This is my very own recipe for chocolate chip cookies. It is formulated for maximum chewiness, which is highly desirable in a cookie, in my book. You’ll notice some… well… unusual ingredients for a cookie, but I promise it works.
I have had many a chocolate chip cookie that is incredibly tasty the day it was baked, but through a lot of trial and error, fiddling and… whatever else a person might do to get things just right… I finally developed a recipe for a cookie that maintains its soft, chewy texture for 3-4 days when stored in an airtight container.
Oh my gosh, this garlic bread. Seriously.
I’ve always been a big fan of garlic bread. I used to buy the frozen kind you can take home and bake, until one day I looked at the ingredient list and got completely creeped out by the sheer number of (mostly unidentifiable) ingredients.
This one is simple. Only 4 or 5 ingredients (depending on whether you like herbs in your garlic bread) and it tastes soooo much better than the stuff you buy in the store.
So here’s what you’ll need: garlic. bread. olive oil. butter. and rosemary if you want.
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