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by Sarah Steimer

I've been eyeballing this recipe from The New York Times for quite a while. Chocolate chip might be my favorite cookie, and this recipe looked so perfected with its long rest time and fancy flours. The verdict: It ruled and I could have eaten a million. And an extra tip: If you don't eat these all pretty immediately, store them in a sealed container with a piece of bread, it helps the cookies stay moist.

I’ve been eyeballing this recipe from The New York Times for quite a while. Chocolate chip might be my favorite cookie, and this recipe looked so perfected with its long rest time and fancy flours. The verdict: It ruled. And an extra tip: If you don’t eat these all pretty immediately, store them in a sealed container with a piece of bread, it helps keep the cookies from going hard and stale.

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