Meet Cookie Bible Author Rose Levy Beranbaum at Rockridge Market Hall: October 22

Meet Cookie Bible author Rose Levy Beranbaum, for a book signing event at Rockridge Market Hall On October 22.  Two recipes from the book, Chocolate Whoopie Pies and Lemon Lumpies, will be available for sampling and for sale. Beranbaum is a James Beard and IACP Award–winning cookbook author with expertise that extends from cookies and cakes to breads, pies, and ice cream. The Cookie Bible features 150 foolproof recipes, including treats like Rose’s Dream Chocolate Chip Cookies, Black Tahini Crisps, and Mom’s Coconut Snowball Kisses. A Holiday Cookies section serves up Gingerbread Folks, Christmas Wreaths, and Hamantaschen. The book is also packed with tips and “Baking Gems” to help home bakers perfect their skills.

Book Signing with Rose Levy Beranbaum: The Cookie Bible
Saturday October 22, 1pm–3pm
Rockridge Market Hall
5655 College Avenue, Oakland
Info: here

 

JUMBLES

From The Cookie Bible by Rose Levy Beranbaum

Leave it to my longtime friend, chef David Shamah, to create a cookie that is the perfect marriage of a chocolate chip cookie and a Chunky candy bar. The cookie is chock-full of nuts, chocolate chips, and the tangy sweetness of raisins, with just enough dough to hold it all together. I even enjoy it as a breakfast cookie!

Makes 36, 2¼-inch round cookies

• 2 cups (240 grams) unblanched whole almonds
• ¾ cup (75 grams) pecan halves
• 8 tablespoons (1 stick or 113 grams) unsalted butter
• 1 large egg (50 grams)
• 1 teaspoon (5 ml) pure vanilla extract
• 1⅓ cups (161 grams) bleached all-purpose flour, lightly spooned into the cup and leveled off
• 1 teaspoon (5.5 grams) baking soda
• ¼ teaspoon (1.15 grams) fine sea salt
• 1 cup (170 grams or 6 ounces) dark chocolate chips, 52% to 63% cacao
• 1½ cups (216 grams) raisins
• ½ cup (100 grams) granulated sugar
• ¼ cup (54 grams) light brown sugar, preferably Muscovado, firmly packed

Set an oven rack at the middle level and preheat the oven to 325°F (175°C) 20 minutes (or longer) before baking.

Divide the almonds and pecans on a baking sheet and bake for 5 minutes. Cool completely, then use a sharp knife to chop the nuts very coarsely. I like to cut the almonds in half and the pecans into thirds.

Raise the oven temperature to 375°F (190°C) 30 minutes to 1 hour ahead, cut the butter into tablespoon-size pieces. Set on the counter to soften.

Thirty minutes ahead: Into a 1 cup (237 ml) glass measure with a spout, weigh or measure the egg. Whisk in the vanilla extract. Cover tightly with plastic wrap and set on the counter.

In a small bowl, whisk together the flour, baking soda, and salt.

In a medium bowl, stir together the nuts, chocolate chips, and raisins.

In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugars on medium speed for 2 to 3 minutes, until lighter in color and fluffy. Gradually add the egg mixture, beating until incorporated. Scrape down the sides of the bowl. On low speed, gradually beat in the flour mixture just until incorporated, scraping down the sides of the bowl as needed. Add the nut mixture and beat until it is incorporated and the dough holds together. Divide the dough in half (about 585 grams each). Wrap each piece in plastic wrap and flatten into a 6-inch disc. Refrigerate for about 30 minutes, or until firm enough to shape.

To shape the dough: Scoop out 18 pieces of dough (32 to 33 grams each) using a 1¾ inch cookie scoop or a tablespoon. Roll each piece of dough firmly between the palms of your hands to form a 1⅝-inch ball. (If dropped straight from the scoop rather than rolled by hand, the baked cookies will have a rougher, more jumbled effect, but some will split or separate. Place the balls 1 inch apart on a 17- by 14-inch cookie sheet (no preparation needed or lined with parchment). Press them down to 2 inches wide.

Bake for 10 minutes. Rotate the cookie sheet halfway around. Continue baking for 4 to 6 minutes, or until the cookies are golden brown but still soft.

Set the cookie sheet on a wire rack and let the cookies cool for 3 to 5 minutes, until firm enough to lift from the sheet. Use a thin pancake turner to transfer the cookies to another wire rack. Cool completely. Repeat with the second batch.

Excerpted from THE COOKIE BIBLE © 2021 by Rose Levy Beranbaum. Photography © 2021 Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.