The Ultimate Chocolate Chip Cookies
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Sneaking this wholesome ancient grain into a beloved oatmeal cookie is easier than you think. With just a hint of flavour and a light crunch, it blends in with the oatmeal and adds extra nutrition to a sweet snack. The cookies will turn out little softer and cakier than usual.
How do you make creamy fudge even dreamier? Add chunks of homemade cookie dough, of course! Stir the fudge mixture gently to ensure the cookie dough stays in bite-size chunks.
Sandi Fiolka of Okotoks, Alta., just loves cookies – reading about them, planning to make them, shopping for ingredients, baking them and especially eating them!
With a velvety chocolate topping, this version of a classic is a favourite. Enlist the help of kids, since these easy to make muffins are a great way to introduce them to baking basics.
By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Saturday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.
These cookies may look intricate, but they couldn't be simpler to make. To create the green centres, place a log of the mint dough over top of the chocolate dough, and roll up. So easy!
Everyone loves ice cream pie. You can also use other favourite flavours of ice cream, such as strawberry, coffee and raspberry ripple.
