vanilla extract

Calling all pancake enthusiasts! Get ready to snack on a tall stack-o-cakes that deliver not one, but two healthy benefits. These Fluffy Greek Yogurt Pancakes pack an added protein punch thanks to their all-star dairy addition and they&#039;re made with a mix of white and whole wheat flours. Win and win!

Fluffy Greek Yogurt Pancakes

whole-wheat flour

all-purpose flour

baking powder

salt

Tablespoon sugar

almond milk

eggs

plain 2% Greek yogurt

Maple syrup,

Fruit,

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.

In a small bowl, whisk together the milk, eggs and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir.

Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.

Serve the pancakes topped with maple syrup and fruit.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Apple Cider Doughnut Loaf Cake

unsalted butter, divided,

apple cider

sour cream

1¼ cups plus 2 Tbsp. (172 g) all-purpose flour

Tbsp. (15 g) cornstarch

baking soda

Diamond

eggs, room temperature

(200 g) sugar, divided

This cake is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week. The recipe is flexible—you can replace up to ½ cup (63 grams) all-purpose flour with whole wheat, use 2 Tbsp. flour instead of cornstarch, swap buttermilk for the sour cream, or use any neutral oil in place of the butter. Oh, and thanks to the reduced cider that’s incorporated into the batter and soaked into the warm cake, it actually tastes just like a farmstand cider doughnut.

Bon Appétit

Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.

Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.

Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.

Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.

Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.

Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.

Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

Camouflage Chocolate Fudge Brownies

Nonstick cooking oil spray

cream cheese (not low-fat)

eggs,

¾ tsp. kosher salt, divided

unsalted butter (142 grams)

instant espresso powder (optional)

½ cup (63 g) all-purpose flour

To develop the fifth recipe in the Basically Guide to Better Baking, we went back and forth for weeks debating the merits of a chewy brownie versus a fudgy one (no, we did not entertain "cakey" as an option). This is where we landed. It's pretty dang fudgy, thanks to cocoa powder (we worked off Alice Medrich's famous recipe), but a tangy layer of cream cheese offers sweet relief from the richness—and produces a very ‘70s-chic pattern. Make sure you're using large (not extra-large or jumbo eggs) so that the cream cheese batters don't turn out too thin. And don’t stress about your camo design: It’s meant to be random and the brownies will look even better after you slice them. Questions as you bake? Head to our forum for answers!

Place a rack in middle of oven; preheat to 325°. Lightly coat a 9x9" baking pan, preferably metal, with nonstick cooking oil spray or room-temperature unsalted butter. Line with parchment paper, leaving a handle on all sides. (If you have a precut sheet of parchment, simply slice it in half crosswise, then overlap the halves to line the pan.) Lightly coat parchment with nonstick spray.

Assemble your makeshift double boiler (this is a method for gently cooking sensitive ingredients). Gather a medium saucepan and 2 medium heatproof bowls that can sit over the saucepan without dipping too far into it. Pour water into saucepan to come 1" up the sides (there should be a gap between the water and bowl so check it before the water gets hot!) and bring to a simmer over medium heat. Cut 8 oz. cream cheese (not low-fat) into 1" pieces and place in one of the medium bowls; set over saucepan. Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. You want it to be soft enough that you can easily mix it with a heatproof rubber spatula or wooden spoon.

Remove bowl from heat (leave water simmering). Mix cream cheese until smooth. Add 1 chilled large egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla extract, and ¼ tsp. kosher salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl (it’s fine to eyeball it) and whisk in 1½ tsp. unsweetened cocoa powder.  (Both Dutch-process and natural cocoa powder will work in this recipe, but the former will provide a deeper color and a smoother, richer flavor.) Set both bowls of cream cheese mixture aside.

Cut 10 Tbsp. unsalted butter (142 grams) into 1" pieces. Place in the remaining medium heatproof bowl. Add 1 tsp. instant espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder (80 g—break up big lumps before measuring as they will throw off your weight and you want to be as precise as possible here), and ½ tsp. kosher salt.

Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in it, 7–9 minutes. Let cool 5 minutes. Don't panic if your batter looks stiff or otherwise wrong at this point—once you do the next step, it'll return to a glossy, beautiful mixture.

Add remaining 2 chilled large eggs and remaining ½ tsp. vanilla extract to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy (the mixture will look curdled and broken until you add the second egg). Add ½ cup (63 g) all-purpose flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Consider this recipe your arm workout! Why are the eggs chilled? Because it helps the batter to emulsify, ensuring the fat doesn't separate.

Scoop out ½ cup brownie batter and set aside (place near a warm spot, like the oven, to keep it loose). Scrape remaining batter into prepared pan and spread into an even layer. Working quickly, spoon alternating dollops of cocoa–cream cheese mixture and cream cheese mixture over batter. Dollop reserved brownie batter on top (it will be quite thick). Don’t worry if your design looks random and spotted.

Bake brownies until center is set and no longer looks wet (the chocolate blobs will change from glossy and shiny to matte), 22–25 minutes. (If you're using a glass pan, this might take significantly longer, so use a toothpick to check that only a few moist crumbs are pulled out.) Brownies may have puffed—they'll deflate as the cool. Transfer pan to a wire rack and let cool completely. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut brownies into sixteen 2¼" squares, wiping knife clean with a damp rag between slices. To easily cut even squares, cut the brownies into four quadrants, then slice each quadrant in four.

Amazing and Foolproof Cream Puffs

milk (I use 2%)

sugar

cornstarch

butter

heavy whipping cream

water

(8 tablespoons, 1 stick) butter

(5 ounces) all-purpose flour

Place an oven rack in the lower-middle position....

Place an oven rack in the lower-middle position. Preheat the oven to 400 degrees F (decrease by 25 or 50 degrees if using a dark coated pan). Lightly grease a 24-cup mini muffin tin or a 12-cup regular muffin tin (you'll bake in two batches).

In a medium saucepan, bring the water and...

In a medium saucepan, bring the water and butter to a simmer over medium heat. Reduce the heat to medium-low and add the flour, stirring with a wooden spoon or spatula until the mixture forms a ball.

Scrape the warm mixture into a mixing bowl...

Scrape the warm mixture into a mixing bowl (or into the bowl of an electric stand mixer) and beat with a handheld electric mixer until the dough has cooled slightly, 1-2 minutes. Add the eggs, one at a time, beating constantly, until the mixture is thick and smooth.

Scoop a heaping 1/2 tablespoon into each mini...

Scoop a heaping 1/2 tablespoon into each mini muffin tin (about 1/2 full) or a couple tablespoons into a regular muffin tin (again, about 1/2 full). A cookie scoop works great for this.

Once the mini muffin cups are filled, wet...

Once the mini muffin cups are filled, wet your fingers with cold water and dab them on the top of the mounded dough to smooth out any rough spots and even out the dough (this will help them bake into a pretty rounded top).

Bake for about 15-20 minutes for mini cream...

Bake for about 15-20 minutes for mini cream puffs and 25 minutes for regular cream puffs until the tops of the shells are lightly golden and they are baked all the way through (if there is any doughy moisture inside the shells add a few minutes so they don't collapse).

Remove the pan from the oven and working...

Remove the pan from the oven and working quickly, use a thin wooden skewer to pierce the side of each cream puff; doing this will allow any steam to escape. I try to poke the cream puff shell right in the middle where I'll be splitting it anyway to add the cream. Remove them from the tin and let them cool completely on a wire rack.

Repeat the filling and baking process with the...

Repeat the filling and baking process with the remaining dough.

For the vanilla cream filling, in a medium...

For the vanilla cream filling, in a medium saucepan, bring the milk and 1/4 cup powdered sugar to a simmer. Meanwhile, in a medium bowl, whisk together the egg yolks, egg, cornstarch and 1/3 cup powdered sugar. Slowly ladle or drizzle in the hot milk mixture to the bowl while whisking constantly (this tempers the eggs so they don't curdle and cook into hard bits). Return the mixture to the saucepan and cook over medium heat, stirring and/or whisking constantly, until the mixture bubbles and thickens.

Remove from the heat and stir in the...

Remove from the heat and stir in the butter and vanilla.

Pour the mixture through a fine mesh strainer...

Pour the mixture through a fine mesh strainer (this part is optional but can help remove any lumps) into a clean bowl. Press plastic wrap directly on the top and refrigerate until cold. The vanilla cream filling can be made up to a week in advance.

For the sweetened whipped cream, whip the heavy...

For the sweetened whipped cream, whip the heavy cream with the powdered sugar and vanilla to stiff peaks (I like to use my Blendtec for whipping cream; super simple and takes just a minute or two).

Split each cooled cream puff shell in half...

Split each cooled cream puff shell in half right at the seam where the puffy top meets the smooth bottom. Spoon vanilla cream into the bottom of each shell and top with a dollop of sweetened whipped cream and place the top back on. Lightly dust all the cream puffs with powdered sugar.

The cream puffs can be fully assembled up...

The cream puffs can be fully assembled up to a day in advance (they actually taste better if assembled ahead of time). I store them uncovered in the refrigerator up to a day before serving.

Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—these cookies from Alison Roman's Dining In cookbook have started an Instagram craze. 

Salted Butter and Chocolate Chunk Shortbread

¼ cup (packed) light brown sugar

egg,

Demerara sugar (for rolling)

Flaky sea salt

There is a cookie craze online for this recipe from Alison Roman's Dining In—read more about it here. Roman writes: “Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—they just might be the cookie you’ve been looking for. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie. If you find it tragically annoying to buy salted butter just for this recipe, you can use unsalted butter and add ¾ teaspoon kosher salt to the flour.”

Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.

Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).

Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.

Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie. Think of them like a healthyish muffin in bar form. Made with almond butter and flaxseed meal, they’re grain-free and packed full of protein.

Breakfast Blondies

unsalted butter,

nuts,

almond butter

maple syrup

Tbsp. flaxseed meal

kosher salt

Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. Add eggs one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

Remove blondies from pan using parchment overhang. Cut into squares.

Do Ahead: Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.

You can’t see the candied almonds in these cookies, but you’ll taste them for sure.

Chocolate–Almond Praline Cookies

almonds

Nonstick vegetable oil spray (optional)

unsalted butter

⅓ cup (packed) light brown sugar

chocolate wafers (disks, pistoles, fèves) or chocolate chips

Place racks in upper and lower thirds of oven; preheat to 350°. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6–8 minutes. Let cool.

Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6–8 minutes. Carefully pour caramel over almonds and let cool.

Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12–16 minutes.

Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.

Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk, vanilla, and 1 tsp. water and beat just to combine. Reduce speed to low and gradually add dry ingredients. Increase speed to medium and beat until well combined (this will help develop some gluten in the dough and help the cookies hold together). Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1¾"-diameter log. Chill until very firm, at least 2 hours.

Reheat oven to 350°. Slice dough into generous ¼"-thick slices with a serrated knife (some of the chocolate pieces may fall out or get in the way—just squish them back in if they fall out; everything will meld together during baking). Place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9–10 minutes. Let cool on baking sheets.

Do Ahead: Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.

Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually inspired by the Mesoamerican pyramids? Hold these cookies up to the light to appreciate the stained-glass effect of the dried fruit. And inside? Chocolate, hazelnuts, the subtle burn of ancho chile…

Ancho Mole Cookies

(140 g) nuts (such

(185 g;

(256 g) all-purpose flour

cinnamon

Tbsp. unsalted butter, room temperature

(100 g) sugar

vanilla extract or vanilla bean paste

(130 g) dried fruit (such

(110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.

Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.

Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.

Working one at a time, unwrap logs and brush sides with egg white. Working on baking sheet, sprinkle sides with remaining 1 cup sesame seeds and gently press to coat. Surface should be covered; use more sesame if needed. Freeze logs on baking sheet, uncovered, until surface is very firm but not frozen solid, about 1 hour.

Preheat oven to 350°. Slice a log crosswise into ¼"-thick triangles and divide cookies between 2 parchment-lined baking sheets, spacing 1" apart. (If dough is soft or starts to lose its shape, freeze 10 minutes before continuing.) Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are just set, about 10 minutes. Let cool on baking sheets. Transfer cookies to a platter or airtight container and line baking sheets with fresh sheets of parchment paper. Repeat process with remaining dough.

Do Ahead: Dough can be rolled into logs 3 days ahead; refrigerate. Transfer to freezer 30 minutes before slicing. Cookies can be baked 1 day ahead; store airtight at room temperature.

Why choose between two classic desserts when you can combine the best of both? We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.

Cherry Biscuit Cobbler

Tbsp. baking powder

lemon zest

all-purpose flour,

(1 stick) chilled unsalted butter, cut into pieces

heavy cream

lb. fresh (or frozen) sweet cherries, pitted

lemon juice

almond extract

Tbsp. unsalted butter, melted, slightly cooled

Tbsp. raw sugar

Vanilla ice cream

1½"-diameter cookie cutter

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both? The lemony cherry filling is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those fruit juices without getting soggy.

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.

Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.

Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

Brown Butter and Toffee Chocolate Chip Cookies

(2 sticks; 227 g) unsalted butter

(250 g) all-purpose flour

(packed; 215 g) dark brown sugar

(73 g) granulated sugar

1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces

(216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

Vanilla Funfetti Mug Cake

salt (very light pinch)

almond or coconut milk (see note)

extra-virgin or refined coconut oil, melted (or canola or vegetable oil)

sprinkles

In an 8-ounce (that's a fairly standard size)...

In an 8-ounce (that's a fairly standard size) mug, whisk together the flour, sugar, salt and baking powder. Make a small well and add the milk, vanilla and oil. Mix just until combined. Stir in the sprinkles.

Microwave for 90 seconds at 70-80% power (adjusting...

Microwave for 90 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave). Serve warm with a dollop of frozen yogurt or ice cream, if desired.

Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.  

Top 40 vanilla extract recipes from across the web

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

Top Tags

Fluffy Greek Yogurt Pancakes

Apple Cider Doughnut Loaf Cake

Camouflage Chocolate Fudge Brownies

Amazing and Foolproof Cream Puffs

Salted Butter and Chocolate Chunk S...

Breakfast Blondies

Chocolate–Almond Praline Cookies

Ancho Mole Cookies

Cherry Biscuit Cobbler

Brown Butter and Toffee Chocolate C...

Vanilla Funfetti Mug Cake

Flaky Cranberry Hand Pies

Strawberry Pretzel Dessert Cups

Doughnut Bread Pudding

Tahini Linzer Torte Bars

Brown Butter And Pistachio Sablés

Buckwheat Chocolate Cookies

Miso Chocolate Chip Cookies

Spiced Chocolate-Pumpkin Cake With ...

Tie-Dye Butter Cookies

Sinfully Sinless Tiramisu

Easy Homemade Butterscotch Sauce

Butter Toffee Popcorn

Decadent Double Chocolate Peppermin...

Rhubarb Streusel Cake With Warm Van...

Peanut Blossom Cookies

Fresh Fruit Tart With Almond Crust

Oat And Pecan Brittle Cookies

Zebra-Striped Shortbread Cookies

Lamingtons

Chocolate chip cookies

Battenberg cake

Fudgy Flourless Chocolate Cake

Brown Butter Wedding Cookies

Chocolate Ice Cream Cookie Sandwich...

Loco-Cocoa Recovery Shake

Blackout Chocolate Cake

Chocolate Chip Granola Bars

Sweet Potato Cake With Salted Cream...

Vanilla Extract Recipe

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