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Chewy, Gooey, Crispy, Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

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Notes about this book

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Notes about Recipes in this book

  • Wheat-free cutout cookies

    • Astrid5555 on December 15, 2012

      While the final cookies taste delicious, they were really disappointing to work with for my kids. The dough just stuck to the wax paper and they did not succeed in using their cookie cutters. We ended up rolling the dough into logs and slicing them into cookies as recommended in the wheat-free butter cookies recipe.

  • Maya's lemon thins

    • krobbins426 on November 18, 2013

      Delicious. Rotating the trays didn't work as they browned too fast. 6 minutes at the top worked well. I liked them at a 1/8th rather than 1/16th, though I had some at both thicknesses.

  • Almond biscotti

    • PatriciaScarpin on April 26, 2012

      These are addictive! Very crunchy, delicious. Good plain and dipped in a bit of Marsala. In an airtight cookie tin they were good for 1 week (they did not last more than that, and I had to hold my horses not to finish up the batch in a couple of days). :)

  • Chocolate biscotti with less fat

    • Astrid5555 on November 01, 2012

      Initially I thought this recipe would be a failure because the dough spread quickly once put on the cookie sheet. Instead of 2 loaves there was a big mass of dough without shape, however the dough puffed up quickly and produced two flat loaves which could be cut and toasted. The finished biscotti were extra crunchy and tasted very good. Next time I would add a little bit more sugar, but for a low-calorie version these biscotti taste good enough.

  • Cinnamon oat grahams

    • TrishaCP on June 21, 2013

      These are a cinnamon twist on the "Great Grahams" recipe- but the cinnamon is really muted unless you add cinnamon sugar on top. This basic graham recipe is great however- and totally whole grain (graham and oat flours) with minimal sugar. I followed Alice's troubleshooting guide and rolled out the dough in two pieces to get it thin enough.

  • Sugar crunch cookies

    • TrishaCP on June 17, 2012

      These cookies are as advertised- both crunchy and delicate. I would also say they are very sweet (well, they are sugar cookies)- which is fine for their intended recipient (my 8 year old niece). However, if I was making these for an adult audience, I would definitely upgrade to a spiced sugar and I would also use a cookie cutter for cleaner edges. The recipe uses a new-to-me and interesting technique of cream of tartar for the crunch and delicacy- but no eggs.

  • Nibby pecan cookies

    • Astrid5555 on December 22, 2012

      Delicious and crunchy! Excellent taste from the toasted pecans.

  • Macadamia and white chocolate chunk cookies

    • Astrid5555 on December 17, 2012

      Excellent! Chewy and crunchy at the same time. The salted macadamia nuts provide a great contrast to the white chocolate.

    • Zosia on January 21, 2014

      Fabulous texture: crisp outer edges and chewy centres. They're not as sweet as some and have good flavour but could perhaps use a touch more vanilla. I'm getting closer in my search for the ultimate white chocolate-macadamia nut cookie.

    • Kiiaro on September 27, 2014

      Absolutely the best cookie I've ever made. I was told by a coworker that they were better than Felix and Norton cookies. If you can't find roasted and salted macadamia nuts you can make them yourself!

  • Pebbly beach fruit squares

    • PatriciaScarpin on May 13, 2011

      Delicious, but the pastry is a pain in the neck to work with.

  • My ginger cookies

    • Melanie on March 02, 2014

      These were fantastic! Loved the triple ginger hit. Only downside is that they don't hold their shape very well.

    • swegener on January 15, 2015

      Loved these cookies--they make a ton though, and I'm still enjoying them from the freezer months later! They don't even need to defrost. Mine did not end up puffy though, more of a flat round cookie that was very soft. I might cook for longer next time.

  • Spicy carrot masala macaroons

    • Emily Hope on May 21, 2011

      These were great--spicy, chewy, unusual. They were a big hit at the Indian-food themed brunch that I brought them to. I made my own garam masala, which may make a difference--I went heavier on the cardamom and cinnamon than on the coriander, etc. in the blend.

  • New classic coconut macaroons 2.0

    • blintz on April 22, 2016

      These are a family favorite for Passover or for when gluten-free folks are coming over. The texture is a big draw and yes, as Alice Medrich says, they are better the day they are baked because they are crispy, but the leftovers keep well, and get gobbled up in the next few days.

  • Blondies

    • cupcakemuffin on October 13, 2011

      These are amazing. The optional rum is definitely a "must add" in my opinion (at least if you aren't serving the to kids). Super moist and delicious.

    • Zosia on October 13, 2015

      Made like a saucepan brownie, these came together quickly and were delicious, tasting like chocolate chip cookies. A huge crowd-pleaser.

  • Peanut butter blondies

    • Melanie on March 09, 2014

      I used crunchy peanut butter and skipped the nuts mixed through the batter / sprinkled on top. Unfortunately this came out crumblier than I would have liked so didn't end up taking it over to a friends house. Although, this still tasted great so I have popped it into the freezer for snacking on. It tastes great warmed up with a scoop of ice cream.

  • Black bottom pecan praline bars

    • mfto on March 22, 2011

      I was disappointed in these cookies but maybe if I were a chocoholic I would like them better. I am taking them to a quilting group where there are many chocoholics. I used bittersweet rather than unsweetened chocolate following her directions. She said praline topping would spread during cooking but it didn't completely. She said to bake 20 to 25 mins until brownie bottom pulls away from side. Forget that because 20 mins is not enough time. Strangely enough, the cookies were better the next day but still the praline top was nothing special. You do not use a mixer but hand mixing is easy.

    • PatriciaScarpin on May 13, 2011

      I made these and they are out of this world! My family and friends loved them.

  • Apricot lemon bars with hazelnut crust

    • caitmcg on December 18, 2012

      These have a terrific tangy-sweet flavor and come out a pretty peach color. Best to use an apricot preserves that's not too sweet (even an all-fruit version) to avoid oversweet results. The hazelnuts in the crust didn't really register; next time, I'll either use more or leave them out. Powdered sugar sinks into the top, so not worth sprinkling on. A double recipe works well in a 9x13-inch pan.

  • Steve ritual brownies

    • krobbins426 on January 18, 2013

      This technique worked perfectly! Fudgey inside and nice crunch outside. Will definitely make these again.

  • Cocoa brownies

    • Zosia on December 07, 2013

      Fudgy and chewy with intense chocolate flavour. This is a great recipe for when you need a chocolate fix and have none on hand. Uses either natural or Dutch processed cocoa. I used the latter.

  • Robert's brownies my way

    • Cheri on January 26, 2013

      These are very good, but VERY fudgy. Easy to put together, followed recipe as written. Intense chocolate, a little piece goes a long way. Added chopped pecans.

  • Maya's no-no-Nanaimo bars

    • robinorig on March 31, 2013

      Here's an online version: http://sevenspoons.net/blog/2011/2/7/geography.html

  • Caramel cheesecake bars

    • Cheri on March 10, 2011

      Nice combination. Fairly easy. Allow for chilling time. Made 1/2 recipe and used Trader Joes caramel sauce with fleur de sel in it.

  • Peanut caramel cheesecake bars

  • Whole wheat rugelach

    • DKennedy on October 29, 2015

      P. 248, Made these for a school event. I was not as happy with the consistency of these cookies as I am with Ina's version. The ww flour, does indeed, provide a bitter note. The cookies came out crisp. I think I prefer the ratio in Ina's recipe.

  • Chestnut walnut meringues

    • Astrid5555 on December 17, 2012

      Not my favorite meringues - very strong chestnut flavor. Would leave out chestnut flour completely next time and go for walnuts only.

  • Coconut meringues

    • Astrid5555 on December 17, 2012

      Excellent for using up leftover egg whites. Very simple to make, nice taste.

  • Peanut butter clouds

    • Astrid5555 on December 17, 2012

      Used smooth peanut butter, but would go for crunchy next time to make them more interesting. Topping the meringues with salted, roasted peanuts provides a nice texture.

  • Lucy's chocolate minis

    • Astrid5555 on November 02, 2012

      My children's favorite chocolate treat with just the right size for a quick chocolate pick-me-up.

  • Peanut butter cookies

    • krobbins426 on December 31, 2012

      Pretty good pb cookie. We added a trio of chocolate chips to the center after baking to make blossoms. Love the sea salt and use of dark brown sugar in this recipe.

  • Cardamom shortbread

    • Zosia on April 08, 2014

      Crisp with a melt-in-your-mouth crumb, these delicious twice baked cookies were very easy to put together but with 2 rounds of baking - the first with the dough pressed into the pan, the second as individual cookies on a cookie sheet - did take some time before they were ready to serve.

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Reviews about this book

  • Fine Cooking

    Medrich tweaks all the beloved classics to perfection ... and then offers compelling flavor variations, ensuring that both the cookie purist and the iconoclast are satisfied.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1579653979
  • ISBN 13 9781579653972
  • Linked ISBNs
  • Published Nov 12 2010
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . .

Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. “What if cookies reflected our modern culinary sensibility—our spirit of adventure and passion for flavors and even our dietary concerns?” Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the world’s pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.

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