Chocolate peanut and coconut twiced baked cookies are great but i included the coconut in my dough. Also the leek mustart tart was great.
Are they soft? What’s the texture?
I baked them at 375 conventional gas for 10 1/2 minutes and they are soft and more cakey than chewy? They are absolutely delicious.
Is it possible to make them crispy?
They’re called double-thick, and in the headnote Nicola Lamb says they’re “unabashedly inspired” by Levain Bakery cookies, which are known for being huge (6 punces each, whence the recipe instructions), thick, and chewy, so I think if you want crispy cookies with the same flavors, you’d need to use a crispy CCC recipe and include the miso walnuts.
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I’ve been thinking about making these too, but decided to wait till fall. I will also be making them smaller!
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Summer fruit galette with peaches and frangipane. This is a summer tradition around here. The peaches are small this year (as are the figs and tomatoes), but they are delicious. I had 6 to use up from last week’s basket and this was the perfect use. The crust is crisp and this comes together quickly. I used some of the syrup from my too sweet apricot preserves to brush atop and turbinado around the edge.
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GORGE! 
Nlablabla
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I wonder how much they charge for them
Per their website, US$6.33 or $6.80 per cookie, depending on the variety. No wonder the quest for copycat recipes is a big deal online. But they are the same weight as two large cookies at other bakeries.
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Yesterday, Sunshine had a “Chocolate Emergency” and needed something – chocolate. Unfortunately, I’m out of powdered sugar (for frosting) so a chocolate cake wouldn’t work, as I’m not allowed to make a chocolate cake without chocolate frosting for this type of emergency.
After a quick search of my recipe binder, I found this “Chocolate-In-Betweens” recipe. I’ve made these treats before and they are chocolate.
It is basically an oatmeal granola with chocolate in between.
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Good save on fulfilling the emergency need!
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Coincidentally my daughter went to Levain yesterday and brought home a rocky road cookie - it was fine, but I don’t quite get the hype.
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The hype was from when they were a tiny neighborhood bakery, before private equity bought out the owners and started the expansion.
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@Saregama - interesting! But the hype continues today, at least among the Gen Zers
Yep, I know, because they line up outside the ny stores too 
PR took over from product quality to fuel it.
ETA: By NY store I meant the new, bigger ones. The original only had a tiny counter, so you had to line up because there was no space to stand inside. One of my friends lived upstairs.
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My small fridge-top freezer was becoming overcrowderd, so I made another freezer-dive bread pudding: Cinnamon twist bread, hearty enriched, almond-infused bread, and farmerer’ market peaches in custard flavored with generous splashes of amaretto and crème de pêche liqueur.
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Thank you to whichever HO first brought the Mangia Bedda website to my attention! I’ve made their pesto Trapanese several times and last night I made the Ricotta Pistachio Cheesecake for some gluten free guests. I really enjoyed it and look forward to having the last slice for lunch dessert. We made some sour cherry syrup earlier in the summer so we dribbled that over top and it was an excellent combination.
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