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The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars (Perfect Baking Cookbooks) Hardcover – Illustrated, August 29, 2017

4.8 out of 5 stars 1,784 ratings

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From the Publisher

Editorial Reviews


"...your one-stop shop for cookies." - "Our 6 Favorite August Cookbooks."

"There are chapters devoted to drop cookies, bar cookies, sandwich cookies, gluten-free cookies and, yes, Christmas cookies. Not only are there plenty of lovely color photographs to help you out and make you hungrier than you already were but there are also how-to guides, shaping instructions, tutorials on candymaking and making puff pastry dough, tempering chocolate and more." - 
"10 of the best new cookbooks of 2017." Los Angeles Times

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Product details

  • Publisher ‏ : ‎ America's Test Kitchen; Illustrated edition (August 29, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 448 pages
  • ISBN-10 ‏ : ‎ 1940352959
  • ISBN-13 ‏ : ‎ 978-1940352954
  • Item Weight ‏ : ‎ 3.4 pounds
  • Dimensions ‏ : ‎ 8.88 x 1.19 x 10.31 inches
  • Customer Reviews:
    4.8 out of 5 stars 1,784 ratings

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America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000-square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,784 global ratings

Top reviews from the United States

Reviewed in the United States on October 19, 2017
304 people found this helpful
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Reviewed in the United States on December 26, 2017
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5.0 out of 5 stars Need a one stop resource for your cookie recipes? Don't miss this cookbook...
Reviewed in the United States on December 26, 2017
NOTE: I purchased this book on Dec 1st and there are no print issues in the front of the book so I'm assuming ATK has fixed the print issue that many refer to in their reviews.

I'm a huge ATK fan and have watched the show for years as well as own many of their stand alone cookbooks as well as the annual editions. They are one of the first places I go to check if they've got a recipe. With that said, I've made plenty of their cookie recipes with rave reviews with many of recipes found in different CB or on the web. So... I was very excited to find a CB that contained a lot of tested, well know cookie recipes in one place. At first glance, the book layout is fantastic. It covers, drop, slice & bake, sandwich, brownies & blondies, bar, no-bake, Christmas and gluten free cookies.... and that's just the recipes. It also covers in detail core baking techniques, equipment and tools, staples, chocolate, manipulating texture, storing shipping and sharing and of course cookie troubleshooting. But the absolute most wonderful thing they did for this book was include a picture of EVERY cookie they showcase as well as tell you why the recipe works. I adhered closely to the instructions of the placement of the pans in teh oven, rotation of the pans in the oven and the bake time they recommend. I used silicone baking sheets as well as parchment paper.

So as the 2017 Christmas season approached, I scouted four or five recipes to try.

Chocolate Chewies (pg 63): These were one of the easiest to bake and turned out perfect. Really rich chocolate taste with a fudgy brownie like consistency. Only eight ingredients in this recipe. Came together quickly using my stand mixer and made exactly 25 cookies. Will definitely bake again.

Salted Peanut Butter-Pretzel Chocolate Chip Cookies (pg 71): I picked these cookies because my family is a huge fan of peanut butter "anything" and I've always loved the "sweet and salty" thing. The taste of these cookies were great. They had a nice play between the chocolate/peanut butter and the pretzel. One thing I did wrong however was double this recipe which made the batter dry because I wasn't able to get all the ingredients incorporated thoroughly. I made a note in the book not to do that next time. These are drop cookies and you form the dough in 2TB balls and then press each ball using a greased dry measuring cup. Some of the balls crumbled and I had to pinch them back together. It worked and they came out fine however, I probably caused more work for myself than needed. Also, I had to add a minute or two to the time. Adhering to their time suggestion, the first batch tasted slightly raw. Once I got the time down for my recipe, all turned out great. Will try again making only one recipe.

Swedish Walnut Fingers (pg 109): My note in the book was these are "very hard to make". That's because I'm a novice at rolled and pressed cookies. But... this recipe is AWESOME!!! My husbands absolute favorites. This recipe contains a LOT of butter so you have to work quickly and there is quite a bit of chilling to do. Once the dough is pressed into 1/2 thick 10x8 rectangle, you have to use a floured fork to make this "washboard" design in the dough. If it's not chilled enough (my case) the design become a mess not resembling any kind of lines... I had to add another chill step before I could use the fork. Once the dough is thoroughly chilled, the washboard design works. Secondly, I wasn't sure how much these spread during the baking process. I got them too close and they ended up touching each other during baking. Will definitely bake again!

Rugelach with Raisin-Walnut Filling (pg 198) I was on the Kitchn website and they had an article saying, "the best cookie you'll ever bake". It happened to be a rugelach cookie so my last cookie for the baking season was this raisin-walnut filled rugelach from this CB. I got the most complements from friends about this cookie. Friends raved how good it was and I have to admit it was my favorite for the year too. Rugelach is a Jewish party snack that is a cross between a cookie and a pastry. The wonderful thing about this cookie is I had enough dough to use four different filling. The dough has cream cheese in it so it bakes up very tender and flaky. I used raisin and dates/ chocolate and peanut butter/ walnut, pecan and brown sugar and lastly, apple jam and walnuts. Their instruction for the rolling of the dough was not clear so using the instruction from the Kitchn recipe too, I rolled the dough into a 8in to 10in circle about 1/4" thick and filled and then cut like a pizza and rolled the cookies from the outside of the circle in.... creating the crescent shape the cookies are well known for. They were absolutely delicious and I will make again.

I'm excited to have this cookbook in my library of cookbooks and I really like that I have a concise, well-tested resource for so many cookie recipes. Looking through I can't think of one cookie that they haven't covered. Highly recommend if you don't have a one stop cookie cookbook on your shelf.
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Reviewed in the United States on November 7, 2020
35 people found this helpful
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Top reviews from other countries

3.0 out of 5 stars OK if you don't have any other Test Kitchen magazines or just a mix from past publications
Reviewed in the United Kingdom on March 18, 2018
3 people found this helpful
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5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on January 24, 2018
3 people found this helpful
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Amazon Customer
4.0 out of 5 stars Nice, but...
Reviewed in Canada on October 28, 2019
4 people found this helpful
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Amazon Customer
3.0 out of 5 stars Great recipes, with antiquated measuring units
Reviewed in Canada on November 2, 2020
3 people found this helpful
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5.0 out of 5 stars The only book you'll ever need for cookies and other treats
Reviewed in Canada on December 11, 2017
4 people found this helpful
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