Best 2 Alice Medrich Cookies Recipes
Indulge your sweet cravings with Alice Medrich's delectable cookies, a symphony of flavors and textures that will tantalize your taste buds. From the classic chewy chocolate chip to the sophisticated pistachio-cranberry, each recipe promises a unique culinary journey. Whether you prefer crisp edges and gooey centers or soft and chewy bites, there's a cookie here to satisfy every craving. Gather your ingredients, preheat your oven, and prepare to embark on a baking adventure that will leave you with a delightful assortment of homemade treats, perfect for sharing with loved ones or savoring all for yourself.
Check out the recipes below so you can choose the best recipe for yourself!
ALICE MEDRICH'S CHOCOLATE CHIP COOKIES
Steps:
- In large bowl combine melted butter w/sugars, vanilla and salt. Mix in eggs. Stir in flour mix just til all ingreds moistened. Stir in choc and nuts. Let dough stand 1-2 hours or (best) overnight. Oven to 375. If in fridge, dough should soften. Scoop rounded tbsps of dough 3" apart on unlined sheets. Bake 9-11 mins, til golden at edges and no longer wet looking on top. Rotate pans. Remove from oven and let firm up on pan 1-2 mins. Cool completely. Keep several days. Alternative: Whole Wheat - substitute equal measure of whole wheat pastry flour for a-p and increase nuts to 1-1/2 cups (5.25 oz).
BITTERSWEET DECADENCE COOKIES (ALICE MEDRICH)
Steps:
- Directions: Position the racks in the upper and lower thirds of the oven and preheat the oven to 350℉. Line two cookie sheets with parchment or wax paper. In a small bowl, mix the flour, baking powder, and salt together thoroughly. Set aside. Place the 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. Remove the chocolate from the skillet and set it aside. Leave the heat on under the skillet. In a large heatproof bowl, whisk the eggs, sugar and vanilla together thoroughly. Set the bowl in the skillet and stir until te mixture is lukewarm to the touch. Stir the eggs into the warm but not hot chocolate. Stir the flour mixture, then the nuts and chocolate chunks. Scoop slightly rounded tablespoons of batter 1 1/2 inches apart on to the cookie sheets. Bake until the surface of the cookies looks dry and set but the center is still gooey, 12 to 14 minutes. If you used parchment paper, carefully slide the cookies, still on the parchment, onto racks or set the pans on the racks. Otherwise, let the cookies firm up on the pans for a minute, then transfer them to racks with a metal pancake turner. Let cool completely. Store in a tightly sealed container. http://slowlikehoney.net/2009/12/28/a-sweet-return/
Tips:
- Choose the right chocolate. Use high-quality chocolate with a cocoa content of at least 60%. This will ensure that your cookies are rich and flavorful.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature. This will help the cookies to rise quickly and prevent them from becoming flat.
- Let the cookies cool completely before storing them. This will help them to keep their shape and texture.
Conclusion:
Alice Medrich's cookies are a delicious and classic treat. By following these tips, you can make perfect cookies that will impress your friends and family. So get baking and enjoy!
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