Nobody's ever made baking history with a scrawny cookie. No matter what the occasion, nothing beats the big, fat, homemade kind. With this deliciously fun cookbook and a few simple ingredients, anyone can whip up a quick batch of one of 50 different gigantic crispy, chewy, or fancy-pants sandwich cookies. From classic Super Chocolate Chip to colossal Mocha Mud Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is total cookie satisfaction. Introductory material includes tips on buying the best ingredients, techniques such as mixing and forming the perfect round, baking ahead and storing, and for those who actually like to share their cookies how to pack them up safely so they won't break on the way to the party. So, get that sweet tooth ready and bite into a Big Fat Cookie.
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Elinor Klivans is a notable cookbook author and food writer, publishing articles for Bon Appetit , Eating Well , Fine Cooking , and the Washington Post among others. A former pastry chef, she is a member of IACP and currently lives in Camden, Maine.
Antonis Achilleos is a New York-based photographer, originally from Cyprus. His photographs have appeared in Martha Stewart Living, Real Simple, Food & Wine, and Saveur.
Cookies don't always get much credit for being desserts, partly because of their small size. Klivans's creations, however, give cookies the size they need to hold their own at the end of a meal (or anytime). Though she is a former pastry chef and a second-generation cookie fanatic, her recipes are wonderfully clear and appropriate for bakers of all skill levels; in the opening section, she gives basic advice about ingredients, utensils and techniques and offers tips on storage and ingredient substitution. The cookies come in all varieties, supersized, and few are difficult when following the detailed, step-by-step directions. Some are classics or variations thereof (Chocolate Chip-Stuffed Cookies, Big City Black-and-Whites); others, like the Cornmeal Currant Crunch Cookies and the Pineapple and Macadamia Islands, are less traditional; but all look divine, especially as depicted in Antonis Achilleos's luscious photographs. Klivans's writing is friendly and enthusiastic ("This cookie is ready to party") and filled with anecdotes about her family, friends and recipes. The cookies are divided into three categories-chewy, crispy and sandwich-with something to please everyone. Even those who spend very little time in the kitchen will be inspired to break out their baking sheets after thumbing through this enticing book.
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