Pump Street Bakery’s Chocolate Chip Cookies
[…] (but not more than 36). Form the dough into 16 balls. I use a larger ice cream scoop for this but if you want to be exact they should weigh about […]
[…] (but not more than 36). Form the dough into 16 balls. I use a larger ice cream scoop for this but if you want to be exact they should weigh about […]
[…] is a must visit on your Lisbon getaway. The 5cm (2 inch) Squeeze and Release Ice Cream Scoop This inexpensive, indispensable piece of kitchen equipment is the secret weapon of cookie […]
[…] have to go in and try the goods. The almond brittle with salted chocolate ganache ice cream had a vanilla base that was not too sweet and was one of the […]
[…] 5 years ago when I tracked her down after tasting her iconic tahini soft serve ice cream in her Seed + Mill Chelsea Market Kiosk (the first store in the USA […]
[…] sugar in to a shallow bowl, and with 2 medium sized spoons (or a small ice cream scoop), roll the dough into balls. Drop each ball into the sugar and roll […]
[…] any of these family favourites! David Lebovitz Chocolate Chip Cookies Nigella’s Chocolate Olive Oil Cake Alice Medrich’s Best Cocoa Brownies Barefoot Contessa’s Lemon Yoghurt Cake Justin Gellatly’s Ginger Cake Soured […]