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A new, edgier take on baking cookies, from a James Beard Award-winning chef and the owner of the popular Chicago restaurant, HotChocolate.
Mindy Segal is serious about cookies. And Cookie Love is your new go-to, never-fail reference for turn-out-perfectly-every-time cookie recipes. Mindy, award-winning pastry chef and self-professed “cookie nerd,” shares all of her secrets for turning classic recipes into more elevated, fun interpretations of everyone’s favorite sweet treat.
From Peanut Butter Peanut Brittle Cookies and Fleur de Sel Shortbread with Vanilla Halvah, to Malted Milk Spritz and Peaches and Cream Thumbprints, Segal’s recipes are inspired and far from expected. Inside you’ll find more than sixty perfected recipes for every kind of cookie including drop cookies, bars, sandwich cookies, shortbread, thumbprints, and more, as well as the best tricks and tools of the trade and everything you need to know to build the ideal cookie pantry. A must-have for anyone looking to up their cookie-baking game, Cookie Love is a celebration of the most humble, delicious, and wonderful of baked treats.
- Sales Rank: #127443 in Books
- Published on: 2015-04-07
- Released on: 2015-04-07
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x 1.00" w x 8.20" l, 1.25 pounds
- Binding: Hardcover
- 296 pages
Review
"In the richly illustrated pages, Ms. Segal, a pastry chef and the owner of the HotChocolate restaurant in Chicago, reinvents everything from snickerdoodles to chocolate chippers to brownie crinkles, sharpening the flavors, enriching the textures and refining the techniques."-Melissa Clark, The New York Times
"Smoky bacon candy bar cookies? Folgers crystals with sour cream gianduja shortbread? Graham cracker and passion fruit whoopie cookies? This is not your grandma's bake sale! Pastry chef Mindy Segal, proprietor of Chicago-based HotChocolate Restaurant and Dessert Bar, dares you to redefine your cookie repertoire with these cheeky, sometimes edgy riffs on the formerly humble cookie."- T. Susan Chang, NPR.org
"Your cookie game will never be the same."-Paula Forbes, Epicurious.com
About the Author
Pastry creator MINDY SEGAL specializes in contemporary American cuisine, putting a modern twist on traditional classics. The James Beard Foundation nominated her for Outstanding Pastry Chef in the country five years in a row, and she was awarded the title in 2012. She has been featured in the New York Times, the Wall Street Journal, Food & Wine, and O, the Oprah magazine, as well as made appearances on television, including Today and the Food Network. Mindy is the proprietor of Chicago's popular HotChocolate Restaurant and Dessert Bar.
KATE LEAHY is a freelance writer and recipe developer based in San Francisco. She co-authored Burma Superstar, SPQR, The Preservation Kitchen, and A16 Food + Wine, an IACP Cookbook of the Year and recipient of the Julia Child Best First Book award.
Excerpt. © Reprinted by permission. All rights reserved.
Oatmeal Scotchies
makes approximately 42 cookies
1 cup plus 2 tablespoons old-fashioned oats
1 cup (8 ounces) unsalted butter, at room temperature
½ cup cane sugar
½ cup firmly packed light brown sugar
½ cup firmly packed dark brown sugar
1 extra-large egg, at room temperature
1 teaspoon pure vanilla extract
½ cup cake flour
½ cup unbleached all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1 cup (6 ounces) butterscotch chips
There is one cookie that I cannot make: oatmeal raisin. When I was in culinary school, I spent a week trying to produce the perfect oatmeal raisin cookie. I was on a quest to make it flat and crisp, but it never worked out. The raisins always dried out or the cookies turned flabby. I finally set this cookie aside and moved on.
Yet two sources of inspiration drove me to revisit the oatmeal-cookie category. Three Sisters Garden in Kankakee, Illinois, sells unhulled oats that look like barley malt and I wanted to highlight these special oats in a cookie. Then along came my second source of inspiration. Luke LeFiles, a Carolina boy, managed the bar at Hot Chocolate for years. He constantly put in requests for oatmeal scotchies, the butterscotch-filled chewy cookies he remembered from home. One day I realized that swapping out raisins in exchange for butterscotch would solve my flabby oatmeal cookie problem: The butterscotch complemented the oats, and the batter baked like an oatmeal lace cookie.
Whether you have unhulled oats from a farm or old-fashioned oats from the grocery store, toasting oats before baking them draws out the flavor. I take a small amount of the toasted oats and grind them in a spice grinder to enhance the cookie’s delicate texture. For a variation of this recipe, use shards of Toffee (page 250) in place of butterscotch chips.
Heat the oven to 350°F and line a couple of half sheet (13 by 18-inch) pans with parchment paper.
Spread the oats across a third half sheet pan and toast lightly until the oats smell like cooked oatmeal, approximately
5 minutes. (Keep the oven on for the cookies.) Let cool. In a spice grinder, grind 2 tablespoons of the oats into a fine powder.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5 to
10 seconds. Add the sugars and beat until the butter mixture is aerated and pale in color, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
Crack the egg into a small cup or bowl and add the vanilla.
Place the powdered and whole oats, flours, baking soda, and salts in a bowl and whisk to combine. Add the butterscotch chips and stir until lightly coated in flour.
On medium speed, add the egg and vanilla to the butter mixture and mix until the batter resembles cottage cheese, approximately 5 seconds. With a rubber spatula, scrape the sides and bottom of the bowl to bring the batter together. Mix on medium speed for another 20 seconds to make nearly homogeneous.
Add the dry ingredients all at once and mix on low speed until the batter comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
Portion the dough into 8 mounds using a ¾-ounce (1 ½-tablespoon) ice cream scoop and evenly distribute onto a prepared sheet pan. (The cookies will spread significantly as they bake.)
Bake for 8 minutes. Give the pan a sturdy tap against the counter or the oven to deflate the cookies. Rotate the pan and continue to bake until the edges are a deep golden brown, the centers have fallen, and the cookies are beginning to crisp and brown, another 4 to 6 minutes (Do not underbake or the cookies won’t crisp up when they cool.) Let the cookies cool completely on the pan. Repeat with the remaining dough.
The cookies can be stored in an airtight container at room temperature for up
to 3 days. The cookies are best when baked the day the dough is made.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Inspirational - Special Ingredients Make Special Cookies
By Evergreen
This is the most inspirational cookbook I have purchased in years. I've read through it and tried several recipes, and now many of my favorite cookie recipes seem boring and have been displaced by cookies from this book. It's been along time since I've had so much fun in the kitchen. These cookie are standouts, innovative, truly special. Many of the recipes do contain unusual ingredients. Some you'd be able to find at a regular grocery store (e.g., beer nuts, smoked almonds), and most you'd find at a high end grocery store (e.g., smoked sea salt). I did have to order some ingredients, but they've been new discoveries, and I've had a blast experimenting with (and consuming) the likes of smoked sugar, raspberry beer (lambic), and gianduja. Special ingredients make special cookies. My favorites so far are the smoked chocolate sables and PB&J thumbprints. The book inspired me to create my own cookie, which has been a smash success. Some of the recipes are quite simple, others take quite a lot of time. For some of us, the time is enjoyable - that's why it's called cookie LOVE. But whether or not you love the process, you'll love the cookies. Thank you Mindy Segal!
2 of 2 people found the following review helpful.
Unusual but delicious
By Cheryl Diebold
I saw Mindy on a talk show for PBS. She is a smart and intelligent person who loves to not only bake but cook too. I have made only 2 recipes so far and both have received raving reviews from friends and co-workers. This would make a perfect gift for that special person who loves to bake but keep in mind she uses some hard to find ingredients like goat butter for some of her recipes.
3 of 3 people found the following review helpful.
Delightful
By Sally A. Larhette
Very inspirational, keeps you going to the kitchen to cook , another new recipe.The pictures, alone, might satisfy your sweet tooth until you can't wait to make the Kolaches….a really fabulous book
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