Lindsay Landis - The Cookie Dough Lovers Cookbook Cookies, Cakes, Candies, and More

This book is dedicated to
anyone whos ever
been caught with a finger
in the mixing bowl.

Copyright 2012 by Lindsay Landis

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging in Publication Number: 2011933428

eBook ISBN: 978-1-59474-694-9
Hardcover ISBN: 978-1-59474-564-5

Designed by Sugar
Production management by John J. McGurk

Quirk Books
215 Church Street
Philadelphia, PA 19106
quirkbooks.com

v3.1

I LOVE COOKIE DOUGH. Its that forbidden fruit you were never supposed to eat, but you still managed to sneak a fingerful from the mixing bowl anyway. Growing up, I had my fair share of fingerfuls. My mom was the queen of chocolate chip cookies, and, as her oldest daughter, I was always by her side in the kitchen while she baked batch after batch. One time, I got caught with my whole head in the mixing bowl. Now thats true love!

When you break out those baking sheets, you may think youre craving chocolate chip cookies, but what you really want is the dough. Be honest: by the time that first batch goes into the oven, youve stuffed yourself so full of cookie dough that the final product seems like an afterthought.

After finally arriving at this realization, I decided I should save myself some time and create a recipe for raw cookie dough. Intended to be eaten as such. Unbaked. Unadulterated. Pure. The result was an egg-free dough that tastes just like Mom made it. (And since the recipe contains no eggs, theres no fear of poisoning your family or yourself with salmonella!) The next logical step was to roll the dough into balls and drench them in chocolate, and thus the Cookie Dough Truffle was born.

The success of that first recipe prompted me to take it even furthernot just one indulgent cookie dough recipe, but a whole cookbook full of them. Over the past few months Ive tested and retested and tested some more. Ive probably eaten my weight in cookie dough, but you know what? Even after all that, Im not sick of it. I dont think Ill ever tire of cookie dough and its many virtues: the rich buttery decadence, the gritty crunch of brown sugar, the exotic aroma of vanilla, and the joy of each and every burst of semisweet chocolate. That, my friends, is perfection.

Im always sharing recipes and photos on my blog, Love and Olive Oil (loveandoliveoil.com). The blog started simply as an outlet to share and save recipes, to document the meals my husband and I have made. Its a personal cookbook of sorts. Were always cookingas often as six times a weekso theres never a shortage of content. I contribute all the writing and photography, but my husband is as big a part of the blog as I am; without him, there would be no food. And the kitchen would be a wreck.

What started as a personal project has grown beyond my wildest expectations. It turns out our culinary capers are interesting to people other than my mom (though she remains one of my most loyal readers). Im always struck by which recipes resonate most with readersmore often than not the dishes are my own favorites. Most have a pretty short shelf life: they get a few endearing comments, are reposted by a few other bloggers, and then fade into the archives. Others live in infamy. Such is the case with my . That single recipe is what inspired this entire book.

So grab a spoon and join the cookie dough lovers club. (Though perhaps it should be called Cookie Dough Lovers Anonymous, but thats beside the point.) Fuel your addiction even more by visiting the companion website, CookieDoughLovers.com, where you can find goodies relating to this book and more. Keep in touch!

I could not have written this cookbook alone. Thank you to my lovely editor, Margaret McGuire, who believed in my idea from the very beginning. She may be just as cookie dough crazed as I am. Thank you also to the rest of the Quirk Books team for producing such a beautiful book. Thank you to Jaden Hair for pointing me in the right direction. Without her I would have been stuck with an idea and nowhere to go with it. Thank you to my fabulous family, friends, fans, and new friends who helped test these recipes so thoroughly: Tabitha Tune, Leah Short, Erin Wilburn, Beth Sachan, Jaclyn Fishman, Kelly Randall, Lesley Lassiter, Liz Jenkins, Katie Bond, Holly Chewning, Crystal Jo Bruns, Mackenzie Harris, Stephanie Powell, Adrien Good, Sally Landis, and the best little sister a girl could ask for, Robin Landis. Thank you for sacrificing your time and taste buds in the name of cookie dough.

Thank you, Mom, for your encouragement, advice, and inspiration and for raising me in a world where raisins do not belong in chocolate chip cookies. But most of all, thank you for single-handedly testing a good two-thirds of the recipes in this bookand thank you, Dad, for single-handedly eating them! And finally, thank you to my husband, Taylor, for his never-ending love and supportand superhuman dishwashing skills. You know someone really loves you when they wash the same mixing bowl 132 times without complaining. Much.

MAKES: 1 cups TOTAL TIME: 15 minutes

cup (1 stick) unsalted butter, room temperature

cup granulated sugar

cup light brown sugar, packed

2 tablespoons milk or cream

teaspoon vanilla extract

1 cups all-purpose flour

teaspoon salt

cup mini semisweet chocolate chips

In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Dough can be enjoyed immediately or stored, covered or in an airtight container, in the refrigerator for up to 3 days.

If you love cookie dough, this recipe is the place to start! Eat it straight, use it to invent your own desserts, or mix and match the following flavors with other recipes in this book.