@betterbakesbygrace: a chipwich but make it TACO🍪🤓 there are two essential parts to this recipe: a cookie that’s thin enough to fold & stays chewy even after freezing, and a rich, creamy vanilla bean custard that sets beautifully without ever becoming rock hard. it took some work but i think we NAILED IT! cookie deets are below and the full recipe including the custard is up now on substack (link in bio💗) COOKIE RECIPE: (makes 8, 2.5 oz cookies) 210 g (1¾ cups) bread flour 160 g (¾ cup) unsalted butter, melted 140 g (⅔ cup, packed) brown sugar 110 g (½ cup + 2 Tbsp) granulated sugar 30 g (1½ Tbsp) honey 1 large egg + 1 egg yolk 1 tsp vanilla extract ½ tsp baking soda 1¼ tsp kosher salt 140 g (5 oz or about ¾ cup) chocolate, chopped or chocolate chips Whisk butter, sugar and honey. Add egg, yolk and vanilla. Mix till well combined. Add dry ingredients and fold. Fold in chocolate. Let set in the fridge for just 15-20 minutes. Bake at 350F for 10-14 minutes till the edges are golden and the centers are still gooey. For extra ripples, bang your pan hard on the counter halfway through baking. Let cool on the pan for 5 minutes before transferring to your taco holders. i hope you love them as much as i do!! HAPPY BAKING MY BABIES🫂🫂 #icecreamsandwich #baker #baking #chocolatechipcookies #Recipe

betterbakesbygrace

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Wednesday 08 July 2026 21:01:00 GMT