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Will's Favorite Recipes
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It's just desserts

Dessert Recipes
2-Day Chocolate Chip Cookies
Anzac Biscuits
Atadwe milk (tiger nut pudding)
Baklava Cheesecake
Banana Pudding Brownies
Basque Burnt Cheesecake
Blue Bottle Saffron Snickerdoodle
Blueberry Swamp Pie
Bofrot (Ghanaian donuts)
Bread Pudding
Brown Sugar Boba Ice Cream
Buttercream Vanilla Frosting
Chickpea Churros
Chocolate Toffee Matzo Crack
Churro Bites
Cinnamon Crunch Banana bread
Cinnamon Rolls (Cinnabon style)
Colored Croissants
Confetti Cookies (Milk bar)
Cream Cheese Frosting
Disney Cinammon Churro
Disney Dole Whip
Dunkaroos Dessert Dip
Gummy Bears
Hilton Chocolate Chip Cookie
Hokkaido Cheese Tart
Hong Kong Coconut tarts
Hong Kong-style egg tarts
Hong Kong-style French toast
Japanese Fruit Sandwich (Fruit Sando)
Lemon sweet rolls with cream cheese icing
Lemon Tumeric Cake
Lemony Glazed Cake Doughnuts
Levain Chocolate Walnut Chip Cookies
Lucas Sin’s Roasted Sweet potato “pie”
You put the sweet potato in freezer then bake at ~400F till cooked.
Magnolia's Banana Pudding
Mango Pie
Mango sticky rice
Mango Tres Leches Cake
Maple blackberry cream cheese coffee cake
Millionaire’s Shortbread
Mint Chocolate Chip Banana “Nice” Cream
Nastar Gulung (Rolled pineapple tart)
No-churn Ice Cream
Old-Fashioned Strawberry Cake
Olive Oil Blondies w/ Salted Caramel
Portugese Pastel de Nata
Red Velvet Cake
Rhubarb Upside Down Cake
Salted Caramels
Segal Family Chocolate Chip Cookies
Starbucks Gingerbread Loaf
Starbucks Mango Pineapple Empanada
Tarte Tatin
Thai Tres Leches Cake
Toaster Strudel
Watermelon Cake
2-Day Chocolate Chip Cookies
Toffee 6 tablespoons (¾ stick) unsalted butter ¾ cup light brown sugar, lightly packed 1 teaspoon kosher salt Water, as needed Cookie Dough 1 cup (2 sticks) unsalted butter 4 ice cubes ¾ cup granulated sugar 1½ cups light brown sugar, packed 2 teaspoons espresso powder 2 teaspoons kosher salt ½ teaspoon baking soda 2 large eggs 2 teaspoons vanilla extract 2½ cups all-purpose flour 6 ounces 50-70% cacao chocolate, chopped Flaky sea salt, for sprinkling PREPARATION 1. Make the toffee: Line a baking sheet with parchment paper. 2. In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes. 3. Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes. 4. Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat. 5. Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted. 6. In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda. 7. Pour the brown butter into the sugar mixture and mix until combined. Don’t worry if it looks separated. 8. In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth. 9. Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks. 10. Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces. 11. Fold the crushed toffee and chopped chocolate into the dough until evenly distributed. 12. Using a large ice cream scoop or a ½ cup measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. 13. Let the dough rest in the refrigerator for at least 48 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes. 14. When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper. 15. Arrange the cookies on the baking sheets, leaving at least 2 inches of space between the cookies and away from the edges of the pan. 16. Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled. 17. Enjoy!Show less
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