Ready for the oven

When I was baking last weekend, brownies weren’t the only thing I made. Yes, there was a request for brownies, but I was craving chocolate chip cookies. So I went ahead and made some.

They turned out wonderfully, too: Soft, with a sweet-but-subtle base. And not one, but three kinds of chips: milk chocolate, white chocolate, and peanut butter. They’re my favourite kind of chocolate chip cookie, and, if you check out that link above, my go-to recipe.

Looking back, I really should update the photos in that recipe. Partly because my photography has improved, but also because the cookies often turn out looking better than those ones did. This time around, they rose a lot better, were brown on the edges but lighter in the middle, and just looked a whole lot tastier.

In short, they looked as good as they tasted.

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