You already know how much books editor Sacha Madadian loves bread—but did you know she’s equally as fond of cookies? I recently caught up with Sacha—who worked as the project editor for our recent book The Perfect Cookie—to ask her about the publication process and her favorite cookies. Here’s what she had to say.
How did you decide on the table of contents? We’ve developed a lot of cookie recipes here in the test kitchen, so that must have been daunting.
It should've been daunting. But my colleagues have crowned me the ATK Cookie Queen, a title I'll bashfully accept, because I've had my hand in more than a few jars at ATK having worked specifically with cookies on both the magazine and books teams. I admit to having a photographic memory of all of our cookie recipes, old and new. So it wasn't too hard to choose the more than 250 best-of-the-best cookies in this book. It was important to cover a wide range of varieties so the book could be an authoritative source on the very best versions of iconic classics and also a place to find inspired treats folks haven't seen before.
What are your favorite recipes from the book?
Usually this question makes me squirm and I choose way too many. For once, I have a firm favorite: our version of these small cookies from the Piedmont region of Italy called Baci di Dama (that means "Ladies' Kisses" in Italian). Two crisp but ultratender hazelnut cookies surround a chocolate filling. I love their cute shape and diminutive size. We made them accessible by replacing the traditional rice flour with all-purpose flour.
I've baked the brown sugary Chocolate Chunk Oatmeal Cookies with Pecans and Dried Cherries many times—they're chockablock with goodies but nice and chewy, and everyone loves them. I like to gift stacks of our spicy-crunchy Gingersnaps at the holidays. I eat tahini by the spoonful so I appreciate our chewy Tahini Cookies. And I enjoy working with caramel, so our Salted Caramels are fun to make. I love that there are no-bake candies in the book. (Ed's note: See the full list of recipes included in the book here.)