My New Cookie Cookbook

Over a month ago, I found out, there was going to be a new cookbook, out and it was all about cookies.  Not only that, it was written by Alice Medrich who is known for her chocolate recipes.  This new book, Chewy, Gooey, Crispy, Crunchy melt-in-your-moouth cookies has its share of chocolate cookies but it also has peanut butter, meringues, bars………..what it really has is cookies that are chewy, gooey, crispy and crunchy. 

The book is divided into seven sections, crispy, crunchy, chunky, chewy, gooey, flaky and melt-in-your-mouth.  Try and pick a favorite section.  I couldn’t.  There are also sections, chock filled with information, to help us become better bakers or perhaps, more versatile bakers.   Alice seems to be a cook who goes with the flow.  She does not obsess about an ingredient.  She gives you options.  I think my favorite is the upgrades.  At the end of a recipe, she gives you these upgrades.  I just opened the book to her Ginger Cookies and the upgrades are:

“Gentler Ginger Cookies     Turn down the heat by omitting the fresh ginger and decreasing the candied ginger to 1/2 cup.  Still a great ginger cookie.”

“Wheat Free Ginger Cookies        These are superb and also gluten-free if you use gluten-free oat flour!    Make My Ginger Cookies or Gentler Ginger Cookies, substituting 2 cups (7.25 ounces) oat flour and 1/2 cup extra fine white flour…………………………….”

I found these tips to be invaluable. 

My problem with the book is that I can’t decide what to make.  My first recipe the Bittersweet Decadence Cookies was an easy choice.  I happened to open the book to the photo and that sold me, immediately.  Now, I have looked at too many of the beautiful photos and I am at a loss, where to go.  Actually, my only negative about this book is that there are not enough photos, for me.  I don’t like baking without a picture and coming out with a surprise.  I feel the lacking especially because the photos present, in the book, are wonderful.  You see what you will get, in all their glory.

I am afraid that my photo above, does not do justice, to these cookies.  The taste is fantastic, rich and chocolatey (is that a word?).  I shared this with many people and each one loved it.  An unqualified success……

I will share this recipe, on another day.  It is the middle of the night and sleep is calling.

I do want to share a few examples of the recipes you get and then, I am sure you will understand, my dilemma in choosing what to make.

Crispy:  Hazelnut Sticks, Wheat-free Butter Cookies, Tropical Lace Cookies

Crunchy:  Chocolate Chip Biscotti with less fat, Sugar Crunch Cookies, Nut Slices (this is what I am making for hubby)

Chunky:  Chunky Hazelnut Meringues,  Chocolate Chunk Cookies with Cherries and Pecans, Wheat-free Chocolate Chip Cookies

Chewy:  Pannelets, Black Bottom Pecan Praline Bars, Lacy Coconut-Topped Bars,  Spicy Linzer Bars

Gooey: Apricot Lemon Bars with Hazelnut Crust, Vanilla Cream Cheese Sandwiches, Dairy-Free Caramel Rocky Road Bars

Flaky: Cardamom Caramel Palmiers, Wheat-Free Rugelach, Holiday Spice Batons,

Melt In Your Mouth:  French Macarons, Banana or Raspberry Meringues, Coffee Walnut Cookies,  Salted Peanut Toffee Cookies

In the back of this book is a section called, Components, which gives you recipes, I will call “need to knows” such as lemon curd, new classic buttercream, chocolate ganache, mock puff pastry, and more.

If  anyone is interested in baking through the book with me, please let me know.  I would love to bake with others.  You can purchase this at here and here and other places, you buy your cookbooks from.  I am off to order this for my daughter-in-laws and daughters. 

I really plan to come back with my decadent chocolate cookies. 

Mouthwatering Mondays

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