Coconut, almond, & walnut chocolate chip cookies

Lately I have been obsessing over this cookie from Levain Bakery. If you have never visited a Levain, the cookies are the size of your fist and loaded with goodies like nuts and chocolate chips. They are absolutely perfect.

I decided to make my own batch of loaded cookies. I slightly changed the flavor profile by using almond extract instead of vanilla, and I added in walnuts AND coconut flakes. More goodies, the better. I didn’t make the cookies giant-sized (though they are big), but you easily could by doubling the scoop size and slightly increasing the baking time. These cookies are chewy/slightly gooey in the center, so if you prefer more of a crispy cookie feel free to bake them an extra 2-3 minutes. Enjoy!

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Maple gingerbread

What’s a more classic Christmas cookie than a gingerbread cookie?!

These are absolutely perfect – crisp outside, chewy middle, the right amount of spice, and a sugar topping. The maple extract and syrup truly bring out the spicy flavor of the cookie  (rum extract with dark corn syrup works very well also).

Feel free to roll this dough out and use cookie cutters to make gingerbread men for a more kid-friendly cookie. Just don’t forget to adjust the baking time!

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Rainbow cookies

Anyone from NY knows that rainbow cookies are a big deal. They are a colorful staple in almost every bakery.

These traditional Italian cookies are chewy, soft, fruity, nutty, and chocolatey. They’re basically perfect, and beautiful to boot.

Making them takes a little bit of patience, but worth every minute. Give it a try! Continue reading Rainbow cookies

Semi-homemade peanut butter & chocolate “sliders”

Sometimes we all need something sweet in a pinch.

For those times, I always keep baking mixes and cans of frosting on hand.

Yeah, yeah. It’s “cheating” if you truly like to bake, like myself. But it’s fast and easy – and still satisfies an immediate sweet tooth. Don’t hate.

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