Ferroni - Cookie doughlicious: 50 cookie dough recipes for candies, cakes and more

2014 by Lara Ferroni Photography 2014 by Lara Ferroni Published by Running Press, A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call (800) 810-4145, ext. 5000, or e-mail . Library of Congress Control Number: 2013945769 E-book ISBN 978-0-7624-5176-0 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing Cover and interior design by Ashley Haag Edited by Jordana Tusman Typography: Willow, Fairplex, and Abadi Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.offthemenublog.com CONTENTS Who hasnt given in to a guilty spoonful (or five) of cookie dough straight from the bowl? Theres just something irresistible about the ooey-gooey sweet softness of cookie dough that hasnt yet been baked into a crispy, crunchy golden round. Maybe its the simple creamy mixture of sugar and butter that is so appealing, or maybe its because it was always off-limits.

Whatever the reason, cookie dough is so tempting that it has made its way into everything from ice cream to energy bars. Still, when the opportunity of writing a whole book on cookie dough was in front of me, I was skeptical. Sure, everyone loves cookie dough, but is there really enough to write a whole book about it? So I sat down and made myself a list to test out what I might write about and quickly came up with a list of recipes that had me running to the kitchen, eager to bake. I took a few of my newly created concoctions to friends and neighbors, and their eyes lit up asking for moreI knew I had a cookbook to write. First, I had to figure out how to make the dough less risky to eat raw. What your mother always told you was right: Most raw cookie doughs that contain eggs have some risk of making you sick, even if it is small.

Chances are, it wont happen to you, but if it does, it wont be something you quickly forget. So, Ill show you that you can eat the cookie dough with these safe to eat, egg-free dough recipes that taste just like the dough you can bake. Then I thought, why limit it to chocolate chip? What about all the other amazing flavors of cookie dough? From rich chocolate hazelnut to boozy rum raisin to sophisticated pistachio-lemon, or your childhood favorites, such as chocolate wafers, peanut butter, and gingerbread, the list of deliciousness goes on and on, with twenty different cookie dough flavors in total, featuring chocolate, sugar, spice, nuts, and fruit doughs, all tempting to eat straight from the bowl. Once youve had your fill from the bowl, you can take your indulgence beyond the spoon and turn your favorite cookie dough into one of over fifty impossible-to-resist candies, cakes, frozen treats, and some really wild recipes that you might never expect. Ive picked out my favorite flavor combinations for everything from a cookie dough tarte tatin to ice-cream sandwiches to homemade fudge. Some of the recipes are fancier than others, but all are mouthwatering.

Deep-fried chocolate chip cookie dough, anyone? Did someone say chocolate espresso cookie dough tiramisu? Are peanut butter cookie doughstuffed pretzels calling your name? How about pumpkin cookie dough waffles? Or pick your favorite flavor of dough and mix and match to create entirely new and amazing cookie dough concoctions. The world is your cookie dough bowl! Or did I have you at spoonful? Youll have the best-tasting cookie dough if you use the best-quality ingredients, but for the most part, you should be able to use whatever you normally buy. Here are a few recommendations based on how I typically stock my kitchen. Butter These recipes were developed using unsalted butter, so the salt is added in the recipe if needed. If you prefer to use salted butter, just reduce the salt appropriately in the recipe. Butter should be at room temperature to ensure the creamiest cookie dough results.

If you only have cold butter, try a cheese grater to break it into small chunks, and it will soften up quickly. Chocolate For recipes that call for chocolate, I typically use semisweet, but bittersweet or milk chocolate in your favorite brand are fine to substitute as well. For the right way to melt chocolate without scorching, see double boiler on . Cocoa Powder The recipes in this book call for unsweetened natural cocoa powder, except in the Chocolate Wafer Cookie Dough (), where Dutch-processed cocoa will produce a darker (and more Oreo-like) cookie. You can usually find Dutch-processed cocoa powder right next to the natural cocoa powder or in with the bulk foods. EggsAlthough none of the dough recipes in this book contain eggs, many of the dessert recipes in the book still call for them. EggsAlthough none of the dough recipes in this book contain eggs, many of the dessert recipes in the book still call for them.

Use fresh, large eggs wherever eggs are needed.FlourUnless specified, these recipes were designed with organic all-purpose flour. I try to buy locally produced flour, but I also like King Arthur and Bobs Red Mill organic flours. Its important to use a high-quality flour that you trust, as flour has been known to contain E. coli. That bacteria wouldnt be squashed through the normal baking process in uncooked cookie dough so even though its a remote chance, its not one you want to mess with.