Chloe Joy Sexton Creator of BluffCakes Confections Sup ers ized Coo kies for Over-th e-Top Cravings COOKING / Courses & Dishes / US $23.99 / CAN $30.99 BI G YU M Chloe Jo y Se xton Chloe Joy Sexton is the creator of BluffCakes Confections and the massively popular TikTok account @chloebluffcakes. Her incredible recipes have been featured by Buzzfeed, the Memphis Flyer and Action 5 News. Chloe lives in Memphis, Tennessee. “Beautifully crafted and easy to follow, this book can turn anyone into a baker!” — Jazz Thornton, mental health activist, author and speaker “Chloe has knocked it out of the park with this wonderful cookbook full of our favorite recipes.” — Ryan Trimm, Co-Owner of Sunrise Memphis Cookies COLOSSAL CONFECTIONS BURSTING WITH FLAVOR! Cookie fanatics, rejoice! Bakery owner and beloved TikToker Chloe Joy Sexton is here to bring you the biggest, yummiest, most indulgently scrumptious cookies you’ll ever taste. Discover outstanding recipes for oversized confections that will recall all the joys of your childhood cookie jar. Sweet or salty, fruity or stuffed—thanks to Chloe’s bold and inventive approach to cookie-making, there’s a giant cookie recipe for every giant craving. Delight in whimsical creations like Marshmallow- Stuffed Fruity Funfetti Cookies or the Giant Coffeedoodle. Get your chocolate fix with melt- in-your-mouth Chocolate Churro Cookies, decadent Brownie-Stuffed Cowboy Cookies or drool-worthy Chocolate Bourbon Pecan Cookies. Each creative, showstopping recipe in this book is sure to yield big cookies and bigger smiles! 32 BIG YUMCHAPTER 2: PIECE OF CAKE 33 TIRAMISU GIANT COOKIES Tiramisu is one of my favorite desserts—an Italian classic made with ladyfingers, coffee and liqueur. Luckily for you, this recipe doesn’t require hours of prep, a trip to Italy or a pastry degree. Just like this timeless dish, my cookie is topped with a mascarpone and cocoa topping. Soak the ladyfingers: Place the ladyfingers in a shallow dish. In a small bowl or measuring cup, mix together the instant coffee and rum and pour over the ladyfingers. Let soak while you prepare your dough. Make the cookie dough: In a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, combine the granulated sugar, brown sugar and butter. Mix at medium-high speed until creamed, about 2 minutes. Scrape the mixture from the sides and paddle/beaters with a rubber spatula, then mix again until fully incorporated. This is complete when your mixture is light, fluffy and off-white. Add the eggs, egg yolk, vanilla, coffee emulsion and instant coffee, then mix until just combined. Into a separate bowl, sift together your flour, salt, baking powder and baking soda, then add the flour mixture to your wet mixture in three parts, making sure to scrape the bowl before each dry addition, to clear the butter from the sides of the bowl. Once your dough is fully combined, add your soaked ladyfingers and gently fold in; they should fall apart into your mixture. Cover your bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable. While the dough is chilling, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. You can separate the chilled dough into eight equal- sized balls or use a kitchen scale and weigh them all to about 6 ounces (170 g) each. Place 3 inches (8 cm) apart on the prepared pans and bake for 10 to 12 minutes, or until they reach your ideal firmness. Yields 8 giant cookies While your cookies are baking, make your topping: In a medium-sized bowl, beat together your egg yolks and granulated sugar until fluffy. Add the cream and mascarpone, then beat until the mixture has a smooth consistency. Once your cookies are baked, remove from the oven and let them rest on the pans until they are cool to the touch. Using an offset spatula or a piping bag, spread the topping on each cookie. Finally, dust each cookie with cocoa. Topping 2 large egg yolks ¼ cup (50 g) granulated sugar 1/3 cup (80 ml) heavy cream ½ cup (120 g) mascarpone For Dusting Unsweetened cocoa powder, for dusting Ladyfingers 8 to 10 ladyfingers ¼ cup (60 ml) instant coffee 1 tbsp (15 ml) rum Cookie Dough ½ cup (100 g) granulated sugar 1 cup (225 g) light brown sugar 1 cup (2 sticks [227 g]) unsalted butter, at room temperature 2 large eggs 1 large egg yolk 1 tsp vanilla extract 1 tsp coffee emulsion (available from bakery supply shops or online) 1 tsp granulated instant coffee 3½ cups (438 g) all-purpose flour 1 tsp iodized salt 1 tsp baking powder 1 tsp baking soda32 BIG YUMCHAPTER 2: PIECE OF CAKE 33 TIRAMISU GIANT COOKIES Tiramisu is one of my favorite desserts—an Italian classic made with ladyfingers, coffee and liqueur. Luckily for you, this recipe doesn’t require hours of prep, a trip to Italy or a pastry degree. Just like this timeless dish, my cookie is topped with a mascarpone and cocoa topping. Soak the ladyfingers: Place the ladyfingers in a shallow dish. In a small bowl or measuring cup, mix together the instant coffee and rum and pour over the ladyfingers. Let soak while you prepare your dough. Make the cookie dough: In a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, combine the granulated sugar, brown sugar and butter. Mix at medium-high speed until creamed, about 2 minutes. Scrape the mixture from the sides and paddle/beaters with a rubber spatula, then mix again until fully incorporated. This is complete when your mixture is light, fluffy and off-white. Add the eggs, egg yolk, vanilla, coffee emulsion and instant coffee, then mix until just combined. Into a separate bowl, sift together your flour, salt, baking powder and baking soda, then add the flour mixture to your wet mixture in three parts, making sure to scrape the bowl before each dry addition, to clear the butter from the sides of the bowl. Once your dough is fully combined, add your soaked ladyfingers and gently fold in; they should fall apart into your mixture. Cover your bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable. While the dough is chilling, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. You can separate the chilled dough into eight equal- sized balls or use a kitchen scale and weigh them all to about 6 ounces (170 g) each. Place 3 inches (8 cm) apart on the prepared pans and bake for 10 to 12 minutes, or until they reach your ideal firmness. Yields 8 giant cookies While your cookies are baking, make your topping: In a medium-sized bowl, beat together your egg yolks and granulated sugar until fluffy. Add the cream and mascarpone, then beat until the mixture has a smooth consistency. Once your cookies are baked, remove from the oven and let them rest on the pans until they are cool to the touch. Using an offset spatula or a piping bag, spread the topping on each cookie. Finally, dust each cookie with cocoa. Topping 2 large egg yolks ¼ cup (50 g) granulated sugar 1/3 cup (80 ml) heavy cream ½ cup (120 g) mascarpone For Dusting Unsweetened cocoa powder, for dusting Ladyfingers 8 to 10 ladyfingers ¼ cup (60 ml) instant coffee 1 tbsp (15 ml) rum Cookie Dough ½ cup (100 g) granulated sugar 1 cup (225 g) light brown sugar 1 cup (2 sticks [227 g]) unsalted butter, at room temperature 2 large eggs 1 large egg yolk 1 tsp vanilla extract 1 tsp coffee emulsion (available from bakery supply shops or online) 1 tsp granulated instant coffee 3½ cups (438 g) all-purpose flour 1 tsp iodized salt 1 tsp baking powder 1 tsp baking soda38 BIG YUM GIANT GINGERSNAP There are a few flavors that I strongly associate with Christmas: molasses, cinnamon, peppermint, and most importantly, ginger. The first Christmas cookie I ever baked, a favorite of my mother’s, was the classic gingersnap. This recipe is my holiday favorite turned bigger and chewier than ever. In a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, combine the granulated sugar and butter. Mix at medium- high speed until creamed, about 2 minutes. Scrape the mixture from the sides and paddle/beaters with a rubber spatula, then mix until fully incorporated. This is complete when your mixture is light, fluffy and off-white. Add the eggs, egg yolk and molasses, then mix until just combined. Into a separate bowl, sift together your flour, corn- starch, salt, baking powder, baking soda, cinnamon and ginger, and add the flour mixture to your wet mixture in three parts, making sure to scrape the bowl before each dry addition, to clear the butter from the sides of the bowl. Cover your bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable. While the dough is chilling, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the turbinado sugar in a shallow bowl. You can separate the chilled dough into eight equal- sized balls or use a kitchen scale and weigh them all to about 6 ounces (170 g) each. Roll in the turbinado sugar and place 3 inches (8 cm) apart on the prepared pans. I like to give each cookie a gentle push with my palm so they’re secured to the parchment. Bake for 12 to 14 minutes, or until they reach your ideal firmness. Remove from the oven. Let your cookies rest on the pans for 5 to 10 minutes, then serve. Yields 6 to 8 giant cookies Cookie Dough 1½ cups (300 g) granulated sugar ¾ cup (1½ sticks [170 g]) unsalted butter, at room temperature 2 large eggs 1 large egg yolk ¼ cup (60 ml) molasses 3½ cups (438 g) all-purpose flour ¼ cup (32 g) cornstarch 1 tsp iodized salt 1 tsp baking powder 1 tsp baking soda 2 tsp (5 g) ground cinnamon 1 tbsp (6 g) ground ginger For Rolling 1 cup (200 g) turbinado sugar 38 BIG YUM GIANT GINGERSNAP There are a few flavors that I strongly associate with Christmas: molasses, cinnamon, peppermint, and most importantly, ginger. The first Christmas cookie I ever baked, a favorite of my mother’s, was the classic gingersnap. This recipe is my holiday favorite turned bigger and chewier than ever. In a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, combine the granulated sugar and butter. Mix at medium- high speed until creamed, about 2 minutes. Scrape the mixture from the sides and paddle/beaters with a rubber spatula, then mix until fully incorporated. This is complete when your mixture is light, fluffy and off-white. Add the eggs, egg yolk and molasses, then mix until just combined. Into a separate bowl, sift together your flour, corn- starch, salt, baking powder, baking soda, cinnamon and ginger, and add the flour mixture to your wet mixture in three parts, making sure to scrape the bowl before each dry addition, to clear the butter from the sides of the bowl. Cover your bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable. While the dough is chilling, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the turbinado sugar in a shallow bowl. You can separate the chilled dough into eight equal- sized balls or use a kitchen scale and weigh them all to about 6 ounces (170 g) each. Roll in the turbinado sugar and place 3 inches (8 cm) apart on the prepared pans. I like to give each cookie a gentle push with my palm so they’re secured to the parchment. Bake for 12 to 14 minutes, or until they reach your ideal firmness. Remove from the oven. Let your cookies rest on the pans for 5 to 10 minutes, then serve. Yields 6 to 8 giant cookies Cookie Dough 1½ cups (300 g) granulated sugar ¾ cup (1½ sticks [170 g]) unsalted butter, at room temperature 2 large eggs 1 large egg yolk ¼ cup (60 ml) molasses 3½ cups (438 g) all-purpose flour ¼ cup (32 g) cornstarch 1 tsp iodized salt 1 tsp baking powder 1 tsp baking soda 2 tsp (5 g) ground cinnamon 1 tbsp (6 g) ground ginger For Rolling 1 cup (200 g) turbinado sugar 104 BIG YUMCHAPTER 6: PACKED WITH PIE 105 BLUEBERRY COBBLER COOKIES Blueberry cobbler is one of my favorite childhood comfort treats. My mother was never an avid baker, but with some fruit, sugar and biscuit mix, she could make cobbler magic. This fruity, stuffed cobbler cookie gives me a taste of that memory. It can be topped with ice cream, even more blueberries, or you can swap out the blueberries for your choice of delicious assorted berries. The opportunities are endless. Make the filling: Fill eight 1-ounce (29-ml) wells of a silicone mold with the blueberry pie filling. Place in the freezer until they’re fully frozen. Reserve the rest of the filling for garnish. Make the cookie dough: In a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, combine the granulated sugar and butter. Mix at medium-high speed until creamed, about 2 minutes. Scrape the mixture from the sides and paddle/beaters with a rubber spatula, then mix until fully incorporated. Add the lemon zest, eggs, egg yolks and vanilla, then mix until just combined. Into a separate bowl, whisk together your flour, cornstarch, salt, baking powder, baking soda and dried blueberries, then add the flour mixture to your wet mixture in three parts, making sure to scrape the bowl before each dry addition to clear the butter from the sides of the bowl. Cover your bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable. While the dough is chilling, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Make the crumble: In a medium-sized bowl, combine the melted butter, brown sugar, lemon zest and flour and mix well with a spoon. Set aside. Yields 6 to 8 giant cookies You can separate the chilled dough into eight equal- sized balls or use a kitchen scale and weigh them all to about 6 ounces (170 g) each. Place a dough ball in your palm and push it into a bowl shape with your fingers. Place one portion of the frozen blueberry pie filling in the depression you made in the dough. Pinch the cookie dough closed around the center, rolling it into a smooth ball between your palms. Repeat to fill all the dough balls. Place the filled dough balls 3 inches (8 cm) apart on the prepared pans and press a generous amount of crumble onto the top of each cookie. Bake for 12 to 15 minutes, or until they reach your ideal golden color. After pulling them from the oven, spoon some of the remaining blueberry pie filling and drizzle onto the top. Let cool on the pans for 10 to 15 minutes, then enjoy! Filling 1 (21-oz [595-g]) can blueberry pie filling Cookie Dough 1½ cups (300 g) granulated sugar ¾ cup (1½ sticks [170 g]) unsalted butter, at room temperature Zest of 1 lemon 2 large eggs 2 large egg yolks 2 tsp (10 ml) vanilla extract 3½ cups (438 g) all-purpose flour ¼ cup (32 g) cornstarch 1 tsp iodized salt 1 tsp baking powder 1 tsp baking soda ¾ cup (105 g) dried blueberries Crumble ¼ cup (55 ml) melted unsalted butter ½ cup (115 g) light brown sugar Zest of two lemons ½ cup (60 g) all-purpose flour 104 BIG YUMCHAPTER 6: PACKED WITH PIE 105 BLUEBERRY COBBLER COOKIES Blueberry cobbler is one of my favorite childhood comfort treats. My mother was never an avid baker, but with some fruit, sugar and biscuit mix, she could make cobbler magic. This fruity, stuffed cobbler cookie gives me a taste of that memory. It can be topped with ice cream, even more blueberries, or you can swap out the blueberries for your choice of delicious assorted berries. The opportunities are endless. Make the filling: Fill eight 1-ounce (29-ml) wells of a silicone mold with the blueberry pie filling. Place in the freezer until they’re fully frozen. Reserve the rest of the filling for garnish. Make the cookie dough: In a stand mixer fitted with the paddle attachment, or a large bowl using a handheld mixer, combine the granulated sugar and butter. Mix at medium-high speed until creamed, about 2 minutes. Scrape the mixture from the sides and paddle/beaters with a rubber spatula, then mix until fully incorporated. Add the lemon zest, eggs, egg yolks and vanilla, then mix until just combined. Into a separate bowl, whisk together your flour, cornstarch, salt, baking powder, baking soda and dried blueberries, then add the flour mixture to your wet mixture in three parts, making sure to scrape the bowl before each dry addition to clear the butter from the sides of the bowl. Cover your bowl with plastic wrap and chill in the refrigerator for 30 minutes, or until the dough is cold but still shapeable. While the dough is chilling, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Make the crumble: In a medium-sized bowl, combine the melted butter, brown sugar, lemon zest and flour and mix well with a spoon. Set aside. Yields 6 to 8 giant cookies You can separate the chilled dough into eight equal- sized balls or use a kitchen scale and weigh them all to about 6 ounces (170 g) each. Place a dough ball in your palm and push it into a bowl shape with your fingers. Place one portion of the frozen blueberry pie filling in the depression you made in the dough. Pinch the cookie dough closed around the center, rolling it into a smooth ball between your palms. Repeat to fill all the dough balls. Place the filled dough balls 3 inches (8 cm) apart on the prepared pans and press a generous amount of crumble onto the top of each cookie. Bake for 12 to 15 minutes, or until they reach your ideal golden color. After pulling them from the oven, spoon some of the remaining blueberry pie filling and drizzle onto the top. Let cool on the pans for 10 to 15 minutes, then enjoy! Filling 1 (21-oz [595-g]) can blueberry pie filling Cookie Dough 1½ cups (300 g) granulated sugar ¾ cup (1½ sticks [170 g]) unsalted butter, at room temperature Zest of 1 lemon 2 large eggs 2 large egg yolks 2 tsp (10 ml) vanilla extract 3½ cups (438 g) all-purpose flour ¼ cup (32 g) cornstarch 1 tsp iodized salt 1 tsp baking powder 1 tsp baking soda ¾ cup (105 g) dried blueberries Crumble ¼ cup (55 ml) melted unsalted butter ½ cup (115 g) light brown sugar Zest of two lemons ½ cup (60 g) all-purpose flour Next >