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Cookie Confidential

Batter

Here are a few tips I gathered from an article in the New York Times for making the perfect cookie:

1. Allow the dough to sit for thirty-six hours. The long hydration period allows the slow-moving eggs to work themselves into the dough for the perfect flavor.

2.  Don’t be afraid to use salt. Add a healthy dose of sea salt to the dough (at least a teaspoon). One of the bakers also recommended sprinkling salt over the cookies just before baking.

3. Live large. Make large cookies, close to six-inches in diameter.

4. Add a little extra vanilla.

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We are two lawyers, with three young children, who are managing the daily juggle (as best we can!), and striving to put tasty and healthful meals on the table each week. We invite you to read along.

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