cookies

• Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
• In a small bowl, mix together the sweetened condensed milk and 1 Tablespoon espresso powder. Set aside 1/4 cup of this mixture.
• In a big bowl, mix together the milk and the remaining 2 teaspoons espresso powder. Add the melted butter, eggs, both sugars, and vanilla, mixing well. Follow up with the flour, baking soda, and salt, scraping the bottom of the bowl to make sure everything is combined. Set aside 1 cup of the dough.
• Place the bulk of the dough in the bottom of the prepared pan and even out with hands. Pour the larger amount of the sweetened condensed milk mixture over the top and spread out evenly. Crumble the reserved 1 cup of dough over the top.
• Bake for 25 to 30 minutes, until set. Immediately brush the reserved 1/4 cup of sweetened condensed milk/espresso powder over the top. Cool completely.
• Lift onto cutting board to slice into bars. Be wary that caramelization may make the base quite sticky, so make sure no foil adheres to the bars. Store in a sealed container at room temperature.

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• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a large bowl, cream together the butter and both sugars. Mix in the eggs, one at a time, and the vanilla extract.
• In another bowl, stir together the flour, custard/pudding powder, baking soda, and salt. Slowly blend the dry ingredients with the butter mix. Add the chocolate chips.
• Use a large cookie scoop or spoon to place dough onto cookie sheet. Bake for 10 to 12 minutes. Let cool on sheet for 10 minutes before transferring to a rack to cool completely.
• Store in a sealed container at room temperature for up to 3 days.

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• Preheat oven at 350-degrees. Prepare the pan by using nonstick spray or some extra butter to coat.
• In a small saucepan, melt the butter on medium heat, stirring often. The butter will foam and then turn brown after 6 to 8 minutes. Set aside to cool for at least 10 minutes.
• In a mixing bowl, combine browned butter, both sugars, egg yolk, milk, and vanilla. Add the flour, baking powder, and kosher salt. Fold in the chocolate chips. If desired, add a sprinkle of flaked sea salt and coarse sugar on top.
• Bake until the edges are brown and the middle is no longer gooey, about 15 to 20 minutes. Let cool for 15 to 20 minutes before digging in, but it is ideally eaten while it's still warm.

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• Zest the lemon. Cut lemon in half and squeeze out juice. Set aside zest and juice.
• Preheat oven at 300-degrees. Line a cookie sheet with parchment paper.
• Place butter, white sugar, lemon zest, salt, and vanilla in a bowl, stirring together until the butter starts to soften and the ingredients come together. Add flour, mixing until buttery crumbs form. Use hands to press dough together into a ball.
• Lightly flour a flat work surface. Set the dough there and press it into a 1/2-inch thick disk. Place a long stretch of plastic wrap on top and roll the dough to about 1/4-inch thickness. Cut dough with cookie cutter, placing rounds slightly spaced out on prepared sheet. Reroll dough scraps cut out more rounds until it’s all basically shaped.
• If desired, etch a lemon-like effect. Use a sharp knife to form decorative lines atop cookies, pressing in the blade to form 8 triangular wedges on each; make sure to only press into the top of the dough, not all the way through. Use a skewer or chopstick to add decorative holes near the tip of each wedge, creating an effect like a lemon seed.
• Bake cookies until they are light brown around the wedges, 22 to 25 minutes. Transfer to a rack to cool completely, but reserve the parchment and pan for the glazing.
• Return cookies to cooled pan. Mix together the confectioners’ sugar and 2 tablespoons lemon juice, adding more if needed to form a thick but spreadable glaze. Use a pastry brush to apply a layer of glaze to each cookie, adding an extra layer, if desired, with any leftover glaze after the initial coat. Let cookies stand for 30 minutes to an hour, until glaze is set. Pack cookies into a sealed container. Store at room temperature.

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• Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
• In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
• Wrap up dough and chill it in the fridge for a few hours or overnight.
• Preheat oven to 350-degrees.
• Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.

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• Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
• In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
• In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
• Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.

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