cookies from cookie sheets to wire cooling racks.
When a recipe indicates that a cookie is done when it’s “firm to the touch,” be careful when touching hot cookies or ask an adult to help.
Most cookies can be stored in between layers of parchment paper in an airtight container for up to 3 days. If they have a filling, be sure to store them in the refrigerator.
T
h tools o’ need
Bakin wit ar
Adults have lots of culinary wisdom, and can help keep you safe in the kitchen. Always have an adult assist you, especially if your recipe involves high heat, hot ovens, sharp objects, and electric appliances.
This symbol appears throughout the book to remind you that you’ll need an adult to help you with all or part of the recipe. Ask for help before continuing.
Cookie cuers come in all shapes and sizes. All-time favorites are buerflies, stars, flowers, and hearts, but use any you like.
Cookie sheets, especially thick, heavy ones, help cookies bake evenly.
Small metal icing spatulas are good for spreading icing on cookies and transferring hot cookies to a wire rack to cool.
A piping bag fied with a pastry tip is another way to ice cookies and also to pipe cookie dough onto cookie sheets.
A rubber spatula is helpful for mixing baers and scraping them into pans.
An electric mixer makes quick work of baers and frostings, and beating egg whites.
Measuring cups and spoons help you measure ingredients accurately and easily. Choose graduated sets for dry ingredients and a liquid pitcher for wet ingredients.
Oven mis or pads protect your hands from hot pans, oven racks, cookie sheets, and baking dishes.
Parchment paper is paper that has been treated to give it a nonstick surface. It’s used to line cookie sheets and baking pans so that baked goods won’t stick.
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There are lots of ideas in the pages ahead, so choose your favorite and get started. All you need is a big batch of creativity!
C
lassic
Cookie Gal
Min Chewy Choolat Chip Cookie
These smaller versions of everyone’s favorite cookie are exactly what you expect them to be: so, chewy, and studded with chocolate chip goodness. Make sure not to crowd the dough on the baking sheets, as the cookies will spread a lile as they bake.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well blended, about 2 minutes. Add the egg and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix again just until blended. Turn off the mixer, add the chocolate chips, and stir with a wooden spoon until the chips are mixed evenly into the dough. Cover the bowl with plastic wrap and refrigerate until the dough is firm, about 30 minutes.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Drop heaping teaspoons of the dough onto the prepared cookie sheets, spacing the mounds about 2 inches apart. Bake 1 cookie sheet at a time until the edges of the cookies are light golden brown, about 8 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
1¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt
½ cup (1 stick)
unsalted buer,
at room temperature½ cup firmly packed light brown sugar6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract 1 cup mini semisweet chocolate chips
MAKES ABOUT 54 COOKIES
17
MAKES ABOUT 32 COOKIES
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well blended, about 2 minutes. Add the eggs and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix again just until blended. Turn off the mixer, add the chopped chocolate, and stir with a wooden spoon until the chocolate is evenly mixed into the dough.
Drop heaping tablespoons of the dough onto the prepared cookie sheets, spacing the mounds about 3 inches apart. Bake 1 cookie sheet at a time until the cookies are light golden brown on top, 10 to 12 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.
2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt
1 cup (2 sticks) unsalted buer, at room temperature¾ cup firmly packed light brown sugar¾ cup granulated sugar2 large eggs2 teaspoons
vanilla extract
4 ounces (about ⅔ cup) semisweet or biersweet chocolate, roughly chopped4 ounces (about
