The Cookie Book: Decadent Bites for Every Occasion

The Cookie Book: Decadent Bites for Every Occasion

by Rebecca Firth

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Product Details

ISBN-13: 9781624146374
Publisher: Page Street Publishing
Publication date: 09/18/2018
Pages: 192
Sales rank: 33,079
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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