Big, Soft, Chewy Cookies by Jill Cleave

By Jill Cleave

Newly revised, this bestseller now boasts much more to chunk on with 25 extra recipes for significant cookie creations. whereas it's clear--from department shops to merchandising machines to grocery stores--that huge, outdated cookies are enormously well known, many cookbook recipes nonetheless produce bite-size, crunchy effects. EnterBig, smooth, Chewy Cookies to correct this flawed with greater than seventy five recipes for big, gooey cookies to sink your enamel 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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Additional info for Big, Soft, Chewy Cookies

Example text

Set aside. 3 In a separate bowl, cream butter and sugar until smooth. Add egg and vanilla and blend. Add chocolate mixture and blend again. Stir in the graham cracker–flour mixture. Cover dough with plastic wrap and refrigerate for at least 1 hour. 4 5 Heat oven to 350°F. Scoop 2 level tablespoons of dough and roll to form each cookie. Drop dough onto ungreased cookie sheets, spacing 2½ inches apart. Flatten tops slightly. 6 Bake until tops of cookies look crackled, about 15 minutes. ) Remove cookies from oven and let them set for 2 minutes.

4 5 Heat oven to 350°F. Scoop 2 level tablespoons of dough and roll to form each cookie. Drop dough onto ungreased cookie sheets, spacing 2½ inches apart. Flatten tops slightly. 6 Bake until tops of cookies look crackled, about 15 minutes. ) Remove cookies from oven and let them set for 2 minutes. Using a spatula, transfer cookies to a rack and let cool. 7 After cookies have cooled, center 1 tablespoon marshmallow cream on the flat side of half the cookies. Cover marshmallow filling with the flat side of the remaining cookies and press to sandwich them together.

Full Moon Cook ie s 2 ounces semisweet chocolate, cut into pieces 2 tablespoons whipping cream, half-and-half, or whole milk 1½ cups graham cracker crumbs ⅔ cup all-purpose f lour ⅓ cup cake f lour ½ teaspoon bak ing soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter, at room temperature ¾ cup packed light brown sugar 1 large egg ½ teaspoon vanilla extract 1 cup marshmallow cream 1 42 Place chocolate and whipping cream in the top of a double boiler and melt over barely simmering water. Or, place in a microwavable dish and melt in microwave set on medium power for 1 to 2 minutes.

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