These delicate crisps resemble rolled tuiles. Using an offset spatula makes spreading the batter much easier.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Yes, brownies can—and should—be made with white chocolate.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
These cookies are gently sweetened and perfect with a cup of tea.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.