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This deep, dark chocolate cookies are studded with caramelized white chocolate chunks and sprinkled with flaky sea salt.

Salted Black Sables With Caramelized White Chocolate

chocolate

unsalted butter

all-purpose flour

dark or white rye flour

black Dutch-process cocoa powder (see Recipe Notes)

baking soda

flaky salt,

sugar

brown sugar

vanilla extract

Salted Black Sables with Caramelized White Chocolate

Arrange a rack in the middle of the oven and heat the oven to 250ºF.

Coarsely chop about 8 ounces white chocolate and place in a quarter (9x13-inch) rimmed baking sheet or metal baking dish of similar size. 

Bake for about 1 hour. Every 10 to 15 minutes, give the chocolate a thorough stir, scraping all the chocolate up from the bottom to prevent it from burning -- sometimes the chocolate will clump and seem grainy. Once the chocolate has turned to a dulce de leche-like caramel colour, give it a very vigorous stir until smooth and glossy. Scrape it into a wide, shallow plastic container, preferably something larger than 6 inches wide. Refrigerate uncovered until solid.

Make the caramelized white chocolate:

Place 2 sticks unsalted butter in the bowl of a stand mixer (or a large bowl if using an electric hand mixer) and let sit at room temperature until softened. Take the caramelized white chocolate out of the container and chop into 1/4-inch pieces.

Sift 1 cup plus 2 tablespoons all-purpose flour, 1 1/3 cups rye flour, 1/2 cup black cocoa powder, and 3/4 teaspoon baking soda into a large bowl. Push any lumps of cocoa powder through the sifter. (If there are little flakes of bran left in the sifter from the rye flour,  you can add to the flour mixture or leave them out.) Add 1/2 teaspoon flaky salt and whisk everything together.

Add 1/2 cup plus 2 tablespoons granulated sugar and 1/2 cup plus 1 tablespoon packed light brown sugar to the butter. Beat with the paddle attachment on medium speed just until smooth and creamy, 2 to 3 minutes. Add 1 teaspoon vanilla extract and beat briefly to combine.

Turn the mixer off and pour in the flour mixture. We don’t want to make a huge mess and have a cloud of flour and cocoa powder cover every surface in your kitchen, so cover the bowl of the mixer with a kitchen towel and then gently pulse the mixer just to get the flour combined a little before turning the mixer to low to fully mix it in properly. We want to mix in the flour just until it disappears into the butter but before the mixture forms a ball of dough. It should still look a little crumbly.

Add the caramelised white chocolate and mix briefly just to combine. Transfer the dough to a work surface and use your hands to form it into a uniform dough. Cut the dough into two pieces. Form each piece into a log that’s about 2 inches wide. Wrap each log in parchment paper or plastic wrap. Refrigerate until firm, 3 to 4 hours.

Arrange 2 racks to divide the oven into thirds and heat the oven to 325ºF. Line 2 baking sheets with parchment paper.

Unwrap one of the logs of dough and use a sharp, thin knife to cut into slices about 1/2-inch thick. If the slices fall apart, just press them back together. Place on the baking sheets, evenly spacing them out. The cookies will spread but not significantly. Sprinkle with a little extra flaky salt.

Bake until set around the edges and but still a little soft in the middle, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up, leaving you with a wonderful sablé texture.

Make the cookies:

These chocolate chip cookies packed with pretzels and marshmallows are the perfect combination of sweet, salty, chewy, and crunchy.

Chubby Rocco Cookies

eggs

white whole-wheat or whole wheat flour

salt

milk chocolate

mini marshmallows

Melt 1 1/2 sticks unsalted butter and place in a large bowl. Add 1 1/4 cups packed dark brown sugar and stir until combined. Add 2 large eggs and stir until completely incorporated. 

Coarsely chop 3 cups mini pretzels. Reserve 2 cups for rolling the dough balls. Place the remaining 1 cup in a medium bowl. Add 2 cups white whole-wheat or whole wheat flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup milk chocolate chunks or chips, and 1 cup mini marshmallows, and stir to combine. Add to the butter mixture and stir with a wooden spoon until fully combined. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the reserved 2 cups chopped mini pretzels in a shallow bowl.

Scoop 2 to 3-tablespoon portions of the dough out (if the dough is too stiff, let sit for 10 minutes and try again). Roll each portion into a ball, then roll in the chopped pretzels to coat. Place 6 on each baking sheet, spacing them evenly apart.

Bake one sheet at a time until the cookies are golden brown on the edges and set and pale golden brown in the center, 14 to 16 minutes. Let cool at least 20 minutes on the baking sheet. Repeat baking any remaining dough (you can reuse the parchment).

Simply mix melted butter, honey, bubbly beer, flour, baking soda, and salt together for a hearty loaf that&#x27;s ready in under an hour.

How To Make Easy 5-Ingredient Beer Bread

unsalted butter,

room temperature beer (1 1/2 cups),

honey

baking powder

Heat the oven and prepare a loaf pan. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x5-inch loaf pan with butter, then line with a parchment paper sling that hangs off the 2 longer sides.

Melt the butter. Cut 6 tablespoons unsalted butter into 6 pieces. Place in a large microwave-safe bowl and microwave in 10-second bursts until completely melted, 50 to 60 seconds total. (Alternatively, melt the butter on the stovetop and transfer to a large bowl.)

Combine the wet ingredients. Add 12 ounces beer and 1/4 cup honey and whisk to combine.

Add dry ingredients and mix until just combined. Add 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt, and stir with a spatula just until no dry spots remain. Do not overmix, a few lumps are fine.

Transfer batter to the prepared pan. Scrape the batter into the prepared pan and smooth the top.

Bake the bread. Bake until browned and the center of the loaf springs back when gently pressed, 45 to 55 minutes.

Cool the bread. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack. 

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

almond extract

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

graham crackers

milk chocolate chips

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

water

sesame oil

Cooking spray

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

black pepper

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

This extra-cheesy, pillowy focaccia pizza is the ultimate homemade pie for your next pizza night.

How to Make the Best-Ever Focaccia Pizza

kosher salt, divided

dry yeast

olive oil, divided

red wine vinegar

Red pepper flakes

low-moisture mozzarella cheese, shredded (about 2 cups)

ricotta cheese (about 1 cup)

Parmesan

basil leaves

Mix the dough and let it rise. Place 4 1/2 cups all-purpose flour, 2 1/2 teaspoons of the kosher salt, and 1 1/2 teaspoons instant or active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 1 3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.

Chill the dough. After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough at least 8 hours and up to 24.

Turn the dough out onto a baking sheet. Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.

Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.

Stretch and shape the dough. Uncover the dough and use your fingertips to stretch the dough to the edges of the baking sheet. If it starts to shrink back, let it rest for a few minutes, then try again. Cover again and let rest until puffed and slightly risen, about 25 minutes. Meanwhile, heat the oven and make the sauce.

Heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 475°F.

Make the sauce. Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir to combine.

Assemble the focaccia pizza. Shred 8 ounces low-moisture mozzarella cheese (about 2 cups). Use your fingertips to gently dimple the surface of the dough. Sprinkle 1 cup shredded mozzarella evenly over the dough, leaving about a 1/2-inch border around the edges. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese in small spoonfuls over the top.

Bake the focaccia pizza. Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves. 

Let cool, garnish, slice, and serve. Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more red pepper flakes, if desired. Cut into 12 squares and serve. 

This playful take on pound cake is ultra fragrant thanks to a thick cinnamon swirl and finished with a decadent cream cheese icing.

Cinnamon Roll Pound Cake

sour cream

vegetable oil

cake flour

cinnamon

cream cheese

whole, 2%, or unsweetened coconut milk,

Place 3 sticks unsalted butter in a stand mixer. Place 6 large eggs and 1 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened, about 1 hour. Sift enough cake flour to have 3 cups sifted flour.

Arrange a rack in the middle of the oven and heat the oven to 325°F. Melt the remaining 1 tablespoon unsalted butter in a small bowl, add the remaining 1 tablespoon cake flour, and stir to make a paste. Brush the paste in a 12-cup Bundt pan, making sure to coat all the crevices and tube.

Beat the butter with the whisk attachment on high speed until fluffy and slightly lighter in color, about 1 minute. With the mixer on low speed, slowly add 2 1/2 cups granulated sugar. Beat on medium speed until very pale yellow and fluffy, about 5 minutes. Beat in the eggs 1 at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.

With the mixer on at the lowest speed, slowly add the flour in 2 batches. Beat in 1 teaspoon kosher salt and 1/2 teaspoon baking soda. Be careful not to overbeat. Add the sour cream, 2 tablespoons vegetable oil, and 1 tablespoon vanilla extract. Scrape down the sides and bottom of the bowl and beat the batter until just combined. Be careful not to overmix.

Make the cake:

Place 5 tablespoons plus 1 teaspoon unsalted butter in a small microwave-safe bowl and microwave until melted (1/3 cup melted). (Alternatively, melt on the stovetop and transfer to a small bowl.)

Add 1/3 cup packed brown sugar, 1 tablespoon cake flour, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract, and whisk to combine. The mixture will be very runny.

Pour 1/3 of the batter into the prepared pan. Drizzle 1/2 of the cinnamon swirl over the batter. Using a butter knife or skewer, swivel the mixture through the cake batter, creating a flourish pattern.

Pour 1/2 of the remaining batter into the pan, drizzle with the remaining cinnamon swirl, and swirl it through again. Top with the remaining batter.

Bake until a toothpick inserted into the center of the cake comes out mostly clean, 1 hour 25 minutes to 1 hour 35 minutes. Meanwhile, clean and dry the stand mixer bowl and whisk attachment. Place 2 ounces cream cheese and 2 tablespoons unsalted butter in the bowl and let sit at room temperature to soften.

Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then invert onto a serving plate. Let cool to room temperature, about 90 minutes. Lightly cover the cooled cake with aluminum foil or plastic wrap so it does not dry out if not icing right away.

Make the cinnamon swirl:

Beat the cream cheese and butter on medium-high speed with the whisk attachment until softened and homogenous, about 2 minutes.

With the mixer on low speed, carefully add 1 1/2 cups powdered sugar in 2 batches, scraping down the sides and bottom of the bowl as needed. Once the sugar is fully incorporated, increase the speed to medium-high. Add 1/4 cup milk and 1 teaspoon vanilla extract and beat, adding more milk a teaspoon at a time if needed, until the icing is smooth and pourable.

Drizzle the icing over the cooled pound cake. Serve at room temperature.

Make the icing:

This Italian summer staple brings the best of the summer garden — zucchini, basil, and parsley — into a freshly-fried patty. 

Panko Parmesan Zucchini Fritters

zucchini (about 1 pound total)

parsely leaves

Parmesan cheese,

milk

panko bread crumbs

canola

Flaky salt,

Grate 2 medium zucchini on the large holes of a box grater. Place in a colander set over a large bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Let drain for 15 minutes. 

Meanwhile, prepare the following, adding to a large bowl as you go: Finely chop until you have 1 tablespoon fresh basil leaves and 1 tablespoon fresh parsley leaves. Grate 1 garlic clove. Finely grate 2 1/2 ounces Parmesan cheese (about 3/4 cup). Add 2 large eggs and 1/2 cup whole milk and mix until well combined.

When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 1 1/2 cups.

Add the zucchini, 1/2 cup all-purpose flour, 1/2 cup panko breadcrumbs, remaining 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl. Stir until a batter just comes together.

Heat 1 tablespoon of the canola oil in a large frying pan or cast-iron skillet over medium heat until shimmering. Drop 4 (1/4-cup) portions of the batter into the pan. Press each portion down lightly with the bottom of the measuring cup to flatten slightly. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more.

Transfer to a paper towel-lined plate. Repeat frying the remaining fritters, adding 1 tablespoon canola oil to the pan between batches. Garnish with flaky salt and more grated Parmesan before serving.

These tender muffins are studded with chunks of fresh apple and showered with plenty of cinnamon-sugar.

Apple Muffins Recipe

Paper muffin liners

cinnamon, divided

neutral oil,

Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.

Whisk 2 1/2 cups all-purpose flour, 1/2 cup of the granulated sugar, 2 teaspoons baking powder, 2 teaspoons of the ground cinnamon, and 1/2 teaspoon kosher salt together in a large bowl. Stir the remaining 4 teaspoons granulated sugar and 2 teaspoons ground cinnamon together in a small bowl and set aside for the topping.

Place 1 1/4 cups whole or 2% milk, 1/2 cup neutral oil, 1 large egg, and 1 teaspoon vanilla extract together in a medium bowl and whisk until combined. Core and dice 2 medium apples (peel first if desired, about 2 1/2 cups). 

Pour the milk mixture into the flour mixture and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Gently fold in the diced apple.

Divide the batter between the muffin wells, about 1/3 cup of batter per well. Sprinkle each muffin with 1/2 teaspoon cinnamon-sugar.

Bake until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool for 5 minutes before removing the muffins from the pan.

Ripe, speckled bananas and earthy pumpkin give each spiced slice of this fall quick bread a moist texture and natural sweetness.

Pumpkin Banana Bread Recipe

walnut pieces (optional)

pumpkin pie spice

very ripe medium bananas (3/4 cup mashed)

pumpkin purée (not pumpkin pie mix)

dark brown sugar

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray.

If using walnuts, spread 3/4 cup walnut pieces on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. If the pieces are large, transfer to a cutting board and coarsely chop when cool. 

Microwave 1 stick unsalted butter in a small microwave-safe bowl in 20-second increments until melted, 40 to 50 seconds total. (Alternatively, melt in a small saucepan over medium heat.) Set aside to cool until just warm.

Whisk 1 1/2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon baking soda together in a bowl. 

Mash 2 medium bananas in a large bowl with a fork or potato masher until smooth with just a few small lumps (3/4 cup mashed). Add the butter, 1 large egg, 3/4 cup pumpkin purée, 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, and 1 tablespoon vanilla extract, and whisk until combined.

Add dry ingredients to the pumpkin-banana mixture, then stir with a rubber spatula until just incorporated but no dry spots remain. If using walnuts, reserve 2 tablespoons for topping, then fold the remaining into the batter.

Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the reserved walnuts.

Bake until the bread pulls away from the sides of the pan, the top is cracked, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 60 minutes. Let cool 10 minutes in the pan, then flip the bread out onto a wire rack and let cool completely before slicing.

These sweet-and-salty cookies come together in just one bowl — no mixer required.

Buttered Popcorn Sugar Cookies Recipe

unpopped popcorn kernels, divided

Flaky salt (optional)

Heat 1 tablespoon vegetable oil in a large, heavy-bottomed pot with a lid over medium-high heat until shimmering. Add 1 teaspoon of the popcorn kernels to test if the oil is hot enough. Once a few kernels start popping, add the remaining popcorn kernels. (Be careful, the popping kernels can fly out of the pot!) Cover the pot and cook, shaking the pot occasionally, until the popcorn stops popping and there is about 5 seconds of silence between each pop, 2 1/3 to 3 minutes total.

Pour the popcorn into a large bowl, taking care not to include any unpopped kernels. (Makes about 5 1/2 cups.)

Carefully wipe out the inside of the pot with a paper towel to remove any stuck pieces of popcorn. Place back onto the stovetop over low heat. Add 2 sticks (1 cup) unsalted butter and cook, stirring occasionally, until fully melted but not browned, 2 to 3 minutes. Immediately pour into a large, heat-proof bowl and let cool on the counter for 30 minutes.

Meanwhile, place 2 1/4 cups all-purpose flour, 3/4 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl and whisk until combined. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 3 baking sheets (or as many as you have) with parchment paper.

Add 1 cup granulated sugar, 3/4 cup packed light brown sugar, 1 large egg, 1 large egg yolk, and 1 tablespoon vanilla extract to the bowl of melted butter. Whisk until completely smooth and glossy. Add the flour mixture and stir with a rubber spatula or wooden spoon until the flour is completely incorporated and a smooth dough forms. 

Smash the popcorn with your hands to break it up into small, irregular pieces. You want the popcorn to be slightly larger than the size of peas with random, whole pieces still intact. Discard any pieces of hard kernels that may still be stuck to the popcorn. Add to the dough and gently fold it in.

Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 32 (about 2 rounded tablespoon) portions, and roll into balls. Place the dough balls at least 2 inches apart on the prepared baking sheets, 10 to 12 per sheet. Sprinkle the tops with flaky salt, if using. 

Bake 2 of the sheets, rotating the baking sheets from back to front and top to bottom halfway through, until cracks start forming, 11 to 13 minutes total. Err on the side of underbaking them (these cookies will not brown much). Let cool on the baking sheets for 5 minutes, then transfer onto a wire rack to cool completely.

Bake the last sheet of cookies on either rack, rotating the pan front to back halfway through baking. (If reusing one of the baking sheets, let it cool for 15 minutes before baking the last batch on it.) 

Josephinas, also known as Howell’s Bread, are slices of French bread topped with a mixture of softened butter, freshly shredded Monterey Jack, mayonnaise, garlic, and canned green chiles, then broiled until the bread is crisp and the cheese is melted and golden-brown.

Josephinas Recipe

Monterey Jack cheese, shredded (about 2 cups)

mayonnaise

mild green chiles,

French baguette

Place 2 sticks unsalted butter in a large bowl and let sit at room temperature until softened.

Top 15 book club recipes from across the web

The most viewed book club recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salted Black Sables With Caramelize...

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How To Make Easy 5-Ingredient Beer ...

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Cheesy Kimchi Rolls

How to Make the Best-Ever Focaccia ...

Cinnamon Roll Pound Cake

Panko Parmesan Zucchini Fritters

Apple Muffins Recipe

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Josephinas Recipe

Tortellini Salad with Marinated Art...

Ham and Cheese Sliders Recipe

Top 15 book club recipes from across the web

The most viewed book club recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Black Sables With Caramelize...

Chubby Rocco Cookies

How To Make Easy 5-Ingredient Beer ...

Funfetti Rice Krispies Treats

S’mores Rice Krispies Treats

Cheesy Kimchi Rolls

How to Make the Best-Ever Focaccia ...

Cinnamon Roll Pound Cake

Panko Parmesan Zucchini Fritters

Apple Muffins Recipe

Pumpkin Banana Bread Recipe

Buttered Popcorn Sugar Cookies Reci...

Josephinas Recipe

Tortellini Salad with Marinated Art...

Ham and Cheese Sliders Recipe

The most viewed book club recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine