Recipes, Tips and Techniques for Perfectly Baked Treats Cookie School Creator of A Cookie Named Desire Amanda Powell 9 781645 677796 52399> ISBN 978-1-64567-779-6 $23.99 COOKING/Courses & Dishes/Cookies US $23.99 / CAN $30.99 Amanda Po we ll C OOKIE SCHOOL C OOKIE SCHOOL The Go-To Guide to The Go-To Guide to Perfect Your Cookie CraftPerfect Your Cookie Craft You’ve found it: the schoolwide cheat sheet for cookie recipes. Never again will you get started on a cookie recipe just to find yourself in over your head with mysterious baker’s lingo and complex techniques. With Cookie School, you’ll learn foundational methods with easy-to-understand steps and enjoy recipes that build onto themselves to ensure your next cookie adventure is well within reach. Working off of her years of baking experience, Amanda shortcuts the baking process so you can master every technique with ease. Her delectable cookie recipes include: • Pillowy Soft Peanut Butter Cookies • Blueberry Muffin Cookies • Chocolate and Vanilla Amaretti • Gingerbread Biscotti • The Best Caramel-Stuffed Brown Butter Pumpkin Cookies • Sweetheart Red Velvet Sandwiches • Chocolate Tuile Cigars • Autumn-Spiced Palmiers With this must-have cookie guide, you will work your way from freshman baker to superstar senior in no time—and, with enough practice, you might even graduate cookie school magna cum laude. “ Amanda has curated a collection of cookie recipes that are both approachable and delicious, with options for every taste and skill level. Whether you’re a beginner baker or a seasoned pro, you’ll find plenty of inspiration in this cookbook.” -Olivia Mesquita,-Olivia Mesquita, creator of Olivia’s Cuisine “ Amanda’s innovative recipes and clear instructions will help you feel confident in the kitchen. This book is perfect for bakers of all levels and is a must-have for any cookie enthusiast out there who’s looking to improve their baking skills.” -Shadi HasanzadeNemati,-Shadi HasanzadeNemati, creator of Unicorns in the Kitchen Amanda PowellAmanda Powell is the creator of the blog A Cookie Named Desire. She has been featured by The Today Show, America’s Test Kitchen, Country Living, Buzzfeed and Lane Bryant. She resides in London, UK.Freshman Cookies: The Best Drop Cookies 25 Malted Oatmeal CookiesMalted Oatmeal Cookies YIELDS 24 COOKIES Like the version we just made, these cookies are incredibly soft and chewy, but with a complex flavor you won’t find at your local stores. The mix of espresso and malt give these cookies a nostalgic kick that will have you craving them all the time. Malted milk powder is used to make those old-fashioned malt drinks and is usually found in your grocery store near the powdered chocolate milk mixes. 1 cup (125 g) all-purpose flour 12/3 cups (133 g) old-fashioned oats ¾ tsp sea salt ¾ tsp baking soda ¼ tsp baking powder ½ cup (1 stick/114 g) unsalted butter, at room temperature ½ cup (110 g) lightly packed light brown sugar 1/3 cup (67 g) granulated sugar 1 tbsp (16 g) espresso powder 1/3 cup (40 g) malted milk powder 1 large egg, at room temperature 2 tbsp (42 g) honey 2 tsp (10 ml) vanilla extract 1/3 cup (56 g) chopped chocolate In a medium-sized bowl, whisk together the flour, oats, salt, baking soda and baking powder, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 5 minutes. Mix the espresso powder and malted milk powder into the butter mixture until fully incorporated, about another 2 minutes, scraping down the sides and bottom of the bowl as needed. Beat in the egg, honey and vanilla into the butter mixture. Mix for about another 2 minutes and again scrape the sides and bottom of the bowl. Add the oat mixture and stir until just combined and there are no streaks of flour. Fold in the chocolate, using a spatula. Cover the bowl with plastic wrap and chill for at least an hour, or overnight for full flavor development. Preheat the oven to 350°F (177°C) and line two rimmed baking sheets with parchment paper or silicone baking mats. Portion the dough into balls that are 2 tablespoons (1¾ inches [4.5 cm] or 49 g) big. Place them at least 2 inches (5 cm) apart on the prepared baking sheets. Bake for 13 to 15 minutes, or until the cookie edges look set and they are a deep golden brown color. Remove from the oven, then leave on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely. You can store the cookies in an airtight container at room temperature for up to 5 days. Freshman Cookies: The Best Drop Cookies 25 Malted Oatmeal CookiesMalted Oatmeal Cookies YIELDS 24 COOKIES Like the version we just made, these cookies are incredibly soft and chewy, but with a complex flavor you won’t find at your local stores. The mix of espresso and malt give these cookies a nostalgic kick that will have you craving them all the time. Malted milk powder is used to make those old-fashioned malt drinks and is usually found in your grocery store near the powdered chocolate milk mixes. 1 cup (125 g) all-purpose flour 12/3 cups (133 g) old-fashioned oats ¾ tsp sea salt ¾ tsp baking soda ¼ tsp baking powder ½ cup (1 stick/114 g) unsalted butter, at room temperature ½ cup (110 g) lightly packed light brown sugar 1/3 cup (67 g) granulated sugar 1 tbsp (16 g) espresso powder 1/3 cup (40 g) malted milk powder 1 large egg, at room temperature 2 tbsp (42 g) honey 2 tsp (10 ml) vanilla extract 1/3 cup (56 g) chopped chocolate In a medium-sized bowl, whisk together the flour, oats, salt, baking soda and baking powder, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 5 minutes. Mix the espresso powder and malted milk powder into the butter mixture until fully incorporated, about another 2 minutes, scraping down the sides and bottom of the bowl as needed. Beat in the egg, honey and vanilla into the butter mixture. Mix for about another 2 minutes and again scrape the sides and bottom of the bowl. Add the oat mixture and stir until just combined and there are no streaks of flour. Fold in the chocolate, using a spatula. Cover the bowl with plastic wrap and chill for at least an hour, or overnight for full flavor development. Preheat the oven to 350°F (177°C) and line two rimmed baking sheets with parchment paper or silicone baking mats. Portion the dough into balls that are 2 tablespoons (1¾ inches [4.5 cm] or 49 g) big. Place them at least 2 inches (5 cm) apart on the prepared baking sheets. Bake for 13 to 15 minutes, or until the cookie edges look set and they are a deep golden brown color. Remove from the oven, then leave on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely. You can store the cookies in an airtight container at room temperature for up to 5 days. 110 Cookie School Incredible Gingerbread Cookies Incredible Gingerbread Cookies with Maple Mascarponewith Maple Mascarpone YIELDS 22 COOKIES Gingerbread cookies are my favorite holiday cookie from childhood. These are perfectly spiced and the maple mascarpone is a delicious, creamy surprise. You can substitute the mascarpone with full-fat, block-style cream cheese. FILLING 8 oz (225 g) mascarpone, at room temperature 3 tbsp (63 g) pure maple syrup 3 tbsp (38 g) granulated sugar 1 large egg yolk, at room temperature ¼ tsp ground cinnamon ½ tsp vanilla extract 1/8 tsp sea salt COOKIE DOUGH 2½ cups (313 g) all-purpose flour ½ tsp sea salt 1 tsp baking soda 1 tbsp (6 g) ground ginger 2 tsp (5 g) ground cinnamon ½ tsp ground cloves ½ tsp ground nutmeg 1 cup (2 sticks/227 g) unsalted butter, at room temperature 1 cup (220 g) light brown sugar 1 large egg, at room temperature ¼ cup (85 g) molasses ½ cup (100 g) granulated sugar, for rolling 1 tsp ground cinnamon, for coating Make the filling: In the bowl of a stand mixer fitted with the whisk attachment and using medium speed, or in a small bowl with a hand mixer, whisk together the mascarpone, maple syrup, sugar, egg yolk, cinnamon, vanilla and salt together until well mixed. Cover with plastic wrap and chill for at least 2 hours, or until the mixture is somewhat firm. Make the cookie dough: In a medium-sized bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg, then set aside. In a separate bowl of your stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed for 4 to 5 minutes, or until light and fluffy. Add the egg and molasses to the butter mixture, then beat for another 2 minutes to fully incorporate. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and mix until just combined and there are no streaks of flour. In a bowl, combine the granulated sugar and cinnamon. Portion the dough into balls that are about 2 tablespoons (1¾ inches [4.5 cm] or 45 g) big. Create a large indentation in the top of the dough, add 1½ teaspoons (12 g) of the mascarpone mixture to the indentation, then cover with the surrounding dough. Re-form into a ball, then roll in the cinnamon sugar. Place the filled dough balls on a parchment paper– or silicone baking mat–lined baking sheet and chill while you preheat the oven. Preheat the oven to 350°F (177°C) and line another baking sheet for a total of two baking sheets. Divide and separate the cookie dough balls so they are at least 2 inches (5 cm) apart on the two prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for at least 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week at room temperature.110 Cookie School Incredible Gingerbread Cookies Incredible Gingerbread Cookies with Maple Mascarponewith Maple Mascarpone YIELDS 22 COOKIES Gingerbread cookies are my favorite holiday cookie from childhood. These are perfectly spiced and the maple mascarpone is a delicious, creamy surprise. You can substitute the mascarpone with full-fat, block-style cream cheese. FILLING 8 oz (225 g) mascarpone, at room temperature 3 tbsp (63 g) pure maple syrup 3 tbsp (38 g) granulated sugar 1 large egg yolk, at room temperature ¼ tsp ground cinnamon ½ tsp vanilla extract 1/8 tsp sea salt COOKIE DOUGH 2½ cups (313 g) all-purpose flour ½ tsp sea salt 1 tsp baking soda 1 tbsp (6 g) ground ginger 2 tsp (5 g) ground cinnamon ½ tsp ground cloves ½ tsp ground nutmeg 1 cup (2 sticks/227 g) unsalted butter, at room temperature 1 cup (220 g) light brown sugar 1 large egg, at room temperature ¼ cup (85 g) molasses ½ cup (100 g) granulated sugar, for rolling 1 tsp ground cinnamon, for coating Make the filling: In the bowl of a stand mixer fitted with the whisk attachment and using medium speed, or in a small bowl with a hand mixer, whisk together the mascarpone, maple syrup, sugar, egg yolk, cinnamon, vanilla and salt together until well mixed. Cover with plastic wrap and chill for at least 2 hours, or until the mixture is somewhat firm. Make the cookie dough: In a medium-sized bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg, then set aside. In a separate bowl of your stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed for 4 to 5 minutes, or until light and fluffy. Add the egg and molasses to the butter mixture, then beat for another 2 minutes to fully incorporate. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and mix until just combined and there are no streaks of flour. In a bowl, combine the granulated sugar and cinnamon. Portion the dough into balls that are about 2 tablespoons (1¾ inches [4.5 cm] or 45 g) big. Create a large indentation in the top of the dough, add 1½ teaspoons (12 g) of the mascarpone mixture to the indentation, then cover with the surrounding dough. Re-form into a ball, then roll in the cinnamon sugar. Place the filled dough balls on a parchment paper– or silicone baking mat–lined baking sheet and chill while you preheat the oven. Preheat the oven to 350°F (177°C) and line another baking sheet for a total of two baking sheets. Divide and separate the cookie dough balls so they are at least 2 inches (5 cm) apart on the two prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for at least 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week at room temperature.114 Cookie School Carrot Cake CookiesCarrot Cake Cookies YIELDS 20 SANDWICH COOKIES I’ve been dreaming of this cookie for years. It’s part carrot cake, part cookie, all delicious. This is a great cookie to practice using a fresh ingredient with a higher moisture content and keeping that moisture from turning the cookies into mini cakes. COOKIE DOUGH ¾ cup (1½ sticks/170 g) unsalted butter 2 cups (250 g) all-purpose flour 1 cup (80 g) old-fashioned rolled oats 1 tbsp (10 g) instant coffee granules ½ tsp baking soda ½ tsp baking powder 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ½ tsp sea salt ¾ cup (165 g) brown sugar ¾ cup (150 g) granulated sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1½ cups (165 g) finely grated carrot ½ cup (40 g) unsweetened shredded coconut 1 cup (110 g) chopped pecans or walnuts FROSTING ½ cup (1 stick/114 g) unsalted butter, at room temperature 4 oz (115 g) cream cheese, at room temperature 3 cups (360 g) powdered sugar 1 tsp vanilla extract ½ tsp sea salt 1 to 2 tbsp (15 to 30 ml) heavy cream, optional In a small saucepan, heat the butter over medium heat, stirring frequently, until it smells nutty and has browned in color. Remove from the heat, let cool slightly, then set aside in the refrigerator until halfway solidified. In a medium-sized bowl, whisk together the flour, oats, instant coffee, baking soda, baking powder, cinnamon, ginger, nutmeg and salt, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy. Add the eggs and vanilla to the butter mixture, and beat well for another 2 to 3 minutes, or until well incorporated. Scrape down the sides and bottom of the bowl as needed. Add the oat mixture and mix just until there are no streaks of flour. Pat down the grated carrot with a paper towel to soak up excess moisture. Using a spatula, fold the grated carrot into the batter along with the coconut and chopped nuts until well distributed. Cover with plastic wrap and chill for at least an hour. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Portion the dough into balls that are 1 tablespoon (1½ inches [4 cm] or 40 g) big and place 1½ inches (4 cm) apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on the baking sheets for at least 2 minutes before transferring to a wire rack to cool completely. As the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese until smooth, 2 to 3 minutes. Add the powdered sugar, vanilla and salt. Beat until well combined. If the mixture looks lumpy, add the cream, 1 tablespoon (15 ml) at a time, until the frosting is smooth. Turn half of the cookies upside down and spread with a dollop of the frosting, then top with the remaining (right side up) cookies. Store in an airtight container for up to a week at room temperature.114 Cookie School Carrot Cake CookiesCarrot Cake Cookies YIELDS 20 SANDWICH COOKIES I’ve been dreaming of this cookie for years. It’s part carrot cake, part cookie, all delicious. This is a great cookie to practice using a fresh ingredient with a higher moisture content and keeping that moisture from turning the cookies into mini cakes. COOKIE DOUGH ¾ cup (1½ sticks/170 g) unsalted butter 2 cups (250 g) all-purpose flour 1 cup (80 g) old-fashioned rolled oats 1 tbsp (10 g) instant coffee granules ½ tsp baking soda ½ tsp baking powder 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ½ tsp sea salt ¾ cup (165 g) brown sugar ¾ cup (150 g) granulated sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1½ cups (165 g) finely grated carrot ½ cup (40 g) unsweetened shredded coconut 1 cup (110 g) chopped pecans or walnuts FROSTING ½ cup (1 stick/114 g) unsalted butter, at room temperature 4 oz (115 g) cream cheese, at room temperature 3 cups (360 g) powdered sugar 1 tsp vanilla extract ½ tsp sea salt 1 to 2 tbsp (15 to 30 ml) heavy cream, optional In a small saucepan, heat the butter over medium heat, stirring frequently, until it smells nutty and has browned in color. Remove from the heat, let cool slightly, then set aside in the refrigerator until halfway solidified. In a medium-sized bowl, whisk together the flour, oats, instant coffee, baking soda, baking powder, cinnamon, ginger, nutmeg and salt, then set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy. Add the eggs and vanilla to the butter mixture, and beat well for another 2 to 3 minutes, or until well incorporated. Scrape down the sides and bottom of the bowl as needed. Add the oat mixture and mix just until there are no streaks of flour. Pat down the grated carrot with a paper towel to soak up excess moisture. Using a spatula, fold the grated carrot into the batter along with the coconut and chopped nuts until well distributed. Cover with plastic wrap and chill for at least an hour. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Portion the dough into balls that are 1 tablespoon (1½ inches [4 cm] or 40 g) big and place 1½ inches (4 cm) apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are golden brown. Remove from the oven and allow to cool on the baking sheets for at least 2 minutes before transferring to a wire rack to cool completely. As the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese until smooth, 2 to 3 minutes. Add the powdered sugar, vanilla and salt. Beat until well combined. If the mixture looks lumpy, add the cream, 1 tablespoon (15 ml) at a time, until the frosting is smooth. Turn half of the cookies upside down and spread with a dollop of the frosting, then top with the remaining (right side up) cookies. Store in an airtight container for up to a week at room temperature.Next >