Every cook's bookshelf should have at least one volume dedicated to cookies. The author of The Cookie Bible is a veteran cookbook writer, having produced The Cake Bible (which I have pawed through at a friends house and thought it was excellent) and many more cookbooks.

I love molasses cookies and am always willing to try a new variation, so I gave this book's version a go. Now I know that ginger and molasses pair well together, and that's a happy new discovery.

I'll admit I'm hesitant to try a recipe that puts a new spin on my all-time favorite cookie—snickerdoodles—but I'm going to be brave and see what happens when caramel is included. I trust this author to not lead me astray, and look forward to many new cookie adventures to come.

This isn't a 'casual' cookie book. It strives for technically perfect cookies. If you aspire to become a master cookie baker, you'll want this resource on your cookbook shelf.

My thanks to author Rose Levy Beranbaum, NetGalley, and Houghton Mifflin Harcourt for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.

The title says it all: this is an extensive collection of cookie recipes, organized by method (drop, piped, etc.). You'll find classics--the first recipe is a chocolate chip cookie--and plenty of unusual flavor combinations and creative ideas, from churro nuggets to date crescents. Almost enough pictures to satisfy my preferred 1:1 recipe to photo ratio. And the photography is beautiful, of course. You'll definitely want to page through this and mark some things to make for holidays and rainy Sundays.

A wide variety of types of cookies and attention to detail make this a great book for any cookie baker. Many of the recipes do have multiple phases (pre-chilling, etc.), multiple steps, or require planning ahead, but there are some basic recipes that can be made on the spur of the moment. The recipes provide both weights and volume measurements, and the book has plenty of pictures, always a bonus for bakers who like to see what the finished product should look like.

I'm familiar with Berenbaum's famous Cake Bible — a friend of ours who is an accomplished amateur baker made our wedding cake using it, among other things. Like the earlier work, the Cookie Bible really is like the actual, you know, Bible bible in that it is both authoritative and prescriptive. Berenbaum's recipes are very precise and detailed; she gives ingredient weight in grams as well as volume measurements. Since eggs vary in size even within grade, rather than merely specifying a certain number of large eggs (or whites or yolks) she specifies a mass in grams. She'll specify bleached or unbleached flour depending on the recipe and calls for some specialized ingredients, like tapioca starch and muscovado sugar. I am not ordinarily that precise in my baking (understatement!) but in testing this cookbook I used the metric weights and exact ingredients to give everything a fair chance.

Berenbaum's recipes are laid out very well. The table of ingredients is easy to read, and breaking the numbered steps into clusters for the separate tasks (make the batter, pipe the cookies, bake, etc.) makes it easier to keep your place and know what's going on.

I baked 3 types of cookies to “test drive” the cookbook: Blondie's Blondies, Alfajores, and Les Macarons au Chocolat de Bernachon (with the ganache sandwich option). The blondies and alfajores came out technically perfect; there were some problems with the macarons.

The blondies are actually a s'mores bar. My family (two adults and two teens) felt that they might be better with a less dark chocolate (classic s'mores are made with Hershey bars, after all, not the 60% cacoa bittersweet chocolate called for in the recipe) and that we'd actually probably rather eat actual s'mores around a campfire than a cookie imitation in the house, but despite the complaints, the entire batch vanished in a couple of days. Her tip of spraying the knife (I used a pizza wheel, actually) with nonstick spray made for the most neatly-cut bars I've ever produced

Making the alfajores started with making the dulce de leche. I usually make it by just putting the can of milk in a simmering water bath overnight, but I followed Berenbaum's directions, transferring the condensed milk to a canning jar and keeping it at a bare simmer for 6-7 hours. The glass jar let me check how far the caramelization had progressed, and let me tell you, this is the best dulce de leche I have ever made. I am an absolute convert to the jar method and I'm even thinking about getting a sous vide device for making it in the future. I was not in love with the alfajores on the day I made them — the cookie part seemed too crispy and the lemon zest in the cookie distracted my palate from the caramelized filling. I had one later that had sat in a sealed container for a couple of days and it was just about perfect — the cookies had softened and the lemon bite had mellowed. I will say that it felt like a lot of work to get a batch of 10 sandwich cookies, but the recipe is still a winner.

The chocolate macarons were less successful. I've always been intimidated by macarons, but I figured Berenbaum could teach me if anybody could. I followed the directions and ended up with flat, thin, crunchy cookies with a pebbled and pitted surface, some of them burnt. The ones that weren't burnt were delicious, tasting richly of chocolate and almond, whether eaten on their own or with the ganache, but they weren't very much like macarons, even allowing for the fact that she says these are a bit coarser than their Parisian cousins. I think there were three problems with my procedure that led to the imperfect cookies. First, the instructions say to process the sugar, cocoa powder, and almonds until “very fine” and I suspect I did not actually go fine enough. It would have been helpful to have some kind of comparison — “as fine as flour” or “as fine as superfine sugar” or something. (Side note — some of the recipes call for processing ingredients until they are “as fine as sand”. Sand comes in many grades, so this is not a helpful descriptor.) Second, I used the dimensions given — I piped balls 1” in diameter and 1/2” high, then spread them out to 2” diameter using a dampened pastry brush. This results in cookies that are only 1/8” thick, which is why I got thin, crunchy cookies rather than a more classic macaron texture. I think there must be some error in the dimensions or math, especially since I ended up with many more cookies than the 3 sheets of 15 each described in the recipe. I didn't see any pictures of the macarons, so I couldn't check visually to see if I was supposed to make them thicker. Finally, the cookies go at two temperatures — they start at 325 and then the temp is raised by 100 degrees halfway through baking. The “Baking Gems” notes on the recipe say that the oven won't actually get that hot and will be back to the proper low temperature in time for the next sheet. This turns out not to be true for my oven, which heats quite quickly, so I burned a couple of sheets of cookies before I realized that I actually needed to turn the oven off and leave it open for a few minutes and then preheat again between batches to get both temperatures right. So, I got a tasty cookie that wasn't that much like a macaron, and I think that if (probably when, it's a good cookie) I make them again I'll be able to get a better result based on the things I learned the first time. The ganache was perfect, by the way — I would never have thought of sieving it to make it smooth, but it works great.

To sum up: In two out of three recipes, following her precise instructions resulted in technically perfect (and beautiful) cookies, though ones that weren't exactly to my family's taste. In the third, I had some problems which I think resulted from a lack of illustrations and a lack of precision and possibly an error in the recipe, but I still got a delicious cookie. I got some very useful technique tips, like sieving the ganache and spraying the cutting tool, that gave a more elegant result and that I will definitely use going forward. All that said, I'm not sure this is the cookbook for me — I'd rather be less precise and get a sloppier but tasty cookie. But if you're happy following very precise directions in order to get a technically excellent result, this will be a great cookbook for you.

The Cookie Bible by Rose Beranbaum is the ultimate guide to all things cookies. Do not start reading this book late at night or you will find yourself baking until the wee hours of the morning. I knew that I had found the perfect recipe book for cookies as I read this quote from the author - “I’d rather have one perfect cookie made with butter than a whole bunch made with shortening.”

This book covers all of the basics with sections entitled Golden Rules for Making the Best Cookies, Ingredients and Equipment as well as having a seemingly endless array of cookie recipes. With over 400 pages devoted to recipes, every category of cookies seems well-covered. Many of the recipes include “Baking Gems” or helpful tips for that particular cookie. There is even an appendix that allows the baker to find recipients that are flourless, eggless or with egg yolks or whites only.

I expect to have many happy hours of baking as I work my way through the many delectable cookie recipes. (I voluntarily reviewed an advance reader copy and all opinions are my own.)

Cookies, Cookies, Cookies!!! Absolutely any and everything you would ever want to know about baking cookies is covered in The Cookie Bible by Rose Levy Beranbaum. What is most valuable in this book is Beranbaum's section at the beginning, The Golden Rules for Baking the Best Cookies. Here is where her expert knowledge shines.

The photography by Matthew Septimus just made me super hungry!! Beautifully done.

Highly recommend to all ages as everyone from child to elder can bake a cookie.

4.5 stars

This is a great title for this book, because I 100% agree that this is THE cookie bible! This book has so many good details and helpful hints and ideas and it’s good whether you’re a beginner or further along. And the recipes in the is book are wonderful, I cannot wait to make some of them!

I would highly recommend this cookie cookbook, because I don’t think you will be disappointed!

Good book, nice recipes and very detailed.
The first section covers everything you need to know about baking cookies and the recipes are very detailed so is great for beginners.
I love that everything is in both metric and imperial measurements and temperatures.
Great hints and tips and information.

Love the results and going to make more of the recipes soon.

I buzzed through this download revelling in the variety of cookies! Love that Rose details what can and should be done at each stage. Ingredients are in both weight and cups. Each recipe has Gems at the end to make it even better. She explains the different types of ingredients so your experience will be exceptional. I've bookmarked the recipes I want to try first. Can't wait! Thank you Rose Levy Beranbaum and NetGalley for sharing this wonderful book. A definite purchase!

The Cookie Bible is the perfect name for this book. I’m in love with this book! I done tried so many of these recipes and they have been a hit with my friends and family alike. My favorite recipes to make were Jumbles, Chocolate Phantoms, and Churro Nuggets. My favorite to each were definitely the Jumbles. So if you are looking for new recipes and some great baking tips, this book is the one for you.

#TheCookieBible #NetGalley

I couldn't wait to bake something from the book. But unfortunately it would not download on to my kindle. So at this time I can not make a review on it. I hope to buy it when it does come out.

SO many tasty treats which I can't wait to try.

This baking bible reminds me so much of some of my mother's cookbooks from my childhood. I love that it features lots of classic recipes alongside some more adventurous options so it's accessible to bakers at any level. Cookies are always something I struggle to get right so I'm looking forward to trying some of the tips.

Thank you to Houghton Mifflin Harcourt and NetGalley for a copy of the ARC in return for my honest review.

I love how this book is like a fusion of passion and science. It's very specific with the instructions, measurements and methods without being too technical. It's fairly easy to understand making it possible for novice bakers to succeed with most, if not all, of the recipes. It's also written with charming, personal voice, like you're having baking lessons with a friend. This, indeed, is THE Cookie Bible to rival all cookie bibles and I will be saving up to buy a hardbound copy of this!

Many thanks to NetGalley and Houghton Mifflin Harcourt for this free ARC. This review is made of my own accord, with no monetary compensation, whatsoever from the names mentioned above and/or the rightful owners of this ARC.

This book is exactly what it says it is: a cookie Bible. I particularly enjoyed the introductory section with helpful tips applicable to all cookie recipes. Unfortunately, I haven't gotten to try the actual recipes yet, because of the time of year (Lent -- I'm fasting and avoiding all sweets) and because I'm trying to lose weight gained due to the pandemic quarantine time. However, the book itself is gorgeous, with many gorgeous pictures of cookies and detailed step-by-step recipes. Thanks Net Galley and Houghton Mifflin Harcourt for the digital galley in exchange for my honest review.

The Cookie Bible is a great cookbook for cookies. Beranbaum really delves deep into the technique behind making cookies and helpfully divides the book into types of cookies (rolled, drop, cutout, etc etc.). I like how the author really takes the time to talk about different aspects of baking that would affect how the cookies turn out, such as oven placement and the time you take cookies out of the oven. This is a really good book for people just starting out.

Overall, if you're a huge fan of cookies and want a book entirely dedicated to them, I would recommend this book. A lot of the recipes weren't to my taste but that's probably because I am a sugar fiend. As someone that likes cookies but doesn't love them, I probably wouldn't get it for myself.

THE COOKIE BIBLE is one of those cookbooks where just reading it leads to a serious case of munchies. Or, shall I say, the sudden desire to eat copious amounts of crunchy, soft or just plain delicious cookies. Author Rose Levy Beranbaum is a stickler for precision in baking; nothing is left to chance in these recipes. Every detail is addressed, discussed and the author’s preferences are clear. I made one of the recipes and it was delicious, although very labor intensive. Somehow cookies seem like a baked good that should be easy and fast. This book suggests that rigor and planning are the only routes to success. The book will be an amazing gift or a welcome addition to a cook’s library. I received my copy from the publisher through NetGalley.

This book is an absolute must-have for anyone who enjoys baking cookies, or for anyone who has always wanted to start. As in her previous books, Rose Levy Beranbaum has rigorously researched and tested her recipes. The cookies range from plain and simple favorites you can whip up anytime to the more complicated and fancy. This beautifully designed book would make a terrific gift to a baker or a would-be baker. A total treat!

I’m a cookie freak! The Cookie Bible by Rose Levy Beranbaum is the greatest cookie cookbook I’ve read so far.

Lots of interesting technical information, well explained and easy to understand. The recipes are beautifully photographed and are varied and original. From the chocolate chips cookies to raspberry linzer hearts, the chocolate madeleines to the many luscious squares and bars. You’ll find treats for everyone’s taste.

I particularly appreciated the “Baking Gems” which are tricks and bits of knowledge the author shares. They made me feel like she was right here in the kitchen with me teaching me all her secrets.

Thanks to NetGalley and the Publishers Houghton Mifflin Harcourt for this eARC in exchange for my honest opinion.

This is truly a cookie bible! The photographs are beautiful and I love how the cookies are arranged in the table of contents: rolled versus dropped cookies etc. Very precise instructions for each recipe! Recommend this book for every baker for their cookbook library!

Thank you NetGalley and the publisher for the opportunity to read and give an honest review of this book.

I love cookbooks! My favorite cookbooks are those that involve baking.
I have a soft spot in my heart for cookie cookbooks. The Cookie Bible is amazing. It contains familiar favorites made with chocolate chips, raisins, dried cranberries, oatmeal, peanut butter and various spices. It also contains cookie recipes from Europe and other countries. There is also a section of holiday recipes to try.

The recipes include hints and suggestions for making the cookies the best they can be. The directions lead you through the recipes which seem pretty fool proof. One of the best features of this cookbook is the delicious looking photographs. They made me want to drag out the sugar, flour and butter to start baking. This cookbook does not disappoint.