Cookies

Cookies seem simple, but small choices change everything. Melted versus softened butter, brown versus white sugar, and a rest in the fridge all decide whether a cookie bakes up chewy, crisp, or cakey.

Bake almond-scented Mantecaditos, a Puerto Rican butter cookie, or my Pecan Pie Thumbprint Cookies. Put sourdough discard to work in my Rye Sourdough Discard Chocolate Chip Cookies, and don't skip my Dark Chocolate Fudgy Brownies.

Need something for the party table? Visit my Cakes.