My inner cookie monster recently had cause to celebrate and did so by eating a chocolate chip cookie. I was sent a gorgeous cookbook called One Sweet Cookie: Celebrated Chefs Share Favorite Recipes
This beautiful cookie cookbook features cookie recipes that are probably already some of your favorite types of cookies:
- Snickerdoodles
- Orange Cookies
- Chocolate Chip Cookies
- Monster Cookies
- Sandys
- Peanut Butter Cookies
- Thumbprint Cookies
- Sugar Cookies
However, they’re sure to be the BEST recipe you’ve ever tried for each of these cookies. You see, the cookie recipes in this book are from extraordinary chefs, pastry chefs and bakers – the best the world has to offer. These include Lidia Bastianich, Terrance Brennan, Laurent Tourondel, Jacques Torres, Mario Batali, and others. Cream of the crop!
In addition to cookies you’ve no doubt heard of, there are MANY amazing cookie recipes that will literally blow your mind before you ever even bake them:
- Pecan and Chocolate Cookies
- Pink Swirl and Dusted Meringues
- Wicked Chocolate Biscotti
- Coconut-Nutella-Almond Macaroons (one look at the picture and I wanted to weep with joy)
- Petits Fours De Noel
- City Bakery Oatmeal Raisin Cookied
- Crazy Cowboy Cookies (from Chef Batali and his son)
- Raspberry Granola Bars
- Fig Squares (think Fig Newtons from a Culinary Institute)
- Cheesecake Brownies
- Cheesecake Brownies
- Cheesecake Brownines… Sorry, but the concept of chocolate AND cheesecake teaming up is worth mentioning more than once. Or twice.
- Red Velvet Whoopie Pies
- …. and many more, but I’m getting too weak in the knees to go on!
Pecan and Chocolate Chip Cookies
Makes About 18 Large or 36 Small Cookies
11 ounces 66 percent chocolate (such as Valrhona Caraibe)
3 tablespoons unsalted butter
3 large eggs
1 cup plus 1 teaspoon granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup 70 percent chocolate chips (such as Valrhona Caraibe) (optional)
1/2 cup pecan pieces (optional)
Pre-heat the oven to 325 degrees. Line two half-sheet pans with parchment paper.
In the top of a double boiler over low heat, melt the 66 percent chocolate and butter. Remove the mixture from the heat and set aside to cool for a few minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar. Add the chocolate mixture, then the flour, baking powder, and salt, and mix just until combined.
Remove the bowl from the mixer, and fold in the chocolate chips and pecans (if using).
Shape the batter into balls the size of golf balls, and arrange them on the prepared pans. Bake for 8 to 10 minutes, depending on the size of each cookie. The edges will feel done, but the centers will feel slightly undone. Cool completely on wire racks.
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