Cornmeal Cake with Apricots


We landed in Paris on the first day of the Euro 2016 soccer championship. The violent clashes between fans were still a day or two away. The water on the Seine was down from the historic flood levels of the week before, though still high enough to lap at the edge of the road. The bad weather, however, wasn’t over. Daily rain, sometimes heavy, and temperatures cool enough that we needed a jacket in late June. As we left the Rodin museum on Monday afternoon, we saw cars at a standstill for blocks and blocks, the result of a violent demonstration at the Montparnasse against the new employment law being passed by the Hollande government. Walking around the same neighborhood a few days later, we saw the results: store after store with their glass fronts shattered. And the constant sight of soldiers in full gear and police in bullet-proof vests throughout the city made it clear that the country was (and is) still in a state of emergency. We were too, always on alert (we hate to admit it), scanning the faces of the passengers in the Metro, ready to make a quick exit, or choosing seats facing the street on the cafe terraces, not wanting to have our backs to the street.DSC04196

But also, there were our dear friends and many nights eating and drinking with them, laughing uncontrollably at our inside jokes, shaking our heads in disbelief at the state of the world. When Orlando happened, they were as devastated as we were, their own wounds still fresh from last November. Despite the floods and the soldiers on the streets, the hooligans and the damp weather, the angry strikers and the swollen rivers, this was still the same old Paris, with its charming streets and fairytale-like center, its daily markets and boisterous nights, its bizarre fascinations (this year it’s all about bagels, everywhere you look) and its amazing food. We ate many amazing meals, but we still remember the simple fruit we bought from the neighborhood primeur on the day that we arrived. The mara de bois strawberries smelled like a flower-strewn valley and tasted like roses. The cherries were firm and deeply red, achingly sweet and just tangy enough to make us pronounce them the best cherries we’d ever eaten. And the apricots were honeyed and juicy, with whispers of mango and coconut.

Cornmeal Cake with Apricots – Inspired by a recipe at David Lebovitz


2 ounces (56g) unsalted butter, melted and cooled
3/4 cup vegetable oil
3/4 cup (150g) sugar, plus 1 tablespoon sugar for topping
3 large eggs
2 tablespoons brandy or cognac (use apple juice or orange juice if you are avoiding alcohol)
1/2 teaspoon pure almond extract
3/4 cup (125g) finely ground cornmeal
2 cups (215g) almond flour/almond meal
6 tablespoons (55g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
10-12 ripe apricots, pitted and halved


Lightly grease a 9-inch springform cake pan and line the bottom with parchment paper. Preheat the oven to 350ºF (180ºC).

In a medium bowl, whisk together the cornmeal, almond flour, all-purpose flour, baking powder, and salt, until there are no lumps. Set aside.

In the bowl of an electric mixer, beat the 3/4 cup of sugar with the oil at medium-high speed for about 1 minute. Add the melted butter and beat for another 2 minutes. Add the eggs one at a time, beating each egg into the mixture. After adding the third egg, beat the mixture for 3 minutes at high speed until it thickens and lightens in color. Mix in the brandy and almond extract.

Add the dry ingredients into the oil and sugar mixture in three installments. After each addition of the dry ingredients mix at low speed for only a few seconds, just until most of the cornmeal mixture is incorporated. You can also do this by hand with a spatula. After the third and final addition of the dry ingredients, use a spatula to make sure the mixture is well-combined. Do not overmix.

Scrape the batter into the pan, smooth the top, and add the apricot halves, skin side up, to cover the cake’s surface. Sprinkle one tablespoon of sugar on top of the cake and bake until it is light golden brown on top and a toothpick inserted into the center comes out almost clean, 55-60 minutes. Let cool on a rack for about 30 minutes, then run a knife along the outside of the cake before you remove it. Let cake cool completely before serving.

Almond Flour Brownies (Gluten Free)


Back in February, when the weather was still cold and snowy, we decided to throw a winter chili party. We figured that it would be a great way to get everyone together and shake away the winter blues with some warm chili and lots of wine. We invited our friends who live in the city and made two big batches of chili: a Moroccan beef chili with raisins (that I will share with you at some point) and Steve’s vegetable chili. As always we made too much and had chili in the freezer for weeks afterwards. But it was worth it. The party was a hit. Everyone loved the food and, more importantly, the chance to hang out with everyone and catch up (or in some cases, meet for the first time).DSC05126

When it came time for dessert, I wanted to give people a couple of options. So, I made my mom’s pasta flora and for the second option, I decided to try a recipe I had bookmarked months before and was always curious about. It’s a recipe for brownies that uses only ground almonds and no flour at all (so it’s naturally gluten free). I’ll be honest, I didn’t think they would come out that great but I was really wrong. More than one person at the party (including myself) proclaimed them some of the best brownies they’ve ever had. They have a deeply rich chocolate taste and they’re chewy with a crackly top. The almond flour gives them a pretty unique texture that I don’t think I’ve ever experienced in a brownie before. And the best part? They are made in a single bowl with just a wooden spoon (or sturdy spatula). DSC04984

Almond Flour Brownies (Gluten Free) – Adapted from King Arthur Flour

Makes 9 large or 12-16 smaller brownies

Note: This recipe is all about the cocoa you use. Choose a good brand (like Valrhona) of  cocoa.


1 3/4 cups sugar
5 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup cocoa powder, Dutch-process or natural
1 teaspoon baking powder
1 1/2 cups almond flour
3 large eggs
Flaky sea salt for topping (optional)


Preheat the oven to 350°F. Grease an 8″ square pan or 9″ round pan; either should be at least 2″ deep. Place parchment paper in the pan, letting it overhang on both sides, to make it easier to remove brownies.

Place the sugar, butter, and salt in a large microwave-safe bowl. Heat on high for about 2 minutes, stopping it every 30 seconds and mixing it with a wooden spoon or a very sturdy spatula.

Add the vanilla and cocoa to the sugar mixture and using the wooden spoon or sturdy spatula, mix them well. Add the baking powder and almond flour and mix with the spoon/spatula until thoroughly combined. The mixture will be getting quite thick.

In a small bowl, lightly beat the eggs with a fork. Add the eggs to the sugar/cocoa/butter mixture and use the spoon/spatula to mix them until the batter becomes looser and shiny.

Pour the batter into the prepared pan, spreading it to the edges. Sprinkle a few flakes of flaky sea salt on top (optional).

Bake the brownies for 35 to 40 minutes, until the top is set and the middle still feels a little wobbly when you touch it (the edges will be more set). A cake tester or toothpick inserted in the center will come out with wet crumbs.

Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days or freeze for longer storage (they are delicious straight out of the freezer).

Blueberry Coconut Cake


One of my favorite cooking challenges is using up food that’s about to expire or go bad, in ways that are unexpected or inventive. Last week, my challenge was tricky. I had blueberries that were almost past their prime, shredded coconut that had expired a month ago but seemed fine (I keep it in the fridge, which keeps it fresh longer), and some coconut yogurt that was about to expire. DSC05079

That last one is interesting. It’s a yogurt made with coconut milk, using probiotic bacteria, just like with milk-based yogurt. I had bought it for my vegan friend Lisa who was visiting us, but she didn’t finish it. I tried eating it myself but I found it too rich for my taste, a little like eating thickened coconut cream. So I figured that I could put all three together in a cake. Since I had the coconut yogurt, I decided to adapt the yogurt cake recipe that I love and really amp up the coconut flavor with the shredded coconut. I tasted a single blueberry with a little bit of coconut and found them compatible, so I threw the berries in as well.DSC05082

The result was delicious. The cake is tender and not too sweet. It has a delicate coconut flavor that’s expanded by the toasted coconut topping. The blueberries add a little tartness and a beautiful color contrast. Not only did I not have to throw anything out, we ended up with a breakfast treat that we devoured the next morning. If you can’t find coconut yogurt, you can use regular whole-milk yogurt. It won’t have as strong of a coconut taste but it will still be delicious.DSC05098

Blueberry Coconut Cake


1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup (135g) blueberries
1 cup sugar
1 cup shredded coconut (unsweetened), plus 2 tablespoons for topping
3/4 cup coconut yogurt (not coconut-flavored yogurt; if unavailable, replace with whole milk Greek yogurt)
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract


Preheat oven to 350°. Coat 9″x5″ loaf pan with a little vegetable oil and cover with parchment paper leaving some overhang on both of the long sides.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl. Add blueberries and stir with a spoon.

In a large bowl, whisk together sugar, shredded coconut, yogurt, oil, eggs, and vanilla extract. Fold in dry ingredients and blueberries just to blend.

Pour batter into prepared pan; smooth top. Sprinkle 2 tablespoons of shredded coconut on top. Bake until a tester inserted into center comes out clean, 60-70 minutes. If coconut topping is getting too brown, cover with tin foil.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let cool completely.

Chocolate Fudge Cake


One day, a Sears catalog came into our lives. My dad was working with Americans and somebody gave it to him. He brought it home and handed it to me and my sister. It was as thick as a phone book and it quickly became one of our favorite possessions. We didn’t know what Sears was or even what catalog shopping was. But those glossy pages showed us that there was a whole other world out there, one where kids had full-sized pinball machines in their bedrooms or spent the night in colorful tents in their back yards or played with dolls and remote controlled cars that we had never seen before. It was a world we fantasized about, my sister and I. We made a game of flipping through the pages and imagining what we would buy if we could and how it would change our lives.DSC04998

There was one page that I always paused on for just a few seconds longer. It was the page that featured an Easy-Bake Oven. I couldn’t believe that there was an oven that a kid could get and use to bake desserts. It seemed impossible. Out of all the toys and games in that catalog, the Easy-Bake Oven was the one I longed for the most (though the pinball machine was a very close second). I never expressed this wish out loud, since this was a toy that only girls were supposed to like, but secretly I dreamed of having one and making little chocolate cakes just like the ones the smiling girls in the photograph were holding in their hands. Of course, I never got an Easy-Bake Oven and it wasn’t until many years later, when I moved to the U.S. as an adult that I learned the truth about them. That they used a light bulb to heat their interiors and that what you could bake in them was never really that great (though the newest versions no longer use light bulbs but are regular mini ovens).DSC05021

I now make my own chocolate cakes, like this one, which can only be made in a real oven, not at Easy-Bake one. It is a luscious chocolate cake with layers of chocolate ganache, covered in a beautiful shiny glaze of even more chocolate. It’s the ultimate chocolate lover’s cake. Moist, intense, addictive. And yet, not hard to make. The cake part is made in a single bowl, without even the need for a mixer. And the filling and glaze are made in the microwave in minutes. It should be called the Easy-Bake Chocolate Cake.

Chocolate Fudge Cake – Slightly adapted from King Arthur Flour


2 cups (14 ounces) sugar
2 cups (8 1/2 ounces) all purpose flour
2 tablespoons (3/8 ounce) cornstarch
3/4 cup (2 1/4 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder or instant coffee granules
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup (5 1/4 ounces) vegetable oil
2 teaspoons vanilla extract
1 1/4 cups (10 ounces) water
12 ounces bittersweet or semisweet chocolate
6 ounces heavy cream
3 tablespoons of your favorite liqueur (such as Frangelico, Amaretto, Grand Marnier, Framboise, or any other flavor that goes well with chocolate)
8 ounces bittersweet or semisweet chocolate
4 ounces heavy cream


Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8″ x 2″ round cake pans or two 9″ x 2″ round cake pans . Note: If you are using 8″ pans, they must be at least 2″ tall.

Make the cake: Whisk together the dry ingredients in a large bowl. Add the eggs, oil, and vanilla, and beat with a spatula until smooth. Gradually add the water, mixing with a spatula (or whisk once the mixture loosens up) until smooth. Try not to overmix it. Pour the batter into the prepared pans.

Bake the cakes for 35 to 38 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pans for 15 minutes, then turn them out of the pans to cool completely on a rack.

Make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat for one minute until the cream is hot, and the chocolate is soft. If necessary, heat again in 15 second increments. Stir to melt the chocolate completely, reheating very briefly if necessary. Add the liqueur and stir to mix well. Set aside until it cools and thickens (if you use it immediately, your cake layers will slip and slide). You can hasten the cooling by putting the bowl in the fridge but remember to check it often and to give it a good stir before you use it on the cake.

Using a sharp, long, serrated knife, divide the cooled cakes in half horizontally, to make four layers. Place one layer on a serving plate, and spread with a third of the filling. Repeat with the next two layers. Top with the final cake layer.

Make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat for one minute until the cream is hot, and the chocolate is soft. If necessary, heat again in 15 second increments. Stir to melt the chocolate completely, reheating very briefly if necessary. Pour over the cake immediately and spread the glaze over the top of the cake with an offset spatula, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with the spatula, if desired. If you want to add some decorations on the top (like I did with the malted milk balls in the photos above), add them now, before the glaze fully sets. Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient.

Pear Upside-Down Cake with Pomegranate Molasses


We were sure we were done with winter here in New York city. Temperatures have climbed, sometimes into the upper 60s, and daffodils are sprinkling the grey-brown landscape with yellow stars. But it looks like winter isn’t quite done with us yet. A storm is expected on Sunday and Monday that will bring snow and freezing temperatures back. I hope it’s the last of that for the year. I’m ready for spring.

Other than the seesawing temperatures, this time of year also means that we are done with fresh winter produce and have no spring replacements yet. It’s withered potatoes, refrigerator apples, and overgrown winter squash season. You can probably still find decent pears though. And if you do, make this cake. It’s made with ground almonds, giving it a toothsome crumb and a satisfying chew. It’s a pretty traditional upside-down cake, but instead of the usual caramel, you use pomegranate molasses. Their tartness provides a great counterbalance to the sweet pears. And to top it all, it just looks so beautiful when you take it out of the pan.

Have a slice and hang tight. Spring is just around the corner.DSC04347

Pear Upside-Down Cake with Pomegranate Molasses – Slightly adapted from Bon Appétit


2 tablespoons unsalted butter, plus more for pan
1½ cups all-purpose flour, plus more for pan
3 tablespoons fresh orange juice
¼ cup pomegranate molasses, plus more for serving
1¾ cups sugar, divided
3-4 ripe Bosc or Bartlett pears (about 1½  pounds), peeled, halved lengthwise, cored
125 g almond flour (or 1 cup blanched almonds processed until fine)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
⅛ teaspoon ground nutmeg
4 large eggs
1 teaspoon finely grated orange zest
1 cup olive oil


Preheat oven to 350˚. Butter a 10″-diameter springform cake pan and line bottom with a parchment paper round; flour sides of pan. Set pan on a foil-lined rimmed baking sheet and set aside.

Cook orange juice, ¼ cup pomegranate molasses, ¼ cup sugar, and remaining 2 Tbsp. butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.

Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 4-5 minutes, depending on juiciness of pears. Pour syrup over pears and let cool while you prepare the batter.

In a medium bowl, combine almond flour, all-purpose flour, baking powder, baking soda, salt, and nutmeg.

Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1½ cups sugar in a large bowl until pale and fluffy, about 4 minutes. Add oil and continue mixing for another 1-2 minutes. Fold in dry ingredients just until fully incorporated. Pour batter over pears and smooth top.

Bake cake (on foil-rimmed baking sheet, to catch drips from springform pan) until top is golden brown and a tester inserted in the center comes out clean, 50–60 minutes (it took 70 minutes for me). Transfer to a wire rack and let cool in pan, 15–20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.

If you want, drizzle cake with more pomegranate molasses just before serving.

Chocolate Orange Squares

DSC04964What is it with mint in desserts? I’ve never understood its appeal. Mint chocolate chip ice cream? For me, it’s like eating toothpaste with chocolate. Sure, there have been a handful of times when I had a thin mint after dinner because someone offered them, but it didn’t feel like dessert. It was more like chewing gum after dinner. (As I am writing this I am realizing that I sound very much like our French friends who complain about Americans’ obsession with cinnamon in desserts. Je vous comprends mes amis, finalement!)

So when Melissa Clark posted a new video on the New York Times website where she made mint chocolate squares, I watched it (because I will watch anything with her in it) and then forgot about it. I was never going to make them. But a couple of days later I had a sudden inspiration. Why not replace the mint in the recipe with something else? And what goes better with chocolate than orange? So after a few easy replacements, these chocolate orange squares were born.

This isn’t a difficult recipe but it does happen in three steps, so it takes a little bit of time, though most of the time is just waiting for things to cool down or chill in the fridge. The great thing about these, though, is that you can pop them in the freezer in a ziploc bag and whenever you want a sweet bite (emphasis on ‘bite’; these are rich so you won’t be eating them by the handful), you just take one out and leave it on the counter for 20-30 minutes to lose its chill before eating it. DSC04961

Chocolate Orange Squares – Adapted from the New York Times

Makes 36 squares (or 16 larger ones)


For the chocolate shortbread:
1 cup/125 grams all-purpose flour
½ cup/100 grams granulated sugar
2 tablespoons/15 grams unsweetened cocoa powder
¼ teaspoon kosher salt
8 tablespoons/113 grams unsalted butter (1 stick)

For the orange filling and chocolate top:
3 ¼ cups/405 grams confectioners’ sugar
3 tablespoons/43 grams unsalted butter, softened
¼ cup/60 milliliters heavy cream
2 teaspoons orange juice
1 ½ teaspoons finely grated orange zest
9 ounces/255 grams bittersweet chocolate (at least 60 percent cocoa solids), chopped
½ teaspoon coconut oil (optional)


1. Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.

2. Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25-30 minutes. Cool completely.

3. Make the filling: In a mixer fitted with the paddle attachment, combine confectioners’ sugar, butter, cream, orange juice, and zest. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. It will be a little sticky. Use an offset spatula and your fingers to coax it into place. Cover with plastic wrap and chill to set the filling for at least 1 hour and up to overnight.

4. Use parchment paper overhang to lift the shortbread and filling out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.

5. In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.

6. Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it’s O.K. if some of the chocolate drips down.) Repeat with remaining squares.

7. Let squares sit at room temperature until chocolate is set, at least 1 hour. Serve them at room temperature or chill in the fridge first. You can also store them in the freezer. Let sit on counter for 20-30 minutes before eating if you freeze them.

The Best Chocolate Chip Cookies


There are many things, American things, I grew up without: The Brady Bunch, onion rings, McDonalds, 21 Jump Street, PB&J sandwiches, bagels, MacGyver, cranberry muffins, and the list goes on and on. But there’s one thing I didn’t have as a kid that always makes Steve wonder how I made it to adulthood without severe psychological trauma: chocolate chip cookies. Not only did we not have chocolate chip cookies when I was a kid, I didn’t even know that they existed. All the American TV shows and movies I watched were subtitled and “chocolate chip cookies” were simply translated as “cookie with chocolate” or simply “cookie.” It wasn’t until I came to the U.S. that I discovered the culinary marvel that is the chocolate chip cookie. In all fairness, chocolate chip cookies are not well known or loved anywhere else in the world either. Our French friends always produce their Gallic shrug and a dismissive puff when we mention chocolate chip cookies. They’re not impressed.DSC04364

I, on the other hand, am a huge chocolate chip cookie fan. A good, and that’s a big caveat, chocolate chip cookie is the perfect dessert. It’s sweet but darkly so, thanks to the brown sugar. It has chocolate, but in perfect proportions. It’s slightly crispy on the outside but soft and a little chewy on the inside. You can hold it in your hand, you can dip it in milk, you can sandwich ice-cream between two of them, you can eat it cold or slightly warm.

Unfortunately, like all good things, the chocolate chip cookie has been bastardized a million times over. Finding a great cookie or a great recipe is for many, the holy grail of American desserts. Finally, I think I’ve found it. This recipe, from Smitten Kitchen, has produced consistently some of the best, most mouth-wateringly delicious, most addictive chocolate chip cookies Steve and I have had. The best part is that you can make the dough, shape the cookies and then freeze them. Whenever you want a freshly baked cookie, pop one in the oven for 16 minutes and you’re all set. These are so good, that they might even convert the French to chocolate chip cookie lovers.

The Best Chocolate Chip Cookies – Slightly adapted from Smitten Kitchen

Makes 15-16 cookies


3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 pound (112 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
1/4 pound (112 grams) milk chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt (like Maldon), to finish


Heat oven to 360°F (182°C) and line a baking sheet with parchment paper or a silicon baking mat. (I know…360°F?? But it does seem to make a difference. If your oven isn’t this precise, just bake them at 350°F and add some baking time, probably a couple of minutes).

In a small bowl, mix flour, salt and baking soda and set aside. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 3-4 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in the flour mixture on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

Scoop cookies into 3 tablespoon (I used a #20 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Put in refrigerator for at least 30 minutes (up to a few hours) if you’ll bake them on the spot, or place them in the freezer to bake them at a later time.

If baking them immediately:
Bake for 11 to 12 minutes in preheated oven, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack. Wait another 5-10 minutes (if you can manage that) before eating them.

If baking from the freezer:
First, take out as many cookies as you want to bake and place them on a prepared baking sheet (lined with parchment paper or silicon mat). Then preheat the oven to 360°F (182°C) (this will give the cookies a few minutes to lose their chill). When oven reaches 360°F (182°C), place baking sheet in the oven and bake for 16 minutes. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack. Wait another 5-10 minutes (if you can manage that) before eating them.