Chocolate Chip Cookies

Ingredients:

• 2 cups minus 2 tablespoons (8½ ounces) cake flour
• 1 & 2/3 cups (8½ ounces) bread flour
• 1¼ teaspoons baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons kosher salt
• 1¼ cups (10 ounces) unsalted butter, at room temperature
• 1¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content
• sea salt, for sprinkling

Method:

1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees f. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Chocolate Fudge Brownies

Ingredients:

For the brownies:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter
• 3 ounces unsweetened chocolate
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• ½ cup semisweet chocolate chips

For the frosting:

• 6 tablespoons unsalted butter, at room temperature
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 1¼ cups powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• ¼ cup heavy cream
• 3 tablespoons ovaltine chocolate malt powder

Method:

1. Make the brownies: preheat oven to 350 degrees f. Butter an 8-inch-square baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.
3. Bring about an inch of water to a simmer in a medium saucepan. Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined. Fold in the chocolate chips.
4. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the frosting.

Mint Chocolate Bars

Ingredients:

• white chocolate, finely chopped                          16 ounces 
• mint extract                                                        1 teaspoon 
• green food coloring
• semisweet chocolate, finely chopped                  16 ounces 
• cream mints coarsely chopped                           1 box

Method:

1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

Caramel Sauce

Ingredients:

• 2 cups granulated sugar                       2 cups
• unsalted butter                                    12 tsp 
• heavy cream                                       1 cup
• salt                                                     1 tsp

Method:

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.
2. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
3. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees Farenheit.
4. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
5. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
6. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
7. Set the sauce aside to cool for 10 to 15 minutes and then pour into a glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

Cookie Brownies

Ingredients:

Brownies:

• Unsweetened chocolate, finely chopped                    4 ounces
• unsalted butter, at room temperature                         1 cup
• brown sugar                                                             2 cups
• eggs                                                                         4
• vanilla essence                                                          2 tsp
• flour                                                                         1 cup

Cookie Mix

• butter                                                                       ¾ cup
• brown sugar                                                             ¾ cup
• granulated sugar                                                       ¾ cup
• milk                                                                         3 tbsp
• vanilla essence `                                                       1½ tsp
• flour                                                                         1½ tsp
• chocolate chips                                                         1½ tsp

Method:

1. Prepare the brownies: preheat oven to 325 degrees f. Line a 9x13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don't over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: in a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Dark Chocolate Brownies

Ingredients:

• Flour                                                               1¼ cups
• salt                                                                  1 tsp
• dark unsweetened cocoa powder                     2 tbsp
• dark chocolate, coarsely chopped                    11 ounces
• unsalted butter, cut into 1-inch pieces               1 cup
• instant coffee powder                                       1 tsp
• granulated sugar                                               1 ½ cups
• light brown sugar                                              ½ cup
• eggs                                                                 5
• vanilla essence                                                  2 tsp

Method:

1. Preheat the oven to 350 degrees Fahrenheit. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with baking paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, and then lift them out of the pan using the parchment paper. Cut into squares and serve.

Swiss Roll

Ingredients:

• Eggs                             3
• Caster sugar                 ½ cup
• Flour                            ¼ cup
• Cocoa powder             2 tbsp
• Cream                          1 cup
• Icing sugar                    1 tbsp
• Vanilla essence             ½ tsp

Method:

1. Preheat oven to about 200 degrees Celsius.
2. Lightly grease a swiss roll tin and line the base with baking paper
3. Beat eggs and the caster sugar with an electric neater until thick and creamy.
4. Gently fold in, the combines and sifted cocoa and flour.
5. Spread the mixture in the tin and smooth the surface.
6. Bake for about 10-12 minutes or until cooked.
7. While the cake is baking, place a clean cloth over work area and cover with baking paper. Sprinkle the remaining icing sugar over it.
8. When cooked, turn the cake out immediately on the sugar and roll it up from the shorter side, rolling the paper inside.
9. Leave for about 5 minutes to cool and then carefully unroll and allow cooling at room temperature.
10. Beat the cream, icing sugar and vanilla essence until stiff peaks are formed.
11.  Spread over the cake leaving a 1 inch border all around.
12. Roll the cake again, without the paper this time and place seam side down on a serving dish.
13. Refrigerate, and add a final dust of icing sugar before serving.

Coffee Walnut Cake

Ingredients:

• Baking powder                             1 teaspoon
• Instant coffee                                1 tablespoon
• Butter or margarine                       175g
• Light brown sugar                         175g
• Self raising flour                            175g
• Eggs                                              3
• Chopped walnuts                          50g
• Vanilla essence                             ½ tsp

For the Filling:

• 100g butter or margarine
• 150g icing sugar
• 1 teaspoon instant coffee
• 200ml double cream

Method:

1. Cream butter and sugar, vanilla essence and baking powder in a bowl. Beat the eggs and gently add to the mixture alternating with adding the flour (must be sieved in).
2. Dissolve tablespoon of coffee in approx 10ml hot water add it to mixture with walnuts.
3. Spoon into two lightly greased and then lightly floured sandwich tins. The flouring stops them sticking. Cook in middle of the oven for almost 25 minutes at 350 degrees Farenheit or until firm to touch.
4. For filling: cream icing sugar and butter in a bowl. Dissolve the teaspoon of coffee into two teaspoons of hot water and add to the buttercream. Use 1/3 of mixture to cover the top of one of the cakes and decorate with any spare walnuts and use the remainder on the other cake as this will be the middle of the sandwich. Whip the double cream until it peaks and spoon on top of coffee butter cream. Place decorated cake on top and serve.

Butter Cream Cupcakes

Ingredients:

• self raising flour                      175g
• caster sugar                              110g
• baking powder                         1 tsp
• soft margarine or butter           110g
• eggs                                         2
• water/milk                                50ml

For the butter cream frosting:

• softened butter                         170g
•  icing sugar                              225g

Method:

1. Preheat the oven to 180 degrees Celcius and line a cupcake tray with paper cases.
2. In a large bowl combine all the dry ingredients.  Make a well in the center of the bowl and break in the 2 eggs and add the butter in small pieces.  Using an electric hand mixer beat all the ingredients together until combined.
3. Add in half the milk/water and beat again until combined.  You are looking for the batter to be light and creamy.  Add the rest of the liquid if you need it- you may not.
4. Divide the batter evenly into the paper cases and place in an oven for 15-20 minutes or until firm and light brown on top.
5. Allow to cool on a wire rack before applying the frosting.
6. In a bowl beat the butter and add the icing sugar bit by bit until it is all incorporated.  At this point you can separate the frosting into a few different bowls and stir through different food colorings.  Spoon the frosting into an icing bag and cover the surfaces making swirls with the help of circular hand movements.

Swedish Chocolate Cake

Ingredients:

• Butter                           300g
•  plain flour                     210g
• caster sugar                   600g
• eggs                              6 large
• cocoa powder                9tbsp
• vanilla extract                3 tsp
• icing sugar                     to dust
• whipped cream              to serve

Filling

• butter, softened             100g
• cream cheese               450g
• icing sugar, sifted          320g
• cocoa, sifted                 50g

Method:

1. Preheat the oven to 180°C, grease three 23cm cake tins with a removable base, line with a disc of parchment paper and set aside.
2. Melt the butter in a saucepan. Remove from the heat, add the sugar and mix through. Add the eggs and mix well. Add the flour, cocoa and vanilla and mix until combined.
3. Pour into the prepared cake tins and place in the oven for 20 minutes. The cake won’t rise dramatically but you should be left with a set top and a slightly gooey middle.
4. When cooked allow to cool completely on a wire rack.
5. When the cakes are baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 4 minutes or until pale and creamy.
6. Add the icing sugar and cocoa and fold through with a spatula until thick and spreadable.
7. To assemble the cake, place one of the cakes on a cake stand and spread with one third of the icing, repeat with the last two layers.

Simple Chocolate Cake

Ingredients

• Water                                                1/2 cup
• butter, chopped                                  60g 
• cocoa                                                2 tbsp
• plain flour                                          1 cup
• bicarbonate of soda                            1/2 tsp
• caster sugar                                        1 cup
• egg                                                    1
• buttermilk                                          1/4 cup
• vanilla extract                                     1/2 tsp
• chocolate cream cheese frosting
• butter, softened                                   50g 
• cream cheese                                      250g 
• icing sugar mixture                              1 cup
• cocoa                                                 1/4 cup

Method

1. Preheat oven to 150'C fan-forced.

2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted.

3. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 40-45 minutes or until cooked.. Allow to cool in the tins for 5 minutes.

4. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.

5. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

Chunky Chocolate Brownies

Ingredients:

• Butter                                                    200g
• Dark Chocolate                                     250g
• Flour                                                     1/3cup
• Corn Starch                                           1/8cup
• Cocoa Powder                                      2/3cup
• Salt                                                        a pinch
• White Chocolate, chopped                     100g 
• Assorted Nuts, chopped                         100g 
• Eggs                                                       2
• Cstor Sugar                                            1 cup

Method:

1. Melt chocolate and butter over a double boiler or a glass bowl over boiling water. Allow to cool to room temperature. 
2. Sift together, the flour, corn starch, cocoa and salt together. Add the white chocolate and nuts and mix through. 
3. Beat eggs and sugar together until light and fluffy. Lightly fold the melted chocolate, and dry ingredients into the egg mixture. 
4. Pour mixture into a lined 22cm x 22cm cake tin. 
5. Bake at 160°C for 45 minutes, the brownies must be soft in the centre. 
6. Allow to cool. 
7. Carefully remove from pan and cut into squares. Makes 16 squares.

2

Carrot Cake

Ingredients:

• wholemeal flour                             1 cup
• vanilla esscence                             1 tsp
• castor sugar                                   1 cup
• carrots                                           1 1/4 cup
• eggs                                               2
• oil                                                  1/2 cup
• ground cinnamon                            1 tbsp

Method:

1. Beat the eggs together with vanilla esscence.
2. Add in the sugar whlist mixing. Add oil and mix well.
3. Set aside teh electric beater and fold in the flour, Add teh carrots and mix well.
4. Pour into a round greased cake pan and bake for abou 40 minutes or until cooked.
5. Cool for 15 minutes before removing from the baking pan.

Hot Fudge Sundae Cake

Ingredients:

• All-purpose flour                               1 cup
• granulated sugar                                3/4 cup
• Cocoa powder                                  2 tbsp
• Baking powder                                  2 tsp
• Salt                                                   1/4 tsp
• Milk                                                  1/2 cup
• Oil                                                     2 tbsp
• Vanilla esscence                                 1 tsp
• Chopped nuts                                    1 cup
• Brown sugar                                      1 cup
• Cocoa powder                                  1/4 cup
• Hot water                                          1 3/4 cups
• Ice cream, if desired

Method:

1. Heat oven to 175 degrees C.
2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.
4. Bake about 40 minutes or until top is dry.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving. 

Triple Chocolate Cookies

Ingredients

• 1 1/2 cups plain flour
• 1/2 teaspoon baking powder
• 1/2 cup cocoa powder
• 1 cup firmly packed brown sugar
• 1/2 cup milk choc chips
• 1/2 cup white choc chips
• 200g dark chocolate, chopped
• 200g Western Star Salt Reduced Butter
• 2 eggs

Method

1. Sifted flour, cocoa and brown sugar into a large bowl, stir in choc chips. 
2. Melt the chocolate and butter in the microwave on medium heat, stirring every 30 seconds, until smooth. Set aside for 5 minutes to cool slightly then whisk in eggs. 
3. Pour the chocolate mixture into the dry ingredients and stir until just combined.
4. Roll heaped tablespoonfuls of the mixture into balls and arrange on a baking paper lined tray, flatten slightly with palm of your hand. Bake at 170°C for 10-12 minutes, the cookies will look cooked but still be soft. Cool on trays for 5 minutes before transferring to wire racks to cool completely.

Butterscotch Cookies

Ingredients:

• 12 tablespoons unsalted butter cut into cubes
• 1 3/4 cups dark brown sugar
• 1/2 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup dark brown sugar
• 2 tablespoons sugar
• Salt for sprinkling (do not use fine grain table salt as the flavor will be way off and unpleasant)
• Sugar Dredging Mixture

Method:

• Preheat oven to 375°F and line baking sheets with parchment paper. Vigorously whisk together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.
• Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
• Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.
• Take 1/2 to full tablespoon-sized pieces of dough and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).
• Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping.

Chocolate Nutella Cookies

Ingredients:

• 1 1/2 sticks of unsalted butter, room temperature
• 3/4 cup of brown sugar
• 3/4 cup of white sugar
• 1 cup of Nutella chocolate spread
• 1/2 teaspoon of vanilla
• 2 eggs
• 2 cups, plus 2 tablespoons of all-purpose flour
• 1/4 cup of unsweetened cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup of chocolate chips
• 1/2 cup of chopped hazelnuts

Method:

• Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
• Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
• Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
• Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 cup unsalted butter

• 1 1/2 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1 cup brown sugar, packed

• 1/2 cup white granulated sugar

• 2 lightly beaten eggs

• 1 teaspoon vanilla esscence

• 2 tbsp water

• 1 1/2 cups bitter-sweet chocolate chips

• 1 cup chopped pecan nuts

• 1 cup sweetened, shredded coconut

• 3 cups oats

Method:

• Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel; otherwise you won't be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burn. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.

• Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

• Preheat oven to 175°C. Place the browned butter in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.

• Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water.

• Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

• Butter two large cookie sheets, or line them with parchment paper. Spoon out heaping tablespoonfuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a chewier cookie.)

• Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.