All our cookie recipes using the baked technique.
The ultimate treat for coffee lovers: rich, chewy cookies with espresso, bursts of sweet dates, and oozy dark chocolate. Irresistibly good with your morning or afternoon brew.
These mocha chip biscotti are engineered for maximum crunch: espresso in the dough, mini chocolate chips for even dispersal, and a low-and-slow second bake that pushes out moisture so each slice stays shatteringly crisp, even after a long dip in hot coffee.
Soft, cake-like red velvet cookies sandwiched with tangy cream cheese frosting—a showstopper for parties, holidays, or whenever you need a little color in your day!
These tiramisu cookies take everything you love about the classic dessert—espresso, mascarpone, cocoa—and rebuild it as a soft, bite-sized cookie. We’ll dive into the baking science of how fat, sugar, and espresso work together to keep the centers creamy while the edges set.
Skip the fuss of full cinnamon rolls and learn the hand-twisted knot method instead. These soft, layered cinnamon buns bake up faster than a pan of rolls and get finished with a bold coffee icing that tastes like your latte spilled in the best possible kind.
These cinnamon roll cookies borrow their structure from classic pinwheels and their flavor from gooey breakfast rolls. We’ll talk dough hydration, spiral layering, and oven temperature, so you get soft, swirled cookies with clean layers and no messy spread.
These double-chocolate brookies lean hard into baking science: a melted-butter base, cocoa bloom, and careful sugar ratios create a shiny brownie-style top, fudgy middle, and chewy cookie edges in every bar. Ideal for bake sales, parties, or late-night experiments.
These blueberry oatmeal cookies lean on oat hydration science to stay thick, soft, and chewy, with jammy bursts of blueberry in every bite. Learn how butter temperature, oat soak time, and blueberry moisture all team up to control spread, chew, and texture.
These matcha white chocolate cookies are all about technique: ice-cold dough goes straight into a very hot oven for cookies with wafer-crisp green tea edges, chewy centers, and glossy white chocolate puddles. A bakery-style texture lesson in every batch.
Soft, chewy almond apricot cookies with buttery edges, bright pops of dried apricot, and toasty almonds in every bite. Easy to make, freezer-friendly, and just fancy enough for company while still simple enough for a weeknight baking session.
Soft, buttery lemon cookies scented with fresh thyme and finished with a simple lemon glaze. Elegant enough for company, easy enough for a weeknight craving.
These chai spice cookies pass for plain sugar cookies until you take a bite: crisp edges, soft centers, and a warm mix of cardamom, cinnamon, ginger, and black pepper. Ideal for tea breaks, cookie swaps, and anyone who loves cozy spice without frosting.