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 get together, not anything beats the massive, fats, home made style. With this deliciously enjoyable cookbook and some basic parts, a person can whip up a short batch of 1 of fifty diversified monstrous crispy, chewy, or fancy-pants sandwich cookies. From vintage tremendous Chocolate Chip to mammoth Mocha dust Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is often overall cookie delight. Introductory fabric comprises pointers on paying for the easiest parts, innovations corresponding to blending and forming the proper around, baking forward and storing, andfor those that truly prefer to proportion their cookieshow to pack them up adequately so that they will not holiday that allows you to the get together. So, get that candy teeth prepared and chew right into a Big fats Cookie.

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Add the flour mixture, mixing just until it is incorporated. Mix in the raisins and walnuts. 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-2½-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. 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.

The cookie starts with a bowl of chocolate chip cookie dough. Some of the dough is baked into crisp cookies, which are then mixed into the remaining unbaked dough and baked together. The result is a soft and chewy cookie with crisp pieces of cookie throughout. Yes, it is as good as it sounds. If you have some baked chocolate chip cookies on hand, they can be mixed into any chocolate chip cookie dough. A good proportion is about 1 cup of baked chocolate chip cookie pieces for every 2 cups of dough, but a little more or less is fine.

Set the remaining dough aside. Bake until the edges of the cookies are lightly browned but the centers are still golden, about 13 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. ) Line the baking sheet with a clean piece of parchment paper. Break the cooled cookies into ½- to 1-inch pieces. Add the pieces to the reserved dough and mix on low speed just to distribute them evenly, about 10 seconds.

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