There’s this New York Times recipe for chocolate chip cookies that was written by David Leite. It takes a “little” longer to make than the recipe that’s printed on the Toll House bag of chips. For this recipe, the dough has to be chilled for at least 24 hours-the longer time allows for the dry ingredients to soak up the wet ones. When I make the cookies, I weigh each one before baking-1.75 oz.
Lemons help brighten up a winter day. My wife bought me the cookbook All About Cake by Christina Tosi.This was the first recipe from the book I baked. There are 2 pounds of lemons that are included in the recipe. Pucker up. It was delicious.