Big Fat Cookies by Elinor Klivans

By Elinor Klivans

Nobody's ever made baking historical past with a scrawny cookie. it doesn't matter what the celebration, not anything beats the large, fats, selfmade variety. With this deliciously enjoyable cookbook and some basic elements, an individual can whip up a brief batch of 1 of fifty varied enormous crispy, chewy, or fancy-pants sandwich cookies. From vintage large Chocolate Chip to massive Mocha dust Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this can be overall cookie delight. Introductory fabric contains tips about purchasing the simplest constituents, suggestions reminiscent of blending and forming the ideal around, baking forward and storing, andfor those that really prefer to percentage their cookieshow to pack them up thoroughly in order that they won't holiday in order to the get together. So, get that candy teeth prepared and chunk right into a significant fats Cookie.

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Makes 23 cookies • cookie making 20 minutes • cookie baking 350 degrees, two baking sheets for about 10 minutes each 59 colossalcrispcookies chocolate chip whoppers When I turned in a final recipe list for this book, my editor, Bill LeBlond, said that the list looked just right except that he missed a crisp chocolate chip cookie. It was a broad hint and a good idea. These are for Bill and all of the fans of crisp-all-the-way-through chocolate chip cookies, including me. Two ingredients, or actually the lack of one, contribute to the crisp texture: the butter is melted rather than softened and there is no egg in the dough.

This butter and brown sugar combination is a great method for producing a foolproof soft caramel that can also be used as a warm sundae sauce. caramel sauce cup (1 1/2 sticks) unsalted butter, cut into pieces 1 cup packed light brown sugar 2 tablespoons honey 2 1/2 cups (about 10 ounces) pecan halves or large pieces 3 /4 chocolate coating 6 ounces (generous 1 cup) milk chocolate chips or milk chocolate, chopped 1 tablespoon canola or corn oil Grease a baking sheet lightly with oil and set aside.

Divide the dough in half and form it into 2 logs. Place the logs 3 inches apart on the prepared baking sheet, and pat each into an 11-by-2 1/2-by-1-inch-thick rectangle. Bake until the tops feel crusty but the interior feels soft when gently pressed, about 15 minutes; the edges will have just begun to brown. icing 1/2 cup powdered sugar 3 to 4 teaspoons milk Cool the logs on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. Cut each cooled log into 6 pieces about 2 inches wide.

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