Chewy Crinkle-Top Brownie Cookies

Everything you love about a chewy, fudgy brownie in cookie form! With a double dose of chocolate in the form of melted semisweet chocolate and Dutch-process cocoa powder, and a hint of espresso powder to deepen the chocolate flavor even more, these (no chill!) chewy chocolate brownie cookies come out of the oven with paper-thin, shiny, crinkly tops. A sprinkle of flaky sea salt is the perfect finish.

While you can opt to make larger cookies if you prefer, I like a smaller size (about 2.5-inches diameter). That paired with the soft texture makes them perfect sandwich cookies (might I suggest some mint chip ice cream?) though they are plenty satisfying on their own as well.

The recipe is similar to my chocolate raspberry sandwich cookies, with slightly tweaked proportions and ingredients to produce that shiny, crackly top that’s one of the signature features of perfect brownies.

The smaller size and flat shape, not to mention the soft and chewy texture, make them an excellent base for cookie sandwiches. Might I suggest a rich chocolate ganache and jam filling, or maybe this pistachio white chocolate ganache (yes please!)

Or, better yet smash a scoop of homemade mint chip ice cream between two of these cookies and thank me later. The softness of these cookies makes them particularly suitable for ice cream sandwiches since the soft cookie won’t cause the ice cream to squish out when you bite it.

These cookies are rich and fudgy like a brownie, but thin and chewy like a cookie, with that iconic shiny, crackly crust that you expect from the perfect brownie. Not too sweet either, with a balanced sweetness that contrasts beautifully with the deep chocolate flavor and the flake salt on top.

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White Chocolate Focaccia Bread

This sweet and salty twist on a classic Italian focaccia features hidden pockets of white chocolate infused into the tender crumb and a bubbly, golden brown crust topped with flaky sea salt and crunchy turbinado sugar. It’s made over the course of 3 days/48 hours for a full flavor and extra bubbly crust, but with only 45 minutes of hands-on time required.

This unique focaccia can be made with instant yeast or sourdough (the method is nearly identical), and bakes into a crisp, bubbly, and golden brown focaccia with a sweet surprise hidden inside: pockets of molten white chocolate that almost caramelize in the high heat of the oven, melding with the tender crumb of the bread. It’s a sweet, salty, and sensational twist on focaccia that you won’t soon forget!

My sister and I have long been obsessed with this magical white chocolate bread we had at ClubMed in the 90s. You know how some flavor memories are seared into your brain? That bread is one of those things.

I made a regular loaf version of it based on the official ClubMed recipe a few years back, and haven’t thought much about it since. Until my sister fell head first into her own sourdough obsession (you’re only 6 years late, Robs) and set about making a sourdough loaf studded with white chocolate chips (in short: yum).

I’ve been leaning hard into focaccia lately, maybe because it feels like lazy-girl’s sourdough since you don’t have to deal with shaping or scoring or be overly concerned with proofing times. Despite making over a dozen loaves in the last few months, I’ve mainly stuck to basic flavors so far (dried fennel seed is my favorite focaccia flavoring, another throwback to our favorite date night restaurant in college). But I digress.

Despite baking so many loaves, I don’t have a solid go-to focaccia recipe just yet; it’s something I tweak and change pretty much every time I make it, and likely will continue to do so for some time. While I’ve shared same-day focaccia recipes in the past (this peach and thyme focaccia is a particular favorite), I’ve decided that I prefer the more complex flavors, exaggerated bubbles, and crusty exterior I get from an extended timeline.

So taking into account my focaccia fixation and my sister’s forays into white chocolate sourdough, you can see how the idea of white chocolate focaccia came to be. And it turned out fabulous if I do say so myself (not that I’d be sharing it if it didn’t, but still).

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Strawberry Elderflower Jelly (with Strawberry Rose variation)

Strawberries, particularly perfectly ripe, just picked berries, often have subtle floral undertones. By adding flower-infused syrup to the strawberry juice base, we play up that floral characteristic, giving this flower-infused jelly a unique and complex flavor that tastes just like spring feels.

Made with fresh elderflowers, ripe strawberries and classic pectin for a ruby red, crystalline jelly with a subtle undertone of floral elderflower flavor. This small-batch recipe can be water-bath canned for shelf-stable storage, or refrigerated or frozen instead if you prefer.

Also included in this recipe is a variation for strawberry rose petal jelly using dried rose petals (or any other edible flower, really).

Don’t forget to scroll to the bottom of this post to download the free printable labels (both elderflower and rose variations included!)

I have so many strawberry jam recipes. I mean, how many is too many? Asking for a friend…

Without fail, every year I end up picking at least two baskets worth at the pick-your-own farm near us. I just can’t resist the lure of these springtime gems.

In lieu of yet another strawberry jam recipe, I thought I’d mix it up a little bit. Hence: strawberry jelly! The main difference between jelly and jam is strained fruit juice versus whole fruit (more on that below). If a smooth, even texture is your jam—excuse me, your jelly—then this recipe is for you.

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Brown Butter Chocolate Chip Cookies (Extra Large, Bakery Style)

These cookies are just… extra. Extra large, extra gooey-in-the-middle, with an extra toasty, extra brown buttery flavor and a texture I can only describe as lush. Tollhouse could never.

This small batch recipe makes 6 obscenely large cookies (equivalent to 12 normal sized ones), but feel free to double or triple the recipe (they freeze beautifully before or after baking). Even better… because it uses melted brown butter, there’s no electric mixer required—the entire recipe can be mixed by hand.

There are a million and one brown butter chocolate chip cookie recipes out there on the internet, but I wanted something impeccable, that was just a little bit different than all the others.

Which is… harder than it sounds.

Needless to say, these cookies have been a long time coming.

And by a long time I mean I’ve tested least 7 test batches baked over the course of the last few months (a sacrifice I’m happy to make). Each time tweaking one tiny little thing to improve the texture, flavor, and/or appearance (or all three). I think there is a reason I haven’t done a basic chocolate chip cookie recipe before now (the closest I’ve come is probably these ganache-stuffed beauties) and that’s because all my years of baking knowledge and know-how was needed to tweak these cookies to perfection.

Normally I go for cookies that spread thinly and evenly for an overall chewy experience, like these pistachio chocolate chip cookies. But this time I wanted a cookie with more substance, a cookie with some meat on its bones, thick and plush and even borderline fudgy, gooey in the middle but still crisp and chewy on the edges, with the perfect balance of buttery cookie to pockets and puddles of rich, dark chocolate.

That’s… a lot to ask of a cookie. (Now you see why it took me so long?)

I ultimately achieved this cookie convergence by precise proportions of flour, sugar, and fat, baking soda (and definitely no powder, which caused the cookie to be overly cakey for my tastes), and by shaping the dough into, of all things, snowmen. Plus a thorough chill and a nice hot oven temperature.

The resulting cookies are oversized and flavor packed, with a robust, toasty brown butter flavor that’s complimented and enhanced by a combination of not-so-secret ingredients: dry milk powder, dark brown sugar, and instant espresso powder, plus cornstarch and an extra egg yolk for the most tender and fudgy cookies of your dreams.

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Pistachio Ganache (with White Chocolate and Pistachio Butter)

This ultra creamy, vibrant green pistachio ganache is made with white chocolate and naturally flavored with real pistachio butter for a sweet, nutty, and earthy pistachio flavor that’s perfect for a wide variety of fillings and frostings for cakes, cookies, and pastries.

With only three main ingredients and a mere 20 minutes of active time (plan on an hour or two for it to set, but it can also be made further ahead of time), this homemade pistachio ganache is a true showstopper, and easily adaptable depending on the exact consistency and flavor you desire.

My pistachio obsession is showing no signs of abating any time soon.

After making a truly otherworldly whipped pistachio ganache to top my exquisite raspberry pistachio frangipane tart, I decided that a standalone pistachio ganache recipe was probably a good idea, as it makes such an incredibly versatile frosting or filling.

This recipe is for a standard soft-set pistachio ganache (perfect for truffle filling or macarons), but it’s easy enough to turn it into a whipped ganache by just adding additional cream and then whipping it to silky smooth, airy perfection the next day.

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Jammy Sour Cream Crumb Cake

With a golden, buttery crumb cake—made extra rich and tender with sour cream—topped with a swirl of bright fruit jam and a crisp, shortbread cookie-like crumb for crunchy contrast, this is a cake that’s as suitable for breakfast as it is for dessert (or even afternoon tea).

Sometimes simple cakes hit just as hard as any multi-tiered masterpiece. As is the case with this deceivingly simple crumb cake, with three layers of textural perfection: tender and buttery cake, sweet and sticky jam, and crunchy crumb topping. And did I mention it’s ready in under an hour from start to finish?

I always seem to have a few jars of homemade jam open and floating in the fridge at any given time. Such is the plight of the jam maker (as I’m sure anyone who makes homemade jam in any quantity likely has the same problem).

It’s why I have an entire category of recipes dedicated to Jams in Action: recipes that use jam as a component in one way or another.

That’s also why this cake—complete with its sticky swirl of sweet and fruity jam—is my ideal cake. One that’s buttery and rich but not overly sweet, with multiple textures to please the palette, and that also uses up some of those sad little orphan jams hidden away in the back corner of the fridge.

The recipe itself is quite similar to my grandma’s sour cream coffee cake (this version with apples being the first version I ever posted), with slightly tweaked proportions and an added shortbread-like crumb topping, plus a layer of fruit jam in between. I like to think of it as a choose-your-own-adventure cake, where the type of jam you use will make it taste completely different every time!

I’ve personally made it with plain raspberry jam, old-fashioned strawberry jam, as well as a blend of raspberry and guava jam from random leftover jars that I mixed together (this one was my favorite, the guava is so punchy I just love it). While I don’t have a recipe for raspberry guava jam, I do have a strawberry guava jam that I think would be absolutely lovely here!

While I’m not calling it coffee cake this time, it really is quite wonderful as a breakfast cake, especially when you take into account the fruity jam. But it’s also perfectly sweet and satisfying for an afternoon tea and even fancy enough to count as dessert (maybe dusted with powdered sugar and served with a scoop of ice cream, perhaps?)

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Raspberry & Pistachio Frangipane Tart with Whipped Pistachio Ganache

Talk about a showstopper: this stunning tart features layers of fragrant pistachio frangipane and raspberry jam in a crisp pistachio shortcrust, studded with fresh raspberries and topped with swirls of luscious whipped pistachio and white chocolate ganache.

This colorful and impressive dessert might look fancy and complicated, but it’s actually easier to make than it looks! The whipped ganache is made the day ahead of time then whipped to fluffy, puffy perfection, and the crust and frangipane filling come together surprisingly quickly too with the help of a food processor and electric mixer (but you could also make the frangipane in the food processor as well).

The first time I made this (for a Hanukkah dinner with our friends, ironic considering the colors make it look like it’s straight from the Grinch’s kitchen), I just made a simple tart crust and the filling of pistachio frangipane and fresh raspberries. No jam layer, and definitely no whipped ganache (sad, I know).

And it looked cute enough and tasted more than fine, but certainly nothing to write home about.

And if there’s anything I want more than anything, it’s to share recipes that are worth writing home about! Writing anyone in fact, I do so love it when my recipes are shared.

So when it came time to make it again, I added a layer of raspberry jam under the frangipane, and topped it with swirls of fluffy pistachio whipped ganache. With those two additions, it became clear, quite quickly, that this is one of my favorite things I’ve ever made. All the flavors and textures come together so beautifully in the end, making each and every bite a truly transcendent experience.

Together, pistachio and raspberry make for a vibrant, eye-catching (and mouth-watering) pairing that balances the rich earthiness of the pistachio with the bright fruitiness of the raspberry.

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