Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

I make no secret of my admiration for Medrich's books. The woman does not put out anything that isn't truly excellent. This book takes many of her previous cookies from various books and updates them as well as giving us a whole new set of delicious recipes. Not only that, she put in weights for every single one! Aside from the precision this affords, it's just that much faster to weigh out everything than bothering with cups. If only all books started including weights!What I love most about her books is present in this one and that's her excellent palate. This isn't another of the far-too-common books out there that wants to beat you over the head with excess. You know the type --- chocolate-covered-caramel-drizzled-nutty-salty-bacon sugar bombs. I can trust that I'm not going to end up with some cloyingly sweet, overly fatty, inedible concoction. There are already way too many books with over-the-top sweet baked goods. Too many that just seem to tack on more, more, not realizing that sometimes less is more. Medrich goes for textural perfection, for clean flavors. She's not trendy, but she is inventive. With a simple variation, she makes something familiar into something completely new. There's never any filler, nothing thrown in that isn't worth making. And she relies on quality ingredients and proper technique to speak for themselves. No gimmicks.Now let me get specific because by now you want to know just what flavors and textures I'm talking about. Her coconut macaroons are perfect. They're crispy and caramelized on the outside, chewy within. These will make you forget stale-tasting, tooth-achingly sweet macaroons. They're also very, very easy to make and very cheap, if that's the sort of thing that factors in for you.As soon as you get this book, you must make the coconut or the sesame sticks (well, you should make both really). They're just perfection. Buttery, crunchy, addictive cookies that nobody can resist. I will say that I found insulating the sheet pans by placing one sheet pan on top of another empty one was necessary for more even baking (so that the bottoms don't brown too much while the tops are still fairly pale), but so far nobody else who has made them has had this be the case. However, if you do have the same problem, well, the solution is pretty simple.The spicy Linzer bars are chewy, nutty, and perfectly spiced. You can trick yourself into thinking they're not as rich in butter as they are and have them for breakfast. ;)The coconut tuiles are simply amazing. I really can't wait to make them again. Golden, caramelized, and with a deep coconut flavor. They're like the cookie version of a potato chip.Her crunchy seed cookies are very hard to stop eating. The fennel seeds in particular keep you coming back for more. The texture is perfect. I've made them twice now.Hazelnut and cacao nib sables are perfectly sandy, nutty, toasty, and just the right amount of sweetness. The texture of the cookie combined with the crunch of the add-ins really is irresistible. They'll remind you a bit of chocolate chip cookies at times, but so much more addictive!There are more I could list, but I'll stop because otherwise this review will be unmercifully long. All the recipes are very straightforward and simple. The results belie this simplicity. :)

I've owned this book for more than a decade now and have used a variety of the recipes successfully. But what has really been eye-opening is the author's conversion of ingredients from gluten to gluten-free. I've used such recipes -- and adapted other baking recipes -- using her advice on measurements and types of non-wheat flours. Without exception, friends and family that have eaten the gluten-free versions could not tell that the recipes were not conventional recipes that use wheat flour. They are indistinguishable and are simply that good. The same can't be said for any number of gluten-free cookbooks I've tried.The only advice I'd offer is to use a scale vs. a measuring cup in adhering to the recipes' particulars, and do what she says: midway through baking, shift the cookie sheets from top to bottom and back to front to ensure the cookies are evenly baked.Ms. Medrich has put a huge amount of time and experimentation into getting this right -- and deserves more than 5 stars for her efforts. This book is great.

The book starts off with an explanation of terms used in the recipes. Then, it moves into a FAQ section covering a variety of topics, such as pan preparation, cookie, storage, and choosing/preparing the ingredients.The sections in the book are divided by the topics in the title (crispy, crunchy, chunky, chewy, gooey, flaky, and melt-in-your-mouth). At the end, there are a couple of other informative sections. There is a component section with various things like fillings, frostings, cookie icings, and crusts. There are also ingredient and equipment explanatory sections.Some of the dry ingredients in the recipes, such as flour, sugar, and nuts, are given in both volume and weight measurements. Many of the recipes have an "upgrade" (variation) section following the recipe. There are also mini tutorials throughout the book. For example, there are a couple pages devoted to tuiles. The mini tutorial talks about tuile basics, how to make and use a stencil for tuiles, more efficient tuile baking, and how to make ice cream cones from tuile batter.There are a variety of recipes in this book. There are a few traditional stand-bys like chocolate chip cookies and snickerdoodles. There are also more unusual recipes, such as honey hemp bars, pebbly-beach fruit squares, breakfast biscotti, spicy carrot masala macaroons, and alfajores. Also, macarons are becoming popular, and there is a recipe, with variations, for French macarons.One note for people looking for recipes for individuals with food sensitivities or special diets - there is a guide at the back of the book the lists recipes for wheat-free cookies, dairy-free cookies, cookies made with whole grains, and less fat and 2 (Weight Watchers) point treats. Each of the cookies in the point section lists how many cookies you can have for the points. For example, melting chocolate meringues - 2 cookies for 2 points. Other listings include doughs that freeze well, cookies that will keep for at least two weeks, and quick and easy recipes. For some reason, the listings don't have page numbers with the names of the cookies, but the index immediately follows the listings.There aren't very many pictures in the book - only about 2 to 4 recipes in a chapter are pictured. I find that a little disappointing because I love to see what I'm about to make.

Loved the new info on making cookies. The recipes are great! Took one look at a friend’s copy and said “I have to get this book!”. The things I learned about cookie making after all these years were WONDERFUL. Having used these techniques in my cookie making since has made a world of difference in the end product. Would definitely recommend this book. So many cookies; so little time!

Muy bno viene bien dividido segun lo q buscas preparar un libro facil de seguir y rico..explica muy bien ...

Adorei esse livro, todas as receitas são gostosas e funcionam, o livro é lindo e dá vontade de comer em todas as páginas.

I can hardly believe this book has not yet been reviewed... I suspect it will turn into a modern classic.I am quite happy to give it the full 5 stars even though there are some flaws. Firstly there are not enough photos to show you the end results you can achieve - but I can forgive it for that. The ingredients are given in cups and imperial measures - but who can measure 2.625oz of anything? I shall stick to my cups for this one! I know some UK cooks are resistant to cups - so perhaps this is one you should avoid.But if you did you would be missing a treat.The recipes are broken down in sections - Chewy, Gooey, Crispy, Crunchy and basics. And there is plenty of ideas to tempt even the most jaded palette. I am particularly impressed with the additional tips that many of recipes contain - which can be technical, suggested alternative versions or just serving suggestions. This is great added value. There are also a number of lower fat and wheat-free options - so that should broaden the appeal.Yes, it is an American book - but the ingredients look fairly standard so I would urge people to 'look inside' and be tempted. As I was!This baking book addiction is getting serious!

タイトルに惹かれて購入。チューイーでグーイーでクリスピー、クランチー、メルトインユアマウスなクッキーを確かめたくて仕方がなく、届いた日に挑戦！！味はとてもおいしいです。本当に口の中でとろけるような最高の仕上がり。ですが、、、レシピの写真が異様に少ないです。何ページかに１枚写真が載っているだけであとはひたすらレシピ、レシピ、レシピ…写真がないためイメージしずらいためか気分が盛り上がらず。テンションが上がらずあれ作りたいこれ作りたい！！とはなりませんでした。種類はなかり豊富でクッキー意外にもブラウニーなどが掲載されているのですが、ブラウニーだけでもレシピは数種類!！どれも配合が違いかなり興味が湧きました。っが、、、どれも写真はなし（T-T）レシピが豊富でどれも著者の自信作ばかり、というのが内容からうかがえただけにちょっと残念でした。また気が向いたら作ろうかなという感じですが、なかなかテンション上げるのが難しい、そんな本です（＾-＾；）