Cookie
High-Altitude Baking: What You Need to Know
Get the lowdown on baking at high-elevation with tips from three of the of the world's best mountain-top bakers.
High-Altitude Raspberry Cheesecake Brownies
These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!
High-Altitude Cookie Skillet
Bacon and sea salt make this big, warm, gooey chocolate chip cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.
Forget Raisins. Oatmeal Cookies Are Better With Dates
Roxana Jullapat's brilliant recipe has changed the way I'll think about oatmeal cookies forever.
Oatmeal Date Cookies
These superlative oatmeal cookies skip the raisins and use Medjool dates instead. Once chopped, become nearly indistinguishable from the buttery, caramel-rich flavor of the chewy cookie.
How to Use Up That Bag of Rye—or Any Other Whole Grain Flour
So, you bought too much whole grain flour, bread baking no longer interests you, and now you're not sure what to do. Come on in, fam, we've got you.
Custard Creams
These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.
Everything You Need to Decorate Holiday Cookies
We can all agree—cookies are still happening this year. Here are the tools and ingredients you need to make them look extra beautiful.
Milk Powder Is the Key to Better Cookies, Brownies, and Cakes
Consider this pantry staple your secret ingredient for making more flavorful desserts.
Mint Cookies and Cream Cookie Pie
This mall classic, peppered with the ultimate combo of mint and chocolate, is every bit as ridiculous and over the top as it is delicious and irresistible. The secret ingredient in these cookies is the milk powder, which brings an amazing depth of flavor.
Mid-Century Modern Cookie House
This cardamom cookie house is the ultimate edible holiday centerpiece, complete with twinkly lights, shimmery doors, ceiling beams, and color-coordinated wallpaper.
Grated Dough Equals Great Shortbread
Featuring a layer of jam streaked through the center, these shortbread bars are made with dough that’s frozen (for up to a month!) and then grated right into the pan.
Diamond Cardamom Sparkle Cookies
Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.
Grated Shortbread Bars With Rose Jam
These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.
Why We’re Obsessed With Chewy Brownies—and How to Finally Make Them
Why are we obsessed with them? How do we recreate them? And do they even exist in the first place?
Salted Miso Brownies
A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.
Malted “Forever” Brownies
The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.
A Pastry Chef’s Guide to Baking on a Budget
Nobody knows how to control costs like a professional chef. Here, the owner of Savannah’s Back in the Day Bakery breaks down how to bake without breaking the bank.
Anytime Chocolate Chip and Oat Cookies
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie.
Sooji Halva
These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.