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the ultimate


Tessa Arias

DEDICATION To my readers and supporters who have inspired me to live a delicious life every single day. Thank you!

Copyright Š 2015 by Tessa Arias. All right reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the author.


cookie 101



COOKIE STORAGE In general, cooled cookies can be stored in an airtight container at room temperature for about 5 days. To keep the cookies soft, add an apple wedge or piece of bread to the container. To reheat them, place in a 350°F oven for 3 to 5 minutes, or until warmed through. I prefer to refrigerate or freeze my dough and bake cookies off as I want them because nothing beats fresh, still-warm cookies. Cookie dough can be stored in the fridge, covered, for up to 3 days. Let sit at room temperature until warm enough to scoop. Balls of cookie dough can be placed on a cookie sheet then placed in the freezer until frozen. Remove the frozen balls to an airtight container and store in the freezer for up to 6 weeks. Bake from frozen, adding an additional minute or two to the cooking time or bring to cool room temperature and bake as directed by the recipe. In general, the colder the dough the thicker the cookies will be.

OVEN 101 How you bake your cookies in your oven will impact the final result; so, below I’m showing you what happens to your cookies when baking in various ways for various lengths of time. How does it all really impact your cookies? Take a look to find out!

Baking Time

9 minutes vs. 12 minutes THE ULTIMATE COOKIE HANDBOOK | 23

double chocolate CHIP COOKIES

Chocoholics, unite! If you love ooey, gooey, and chewy chocolate goodness, these are the cookies for you. They are loaded with as much chocolate as possible, and pair perfectly with a tall glass of cold milk. You’ll love these delightful chocolate gems. - Makes about 24 cookies -

INGREDIENTS: * 1 ¼ cups (5.6 ounces) all-purpose flour

* ¾ cup (5.3 ounces) packed dark brown sugar

* ⅓ cup (1.2 ounces) unsweetened Dutchprocess cocoa powder

* ¼ cup (1.8 ounces) granulated sugar

* 1 teaspoon baking powder

* 1 large egg yolk

* ¼ teaspoon salt

* ½ teaspoon vanilla extract

* 1 stick (4 ounces) unsalted butter, at cool room temperature

* 8 ounces semisweet chocolate, chopped

* 1 large egg

DIRECTIONS: 1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. 2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. 3. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on mediumhigh speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chopped chocolate with a rubber spatula. 4. Using a medium spring-loaded cookie scoop, drop the dough by 1½ tablespoon rounds onto the prepared baking sheets 5. Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely. VARIATION: For Double Chocolate Mocha Cookies, just add 2 teaspoons of instant espresso powder with the other dry ingredients.


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The Ultimate Cookie Handbook by Tessa Arias  

I worked with Tessa from Handle the Heat to create the move incredible cookie book. Not only is this book packed with the most incredible co...

The Ultimate Cookie Handbook by Tessa Arias  

I worked with Tessa from Handle the Heat to create the move incredible cookie book. Not only is this book packed with the most incredible co...

Profile for megsylvia