By Jill Cleave
Newly revised, this bestseller now boasts much more to bite on with 25 extra recipes for sizeable cookie creations. whereas it's clear--from shops to merchandising machines to grocery stores--that colossal, outdated cookies are tremendously renowned, many cookbook recipes nonetheless produce bite-size, crunchy effects. EnterBig, tender, Chewy Cookies to correct this fallacious with greater than seventy five recipes for huge, gooey cookies to sink your the teeth into.
Readers will locate conventional and new favorites like:
* Coconut Bars
* Chocolate Chips
* Apricot Pillows
* Oatmeal White Chocolates... and extra
Big, tender 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.
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Extra resources for Big, Soft, Chewy Cookies
PIE PLATES Which to use? Glass, ceramic, aluminum—they all have their place. I use the light, disposable aluminum tins every day when baking whole pies for customers. Pies tend to bake more quickly in these inexpensive tins, and you don’t have to worry as much about the bottom crust being underbaked. Glass pie plates are prettier to look at, and the transparent sides and bottom allow you to clearly see when your crust has turned golden. They are thicker than the aluminum tins, and therefore generally need a bit more baking time.
Trim overhang with kitchen shears to 1 inch. For single-crust pies, fold overhang underneath itself and press firmly to seal it. Fill the pie, brush the edges with egg wash, and top it with a second crust. LATTICE CRUSTS Nothing looks better on a cherry pie than a beautiful lattice. Personally, I’m partial to thick-cut lattice strips, about 2 inches/5 cm, but you can weave a lattice with whatever size strips you like. People are often intimidated by this process, but with a bit of patience it’s quite simple.
Again, it all comes down to gluten. The more you handle and work the dough—the more you roll it around, knead it, and put your hands on it—the tougher your crust will be. Treat your dough gently, touch it as little as possible, and please don’t knead it. Rule 3: Keep it chunky. I use the term chunky both literally and figuratively. You want to have actual chunks of butter in there: tiny little nuggets of goodness that will melt and puff up as the crust bakes. When you roll out your dough, it should be speckled with little dots of butter, like a beautiful piece of marble.
Big, Soft, Chewy Cookies by Jill Cleave