Other Sellers on Amazon
Fearless Baker: Simple Secrets for Baking Like a Pro Hardcover – Illustrated, 1 March 2021
Enhance your purchase
Frequently bought together
- Publisher : Houghton Mifflin Harcourt; Illustrated edition (1 March 2021)
- Language : English
- Hardcover : 384 pages
- ISBN-10 : 0544791436
- ISBN-13 : 978-0544791435
- Dimensions : 21.59 x 0.11 x 21.59 cm
- Best Sellers Rank: 53,151 in Books (See Top 100 in Books)
- Customer Reviews:
--Rose Levy Beranbaum, author of The Baking Bible "For years we've been the beneficiaries of the sky-high cakes and dreamy pies Erin has whipped up for Food52, and we're so delighted she's sharing her baking gifts in The Fearless Baker. Her six-layer Dame's Rocket Cake and diagonal lattice crust are in our future!"
--Amanda Hesser and Merrill Stubbs, cofounders of Food52 "This book is not only a shortcut on the road to fearlessness, but also a plainly spoken guide to why ingredients do what they do, alongside a very welcome kitchen pep talk. All the tools to lend a good amount of confidence in the kitchen, plus Salted Caramel besides!"
--Joy Wilson, author and blogger, Joy the Baker "Erin's fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what's even more special is that she does it all with the exact kind of friendliness and warmth that you want when you're about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they beautiful and delicious. This book is an absolute must-have for bakers of all levels."
--Molly Yeh, author and blogger, My Name Is Yeh "In her first cookbook, McDowell, a baking columnist for Food52, endeavors to make baking easier and more understandable for home cooks. She distills the professional tips she's learned over the years and offers advice that both new and experienced bakers will find indispensable. Her recipes run the gamut from simple chocolate chip cookies to the more involved chocolate palmiers, made with home puff pastry, and chocolate cream pie with whipped peanut butter cream. Her sense of fun is felt throughout the book with recipes such as PB&J Whoopie Pies and caramel corn layer cake. She adds twists to recipes to make them her own, such as with salted caramel-swirled meringues; grapefruit meringue pie; and raspberry-ripple crunch bars, an innovation that she explains came to her in a dream. Comprehensive tips on baking and decorating cakes and pies accompany tempting recipes, including for pound cupcakes made with honey-caramel glaze, mocha cake with a coffee and white chocolate ganache, and a simple cider caramel apple pie. Her clearly written recipes and tips, explained in a friendly, encouraging voice, will inspire confidence in experienced and novice bakers alike.
About the Author
From the Publisher
Flourless Cocoa Cookies from The Fearless Baker
Makes 22 cookies
Whenever I’m called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour—like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty—if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
Make ahead and storage: The cookies can be stored airtight for up to 1 week.
1. Preheat the oven to 350°F / 175°C with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
2. In a medium bowl, lightly whisk the eggs.
3. Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
4. Use a #30 / 2-tablespoon scoop to portion the batter onto the prepared baking sheets—stagger the cookies, leaving about 1½ inches between them. Sprinkle a little Maldon salt on each cookie.
5. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center—that’s exactly what you want. Cool the cookies completely on the pans.
Why It Works
Like brownies, these cookies get the bulk of their structure from eggs rather than flour. A healthy dose of cocoa powder doesn’t provide structure in the same way that flour does, but it helps the batter more closely resemble cookie dough and not spread too much in the oven.
Pro Tip: Err on the side of underbaking these cookies—they’re loaded with chocolate, and just like melted chocolate, they set up as they cool. You can think of baked goods made with substantial amounts of chocolate as a little like steaks: You need to allow for carryover cooking.
- 170 g / 3 large eggs
- 340 g / 3 cups powdered sugar
- 106 g / 1¼ cups unsweetened cocoa powder
- 1 g / ½ teaspoon ground cinnamon
- 1 g / ¼ teaspoon fine sea salt
- 7.5 g / 1½ teaspoons vanilla extract
- 142 g / 1 cup bittersweet chocolate chunks
- Maldon salt, for sprinkling