixture to the brown butter mixture and mix until just blended and you still see streaks of flour. Add in the chocolate chunks and continue to blend until the chocolate is evenly distributed throughout.
Gently roll 2 tablespoons (28 g) of dough into a ball. Place the dough balls on the prepared baking sheet about 2 inches (5 cm) apart. Sprinkle each with a pinch of sea salt flakes, if using.
Bake one sheet at a time for 11 minutes in the top third of the oven. Let cool for 5 to 10 minutes on the baking sheet, and then transfer the cookies to a rack.
BIG-ASS OLIVE OIL CHOCOLATE CHIP COOKIES
The olive oil affects both the flavor and texture in this cookie. It first lends a fruitiness to the cookie and changes the flavor a bit from the classic but makes it delicious in surprising ways. From a texture perspective we get thin, crispy edges with a heavenly chewy center. If you haven't made cookies with olive oil before, the time has come.
MAKES 18 TO 20 HUGE COOKIES
1½ cups (330 g) light brown sugar, packed
Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper.
In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, olive oil, granulated sugar and butter on medium for 2 minutes, or until smooth and fully incorporated. With the mixer on low, add in the eggs, one at a time, blending the first completely before adding in the second. Then add the vanilla and continue mixing until everything is well blended. Take the bowl out of the mixer and set aside.
In a medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the wet ingredients and fold until the cookie dough is almost blended. You still want to see streaks of flour. Add the chocolate chunks and mix until evenly distributed throughout. Gently roll into 3-tablespoon-sized (42-g) balls, place on the prepared baking sheet and allow about 3½ inches (9 cm) of space between the dough balls to allow for spread. Sprinkle each with a pinch of sea salt flakes, if using.
Bake one sheet at a time in the center of the oven for about 12 to 14 minutes. They will look slightly underdone. Allow the cookies to cool on the baking sheet for 10 minutes, and then move to a rack to finish cooling.
TIP
Use a really delicious olive oil ... one that you could drink straight from the bottle. It will lightly impart some flavor to the cookie.
EVERYTHING CHOCOLATE CHIP COOKIES
Lordy ... let's talk about puffed quinoa. It adds the most amazing crispy surprise to things — I want to add it to everything. If you haven't had puffed quinoa before, I highly suggest you get some, stat. This cookie has it all ... Brown butter? Check. Chewy? Yep. Slightly crispy edges? Yep, those too. These cookies are stuffed with toasted pecans, dark chocolate, puffed quinoa and dried tart cherries. Basically, all of my favorite things added to one cookie.
MAKES 30 COOKIES
10 tablespoons (143 g) unsalted butter
Preheat your oven to 350°F (177°C). Place a rack in the top third of the oven at least 6 inches (15 cm) from the heat source and cover your baking sheets with parchment paper.
Put the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a large, heat-safe bowl to cool a bit.
When cooled slightly, whisk in the brown sugar, granulated sugar and oil. Once smooth, add in the eggs one at a time, completely mixing in the first before adding the second. Whisk in the vanilla until blended. Be sure to scrape down the sides and bottom of the bowl to make sure everything is incorporated.
In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt. Add this to the brown butter mixture and mix until just combined and you still see streaks of flour. Add in the chocolate chunks, quinoa, cherries and pecans and continue to blend until just combined. This dough is loaded with goodies and some may have a hard time adhering to the dough. Just force them back in there.
Gently roll 2 tablespoons (28 g) of dough into a ball. Place the dough balls on the covered baking sheet about 2 inches (5 cm) apart and press down slightly to form discs. Sprinkle each with a pinch of sea salt flakes, if using.
Bake one sheet at a time for 11 minutes in the top third of the oven. Let the cookies cool for 10 minutes on the baking sheet, and then transfer to a rack to finish cooling.
TIP
Puffed quinoa is basically just quinoa that has been cooked over high heat until it puffs up (like popcorn, but not even remotely as dramatic). You can buy it ready-made or make it yourself in a screaming hot Dutch oven.
TAHINI CHOCOLATE MACADAMIA NUT COOKIES
This is a classic chocolate chip cookie that gets its crunchy texture and a nutty, slightly smoky flavor from the tahini. I think it's perfect with chocolate and macadamia nuts ... but you could add in cherries for a sweet contrast or puffed quinoa for additional texture. Be sure to use pure tahini with no other flavorings in it.
MAKES 36 COOKIES
1½ cups (330 g) light brown sugar, packed
In an electric stand mixer fitted with the paddle attachment, mix your brown sugar, butter and granulated sugar on medium for 4 minutes, or until light and fluffy.
With the mixer on low, add in the eggs and egg yolk one at a time, making sure each is well blended before adding in the next. Add in the tahini, oil and vanilla and mix on low until everything is well blended. Be sure to scrape down the sides and bottom of the bowl.
In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda and sea salt. Add the flour mixture to the electric stand mixer and mix on low until the cookie dough is barely blended. You still want to see streaks of flour. Take the bowl out of your stand mixer and fold in the chocolate and macadamia nuts until just mixed. Wrap tightly and refrigerate for 2 to 3 hours or more to firm up the dough. If using a cookie scoop or spoons, you can scoop the dough right away. It may yield a slightly flatter cookie without the fridge time.
Preheat your oven to 350°F (177°C). Make sure the rack is in the middle of your oven. Line your baking sheets with parchment paper.
Roll into balls of about 2 tablespoons (28 g) each and place on the prepared baking sheet. Allow about 2 inches (5 cm) of space between the dough balls.
Bake one sheet at a time in center of the oven for about 11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, and then move to a rack to finish cooling.
(Continues…)
Excerpted from "The Cookie Book"
by .
Copyright © 2018 Rebecca Firth.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction 7
Hella Chocolate Chip Cookies 10
My Classic Soft and Chewy Chocolate Chip Cookie 12
Favorite Thin and Crispy 15
Brown Butter Chocolate Chip Cookies 16
Big-Ass Olive Oil Chocolate Chip Cookies 19
Everything Chocolate Chip Cookies 20
Tahini Chocolate Macadamia Nut Cookies 23
GF Chocolate Chip Cookies 24
Brown Butter Muscovado Chocolate Chunk Cookie Bars 27
Stuffed Pretzel Caramel Skillet Cookie 28
Cozy Classics 30
A Sugar Cookie for Every Occasion 32
Fresh Lemon Madeleines 35
French Meringues 38
Snickerdoodles 41
Oatmeal Raisin Cookies 42
Spiced Chewy Molasses 45
Chocolate Crinkles 46
Super Peanut-y Peanut Butter Cookies 49
Jazz Hands 50
Red Velvet Madeleines 52
Chocolate Stout Cookies with Irish Buttercream 55
Cold Brew Cookies 56
Burnt Sugar Ginger Cookies 59
Pecan Brittle Bark Cookies 60
Peanut Butter Cup Meringues 63
Toasted Almond Chocolate Macaroons 64
Vanilla Cream Bites with Cacao Nibs 67
Hazelnut Cocoa Macarons 68
Vanilla Bean Thumbprint Cookies with Dulce De Leche 71
Five-Spice Cranberry Mooncake Cookies 74
Lemony White Chocolate Truffles 77
Chocolate Cherry Cheesecake Thumbprints 78
Dazzling Drop Cookies 80
Lemon Poppy Seed Cookies 82
Oatmeal, Blueberry and Puffed Quinoa Breakfast Cookies 85
Old-Fashioned Iced Oatmeal Cookies 86
Brown Butter Muscovado Snickerdoodles 89
Overnight Banana Bread Chocolate Chip Cookies 90
Molasses Ginger Crackles 93
Brown Butter Pumpkin Cookies 94
Chocolate Pumpkin Swirl Cookies 97
Dark Rye Midnight Cookies 98
Hazelnut Mint Chip Coolers 101
The Ultimate Holiday Cookie Exchange 102
Dark Chocolate Five-Spice Truffles 104
24k Gold Hazelnut Bars 107
Mexican Hot Chocolate S'more Cookies 108
Spiced Brown Butter Muscovado Sugar Cookies 111
Tai Tai's Peppermint Sandwich Cookie 114
White Chocolate Fudge Brownies 117
Peppermint Bark Shortbread Bites 118
Crè me Frâche Cranberry Pecan Pie Bites 121
Blood Orange Jammy Sammies 122
Spiced Gingerbread Cookies Two Ways 125
Peppermint Candy Macarons 127
Eggnog Snickerdoodles 131
Get Stuffed 132
Mocha Sarah's 134
The Holy Sh*t S'more Cookie 137
The Defibrillator 138
Petite Caramel Creams 141
Orange Scented Butter Cookies with Chocolate Ganache 142
Lemon Basil Curd Butter Cookies 145
Smoked Chocolate Cookies 146
Black Forest Ice Cream Sammies 149
Mandarin Orange Cream Sammies 152
Heavenly Bar Cookies 154
Lemon Raspberry Summer Bars 156
Meyer Lemon Chamomile Bars 159
Stella's Thai Lemongrass Lime Bars 160
Peach Cardamom Crisp Bars 163
Chocolate Espresso Cream Bars 164
Chai Oatmeal Bars with Vanilla Bean Drizzle 167
Loaded Rocky Road Caramel Crunch Bars 168
Pumpkin Spice Bars with Toasted Meringue 171
Carrot Cake Bars 172
Boozy Brown Butter Blondies 175
Gavin's Salted Caramel Blondies 176
Ooey Gooey Fudgy Brownies 179
Chocolate Rye Zucchini Bars 180
Cherry Streusel Jam Bars with Pink Peppercorn Cookie Crust 183
Acknowledgments 185
About the Author 186
Index 187
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