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If you love the chocolate chip cookies from Tate's Bake Shop, this copycat recipe delivers loads of buttery flavor and a delicate crunch.| Serious Eats
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This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.| Serious Eats
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Read just about any cookie recipe, and you'll see baking soda in the list of ingredients. But why is it there, and how does it work? We look at the science of baking soda as it relates to cookies, and how to adjust amounts to get exactly the results you want.| Serious Eats
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With two types of ginger, these cookies are complex and spicy, but mellowed by earthy sweet molasses and the graham-y whole wheat flour. The burn of raw ginger will mellow in the oven as the dough bakes to a golden crisp.| Serious Eats
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Inspired by Levain Bakery, these giant chocolate chip cookies are a dessert of epic proportions.| Serious Eats
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Sugar. It's an integral ingredient in just about every cookie recipe, but don't make the mistake of thinking its job is simply to make them sweet. Oh no—sugar does way more than that,| Serious Eats