“C is for Cookie”

Open children's book showing illustrated fish with a glass of milk.

I experimented and searched a long time for a chocolate chip cookie with some height that was not too cakey and had a crisp edge. These gems melt on the tongue in butter-caramel-chocolate perfection. One caveat: If you double this recipe, only use 7.5 ml (1½ teaspoons) of baking powder and 3.75 ml (¾ teaspoon) of salt.

About the author

Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories.

Courtesy photo

Eva Baughman

Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.

baking

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