Notes about Recipes in this book

• Black cocoa sandwich cookies with vanilla bean buttercream

  • Kinhawaii on March 03, 2022

    Good, not too difficult to make except in my warmer kitchen I had to put the dough briefly in the freezer after rolling out the dough & using the cookie cutter before I moved them to the baking trays. I think I rolled them too thin & got 25 cookies.

  • stephanie_zzui3u on November 29, 2025

    Best cookies!

• Marbled chocolate sugar cookies

  • Churchim808 on May 14, 2024

    I broke a lot of rules making these. I didn't want to go to the grocery store so I used self rising cake flour instead of the flour, salt, baking soda and baking powder. I was also short on butter so I substituted some low cholesterol spread for about a quarter of it. But these are wonderful! The instructions say to bake them as balls so I tried one as a ball and one as slightly flattened. The ball cookie was better.

  • mtnbaker5280 on April 19, 2025

    I don't keep natural cocoa powder in my pantry so I used King Arthur double dark cocoa. No issues and the cookies turned out great!

  • stephanie_zzui3u on November 29, 2025

    These were just fine, nothing super special

• Malted chocolate chip cookie bars

  • vglong29 on April 17, 2022

    These are rich and gooey. I went ahead and used a full bag of chocolate chips, but I think the amount called for would be just right. Might try with milk chocolate chips next time to see if the malt flavor is more pronounced.

  • Lepa on December 31, 2022

    These were easy to make and very good.

  • Kinhawaii on March 26, 2024

    Sweet, soft & rich. I saved some chips to sprinkle on top but most got absorbed by the rising dough- as did the sugar & salt. I sprinkled some coarse sugar on when I took it out but I should have used salt. I prefer the chewy edges & found the center too soft. I liked them best when warm- after cooling it got very oily on the bottom so I blotted them on paper towels. I think I’m more of a chocolate chip cookie with nuts person. I think mine were done at 40 minutes but they are a deeper brown then the book’s photo.

  • Churchim808 on May 29, 2024

    I do not like the texture of these. They are way too gooey despite extra cooking time. I only baked about a third of the dough so I might add some flour before baking the remainder. The flavor is fine. Just goopy and greasy.

  • caillahess on August 24, 2025

    Not malty enough, have yet to find a recipe using only malted milk powder where the malt flavour sticks around after baking. (I used Carnation malted milk powder.)

  • janetjanetjanet on February 03, 2026

    After reading the comments I doubled the malt (malted milk ovaltine). Made half recipe (8x8), milk chocolate with hazelnuts, and baked for 40min. Got pretty dark, super chewy, crispy exterior, almost caramel-like bottom. Idk if I could taste the malt flavour but 5/5 would make again

• Brown butter brownie cookies

  • bwhip on November 10, 2022

    We really enjoyed these. Super chocolatey, and the brown butter, brown sugar and espresso powder give them wonderful flavor. I really liked the texture as well - crispy on the outside, while soft and chewy within.

  • skvalentine on July 21, 2025

    These were really good! A bit too sweet for my taste, but a wonderful treat for a special occasion.

  • anyapeach on March 29, 2026

    Easy to make, no chilling needed. Delicious!

• Chocolate tahini bars

  • Babycarrot on April 12, 2023

    Also used a mixture of black and white sesame seeds. I also agree that you can decrease the amount of the ganache. Very quick, easy recipe. Brought to Shabbat dinner and was enjoyed by many. Used Mighty Sesame brand of squeeze bottle tahini. Echo AndieEats in saying some flaky sea salt would be lovely.

  • AndieEats on April 30, 2023

    It was a big hit - I'd reduce the amount of chocolate ganache on top however, as it did make it a touch cloying. Maybe a sprinkle of flaky sea salt on top would be delicious as well. I used a mixture of toasted black and white sesame seeds.

• Mocha chocolate chunk cookies

  • TheresaH on January 16, 2026

    The combination of coffee and dark chocolate is delicious. Would make again.

• Chocolate-hazelnut wedges

  • Churchim808 on December 03, 2023

    These were pretty easy except for the part where you remove the skins off the toasted hazelnuts. If possible, buy skinless. I just toasted extra so I could use the ones that released their skins the best. I used an 8x8 pan because I didn’t have a springform but they look adorable with the white sprinkles I used instead of the dusting sugar. They are very crumbly when warm so wait until they are mostly cool to remove from the pan.

• Malted brownie biscotti

  • Kinhawaii on December 19, 2021

    Very nice, not too sweet, just like crunchy brownie ends- made crunchier!

  • elisa_m95b99 on February 09, 2026

    These reminded me of Cocoa Puffs ( in a good way! And my friend raved about them !

• Lavender chocolate chunk cookies

  • EmilyR on October 27, 2021

    This is a great recipe. I was a little weary of not needing to chill these, but they turned out wonderfully.

  • shylastrath on March 01, 2024

    Topped with turbinado sugar (after 10 minutes in the oven). Pan banged to get them to flatten a bit (my dough was slightly chilled). Only used half of the lavender, and it was plenty. Used half semisweet and half dark chocolate.

  • nicole_lmgml1 on January 20, 2026

    Almost there, maybe a little too much lavender? All of my cookies from this book end up a little tough, so next time I would remove 10-?20g of flour.

  • EmilyR on May 28, 2026

    This is a good „I need a chocolate chip cookie stat (without chilling)“ recipe that my kids enjoy doctoring up with freeze dried raspberries instead of lavender. They used callebaut chocolate and Icelandic blueberry sea salt on top. would cut the sugar a bit.

• Minty shortbread sandwich cookies

  • Jviney on March 03, 2022

    These are yummy, I’m not sure they’re very Milano-like for me. I thought I rolled my dough a bit thicker than suggested but got more cookies than the recipe yield. Mine were quite chunky, I think next time I would experiment with rolling them thinner and less ganache as a generous Tbsp was too much for me. It’s very hard to argue with chocolate and mint, though, and I’ll make them again. Also love that you can roll, cut, and freeze the shells ahead of time.

• Chocolate chunk oatmeal cookie bars

  • meggan on February 12, 2024

    chunky and dense. I would reduce the oats because it makes them very dry.

  • skvalentine on February 02, 2026

    These were just OK for us. They took much longer than the stated time to cook through, and still came out gummy in the center. If I tried them again I would use a 9x13 pan instead of 8x8.

  • Jviney on February 04, 2026

    For my time and money, Smitten Kitchen’s bake sale winning-est oat bars are much better bang for your buck. These are very thick in an 8x8 pan and I would at the very least try them in a 9x9 if I were making them again. The kiddos ate them happily, I’ll probably not try again though.

• Oatmeal chocolate-covered-raisin cookies

  • Kinhawaii on July 10, 2024

    Chewy, soft, yummy cookies. I used golden syrup instead of maple because that’s what I had. Next time I’m leaving the raisinets whole because they disappeared into the cookies. I got 30 3-4 inch cookies. Prominent cinnamon but I think it added to the deep flavor after it rested overnight.

• Cinnamon-rum raisin oatmeal cookies

  • hbakke on December 20, 2021

    Delicious cookies, although they took longer to bake than the stated time and mine were much browner than the pictured cookie. They don't taste boozy but have a nice spiced flavor. I would make these again, but make them smaller.

  • jenburkholder on October 19, 2025

    These were fine, but definitely didn't stand out as an oatmeal-raisin cookie. Stodgy and not worth the cup of rum.

• Brown butter-bourbon snickerdoodles

  • nicole_lmgml1 on January 20, 2026

    Make these…immediately

  • jenburkholder on January 27, 2026

    Overall decent but not my favorite. Skewed a bit sweeter than most of the snickerdoodle recipes I make. Nice texture.

  • jsguaium on May 10, 2026

    I was really happy with how they came out- delicious, followed recipe except made 1 1/2 times the recipe.

• Campari shortbread cookies with crunchy orange sugar

  • nicole_lmgml1 on January 20, 2026

    Fine but not my favorite

  • katrina_jhypqm on March 17, 2026

    upgraded to create a negroni cookie - campari and gin glaze, added fresh orange zest to shortbread

  • Churchim808 on May 28, 2026

    I enjoy Campari and soda so I thought I’d like these. However, even with all the sugar in the glaze, the cookie was very bitter. It’s an interesting cookie for sure, but I doubt I’ll make it again.

  • Churchim808 on May 28, 2026

    No need to freeze the dough before baking. I just used a cookie scoop, flattened the ball with a cup dusted with powdered sugar and then rounded the edges by swirling the flattened dough with the overturned cup.

• Bourbon pecan sandies

  • Jviney on February 12, 2022

    These are good! I made the dough and froze for a couple of weeks, thawed a log on the counter for ten minutes and it sliced very well. They have a lovely subtle flavor, serving them tonight with crème fraiche crème caramels from Dinner in French.

  • Astrid5555 on April 29, 2023

    Subtle Bourbon taste, great crunch from the pecans. Excellent cookies!

• Red wine brownie cookies

  • skvalentine on April 07, 2022

    These were very tasty. Addictive even! Will definitely be making again.

  • Churchim808 on March 04, 2023

    These were a big hit at my bookclub. Fair warning, they take a lot of hands on time to make because you have to reduce a large quantity of red wine. Even so, I couldn’t taste it. Others said they could so I guess it was worth the effort.

• Raspberry chocolate chunk cookies

  • bwhip on December 13, 2022

    These were interesting and tasty - but expensive! Our Trader Joe’s doesn’t carry freeze dried raspberries anymore, so I ordered some on Amazon. I had to make just half a batch, as the full recipe calls for two bags of raspberries, and they’re around $10.00 per bag, and I only bought one. Very flavorful and texture was nice too.

• Chewy blueberry muffin sugar cookies

  • EmilyR on October 27, 2021

    These got rave reviews for those who I shared them with. I liked the little packaging technique to get the blueberries nestled into the middle.

  • bwhip on December 03, 2022

    These were fantastic! Very interesting technique, which I’m glad I decided to try, because the results were wonderful. Particularly delightful warm, but also really nice the next day with crispy edges, chewy centers and a lovely burst of flavor from the berries, which you seem to get in every bite. With the size scoop I had, I wound up with about 22 large cookies from a batch.

• Cornmeal thumbprint cookies with quick strawberry jam

  • EmilyR on October 27, 2021

    These are rather sweet, so I might reduce the sugar a tad next time. I didn't make the quick jam, because I had some of my long process Bavel strawberry preserves leftover to use.

• Grape jam bars with salted peanut streusel

  • acwebb2 on March 30, 2025

    These were good but not great. The base was soft and a lot like a peanut butter oat refrigerator cookie, with no crunch at all. The crumb topping was ok, but didn't add much in the way of flavor or texture, and it was very messy. We enjoyed them well enough, but I wouldn't make them again as written.

• White chocolate chunk cookies with mango and coconut

  • caillahess on April 13, 2026

    Half batch, unsweetened coconut, only 100 g white chocolate.

• Strawberry shortcake cookies

  • Kinhawaii on April 07, 2023

    Good hot out of the oven but later that day not so- much more of a biscuit than I expected. As recommended- better warm. I didn’t try it with extra cream & berries but should have. It was a very sticky dough to handle & I should have had more flour around for my hands- just like sticky biscuit dough.

• Berry blast marbled sugar cookies

  • mtnbaker5280 on April 19, 2025

    The recipe calls for 1.3oz bags of freeze dried fruit but I used the 1.2oz bags from Trader Joe's without any issues. I also didn't want to mix in the powder by hand so after mixing the dough, I split it into thirds, and used the mixer to incorporate it. I went lightest fruit to darkest (strawberry, raspberry, then blueberry). My husband was skeptical since he's not a cereal person (the headnote references inspiration from Trix & Froot Loops) but was pleasantly surprised. He took the rest of the batch to work and people freaked out over them. I'd consider these a special occasion cookie since 3 full bags of freeze dried fruit adds up quickly ($$).

  • gootenbeez on February 15, 2026

    I agree with manager that these are a special occasion cookie because the the price of the fruit. Made them for Valentines and cut a few into hearts. Very cute and delicious. Strangely enough I got 12 instead of 14 cookies. There's also an error. It calls for 300g sugar. 200g in the cookie and then 50g to roll the cookies in. Unsure if more sugar should go in the cookie or if you're expected to waste a bunch rolling them in sugar or if it's just a mistake and you only need 250g.

  • Apollonia on February 23, 2026

    Absolutely phenomenal cookies. The flavor is grab you by the throat, and they are beautiful to boot. Not hard to make, though a little time consuming, and, as others have noted, a bit pricey, but a wonderful cookie for a special treat.

• Caramelized pineapple skillet cookie

  • Kinhawaii on September 28, 2025

    This was good- especially warm with ice cream. If I had more pineapple I would add a compote to up the pineapple flavor. My canned pineapple took longer to brown but this was easy to make. I didn’t have enough macadamia nuts so also added pecans- which seemed fine.

  • melissafitz on December 18, 2025

    I loved this. Browned the butter before adding the pineapple. Pineapple took around 25 extra min to brown and cook down. I might do bananas next time.

• PB&J crème pies

  • bwhip on October 22, 2023

    These are great. Nice and tender, with great flavor. Fairly large - my batch made 14 sandwiches (28 cookie halves with filling). Very popular with my friends at a party I hosted.

  • lisa_im0xvl on April 25, 2026

    Ridiculously good

• Matcha amaretti cookies

  • EmilyR on October 27, 2021

    I love amaretti and these are fun twist. The matcha shines in color and flavor.

  • Babycarrot on April 12, 2023

    These were not my favorite flavor wise but did bake up nicely and do offer an innovative twist for a holiday crinkle cookie. A good option for those looking for a GF choice. Easy bake overall.

• Milk chocolate-peanut butter cookie bars

  • Churchim808 on January 17, 2025

    I halved the recipe and baked it in a 9x9 pan. Still made a lot of bars! The only other change I made was to use semi-sweet chocolate chips instead of milk chocolate because I’m not a milk chocolate kind of girl. The 13 yo actually left her bedroom to try these when the smell reached her.

  • KCKB on January 20, 2025

    These are indeed very soft when warm - gooey and almost seeming underbaked, but good flavor.

  • alyssa_7zu9m0 on May 30, 2026

    Easy to make and came together quickly. Big crowd pleaser!

• Chewy flourless pistachio cookies

  • jenburkholder on December 15, 2023

    Very good! Rich, nutty, with warm undertones of cardamom and vanilla. My pistachio-obsessed coworkers loved them. Came together super quickly and naturally GF, definite make-again.

• Preserved lemon-crinkle cookies

  • EmilyR on October 27, 2021

    Preserved lemon is one of my most beloved secret ingredients and I was excited to try this recipe, which didn't disappoint.

  • Cotonqueen on December 18, 2021

    Lovely recipe, easy, fresh flavor.

  • vglong29 on March 28, 2022

    These taste great and have a nice soft texture. Rolling in granulated sugar before powdered sugar really helps the final look, since the powdered sugar doesn't dissolve into the dough as much. Next time will add even more preserved lemon.

  • skvalentine on March 31, 2022

    So excited to have a new way to use my preserved lemons. Really interesting take on a lemon cookie, and I loved the flavor and texture. I added more preserved lemon than called for.

  • Babycarrot on April 12, 2023

    Also added extra preserved lemon and may add even more next time. Really nice subtle lemon flavor. It will not pack a punch like other lemon desserts like lemon bars, etc. but I appreciated this new twist on a classic crinkle cookie. Enjoyed this recipe more than the almond/matcha version.

  • shelbstirr on December 09, 2024

    These are reallly good. I did add more preserved lemon than the 2 Tbl called for, but might have been why the dough was really sticky even after chilling. Way better the day after baking, worth waiting.

  • gootenbeez on December 19, 2025

    Seriously good. Used New York Shuk preserved lemon paste.

  • nicole_lmgml1 on January 20, 2026

    Some of the greatest cookies I’ve ever made. These are on repeat! I prefer to use preserved lemon paste (by New York Shuk) for a big shortcut

  • katrina_jhypqm on March 17, 2026

    love making these during the holidays to cut through all the chocolate and warming spices. I preserve the lemons in early October. definitely a crowd favorite! I like to add fresh lemon zest as well for an additional zing

• Chewy coconut-lime cookies

  • Apollonia on January 26, 2023

    Lovely, with the right combination of chewiness and crispness. I rubbed the lime zest in with the white sugar (is it an old wives' tale? I don't know, but I always think citrus things taste more citrusy when I do this) and doubled the salt. I baked approx. 4 dozen smaller cookies (for 8-10 mins) rather than the 20 large ones the recipe directed. All worked out beautifully!

• Lemon-thyme shortbread cookies

  • Astrid5555 on January 30, 2022

    The thyme really makes a big difference and elevates this otherwise ordinary lemon shortbread cookie into an amazing one. Exceptionally good!

  • Apollonia on November 12, 2023

    Great cookies. The thyme flavor made it something special and had a very nice texture.

  • mjblanchard on November 06, 2025

    Really fantastic. Made a variant with lime and Thai basil which was delicious as well.

• DIY preserved lemons

  • EmilyR on October 27, 2021

    Since having my lemon tree while living in Los Angeles I'm forever having preserved lemons prepared for whenever the mood strikes. Like all good things, these take time. Make them in advance.

• Cilantro-lime sugar cookies

  • EmilyR on October 27, 2021

    Cilantro can be so divisive, but I loved these. They remind me a bit of a margarita with the Mexican flavoring. I sprinkled mine with sea salt and love the combination.

• Vanilla bean and sumac cookies

  • EmilyR on October 27, 2021

    The sumac didn't seem to come through strongly, though they made the cookies look more pleasing. I might try to adjust the amount next time.

  • mjblanchard on November 06, 2025

    Same issue with the sumac — it was hard to taste, and the color didn't bleed in the way it does so beautifully in the photo in the book. Next time we'll try using more.

  • gootenbeez on December 19, 2025

    First recipe I made out of this book. Delicious but needs more sumac flavor. Will be making these again and adding more sumac.

• Chewy apple cider sugar cookies

  • EmilyR on October 27, 2021

    I used honey crisp apple cider, but it didn't reduce enough, which left the batter rather liquidy. We instead put it in a loaf pan and incredibly it turned out a nice sliceable loaf. The flavor is good and probably even more concentrated in cookie form.

  • mdcbakers on November 15, 2022

    This has a really nice apple flavor. The cinnamon sugar tastes delicious but dilutes the apple a bit. So I rolled some in the sugar and left some “plain.” Best of both worlds!

  • Churchim808 on December 03, 2023

    These were good but maybe not worth the trouble. I used a wide bottomed pan to reduce the cider but it still takes a while. The dough is crazy sticky so rolling them is a mess. They also spread a lot so you have to bake them in many batches.

  • fultre on December 11, 2023

    We loved these! Most difficult part is reducing the cider (next time might use boiled cider) and judging the doneness of the cookies. The dough is darker due to cider and spices, and I overcooked some of them. Such a unique flavor and texture, chewy, spicy and tangy from the cider.

  • meggan on December 24, 2023

    These are amazing and taste like cider donuts.

  • skvalentine on November 14, 2024

    I didn't love these-- they were too sweet for me. The reduced cider was delicious though and I would definitely make that again for another purpose.

  • thebingelife on September 30, 2025

    Loved these but it does take longer to reduce the apple cider than stated in the recipe.

• Everything bagel biscotti

  • Cotonqueen on December 18, 2021

    Phenomenal recipe. Can't wait to make it again.

• Sweet potato snickerdoodles

  • vglong29 on March 28, 2022

    The sweet potato works really well in this. Nice cakey texture. The amount of cinnamon sugar for rolling was way too much, will cut that in half next time.

  • skvalentine on March 29, 2022

    Really good cakey cookie, with an interesting very "fall" flavor. Perfect way to use up leftover baked sweet potatoes! Agree with the other note-- way too much cinnamon sugar and I have most of it left over.

  • Astrid5555 on January 02, 2024

    Halved the cinnamon sugar per the other reviewers‘ notes, still enough. Perfect snickerdoodle with a beautiful orange hue.

• Cinnamon sugar speculoos squares

  • vglong29 on May 24, 2022

    These are yummy. Comes together quickly in one bowl.

• Sesame-scallion shortbead squares

  • AndieEats on February 28, 2023

    This was another hit, made as written. I'd bake these again.

  • Churchim808 on March 08, 2025

    I love a savory shortbread but this was actually not very savory. It was much sweeter than I expected. The flavor and texture were good but I don't think I'll make it again because I was the only one eating it.

• Ancho and chocolate slice-and-bakes

  • Churchim808 on March 04, 2023

    I loved these. Not too spicy but plenty of complex chocolate flavor.

  • hbakke on March 18, 2023

    We loved these cookies. They had a delicious Mexican hot chocolate flavor from the cocoa, cinnamon, and ancho chile powder. The spice level was perfect, and the texture was a little crumbly and sablé-like. I would make these again.

• Toasted cheddar cocktail cookies

  • Churchim808 on March 04, 2023

    I have made these several times and they are always a hit. A bit tricky to make neat slices like the picture. I always end up breaking a few. Still wonderful and sophisticated.

• Chewy crystalized ginger cookies

  • Babycarrot on April 12, 2023

    Really good flavor and texture! Loved the spiciness the crystallized ginger adds. Baked up beautifully. Was a bit of a pain to cut the crystalized ginger, but Jesse does offer a pretty good tip for the knife + hot water.

  • kellyjo_zn0bbj on February 23, 2026

    I’m not a ginger fan personally, but needed to use up some left over crystallized ginger in the cupboard. The ginger flavor is intense, but for those who like ginger, these were very popular. Cookies have a great chew and baked quite nicely.

• Giant five-spice molasses cookies

  • sayeater on January 17, 2024

    The texture of these cookies was spot-on. Crackly crust, chewy interior, just perfect. I was making these with teen palates in mind so I reduced the 5 spice seasoning to a heaping tsp instead of a tablespoon. Plus I was using Burlap and Barrel brand so I knew it would be fresh and potent. It was a good call on my part because you could definitely still taste all the flavors of 5 spice but it wasn't overwhelming. The tablespoon would have been overkill even for me. I will most definitely be making these again with my kids full approval.

  • gootenbeez on January 21, 2026

    These were delicious. Giant cookies full of flavor. I made these for Christmas cookies. The sugar coating is delightful and the five spice powder you choose matters because that's the majority of the flavor. I used Spicewalla's mix and it is certainly strong and very anise forward. A great cookie if you love molasses and anise!

• Manchego Linzer cookies with quince jam

  • swalsh27 on April 17, 2024

    I made these for a holiday charcuterie board and they were a HUGE hit. I had a lot of people asking me for the recipe. They looked very festive.

  • zverboon on May 26, 2026

    A little finicky with the delicate dough but delicious

• Peppery Parmesan crisps

  • Churchim808 on September 10, 2024

    Lots of ingredients are missing from this entry! There are additional spices, baking powder, olive oil, flour... Anyway, made these as a last minute something to take to my bookclub. Didn't have cream so I used milk. The parmesan had been in my fridge forever. I didn't have high hopes. The dough didn't taste good. But they are actually great! I have to make myself stop eating them so I would have enough to take.

• Cacio e pepe slice-and bakes

  • Churchim808 on September 21, 2024

    Made these for a very adult audience (budgeting meeting). I used European butter for the higher butterfat and replaced a couple Tbls of butter with shortening so the cookies would hold their shape better. The recipe has you roll the cookie dough in crushed black pepper but I did half the cookies in Aleppo and half of them the prescribed way. These are dynamite. Absolutely melt in your mouth. I plan to serve them with red grapes.

• Macadamia nut shortbread cookies with hibiscus-lime glaze

  • caillahess on August 24, 2025

    Probably my favourite cookies of all time. A christmas cookie box staple now. The glaze is super tart and balances well with the shortbread. The cookie has the perfect soft texture and they taste great for days after baking. Cut, unbaked cookies freeze and baked beautifully also.

• Spiced apple butter cookies

  • caillahess on August 24, 2025

    I make these with pumpkin butter instead of apple and they're the best pumpkin cookies ever (not at all cake-y).

  • Apollonia on October 20, 2025

    Delicious. Great, chewy texture and perfectly assertive spicing. I made mine smaller (more like an inch) and baked for 9 minutes. Will absolutely make again and love the idea of trying with pumpkin butter.

• Fudgy smoked paprika cookies

  • gootenbeez on September 06, 2025

    Got rave reviews on these. If you like a chocolate cookie these are worth a try!

• Spiced peanut butter-coconut squares

  • radishseed on March 27, 2026

    These are very rich and sweet; a full piece cut to the size recommended in the recipe was almost too much. I used a mix of unsweetened and semisweet chocolate in the (delicious) coconut ganache topping, and I left some bigger chunks of graham crackers in the crumbs to add more texture to the base, which sort of worked, but they ended up softening over time anyway.

  • TheresaH on January 14, 2026

    This is more like fudge. I liked the spices and sesame oil in the peanut mixture.

• Blackstrap molasses and buckwheat chocolate-chunk cookies

  • gootenbeez on January 21, 2026

    Loved these! They had an almost butterscotch taste to them. We are huge fans of buckwheat chocolate chip cookies and molasses cookies so why not put them together? It's a perfect match. I've loved everything I've made from this book.

• Chewy triple-spice sugar cookies

  • TheresaH on January 11, 2026

    Great cookie if you enjoy the heavy spice. Not everyone I shared them with liked them. Some loved them. Nice texture.