Home Baking • Big, soft, chewy cookies: more than 75 recipes for the best by Jill Cleave

Big, soft, chewy cookies: more than 75 recipes for the best by Jill Cleave

By Jill Cleave

This ebook used to be now not rather what I anticipated. It assumes that you're already an entire cookie baker (I am) and offers recipes which are really tempting yet no equipment on blending. It does supply a number of tips about right here an there yet i wouldn't recommed this ebook for a beginner cookie baker

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Additional info for Big, soft, chewy cookies: more than 75 recipes for the best cookies in the world

Example text

They are loaded with chocolate and more chocolate and finished with nutty walnuts for crunch. Choc olate Fudgie s 8 ounces semisweet chocolate, cut into pieces 1 cup all-purpose f lour ¼ cup Dutch-processed cocoa powder 1 teaspoon bak ing powder ½ teaspoon salt 6 tablespoons (¾ stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon instant espresso powder ¾ cup real semisweet chocolate chips or chunks 1 cup coarsely chopped walnuts 22 1 2 Heat oven to 350°F.

47 Drop C O O K I E S These iced cookies taste better than cake—and are much easier to do. Try them paired with fresh berries or fruit sorbet for an easy yet elegant dessert. L e m o n Po p p y S e e d C o o k i e s w it h L emon Icing ½ cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large egg yolks 1 teaspoon vanilla extract 2 teaspoons grated lemon rind (about 2 lemons) 2 tablespoons poppy seeds ½ cup sour cream 2 cups all-purpose f lour 2 teaspoons bak ing powder ½ teaspoon bak ing soda ¼ teaspoon salt Lemon Icing (recipe follows) 48 1 2 Heat oven to 350°F.

Make s about 1 8 cook ie s . Store cookies in an airtight jar or tin at room temperature for up to three days. 21 Drop C O O K I E S Bite for bite, these cookies are incredibly intense. They are loaded with chocolate and more chocolate and finished with nutty walnuts for crunch. Choc olate Fudgie s 8 ounces semisweet chocolate, cut into pieces 1 cup all-purpose f lour ¼ cup Dutch-processed cocoa powder 1 teaspoon bak ing powder ½ teaspoon salt 6 tablespoons (¾ stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon instant espresso powder ¾ cup real semisweet chocolate chips or chunks 1 cup coarsely chopped walnuts 22 1 2 Heat oven to 350°F.

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