February 28, 2021 || By: Hope F

You may be thinking, “Girl, everything that you have done recently is chocolate, do something different!” My response – “Don’t worry! Different flavors and treats will be coming soon! (After I make a dairy-free chocolate cake for someone that is).” Either way, you will thank me for bringing these brownies to your attention!

Story time – When I was in second grade, I found that I did not like my mom’s brownies as much as I had in the past. There was something different about them. Then one day, her brownies were amazing! I said this to her and she looked to the ground and said, “They were from a box mix.” My mom NEVER uses boxed mixes, but she was in a hurry that day and her guilt was obvious!

Ever since then, we have been trying to find a recipe that beats the boxed mix and does not have that artificial flavor. Today is the day that we discovered it! This recipe, adapted from Tasty, is gooey, chocolatey, rich, and decadent. You will definitely need a glass of milk with it, but it will be worth it.

Recipe: Prep Time: 20 minutes, Cook Time: 25-30 minutes


  • 8 ounces Semi-Sweet Chopped Chocolate, divided in half
  • 12 tablespoons (1 and 1/2 sticks) Melted Unsalted Butter
  • 1 and 1/4 cups Sugar
  • 2 Eggs
  • 4 teaspoons Vanilla Extract
  • 3/4 cup All Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1 teaspoon Salt

How to make:

  1. Preheat the oven to 350° F and line an 8×8 square baking pan with parchment paper.
  2. Chop the chocolate into small pieces and melt half (4 ounces) of it in a bowl in 15 second intervals. The other half will be used later.
  3. In a medium-large bowl, cream the melted butter and sugar. Then, add in the eggs and vanilla and beat until the mixture is light and fluffy.
  4. Mix in the melted chocolate (shouldn’t be too hot or else the eggs could cook). Then, sift in the flour, cocoa powder, and salt, folding in to incorporate.
  5. Now, use the other 4 ounces of your chocolate chunks and fold them into the brownie batter.
  6. Transfer the batter into your baking pan and cook it for 25 to 30 minutes, or until a toothpick comes back with only some crumbs on it. A Note: if you stick the toothpick into an area of the brownie batter where there’s a chocolate chunk, it will seem gooey and underdone since it is just melted chocolate. To make sure the brownies aren’t underdone, you can press your finger on top of them to see if the batter sinks, or you could stick a toothpick in multiple areas.
  7. Let the brownies cool completely, then slice them and enjoy!

Double Chocolate Muffins (Ok fine, they’re cupcakes without frosting…)

February 22, 2021 || By: Hope F

My mom and I love the quote, “once you lick the icing off a cupcake, it becomes a muffin, muffins are healthy.” This muffin is totally that except not very healthy!. I made it because I wanted something chocolate, and when I had a bite I thought – “guess I have a new cupcake recipe!” These are very good and very tender since they have some plain Greek yogurt in them, and above all – they are delicious! They may be a little over-the-top chocolatey, so you will probably want an ice cold glass of milk with them. This recipe is adapted from wholesomepatisserie.

Recipe: Prep Time – 15 minutes (unless you are chopping the chocolate yourself, then it would be 25 minutes), Cook Time – 20 minutes


  • 1 stick Butter, slightly melted
  • 3/4 cup Sugar
  • 2 large Eggs
  • 1/2 cup Plain Greek Yogurt
  • 3 teaspoons Vanilla Extract
  • 1 and 1/2 cup Flour
  • 1/4 cup Cocoa Powder
  • 1 and 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • A pinch of Salt
  • 3/4 cup Milk (you can use any kind of milk- diary, almond, oat milk)
  • 170g Milk Chocolate, chopped (to go into batter)
  • 30g Milk Chocolate, chopped (to top the batter)

How to make:

  1. Preheat the oven to 360° F and line a muffin pan with muffin liners.
  2. In a large bowl, beat the butter with a hand mixer for a few seconds. Then add in the sugar and beat on high speed until well combined.
  3. Next, mix in the eggs, yogurt, and vanilla, and mix until well combined.
  4. Add in the flour, cocoa powder, baking powder, baking soda, and the pinch of salt, mixing until it’s all just combined.
  5. Pour in the milk and mix until just combined as well.
  6. Fold in the 170g of chocolate.
  7. Scoop out the batter and fill evenly among the liners, fill them below the edge (they rise a lot).
  8. Sprinkle the 30g of chocolate on the top.
  9. Bake the muffins for 15-20 minutes or until a toothpick comes out clean.
  10. Let them cool for a few minutes and enjoy!

Sea Salt Chocolate Chunk Cookies

February 16, 2021 || By: Hope F

Chocolate chip cookies – a craving that surely every person is bound to have at some point in their life – are taken to a whole new level with these sea salt chocolate chunk cookies! There are always fantasies of chocolate chip cookies warm out of the oven with an ice cold glass of milk. When your whole house is filled with the wafting smell of delectable-ness and you just can’t resist. Yep, these are definitely classics that are a must bake!

My class is trying to reach out to the younger kids and be good role models, so we decided to throw a party for them. You may have already guessed it, but that party involves these sea salt chocolate chunk cookies!

You can have these cookies literally any time you want them (which might be a bad thing!), and they only take around 45 minutes to make. This recipe is adapted from Smitten Kitchen.

Recipe: Prep Time – 30 minutes, Cook Time – 10/15 minutes


  • 1 stick of Butter, at room temperature
  • 4 tablespoons Granulated Sugar
  • 3/4 cup plus 2 tablespoons packed Brown Sugar (if you don’t have this, just do granulated sugar and then a few drops 1/4 teaspoon of molasses)
  • 1 large Egg
  • 3 teaspoons Vanilla Extract
  • 3/4 teaspoon Baking Soda
  • Heaped 1/4 teaspoon Fine Sea/Table Salt
  • 1 3/4 cups All-Purpose Flour
  • 1/4-1/2 pound (205 grams) Semi- or Bittersweet Chocolate, cut into small chunks with a serrated knife
  • Flaky Sea Salt, to top

How to make:

  1. Preheat the oven to 360° F and line two baking sheets with parchment paper.
  2. In a large bowl, cream your butter and the sugars until light and fluffy (around 2-5 minutes).
  3. Then, mix in the vanilla and egg until just combined.
  4. Next, add in the baking soda and salt (again until just combined).
  5. Now, mix in the flour until just combined. The dough will look crumbly, but that’s ok.
  6. Last ingredient! Fold in the chocolate chunks.
  7. The dough is now ready, and luckily, you don’t need to freeze it 🙂
  8. Scoop the dough into balls and place them on the baking sheets.
  9. Bake them for 10 to 15 minutes until they are lightly golden
  10. Let them cool for around 5 minutes (super hot chocolate on your tongue is not pleasant).
  11. Enjoy (and try not to eat them all at once haha)!

Chocolate M&M Cookies

February 14, 2021 || By: Hope F

Want a sweet treat on Valentine’s Day and love M&Ms and chocolate? Why not make this delicious cookie recipe with both chocolate and M&Ms! What you get in this mix is a nice combination of crunch from the m&ms and gooey chocolate from the chocolate chips in one bite. Be warned when making these cookies – they’re very addictive, and you will probably want them with a glass of cold milk. This recipe is adapted from bakerbynature.

Recipe: Prep Time – 20 min, Cook Time – 18 min

Ingredients for Chocolate M&M Cookies:

  • 1 cup Semi-Sweet Chocolate Chips
  • 2 tablespoons Butter, chopped
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 cup Granulated Sugar
  • 1/3 cup Light Brown Sugar
  • 2 Large Eggs
  • 2 tablespoons Milk
  • 1 cup plus 2 tablespoons All-Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 and 1/2 cups Milk Chocolate M&Ms
  • 1 cup Milk Chocolate Chips

How to make Chocolate M&M Cookies:

  1. Preheat the oven to 300° F and line two baking sheets with parchment paper.
  2. In a large, microwave safe bowl, melt the butter and chocolate chips in 20 second increments until fully melted (stirring in between).
  3. Once the butter and chocolate chips are mixed, add in the vanilla, sugars, then eggs (separately), and lastly the milk.
  4. Then sift in the dry ingredients until the mixture is just combined.
  5. Fold in the m&ms and chocolate chips.
  6. Now, using a 1 tablespoon scoop, scoop the cookie batter onto the baking sheets (one inch apart) and bake them for 18 minutes or until a toothpick comes out mostly clean (if you want the cookies to be gooey, you should take them out of the oven when the toothpick still has some melted dough on it).
  7. Let them cool for a few minutes and then enjoy!

Cinnamon Yum Rolls!

February 8, 2021 || By: Hope F

Imagine, you’re laying in bed on a lazy-day-off in the morning and you’re woken up slowly by an ever present, pressing thought. Cinnamon rolls, cinnamonnnnn rolllsssssss! You try to shake it out of your head, but no! The thought of making cinnamon rollsr is stuck in your head. You decide that you might as well wake up and bake them since they won’t leave you alone. So you do.

That was me this morning, I was trying to get an extra hour of sleep when the thought of cinnamon rolls started pricking my brain. Usually, we only have these delicious, cinnamon-y buns on special occasions (mainly Christmas), but I just had to make them. Sure enough, they are delicious and were definitely worth it. This recipe comes from Tasty and should definitely be made (especially on a nice foggy morning or rainy day)!

Recipe: Prep Time – 2 hours 25 minutes, Cook Time – 25/35 minutes

Ingredients for Dough:

  • 2 cups Milk, warm to the touch
  • ½ cup Sugar
  • 1 stick (8 tablespoons) Butter, melted
  • 1 packet Active Dry Yeast
  • 5 cups All-Purpose Flour, divided
  • 1 teaspoon Baking Powder
  • 2 teaspoons Kosher Salt

How to make Dough:

  1. In a large bowl, mix the heated milk, melted butter, and sugar.
  2. Add in the yeast and let it bloom (sit) for 10 minutes.
  3. Now, mix in 4 cups of the flour (with a wooden spoon) until the dough is smooth.
  4. Cover the bowl of dough with a damp towel and place it in a warm place to rise for 1 hour (it should double in size).
  5. Once the dough has risen, add the last cup of flour, baking powder, and salt.
  6. Mix them in completely, then turn it onto a clean surface, the dough will be really wet, but that’s ok, thats why you’ll add some flour on top in the next step.
  7. Knead the dough for 10 minutes – adding extra flour on top/on the clean surface if it sticks – until it is smooth and springs back when you poke it.
  8. Roll the dough out into a rectangle 1/2 inch thick, and (with a spatula) make the corners sharp and even.
  9. Spread the filling evenly on the dough.
  10. From one of the short sides, roll the dough (tightly).
  11. Using unflavored dental floss, cut the dough into 1 and 1/2 inch thick rolls. You do this by bringing the dental floss under the dough, taking it up and crossing it, then bringing it down.
  12. Place the rolls in two 9 inch round pans (buttered so that the dough doesn’t stick).
  13. Cover the pans with a damp towel, and place in a warm place to proof for 35/45 minutes (they should double in size).
  14. Preheat the oven to 350° F and bake them for 25/35 minutes.
  15. Go to the frosting steps.

Ingredients for Filling:

  • 12 tablespoons Butter, softened
  • 2 tablespoons Ground Cinnamon
  • 3/4 cup Brown Sugar

How to make the Filling:

  1. Mix the butter, cinnamon, and brown sugar thoroughly.

Ingredients for Frosting:

  • 4 oz Butter softened
  • 3 tablespoons Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 cup Powdered Sugar

How to make Frosting:

  1. In a medium bowl, mix the butter, cream, and vanilla extract together until they’re smooth.
  2. Gradually add the powdered sugar until the frosting is all smooth and mixed together (and there’s no clumps).
  3. When the cinnamon rolls come out of the oven, let the cool for 10 minutes and then drizzle the frosting over them (or drizzle it individually whenever you want).
  4. Enjoy…and try not to eat them all at once!

Pretzel Rolls

February 5, 2021 || By: Hope F

Pretzel Rolls are absolutely outstanding! The salty taste, the crunch of the crust, and that pretzel smell…it doesn’t get much better. Even pulling apart the bread is fabulous when its warm and you feel that nice, tender pull of the loaf. Pair the texture and warmth with the taste of this bread when it’s salted and buttery, it’s a match made in heaven. This recipe is adapted from JoyFoodSunshine.

Recipe: Prep Time – 1 hour 30 minutes, Cook Time – 25 minutes


  • 2 and 1/4 teaspoon (1 packet) Instant Yeast
  • 1 cup Warm Water (around 100° F)
  • 2 tablespoons Milk
  • 3 tablespoons Brown Sugar
  • 4 tablespoons Melted Salted Butter
  • 1 teaspoon Sea Salt
  • 3 – 3 and 1/2 cups All-Purpose Flour
  • 4 quarts Water (for water bath)
  • 1/2 cup Baking Soda (for water bath)
  • Pinch of Coarse Salt (topping)
  • 1 tablespoon Melted Butter (topping)

How to make Pretzel Rolls:

  1. Mix the yeast, water, and brown sugar in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit for 5 minutes so the yeast can develop.
  2. While the mixture is sitting, melt the butter in a bowl and then mix in the milk.
  3. Add the butter/milk to the yeast mix and combine on low speed until just combined.
  4. Then, add in the salt and flour and mix until fully combined.
  5. Set the stand mixer speed to medium and let it mix the dough until it forms a ball.
  6. Once the dough is ready, oil a large bowl (use a very small amount of oil – I always end up using too much and then the dough doesn’t rise, so really use only a tiny bit here).
  7. Put the dough ball into the oiled bowl and cover it with a damp towel. Let the bowl sit for an hour in a warm place.
  8. The dough has now proofed for an hour and hopefully doubled in size.
  9. Preheat the oven to 400° F, bring the 4 quarts of water to a boil, and line a baking tray with parchment paper. Slowly, very slowly, add the baking soda to the boiling water. (If you don’t add it slowly, you’ll have a watery explosion.)
  10. Press the air out of the dough, then divide it into two equal parts.
  11. Slide one of the balls into the boiling baking soda water and boil each side for 60 seconds. Then put the boiled dough ball onto the baking tray.
  12. Repeat that step with the other dough ball.
  13. Once the dough balls are on the baking tray, sprinkle them with salt and write a small X on top of each with a knife.
  14. Bake them for 12 minutes, rotate the pan, then bake for another 12 minutes.
  15. Remove them from the oven and brush the melted butter over them (keeps them tender).
  16. Let them cool, then enjoy!

Mixed Berry Crumble Bars

February 2, 2021 || By: Hope F

Mixed berry is basically the best combo ever, whether it’s blueberries/raspberries (which is what this is), raspberries/blackberries, all three together, you can’t really go wrong! The crust is so tender, crips, and delicious, and it pairs very nicely with the gooey berries on top. Adding in a sprinkle of brown sugar on top blows everything away! All in all, these bars are the perfect treat for any time and are a beautiful symphony in your mouth 🙂 This recipe is adapted from Smitten Kitchen.

Recipe: Prep Time – 45 minutes, Cook Time – 45/55 minutes

Ingredients for Crust/Crumble:

  • 1 cup (200 grams) Granulated Sugar
  • 1 teaspoon Baking Powder
  • 3 cups (390 grams) All-Purpose Flour
  • 1/4 teaspoon Salt
  • Zest of one Lemon
  • 2 sticks (225 grams) cold Unsalted Butter, cut into chunks
  • 1 large Egg
  • Some Brown Sugar (for sprinkling it on top)

How to make Crust/Crumble:

  1. Preheat the oven to 375° F and grease a 9×13 pan (or line it with parchment paper).
  2. In a medium bowl, mix the flour, sugar, baking powder, salt, and lemon zest.
  3. Add in the butter with a pastry cutter or with your hands.
  4. Mix the egg in with a fork.
  5. Put half of the dough into the 9×13 pan.

Ingredients for Berry Mix:

  • 2 cups Blueberries
  • 2 cups Raspberries
  • 4 teaspoons Cornstarch
  • 1/2 cup Granulated Sugar
  • Juice from 1 Lemon

How to make Berry Mix:

  1. Mix the sugar, cornstarch, and lemon juice in a bowl.
  2. Then add in the berries (gently).

Put it all together:

  1. Pour the berry mixture onto the crust that’s in the pan.
  2. Sprinkle the top with the other half of the crust/crumble. (It will seem like a lot, but you need it to soak up all the juice from the berries.)
  3. Sprinkle some brown sugar on top (it really adds a nice touch)!
  4. Put the pan into the oven and bake it for 45/55 minutes or until lightly brown/golden (it took mine about 55 minutes).
  5. Let it cool completely before cutting the bars (the berries need time to firm up).

Chocolate Xiao Long Bao

January 31, 2021 || By: Hope F

Decadent, creamy, heaven-in-your-mouth chocolate-y, are only a few ways to describe these little wrapped in mochi chocolates. It’s an explosion of chocolate when you bite into it, of “happiness in your mouth.” They are an all day event, but well worth it!

Recipe: Prep Time – 3 hours (most of it is passive), Cook Time – 6 minutes

Ingredients for Chocolate Filling (Ganache):

  • 4 ounces Semi-Sweet Chocolate
  • 4 ounces Milk Chocolate
  • 1/2 cup Heavy Cream

How to make Ganache:

  1. Chop the two chocolates and put them in a microwaveable bowl.
  2. Heat up the heavy cream for around 25 seconds and pour it over the chocolate.
  3. Stir the chocolate and cream around until smooth (you may need to microwave it for a few seconds to melt any bigger chunks of chocolate).
  4. Once the ganache is smooth, refrigerate the ganache for 2 hours.

Ingredients for Dough:

  • 3 and 1/4 cup Bread Flour
  • 1/2 teaspoon Kosher Salt (or 1/4 teaspoon Sea Salt)
  • 3/4 cup boiling Hot Water
  • 1/3 cup Cold Water

How to make Dough:

  1. In the bowl of a kitchen mixer (like a KitchenAid), mix the flour and salt with a paddle attachment.
  2. Next, add in the hot water and blend it by pulsing. Add the cold water and pulse on and off to mix it in.
  3. Replace the paddle attachment with a dough hook, and knead it for 10 minutes. The dough will be pretty smooth.
  4. Take the dough out of the mixer and shape it into a ball with your hands. Lightly dust it with flour, wrap it in plastic wrap, and refrigerate it for 20 minutes.

How to assemble/bake the Chocolate Xiao Long Bao:

  1. Take the ganache and the dough out of the fridge.
  2. Scoop the chocolate ganache into small balls using a teaspoon melon baller, roll the balls with your hands to smooth them out.
  3. Place them back in the fridge to let them sit/firm up for a few minutes.
  4. Divide the dough into two equal pieces. Roll one of the pieces into a long log and cut it into pieces (weighing 5-6 grams).
  5. Roll the pieces into balls and then roll them into 3” inch rounds with a rolling pin. They should be paper thin, very delicate.
  6. Take the ganache balls out.
  7. Place a ganache ball into one of the 3” inch rounds and pinch pleat the round around the chocolate. This video is helpful for doing the pinch pleating.
  8. Repeat the process of putting the chocolate in the dough and pinch pleating it all together for the rest of the ganache and dough. The recipe will yield a little more dough than needed.
  9. Steam the xiao long bao : line a steamer with a piece of parchment paper (placed at the bottom) that has holes poked into it (you can do that with a small knife). You definitely want to use parchment paper…I tried it without, and the buns tore on the bottom/some chocolate spilled out. Put some of the chocolate buns on the parchment paper – evenly spaced apart – and steam them for around 5 to 6 minutes.
  10. These chocolates need to be eaten right away, so make sure to only steam as many as you are planning to eat.
  11. Enjoy!

OMG Brownie Cookies!

January 29, 2021 || By: Hope F

It’s a nice stormy day here and that always calls for sweet, chocolate-y treats with a nice drink of hot cocoa, tea, coffee, etc. These are the perfect treat for this type of day. They are decadent, gooey, chocolate-y, and delicious! If you can think of any other great adjectives to go along with these cookies, they probably will work (and let me know)! The only other description that I can think of for these cookies is that you will literally say “OMG these are cookies??! They completely taste like brownies!” Which is because…this is a brownie recipe that Smitten Kitchen adapted into a cookie! You MUST MUST MUST make these cookies and you will definitely thank me and all of your friends will be jealous 😉

Recipe: Prep Time – 40 min, Cook Time – 11/13 min


  • 1 stick Unsalted (or salted) Butter
  • 4 ounces (115 grams) Unsweetened Chocolate (I just used dark chocolate), chopped
  • 1 cup (190 grams) Brown Sugar
  • 2 tablespoons (25 grams) Granulated Sugar
  • 2 large Eggs
  • 3 teaspoons Vanilla Extract
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon fine Sea or Table Salt
  • 1/2 cup (45 grams) Unsweetened Cocoa Powder (I used cocoa powder from Trader Joe’s)
  • 1 cup (130 grams) All-Purpose Flour
  • 2/3 cup (115 grams) Chocolate Chips or Bitter- or Semisweet Chocolate Chunks

How to make OMG Brownie Cookies:

  1. Melt your butter and unsweetened chocolate in a bowl for 30 sec intervals. Take the bowl out before before the chocolate is fully melted, you’ll be able to stir it all together and the chocolate will eventually melt. (This took about 45 sec of microwaving, 30 seconds, mix – with a fork – and then 15 sec).
  2. Whisk the sugars into the butter/chocolate mixture, the eggs (one at a time), and then the vanilla. Next, add in the baking soda and salt. Sift in the cocoa powder (if it’s lumpy- it usually is!). Add in the flour as well. Mix until just combined.
  3. Add in the chocolate chips/mix them in.
  4. Refrigerate the dough for 30 min, this helps it to not spread too much (any more and it will be hard to scoop, but you could just warm it up a little if that happens).
  5. Preheat the oven to 350° F and line a pan with parchment paper.
  6. Scoop the cookies onto the baking sheet and place them evenly apart. (You can use whatever size scoop you want, I prefer smaller ones so that you get more cookies out of it.)
  7. Bake the cookies for 11-13 minutes. They’ll look under baked, but you should still take them out if you want them gooey/fudge-y in the center. Or you could always bake them longer until a toothpick comes out clean (if you’re worried about them being under baked).
  8. You should let them cool for a few minutes, but if you’re like me…you can eat one right away 🙂

Note: The dough can stay in the fridge for a week, and in the freezer for over a week! You may have noticed that the chocolate chips were grey, but they’re fine, it’s just called “bloom” (Storing them in a warmer temperature).

Rugelach Pinwheels

January 28, 2021 || By: Hope F

I last made these years and years ago with my mom, except they were in the traditional form of rugelach. Recently, I was perusing google, in search of something fun to bake, and I came across these! Naturally, I thought back to when my mom and I made them and how I loved them, so I decided to make them! They are a little more time consuming than regular cookies, but they are worth it (just a lot of refrigerating time). Rugelach usually has berry preserves, raisins, nuts, etc. This one has raspberry preserves and chocolate, since that combination is an all-time yum factor.

Recipe: Prep Time – 4 hours, Cook Time – 20/25 min



  • 1 package (8 ounces) Cream Cheese, room temperature
  • 2 sticks Unsalted Butter (or salted), cut into small pieces, room temperature
  • 1/4 cup Granulated Sugar
  • 2 cups sifted Unbleached All-Purpose Flour
  • 1/4 teaspoon Coarse or Kosher Salt


  • A few spoonfuls of Raspberry Jam/Preserves (seedless is best)
  • Mini Chocolate Chips or Finely chopped chocolate


  • 1/4 cup Granulated Sugar

How to make Rugelach:

  1. Preheat the oven to 350° F and line a cookie sheet with parchment paper.
  2. In a large bowl, cream the butter and cream cheese with a hand mixer until light and fluffy. Then add the flour and salt, and mix until just combined.
  3. Divide the dough into 2 equal pieces, wrap in plastic wrap, and place in the refrigerator for 2 hours.
  4. On a lightly floured surface, roll out the first piece of dough into a rough rectangle, about 12 inches wide. Spread a thin layer of jam evenly over the dough and sprinkle on the chocolate chips. Starting at one of the long sides, roll the dough into a tight log and wrap it in plastic wrap again. Do the same with the other piece of dough. Refrigerate both for 1 hour.
  5. Slice the chilled logs into about 1/4 inch pieces. Then, roll each cookie in the sugar topping and then place it on the cookie sheet. Space them evenly apart (about 2 inches) in case they spread more than expected.
  6. Bake them for 20-25 minutes, or until they’re lightly browned on top. If any of them have unraveled at the tips/edges, you can press that back onto the cookie and it will re-stick. Let the cookies rest for 2 minutes before eating/transferring to a cooling rack.
  7. They can be stored in an airtight container (at room temp) for up to 2 weeks.
  8. Enjoy!