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

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By Alice Medrich

2010 IACP Baking e-book of the YearWith recipes geared up via texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are effortless, engaging, and enjoyable. but because the award-winning baker Alice Medrich notes, too frequently, domestic chefs dangle to the recipe at the bag of chocolate chips, whilst much more is feasible. What if cookies mirrored our smooth culinary sensibility'our spirit of experience and fervour for flavors or even our nutritional matters? Medrich writes in her advent to this landmark cookie cookbook, geared up through texture, from crunchy to ethereal to chunky. An inveterate tester and grasp manipulator of materials, she attracts at the world's pantry of components for such scrumptious riffs at the classics as ethereal meringues studded with cashews and chocolate chunks, palmiers (elephant's ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content material is slashed and the flavour grew to become up on every little thing from ginger snaps to chocolate clouds. From new spins on vintage recipes together with chocolate-chip cookies and cakes, to delectable 2-point treats for Weight Watchers, to cookies to make with teenagers, this grasp conjurer of goodies will carry bliss to each dessert desk.

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

Example text

If Using Foil Slide the foil sheet of cookies onto a rack to cool flat. Or, for curved tuiles, grasp the edges of the foil when the sheet comes from the oven (without touching the hot pan or the cookies) and roll it into a fat cylinder, gently curving the attached cookies like potato chips. Crimp or secure the foil with a paper clip. When cool, unroll the foil carefully and remove the tuiles. Alternatively, remove individual tuiles from the foil while they are hot (as soon as you can coax a thin metal spatula under a cookie without destroying it) and shape them as described above.

It makes sense. Thin cookies have loads of surface area. They brown easily, so the flavors of caramelized sugar, browned butter, toasted flour, nuts, and seeds permeate the entire cookie. Ingredients such as coconut (or hazelnuts in Hazelnut Sticks, page 34) that often require pretoasting to bring out their flavor actually toast while the cookies are baking, so it is not necessary to toast them separately. Sesame seeds proved an exception (see Sesame Sticks, page 30): lightly toasting them beforehand improves the cookie enough to make it worth the quick extra step.

It will continue to soften as you work. Roll the dough between two sheets of wax paper or plastic sheets from a cut-apart resealable plastic bag to a thickness of V inch. Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper over the dough before continuing to roll it. When the dough is thin enough, slide it (still between the sheets) onto a cookie sheet and refrigerate. Repeat with the remaining patties, sliding each rolled-out piece on top of the others in the fridge.

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