Sarah Keiffer’s 100 Cookies was printed at precisely the fitting time as a result of I can consider not less than 100 folks I’d prefer to bake a batch of cookies for…
I’d begin with a number of dozen for my daughter, who, simply yesterday, I shipped off to freshman 12 months at school. Absolutely she’d make a number of good associates if she was handing out Keiffer’s internet-breaking Pan-Banged Chocolate Chip Cookies, the ginormous ones that ripple out from the middle? I might ship a half dozen Strawberry Crème Fraiche bars to my very own faculty roommates who, in regular instances, I’d’ve seen by now for our annual reunion. A batch of Fudgy Brownies for my dad as a result of the man is a chocolate addict; some Danish Pear-Apple bars for my pal Jodi as a result of she not too long ago helped me out with a piece scenario; pan-banged Snickerdoodles (or pan-banged Peanut Butter or Ginger Molasses — there’s a complete chapter of them!) to my associates Naria and Jen and Rory, who I simply miss rather a lot. And I believe in honor of our final two weeks of summer time, I’d have handy out not less than a number of dozen of those Pan-Banged S’mores Cookies to the academics and directors at my different daughter’s highschool — those who labored by June and July to make issues pretty much as good as they are often for her senior 12 months.
That’s the factor a few ebook like this, there’s a cookie for everybody and also you’ll wish to ensure that they get ’em.
Who do you are feeling like baking cookies for?
Pan-Banged S’extra Cookies
Makes about 12 giant cookies
Graham Cracker Crumbs
¾ cup graham cracker crumbs (or 6 entire graham crackers pulsed in a meals processor)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted and cooled
In a small bowl, mix the graham cracker crumbs, sugar, and melted butter, and blend till mixed. The combination needs to be coated in butter however not moist. (You need the crumbs to cling evenly to the cookies.)
2 cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
1 cup unsalted butter, at room temperature
1½ cups granulated sugar
¼ cup packed brown sugar
1 giant egg
2 tablespoons water
1½ teaspoons pure vanilla extract
four ounces milk or semisweet chocolate, chopped into bite-size items (averaging ½-inch with some smaller and a few bigger)
12 giant marshmallows, reduce into 2 or Three slices, someplace between ¼ and ½-inches (In case your marshmallows are very thick, it would be best to reduce them in half or thirds horizontally)
Regulate an oven rack to the center of the oven. Preheat the oven to 350°F. Line three sheet pans with aluminum foil, dull-side up.
In a small bowl, whisk collectively the flour, salt, and baking soda.
Within the bowl of a stand mixer fitted with a paddle, beat the butter on medium velocity till creamy, about 1 minute. Add the granulated and brown sugars and beat on medium velocity till mild and fluffy, 2 to three minutes. Add the egg, water, and vanilla, and blend on low velocity to mix. Add the flour combination and blend on low velocity till mixed. Add the chocolate and blend into the batter on low velocity.
Type the dough into 3-ounce balls (about ¼ cup). Roll every ball into the graham cracker crumbs till totally coated. Place four cookies an equal distance aside on the sheet pans. Bake the cookies one pan at a time. Bake till the dough balls have unfold flat however are puffed barely within the heart, 9 minutes. Elevate one aspect of the sheet pan up about four inches and gently let it drop down in opposition to the oven rack, so the perimeters of the cookies set and the middle falls again. After the cookies puff up once more in 2 minutes, repeat lifting and dropping the pan. Repeat a number of extra instances to create ridges across the fringe of the cookie. Bake for 15 to 16 minutes whole, till the cookies have unfold out and the perimeters are golden brown however the facilities are a lot lighter and never totally cooked.
Take away the pan from the oven and place two or three skinny sq. items of marshmallow on prime of every cookie. Place the pan again within the oven for 45 seconds to 1 minute, simply till the marshmallows begin to soften. Take away the pan. Use a kitchen torch or broiler to softly toast the highest of every marshmallow till golden. You should utilize a knife to very gently slide the marshmallow barely throughout the cookie if you would like extra of the cookie coated, or depart as is.
Let the cookies cool for 10 minutes on the sheet pan, then switch them to a wire rack to complete cooling. Retailer cookies in an hermetic container at room temperature for two days (or refrigerate for as much as Three days).
(Reprinted from 100 Cookies by Sarah Kieffer with permission by Chronicle Books. Images by Sarah Keiffer.)