These are not your grandma’s chocolate chip cookies.
Perhaps just by the sheer number of times I have made this recipe, it has become me. Not many recipes get repeated around here because I like to try new things and I challenge myself to use every meal as an opportunity for creativity and learning. These cookies, however, get made again and again. I think the recipe really grasps my cooking style: classic comfort food with a bit of a unique twist.
It doesn’t get more classic than chocolate chip cookies, but with the addition of turbinado sugar and dark brown sugar, along with puddles of bittersweet chocolate and a hit of flaky salt, these are not grandma’s chocolate chip cookies.What is your fruit or vegetable spirit animal? Rhubarb. It’s a bit misunderstood, yet it's greatly loved by those who know it well. It is pleasantly tart, but with a bit of coaxing, it can be sweet. It takes a bit of work to get to know rhubarb—you can’t just go and take a bite out of its tough stalks . Rather, you have to spend a bit of time with it, add some heat and sugar, a few spices, vanilla, and citrus zest.
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