Cons: Just remember to put that butter out to soften, and it helps to have a good stand mixer
Rating: 5 out of 5
Review book (published 2011) provided courtesy of Chronicle Books
I’m eating a lot less sweets these days, but I’m still a sucker for certain things. A great crisp cookie is one of them. Tina Casaceli’s Milk & Cookies: 89 Heirloom Recipes from New York’s Milk & Cookies Bakery includes 89 recipes for cookies of all kinds, from the soft to the uber-crisp. Casaceli organizes her recipes by type (vanilla cookies, double chocolate cookies, oatmeal cookies, peanut butter cookies, sugar cookies, and “special cookies”, as well as family favorites and brownies & bars).
Most chapters start off with a “base” dough for the relevant type of cookie, such as the vanilla base dough on page 20. Then each recipe within that chapter tells you how to alter or add to the base dough to get the results you want. This is a method that’s more important to an operation that’s trying to produce a ton of cookies on demand and doesn’t want to have to create 90 different doughs, and it does mean a little flipping around as you’re making your recipes. The changes are simple ones, though, so as long as you don’t have a three-second memory limit like I do, you’re probably fine. The classic chocolate chip cookies are a great example of a use of the vanilla dough base. They’re packed full of both chocolate chunks and chocolate curls (or shavings), and have a sort of soft inside and crispy edge. The recipe makes plenty, which is good, because they’ll disappear fast! (Ours certainly did.) The vanilla dough can also be used to make such recipes as white chocolate-macadamia nut cookies, dark chocolate-toffee cookies, and walnut cookies.