SimplySensational

CookiesBright Fresh Flavors, Natural Colors

& Easy, StreamlinedTechniques

Nancy Baggett Photography by Diane Cu and Todd Porter

The ultimate collection of sophisticated, contemporary cookies—

from bestselling author Nancy Baggett

50 Simply Sensational Cookies

Drop Cookies 51

DROP COOKIESGluten-Free Classic-Style Chocolate Chip Cookies

Kitchen Sink Chocolate-Nut Triple Chipsters

Bittersweet Chocolate Cracks

Chocolate–Andes Mint Drops

Chocolate Whoopie Pies

* Variation: Chocolate-Raspberry Whoopies

* Variation: Chocolate-Orange Whoopies

* Variation: Chocolate-Mint Whoopies

Buttery White Chocolate–Macadamia Drop Cookies

* Variation: Pineapple, Macadamia, and White

Chocolate Drop Cookies

One-Bowl White Chocolate–Cranberry Drop Cookies

One-Bowl Mocha–White Chocolate Chip Cookies

Toasted Coconut Macaroons

* Variation: Orange-Ginger-Coconut Macaroons

Drop cookies rightly have a reputation for being

super easy to make because they’re formed by simply

dropping dough onto baking sheets. Since they

look casual and rough-hewn, they tend to feature

streamlined mixing and skip fussy garnishing, too. You’ll

find a large and varied collection in this chapter.

Hearty, homey recipes you can really sink your teeth

into—like Ultimate One-Bowl Chocolate Chippers,

Peanut Butterscotchies, and Carrot Drop Cookies with

Cream Cheese–Honey Glaze—abound in this chapter.

But you’ll also find more sophisticated choices, like

Bittersweet Chocolate Cracks and Espresso-Chocolate

Meringue Puffs. My Pink Peppercorn and Rose Water

Macaroons are, obviously, out on the cookie edge!

Actually, many recipes in the chapter give you the

option of scooping as well as dropping the cookies.

With most doughs, shaping with a spring-release ice

cream scoop is as easy as dropping with a spoon, but it

lends a more uniform, rounded look. You’ll notice that

directions always specify using a 11⁄4-inch, 11⁄2-inch, or a

2-inch diameter scoop. While these sizes may sound

similar, they aren’t—the 11⁄4- inch scoop produces fairly

small cookies, the1⁄2-inch scoop produces medium-size

cookies, and the 2-inch, very large ones. If you bake

cookies a lot, consider investing in sturdy spring-loaded

scoops in these sizes.

When recipes call for spoons for dropping, directions

always indicate exactly what sort of spoon to use—a

measuring teaspoon or tablespoon; or an ordinary

tableware teaspoon; or, occasionally, a flatware

soupspoon (which is typically slightly more ample than

the tableware teaspoon). Instructions also detail whether

the dough should be heaped (forming a high mound)

or rounded (slightly mounded) or leveled. These details

help ensure that your cookies are the size intended and

will therefore bake in the time specified and make the

number of cookies indicated. You can certainly make

your cookies larger or smaller, if desired—just remember

that the baking times and yields given in the recipe will

no longer apply.

Just in case you’re completely unfamiliar with the

cookie dropping process, let me answer a question an

enthusiastic, earnest, and precise young baker once

posed: How far should the cookies be dropped?! It’s not

really critical, but I find that holding the spoon or scoop

11⁄2 to 2 inches above the baking sheet works well.

Ultimate One-Bowl Chocolate Chippers (or Chunkers)

Pink Peppercorn and Rose Water Macaroons

Chai-Chocolate-Coconut Macaroons

Chocolate, Coconut, and Chocolate Chunk Macaroons

Espresso-Chocolate Meringue Puffs

Oatmeal-Coconut Nubbies

Great Gluten-Free Oatmeal Chocolate Chippers

* Variation: Gluten-Free Oatmeal Peanut Butter

Chippers

Spiced Oatmeal-Raisin Drops

Gluten-Free Oatmeal-Raisin Cookies

Peanut Butter Crisscrosses

Peanut Butterscotchies

Carrot Drop Cookies with Cream Cheese–Honey Glaze

Good and Good-for-You Honey-Granola Cookies

Double-Ginger Gingersnaps64 Simply Sensational Cookies

Drop Cookies 65

Baking Preliminaries: Baking Preliminaries: Position a rack in the middle

of the oven; preheat to 350°F. Grease several baking sheets or coat with

nonstick spray; or line them with baking parchment. In a large microwave-safe bowl with the microwave on 50 percent power, melt the butter and chocolate just until mostly melted, stopping

and stirring every 30 seconds. Then vigorously stir until the butter and chocolate completely melt. Thoroughly stir in the sugar and espresso-water mixture. Let cool till warm. Vigorously stir in the egg,

vanilla, baking powder, and salt until the mixture is well blended and

smooth. Stir in the flour and white chocolate morsels just until evenly

incorporated. If the dough is slightly soft, let stand to firm up for 5 to

10 minutes. Stir in 1 tablespoon more flour to stiffen the dough more, if

necessary. Using a 11⁄2-inch diameter spring-loaded ice cream scoop or heaping

soupspoon, drop the dough into mounds about 21⁄2 inches apart on the

baking sheets. Bake (middle rack) one sheet at a time for 9 to 12 minutes,

until the cookies are lightly tinged with brown and not quite firm when

pressed in the middle. Let stand until the cookies firm up just slightly, about 2 minutes. Using

a wide spatula, transfer the cookies to wire racks. Cool completely. Cool

the baking sheets between batches or the cookies may spread too much.Yield: Makes about thirty 21⁄2- to 3-inch cookiesStorage: Store these, airtight, for up to 1 week. They can be frozen, airtight, for 3 to 4 weeks.

3⁄4 cup (11⁄2 sticks) unsalted butter, cut into chunks 21⁄2 ounces unsweetened chocolate, coarsely broken up or chopped 1 cup granulated sugar 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water 1 large egg, at room temperature 2 teaspoons vanilla extract 1 teaspoon baking powder Scant 1⁄2 teaspoon salt 11⁄2 cups unbleached all-purpose white flour, plus more if needed

11⁄2 to 2 cups (up to one 10- to 11-ounce bag) white chocolate morsels

ONE-BOWL MOCHA–WHITE CHOCOLATE CHIP COOKIESMocha and white chocolate are another of those match-made-in-heaven

baking combinations. For some reason, mocha and white chocolate marry

even better than dark and white chocolates. The white chocolate creaminess

smoothes the coffee bitterness, while at the same time the coffee flavor

boosts the appeal of the chocolate. The cookies taste vaguely like café au

lait, only more complex and satisfying.Despite the complex flavor blend, this recipe is one of those one-bowl wonders. When I want the decadence of chocolate–white chocolate chip

cookies but am also yearning for something both easy and a little different,

I turn to these.

EasyEasy one bowl, one spoon mixing.Easy shaping—dropped from a spoon or scooped.

SimplySensational

CookiesBright Fresh Flavors, Natural Colors

& Easy, StreamlinedTechniques

Nancy Baggett Photography by Diane Cu and Todd Porter

In today’s age of sophisticated palates, a cookie is never just a cookie. We expect big sensory splashes with bold tastes and ingenious flavor pairings, surprising textures, and easy, natural preparations. In Simply Sensational Cookies, the “Queen of Cookies” celebrates everything wonderful and delicious in the world of cookies today. More than 200 recipes include fresh ideas and thrilling results, from classics made better than ever to savory cocktail nibbles to creative new ideas. Plus, an entire section of no-bake, semi-scratch, and extra-easy cookies offers the perfect solution for time-pressed bakers. For amazing treats for any and every occasion, this is the essential book for cookie-lovers.

Nancy Baggett is a baker, food journalist, and author of fourteen books, including the IACP award-winning International Chocolate Cookbook and Kneadlessly Simple, both from Wiley.

Cookie Baking Basics

Extra-Easy Cookies

Drop Cookies

Hand-Shaped Cookies

Rolled Cookies

Brownies & Bars

Slice & Bake Cookies

Biscotti

Semi-Sweet Cookies, Savory Cocktail Cookies & Crackers

Cookies-in-Jars Mixes & Bars-in-Jars Mixes

No-Bake Cookies

Semi-Homemade Cookies

Master Dough, Fancy Cookies & Decorating Projects

Frosting, Fillings & Finishing Touches

CONTENTS

Hardcover • 978-0-470-27868-0352 pages • 8 x 9 • $29.99

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