I made these hoping for chocolate chocolate chip muffins like the ones you get at Costco – only to realize that I have forgotten what those taste like. Regardless, these double chocolate chip muffins are delicious!
Double Chocolate Chip Muffins Adapted from Smitten Kitchen
Yield: 12 muffins
1/2 cup flavorless vegetable oil OR melted butter
1/2 – 2/3 cup light OR dark brown sugar OR 1/2 – 2/3 cup white sugar+dollop molasses (depending on how sweet you want it)
1/2 cup milk, any kind
1 cup plain yogurt
1 teaspoon vanilla extract
2 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup cocoa powder, any kind
1 3/4 cups all-purpose flour
1 cup + 1/3 cup chocolate chips
Preheat oven to 350°F. Either coat a 12-cup standard muffin tin with butter or nonstick spray, or line with paper liners.
In a large bowl, whisk together the oil OR butter, sugar, milk, yogurt, and vanilla.
Whisk in eggs.
Sprinkle salt and baking soda over the batter and whisk thoroughly to combine.
Stir in cocoa powder, whisking until any lumps disappear.
Stir in flour and 1 cup of the chocolate chips.
Spoon the batter into the 12 muffin cups; don’t fret if it goes all the way to the top.
Scatter the remaining 1/3 cup chips over the tops of the muffins.
Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of each muffin comes out batter-free. Don’t be fooled by the melted chocolate chips!
Eat right away or store muffins a few days in an airtight container at room temperature. Muffins get a bit more dry each day that they rest, but will rewarm nicely.
These cookies are sort of like chocolate chocolate chip cookies, except that instead of chocolate chips, you have chunks of marzipan! What more could you want, right?
1/2 – 3/4cup granulated sugar, depending on how sweet you want the cookies
1/2 cup brown sugar OR 1/2 cup granulated sugar+dollop molasses
1 (7 ounce) package marzipan, cut into chunks
3⁄4 cup unsalted butter, softened
2 teaspoons vanilla
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 large egg
2 cups all-purpose flour
1⁄2 cup unsweetened cocoa powder
Powdered sugar, for dusting (optional)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, or the bowl of a stand mixer, combine both sugars and the marzipan. Using a table knife or pastry cutter, cut marzipan into the sugar until the largest pieces are pea-sized.
Add butter, vanilla, baking powder, baking soda, salt, egg, and molasses if using,.
Use the stand mixer fitted with a paddle attachment or a hand mixer to beat until smooth, scraping down the bowl as needed, about 2 minutes.
Add flour and cocoa powder and mix until incorporated, scraping down the bowl once during mixing, about 1 minute. The dough will be very stiff.
Drop 1 tablespoon balls of dough on the prepared baking sheets, spacing them about 2 inches apart.
Bake about 10 minutes, or until cookies are flat and have a crackled surface. Halfway through, rotate baking sheets top to bottom and back to front.
The cookies will be very soft. Let them cool for 5 minutes on the baking sheet, then transfer to a rack to cook completely.
If desired, once the cookies are cool, dust with powdered sugar.
This French lemon cream tart is silky and smooth and reminds me of a key lime pie.
French Lemon Cream Tart
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 8 servings
For the spiced tart shell:
1 cup ground nuts (almonds, toasted and skinned hazelnuts, walnuts, or pecans)
1 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground cloves
1 large egg yolk
1 tablespoon water
6 tablespoons unsalted butter, at room temperature
6 tablespoons sugar
For the filling:
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice (from 4-5 regular-size lemons or 3 large lemons)
2 sticks plus 5 tablespoons unsalted butter, cut into tablespoon-size pieces, at room temperature
Make the tart shell:
Butter a 9-inch fluted tart pan with a removable bottom or a 9-inch springform pan if you don’t have a tart pan.
Whisk together ground nuts, flour, cocoa, cinnamon, salt, and cloves.
With a fork, stir egg yolk and water together in a cup.
With a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat butter and sugar together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed.
Add egg and water. Beat for 1 minute more.
Reduce speed to low and add dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. If the dough comes together but some dry crumbs remain at the bottom of the bowl, stop the mixer and finish blending the ingredients with a rubber spatula or your hands.
Put dough between two sheets of plastic wrap or wax paper. With your hands, flatten it into a disk.
Using a rolling pin, roll dough, turning it over frequently, into a round that is 11-inches in diameter.
Remove top sheet of plastic wrap or wax paper and carefully turn dough into pan.
Very gently fit it in, lightly pressing it over the bottom and up the sides of the pan. Don’t be concerned if the dough breaks; just gently press the tears together with your fingers. If using a springform pan, press the top edge of the dough so it is tidy and level all around the pan.
Chill the dough, covered with plastic wrap, for at least 2 hours. Well wrapped, the dough can be kept in the fridge for up to 5 days or frozen for up to 2 months. You can freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes to the baking time.
Center a rack in the oven and preheat to 375°F. If using a tart pan, line a baking sheet with parchment paper.
Remove plastic wrap. If using a tart pan, use a sharp knife to trim excess dough flush with the edges of the pan.
Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly against the crust, and fill with dried beans, rice, or pie weights. Alternatively, prick the sides and bottom of the tart shell with a fork.
Place pan on baking sheet and bake for 20 minutes. Remove foil, if using, and bake for an additional 8-10 minutes, or until browned, dry, and firm.
Transfer to a rack and cool to room temperature before filling.
Make the filling:
Have an instant-read thermometer, a strainer, and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan. (If you don’t have an instant-read thermometer, a candy thermometer also works if someone else holds it for you.)
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic.
Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180°F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180°F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience—depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.
As soon as it reaches 180°F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest.
Let the cream stand, stirring occasionally, until it cools to 140°F, about 10 minutes.
Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter.
Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal, and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days and, or tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)
When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate, covered, until needed. It will taste best the first day, but you can store the leftovers, covered, in the fridge.
Chocolate Zucchini Cake Adapted from Hot Thai Kitchen
Yield: 8-10 servings
½ cup (65 g) all-purpose flour
½ cup (65 g) whole wheat flour
½ cup (45 g) cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon (optional)
¾ cup (170 g) brown sugar OR 3/4 cup white sugar+dollop molasses
½ cup (120 ml) flavorless oil, such as canola
2 eggs
1 teaspoon vanilla extract
⅓ cup (80 ml) plain Greek yogurt (can be fat-free or full-fat)
1 cup (150 g) zucchini, grated (if measuring by volume, pack the zucchini gently to make sure there are no big gaps in the measuring cup, but don’t pack it tightly)
½ cup chocolate chips (optional)
Center a rack in the oven and preheat to 350°F. Grease a round 8-inch OR 9-inch cake pan, then line the bottom with parchment paper. Alternatively, line pan with aluminum foil and spray with baking spray.
With an electric mixer, beat together brown sugar and oil until well combined, using a spatula to break apart any lumps of sugar.
Beat in eggs, one at a time, until mixture looks pale and foamy.
Beat in yogurt and vanilla.
Beat in cocoa powder, baking soda, baking powder, salt, and cinnamon if using.
Beat in all-purpose flour and whole wheat flour just until combined.
Stir in the zucchini with a rubber spatula or wooden spoon. Stir in chocolate chips if using.
Bake 40-45 mins if using an 8-inch pan OR 25-30 minutes if using a 9-inch pan, or until the toothpick inserted comes out without any batter on it. Because the cake is so moist, if the toothpick comes out with a little cake smudge on it, it’s okay as long as there is no wet batter.
Let the cake cool for about 5 minutes in the pan (during this time, the cake will shrink slightly and pull away from the sides of the pan making it easier to remove). Run a metal spatula or a thin knife along the edges of the cake to make sure it comes loose from the pan, then invert the cake onto a wire rack to cool.
This rye bread has become a favorite in my family. It’s a hearty, sweet bread that is good for breakfast or for snacking on.
Cranberry Walnut Rye Bread Adapted from Pastry Love
Yield: 1 loaf
210 g water, at body temperature
3 g active dry yeast
70 g unsulfured molasses OR honey OR maple syrup
1 tablespoon flavorless vegetable oil, such as canola
225 g bread flour
70 g rye flour OR whole wheat flour if you’re out of rye flour
55 g whole wheat flour OR rye flour
45 g fine cornmeal
1 tablespoon Dutch-processed cocoa powder
1 teaspoon salt
1 cup dried cranberries
1 cup walnut halves
All-purpose flour, for sprinkling
1 tablespoon cornmeal, for sprinkling
In a large mixing bowl with a wooden spoon, combine water, molasses, oil, and yeast. Mix until yeast has dissolved.
Add bread flour, rye flour, whole wheat flour (if using), cornmeal, cocoa powder, and salt. Stir until all the flour is incorporated and the dough comes together into a shaggy mess.
Cover bowl with plastic wrap and let sit in a warm spot for 10 minutes to hydrate the flour.
Flour a work surface, turn out the dough onto it, and knead for 5-7 minutes or until the dough is soft and somewhat tacky. It will look rough, but it will smooth out while proofing.
On the counter, mix together the cranberries and walnuts. Flatten the dough into a rough oblong and press about half of the cranberry-walnut mix into the top with your hands. Pick up the dough and press the bottom onto the remaining cranberry-walnut mix. Gather and press the dough back into a ball.
Put dough back in the bowl, cover with plastic wrap, and let sit in a warm place for 1 hour.
Lift the edges of the dough and fold them into the middle. Flip over the dough, cover, and let sit for 1 hour, or until it doubles in size.
Line a baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal. Set aside.
Now shape the dough into a boule: Bring the edges of the dough into the center, flip it over so the seam faces down, and round the dough against the work surface. Use the friction of the work surface to help shape the boule by cupping the dough in your hands and pressing down slightly as you push the boule outward counterclockwise. As you push round and round, the dough will start to gather and smooth out. Try to work quickly, or the dough will stick to your hands.
Place boule on prepared baking sheet and sprinkle some flour on top to keep the plastic wrap from sticking.
Cover with plastic wrap and let proof in a warm place for 1 – 1 1/2 hours, or until the boule has grown a little and is a bit jiggly when you poke it.
In the meantime, center a rack in the oven and preheat to 400°F.
Dip the blade of a sharp paring knife in water to keep it from dragging and slash an “X” about 1/2″ deep all the way over the top of the boule (a little like you would for soda bread, but don’t cut as deep).
Bake for 35-45 minutes, rotating the baking sheet halfway through, or until the bread is burnished brown on top and sounds hollow when you thump the bottom. It will not rise much.
Cool bread directly on a wire rack. Cool completely before you slice and serve.
Bread can be stored in a paper bag or airtight container at room temperature for up to 3 days. Toast to refresh.
These cookies are a wonderful mixture of mocha flavor, plus sweetness from the caramel that balances out the bitterness of the coffee.
Mocha Caramel Cookies From Teacher Meng
Yield: 16 cookies
For the cookies:
3 teaspoons instant coffee OR espresso powder
½ teaspoon water
100 g unsalted butter, at room temperature
60 g brown sugar
100 g cake flour OR all-purpose flour
50 g corn starch
½ teaspoon baking soda
1 teaspoon cocoa powder
For the topping:
60 g granulated sugar
4 teaspoons water, divided
In a small bowl, stir together instant coffee OR espresso powder and water into a paste. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, cream together butter and brown sugar on medium speed.
Add coffee/espresso mix and beat on high speed until well combined.
Beat in corn starch, baking soda, and cocoa powder.
Add flour and beat just until it all disappears. Do not overbeat. You might want to finish mixing by hand.
Using a rubber spatula, scrape the cookie dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
Center a rack in the oven and preheat to 320°F. Line a baking sheet with aluminum foil for ease of cleanup and set aside.
Scoop out a piece of dough that weighs about 20 g and gently roll it into a ball between your palms.
Place the ball on the baking sheet and press it until it is about 2” in diameter.
Bake for 25 minutes. Remove from oven and let cool directly on the baking sheet.
While cookies are cooling, stir together granulated sugar and 2 teaspoons water in a small saucepan. Cook over medium to medium-high heat until it turns into golden-brown caramel.
Remove from heat and slowly add 2 teaspoons water, and stir in using a wooden spoon.
Pour caramel onto the cookies to form a dollop in the center of each.
These little buns have a tender inside and a deliciously crunchy topping, plus they let you try out three different flavors all at once. They don’t actually have any pineapple in them; their name comes from the crack patterns that develop on the topping as it bakes.
Tri-Color Pineapple Buns (Boluo Buns) Adapted from Teacher Meng
Yield: 4 buns or 12 mini-buns
For the dough:
160 g bread flour
30 g cake OR all-purpose flour
25 g sugar
1/8 teaspoon salt
2 g (1/2 teaspoon) instant yeast
10 g milk powder
1 large egg yolk (15-18 g)
100 g water, at room temperature
15 g unsalted butter, at room temperature
½ teaspoon cocoa powder
½ teaspoon matcha green tea powder
For the topping:
45 g unsalted butter, at room temperature
40 g powdered sugar
2 large egg yolks, divided (1 for the topping and 1 for the egg wash)
10 g milk powder
70 g cake flour OR 1 spoonful cornstarch + enough all-purpose flour to make 70 g total
½ teaspoon cocoa powder
½ teaspoon matcha green tea powder
Make the dough:
In the bowl of a stand mixer fitted with a dough hook, stir together flours, sugar, salt, yeast, milk powder, egg yolk, and water. The mixture will come together into a shaggy mess.
Mix on low speed until dough comes together, then increase speed to medium and mix until the dough is smooth and soft.
Add butter and mix on low speed until it is fully incorporated. Don’t worry if the dough falls apart at first; it will come back together.
Increase speed to medium and mix until the dough is smooth and soft and passes the windowpane test. You may need to stop the mixer periodically to push the dough back together.
Divide the dough into 3 equal portions. Knead cocoa powder into 1 portion and matcha powder into another.
Cover each portion with plastic wrap and let proof at room temperature for 50 minutes.
Make the topping:
In the bowl of a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter, powdered sugar, and egg yolk together until fluffy.
Using a rubber spatula, stir in milk powder and flour just until the dough comes together. Don’t overmix.
Divide it into 3 equal portions, and mix cocoa powder into 1 and matcha into another.
Cover with plastic wrap and let rest for 10 minutes.
Shape the buns:
Line a large baking sheet with aluminum foil for ease of cleanup and set aside.
Divide the bread dough portions into 4 equal pieces each and shape into balls. They’ll be pretty small.
Divide the topping dough portions into 4 equal pieces each, roll into balls, and flatten into circles.
Drape a topping circle over the top of a bread dough ball of the same color. Gently gather the edges of the topping circle and smooth them around the bread dough. You will have a circle of bread dough exposed on the bottom of the bun.
Place 1 mini-bun of each color close to each other in a triangle on the baking sheet. You want the mini-buns to be nearly touching. At the end, you’ll have 4 large buns, each composed of 3 mini-buns.
Cover with plastic wrap and prove for 25 minutes.
Center a rack in the oven and preheat to 350°F.
Brush the tops of the buns with egg yolk and bake for 18 minutes.
Buns will keep in an airtight container at room temperature for up to 3 days.
This delicious rye bread is dense and sweet, with pops of flavor from the caraway seeds. It takes about 5 1/2 hours from start to finish, meaning that if you start in the morning, you can eat it with dinner.
Rye Bread
Adapted from Pastry Love
Yield: 1 loaf
210 g water, at body temperature
55 g unsulfured molasses
1 tablespoon flavorless vegetable oil, such as canola
3 g active dry yeast
225 g bread flour
70 g rye flour
55 g whole wheat flour OR rye flour
45 g fine cornmeal
1 tablespoon Dutch-processed cocoa powder
1 1/2 teaspoons caraway seeds
1 teaspoon salt
All-purpose flour, for sprinkling
1 tablespoon cornmeal, for sprinkling
In a large mixing bowl with a wooden spoon, combine water, molasses, oil, and yeast. Mix until yeast has dissolved.
Add bread flour, rye flour, whole wheat flour (if using), cornmeal, cocoa powder, caraway seeds, and salt. Stir until all the flour is incorporated and the dough comes together into a shaggy mess.
Cover bowl with plastic wrap and let sit in a warm spot for 10 minutes to hydrate the flour.
Flour a work surface, turn out the dough onto it, and knead for 5-7 minutes or until the dough is soft and somewhat tacky. It will look rough, but it will smooth out while proofing.
Put dough back in the bowl, cover with plastic wrap, and let sit in a warm place for 1 hour.
Lift the edges of the dough and fold them into the middle. Flip over the dough, cover, and let sit for 1 hour, or until it doubles in size.
Line a baking sheet with parchment paper and sprinkle with 1 tablespoon cornmeal. Set aside.
Now shape the dough into a boule: Bring the edges of the dough into the center, flip it over so the seam faces down, and round the dough against the work surface. Use the friction of the work surface to help shape the boule by cupping the dough in your hands and pressing down slightly as you push the boule outward counterclockwise. As you push round and round, the dough will start to gather and smooth out. Try to work quickly, or the dough will stick to your hands.
Place boule on prepared baking sheet and sprinkle some flour on top to keep the plastic wrap from sticking.
Cover with plastic wrap and let proof in a warm place for 1 – 1 1/2 hours, or until the boule has grown a little and is a bit jiggly when you poke it.
In the meantime, center a rack in the oven and preheat to 400°F.
Dip the blade of a sharp paring knife in water to keep it from dragging and slash a an “X” about 1/2″ deep in the middle of the boule.
Bake for 35-45 minutes, rotating the baking sheet halfway through, or until the bread is burnished brown on top and sounds hollow when you thump the bottom. It will not rise much.
Cool bread directly on a wire rack. Cool completely before you slice and serve.
Bread can be stored in a paper bag or airtight container at room temperature for up to 3 days. Toast to refresh.
Here’s another great way to use up over-ripe bananas, especially if you’re a chocolate fan.
Cocoa-nana Bread
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 9″ x 5″ loaf
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
3/4 cup white sugar
1/4 – 1/2 cup packed light brown sugar OR 1/4 – 1/2 cup white sugar+dollop molasses (depending on how sweet you want it)
2 large eggs
2 ripe bananas, mashed
3/4 cup buttermilk OR 1/4 cup plain yogurt+1/2 cup milk
3 ounces bittersweet chocolate, coarsely chopped, OR 1/2 cup store-bought chocolate chips
Center a rack in the oven and preheat the oven to 350°F. Butter a 9×5-inch loaf pan, then place on an insulated baking sheet or two regular baking sheets stacked on top of each other. (This will keep the bottom of the bread from over-baking.)
Sift together the flour, cocoa, baking powder, salt, and baking soda.
With a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened.
Add the sugars and beat for 2 minutes more.
Add the eggs one at a time, beating for a minute after each addition. It’s okay if the batter looks a little curdled.
Reduce the mixer speed to low and mix in the mashed bananas.
Add the dry ingredients in 3 additions, mixing only until they disappear into the batter.
Still on low speed, add the buttermilk, mixing until it is incorporated.
Stir in the chopped chocolate.
Scrape the batter into the pan.
Bake for 30 minutes. Cover the bread loosely with a piece of foil to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70-75 minutes), or until a thin knife inserted into the center comes out clean.
Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it. Invert and cool to room temperature right side up.
Wrapped airtight, the bread will keep at room temperature for up to 2 days or in the freezer for up to 2 months.
These chocolate oatmeal drops contain oats, so you can maybe almost convince yourself that they’re healthy….
Chocolate Oatmeal Drops
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: About 50 cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup unsalted butter, cut into 16 pieces
1 tablespoon water
1 1/4 – 1 1/2 cups light brown sugar OR granulated sugar+dollop molasses, depending on how sweet you want it
9 ounces bittersweet chocolate, coarsely chopped
2 large eggs
1 1/2 cups old-fashioned oats
Position racks to divide oven into thirds and preheat to 350°F. Line two baking sheets with parchment paper.
Set a heatproof bowl over a pot of simmering water. Add butter and sprinkle over 1 tablespoon water, then add brown sugar, followed by chocolate. Stir occasionally, until it’s all just melted. Don’t let the ingredients get so hot that that butter separates from the sugar and chocolate. Don’t worry if the mixture looks grainy. Alternatively, you can melt all the ingredients together directly in a small non-stick pot over low heat, stirring constantly to make sure the chocolate doesn’t burn.
Remove from the heat and whisk in the eggs, one at a time; the mixture will look shiny.
Whisk in cocoa powder, baking soda, salt, and cinnamon.
Whisk in flour, stirring only until it disappears into the dough.
Stir in oats.
Drop the dough by tablespoonfuls onto the baking sheets, spacing 2 inches apart because the cookies spread a lot.
Bake for about 12 minutes, rotating the baking sheets top to bottom and front to back halfway through. The cookies will be dark around the edges and just slightly soft in the middle.
Using a wide metal spatula, transfer cookies to a wire rack and cool to room temperature. (If cookies are too soft to lift immediately, wait a minute and try again.)
Repeat with remaining dough, cooling baking sheets between batches.
To store, pack cookies airtight at room temperature for 2-3 days. You can also freeze for up to 3 months.
Ariane's Kitchen 