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By Jill Cleave
Newly revised, this bestseller now boasts much more to chunk on with 25 extra recipes for big cookie creations. whereas it's clear--from department stores to merchandising machines to grocery stores--that great, outdated cookies are exceedingly well known, many cookbook recipes nonetheless produce bite-size, crunchy effects. EnterBig, tender, Chewy Cookies to correct this incorrect with greater than seventy five recipes for huge, gooey cookies to sink your tooth into.
Readers will locate conventional and new favorites like:
* Coconut Bars
* Chocolate Chips
* Apricot Pillows
* Oatmeal White Chocolates... and extra
Big, gentle Chewy Cookies has a cookie for each palette. effortless to-follow recipes for bar, drop, and vacation treats make this tasty tome a staple for each kitchen.
Read or Download Big, Soft, Chewy Cookies PDF
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Additional info for Big, Soft, Chewy Cookies
Example text
Melt chocolate in the top of a double boiler over barely simmering water. Or, place in a microwavable dish and melt in microwave set on medium power for 3 minutes. Stir until smooth and set aside to cool until barely warm. 3 Using an electric mixer, beat egg whites until frothy. Add sugar slowly, beating whites to soft peaks. Mix in vanilla. Stir in melted chocolate, then coconut. 4 Scoop rounded tablespoons of dough and drop 2 inches apart onto greased or nonstick cookie sheets. 5 Bake cookies until a thin outside crust forms, about 18 minutes.
Add egg and vanilla and blend. Add softened ice cream and blend again. 3 In a separate bowl, mix flour, malt powder, baking powder, and salt. Add to the creamed mixture. Cover dough with plastic wrap and refrigerate for at least 1 hour. 4 5 Heat oven to 375°F. To form each cookie, roll 2 level tablespoons of chilled dough into a ball. Pour the remaining ¼ cup of sugar onto a plate. Roll each ball in the sugar to coat all sides. Place 2 inches apart on ungreased cookie sheets and flatten into 2½-inch rounds.
5 Bake until cookies are lightly golden and feel firm to the touch, about 15 minutes. Using a spatula, transfer cookies to a rack and let cool. 6 ORANGE GLAZE When cookies are completely cool, brush with Orange Glaze. Juice of 2 freshly squeezed oranges (about ½ cup) ¼ cup granulated sugar 2 teaspoons cornstarch 1 In a small saucepan, mix juice, sugar, and cornstarch. Over low heat, slowly bring to a boil, stirring, until mixture has thickened. 2 Remove from heat and let cool until warm. Brush warm glaze over completely cooled cookies.