You’re about to discover a world of chewy, gooey perfection. Whether you’re a classic cookie lover or crave something new, shortening is the secret to that irresistible melt-in-your-mouth texture we all adore. Dive into these 35 chocolate chip cookie recipes—from timeless favorites to creative twists—and find your next baking obsession. Let’s get those ovens preheated!
Classic Chocolate Chip Cookies with a Hint of Vanilla
Everyone needs a cookie that feels like a warm hug. These classic chocolate chip cookies deliver that cozy comfort with a subtle vanilla whisper—perfect for holiday gifting or a spontaneous baking session. Grab your mixing bowl and let’s make magic happen.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 sticks of softened butter (that’s 1 cup)
– 3/4 cup of granulated sugar
– 3/4 cup of packed brown sugar
– 2 large eggs
– A generous splash of vanilla extract (about 2 tsp)
– 2 1/4 cups of all-purpose flour
– A teaspoon of baking soda
– A pinch of salt
– A couple of cups of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes with a mixer.
3. Beat in the eggs one at a time, then mix in the vanilla extract until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain—overmixing can make cookies tough.
6. Fold in the chocolate chips evenly with a spatula.
7. Scoop dough into rounded tablespoons and place them 2 inches apart on the prepared baking sheets.
8. Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll firm up perfectly.
10. Repeat with remaining dough, allowing sheets to cool between batches for even baking.
These cookies emerge with crisp edges and chewy centers, the vanilla hint balancing the rich chocolate. Serve them warm with a glass of cold milk, or crumble over ice cream for an instant dessert upgrade.
Chewy Shortening-Based Chocolate Chip Delights
Craving that perfect chewy texture? These shortening-based chocolate chip delights deliver—think soft centers, crispy edges, and melty chocolate in every bite. Skip the butter; this recipe uses shortening for that signature chew you love.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of shortening (yep, that’s the secret!)
– 1 cup of packed brown sugar
– ½ cup of granulated sugar
– 2 large eggs
– 2 teaspoons of vanilla extract
– 2 ¼ cups of all-purpose flour
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 2 cups of semi-sweet chocolate chips (go big or go home!)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the shortening, brown sugar, and granulated sugar together with an electric mixer on medium speed for 2 minutes until fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—don’t overmix!
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
You’ll love the chewy, tender crumb and rich chocolate bursts in these cookies. Try serving them warm with a scoop of vanilla ice cream for an epic dessert mash-up.
Browned Butter Chocolate Chip Cookies with Shortening
Browned butter chocolate chip cookies with shortening? That’s the secret weapon for chewy centers and crispy edges. Get ready for the most addictive cookie you’ll ever bake.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter
– A big scoop (1/2 cup) of vegetable shortening
– A packed cup of light brown sugar
– 1/2 cup of granulated sugar
– 2 large eggs
– A splash (2 tsp) of pure vanilla extract
– 2 and 1/4 cups of all-purpose flour
– A teaspoon of baking soda
– A good pinch (1 tsp) of kosher salt
– A heaping 2 cups of semi-sweet chocolate chips
Instructions
1. Brown the butter: Melt 1 cup of unsalted butter in a saucepan over medium heat. Swirl constantly for 5-7 minutes until it turns golden brown with nutty specks, then pour into a heatproof bowl to cool for 15 minutes.
2. Mix fats and sugars: In a large bowl, combine the cooled browned butter, 1/2 cup of vegetable shortening, 1 cup of packed light brown sugar, and 1/2 cup of granulated sugar. Beat with an electric mixer on medium speed for 2 full minutes until fluffy.
3. Add wet ingredients: Crack in 2 large eggs one at a time, beating well after each. Pour in 2 teaspoons of vanilla extract and mix until just combined.
4. Combine dry ingredients: In a separate bowl, whisk together 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt.
5. Fold everything together: Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain. Tip: Don’t overmix—this keeps cookies tender.
6. Add chocolate: Fold in 2 heaping cups of semi-sweet chocolate chips with a spatula until evenly distributed.
7. Chill dough: Cover the bowl and refrigerate the dough for at least 1 hour (up to 48 hours). Tip: Chilling prevents spreading and deepens flavor.
8. Preheat oven: While dough chills, preheat your oven to 375°F and line two baking sheets with parchment paper.
9. Portion dough: Scoop 2-tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared sheets. Tip: For extra texture, tear balls in half and press back together rough-side-up.
10. Bake: Bake one sheet at a time at 375°F for 10-12 minutes until edges are golden but centers look slightly underdone.
11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Unbelievably, these cookies boast a complex nuttiness from the browned butter while the shortening guarantees that perfect chew. Serve them warm with a sprinkle of sea salt or crumble over vanilla ice cream for an instant dessert upgrade.
Gluten-Free Chocolate Chip Cookies with Shortening
Craving that classic chocolate chip cookie but need it gluten-free? This version swaps butter for shortening to create a chewier, more tender texture that’s perfect for anyone avoiding gluten. You’ll get all the nostalgic flavor without any of the wheat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of vegetable shortening (like Crisco)
– ¾ cup of granulated sugar
– ¾ cup of packed brown sugar
– 2 large eggs
– 1 teaspoon of vanilla extract
– 2 ¼ cups of gluten-free all-purpose flour blend (I use Bob’s Red Mill 1-to-1)
– 1 teaspoon of baking soda
– ½ teaspoon of salt
– 2 cups of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the vegetable shortening, granulated sugar, and brown sugar together with an electric mixer on medium speed for about 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing can make the cookies tough.
6. Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Store any leftovers in an airtight container at room temperature for up to 5 days.
Here’s the best part: these cookies bake up with a crisp edge and a soft, chewy center that melts in your mouth. The shortening gives them a delightful tenderness without being greasy. Try serving them warm with a scoop of vanilla ice cream for an irresistible gluten-free dessert twist.
Crumbly Chocolate Chip Cookies with Sea Salt
Punch up your cookie game with these crumbly, salty-sweet bites. They’re crispy-edged, soft-centered, and loaded with melty chocolate. Perfect for gifting or gobbling straight off the tray.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 sticks of unsalted butter, softened
– 1 cup of packed brown sugar
– ½ cup of granulated sugar
– 2 large eggs
– A big splash of vanilla extract
– 2 ¼ cups of all-purpose flour
– A teaspoon of baking soda
– A pinch of fine sea salt
– A couple of cups of semi-sweet chocolate chips
– Extra flaky sea salt for sprinkling
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium speed for 2 minutes until fluffy.
3. Crack in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—don’t overmix.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop dough into 1½-tablespoon balls and place them 2 inches apart on the prepared sheets.
8. Lightly press each ball down with your palm to flatten slightly, then sprinkle the tops with flaky sea salt.
9. Bake for 10–12 minutes, rotating the sheets halfway through, until the edges are golden brown but centers look soft.
10. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Let these cookies cool fully to achieve that signature crumbly texture. The flaky sea salt cuts through the rich chocolate, making each bite irresistible. Crumble them over vanilla ice cream or dunk into cold milk for the ultimate treat.
Double Chocolate Chip Cookies with Shortening Twist
Unwrap your holiday baking with these next-level cookies. Upgrade your classic chocolate chip with a shortening twist for that perfect chewy-meets-crispy texture. Get ready to make your kitchen smell like a chocolate factory.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup of all-purpose flour
– 1/2 cup of cocoa powder
– 1/2 teaspoon of baking soda
– A pinch of salt
– 3/4 cup of granulated sugar
– 3/4 cup of packed brown sugar
– 1 cup of vegetable shortening
– 2 large eggs
– 2 teaspoons of vanilla extract
– A heaping cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and a pinch of salt until fully combined.
3. In a large bowl, use an electric mixer to cream 3/4 cup of granulated sugar, 3/4 cup of packed brown sugar, and 1 cup of vegetable shortening on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs and 2 teaspoons of vanilla extract to the sugar mixture, and beat on medium speed for 1 minute until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain.
6. Fold in a heaping cup of semi-sweet chocolate chips with a spatula until evenly distributed.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake in the preheated oven at 350°F for 10-12 minutes, until the edges are set but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve warm or store in an airtight container for up to 5 days.
Let these cookies cool slightly for that signature chew, with the shortening giving a melt-in-your-mouth feel. The double chocolate hits deep and rich, perfect with a cold glass of milk or crumbled over ice cream for an indulgent twist.
Macadamia Nut Chocolate Chip Cookies with Shortening
Zap your taste buds with these next-level cookies. They’re chewy, buttery, and packed with crunch. Forget everything you knew about basic chocolate chip—this is the upgrade you need.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 and 1/4 cups of all-purpose flour
– 1 teaspoon of baking soda
– A good pinch of salt
– 1 cup of vegetable shortening (room temp is key!)
– 3/4 cup of granulated sugar
– 3/4 cup of packed brown sugar
– 2 large eggs
– A couple of teaspoons of vanilla extract
– 1 and 1/2 cups of semisweet chocolate chips
– 1 cup of chopped macadamia nuts
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
3. In a large mixing bowl, use an electric mixer to cream the vegetable shortening, granulated sugar, and brown sugar together on medium speed for about 2 minutes, until light and fluffy.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no white streaks remain—don’t overmix!
7. Gently fold in the semisweet chocolate chips and chopped macadamia nuts with a spatula until evenly distributed.
8. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies boast a crisp edge that gives way to a soft, chewy center, with the rich chocolate and buttery macadamias creating a perfect sweet-salty balance. Crumble them over ice cream for an indulgent dessert, or enjoy them warm with a cold glass of milk—they’re dangerously addictive.
Vegan Chocolate Chip Cookies with Coconut Oil and Shortening
Let’s be real—you need these vegan chocolate chip cookies in your life right now. They’re crispy-edged, chewy-centered, and totally dairy-free. Grab your mixing bowl and let’s bake some magic.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 1 cup of coconut oil, solid but scoopable
- ½ cup of vegetable shortening
- 1 cup of packed brown sugar
- ½ cup of granulated sugar
- 2 flax eggs (that’s 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water, left to thicken for 5 minutes)
- 2 teaspoons of vanilla extract—go for the good stuff
- 2 ¼ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ cups of vegan chocolate chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat the coconut oil and shortening together with an electric mixer on medium speed for 1 minute until creamy.
- Add the brown sugar and granulated sugar, then beat for another 2 minutes until fluffy.
- Mix in the flax eggs and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
- Fold in the vegan chocolate chips with a spatula until evenly distributed.
- Scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Zero regrets here—these cookies bake up with a perfect crisp edge and a fudgy, tender middle. The coconut oil adds a subtle tropical note that pairs beautifully with the rich chocolate chips. Serve them warm with a glass of almond milk, or crumble them over dairy-free ice cream for an epic dessert hack.
Oatmeal Chocolate Chip Cookies with a Shortening Touch
Brace your taste buds—these oatmeal chocolate chip cookies get a flaky upgrade with shortening. Forget flat, chewy cookies; this hack delivers crisp edges with soft centers. Your holiday cookie swap just got a major glow-up.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– A cup of all-purpose flour
– A half-cup of old-fashioned rolled oats
– A half-teaspoon of baking soda
– A pinch of salt
– A half-cup of vegetable shortening
– A half-cup of packed brown sugar
– A quarter-cup of granulated sugar
– One large egg
– A splash of vanilla extract
– A cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, oats, baking soda, and salt until fully combined.
3. In a large bowl, use an electric mixer to beat the shortening, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy.
4. Beat in the egg and vanilla extract until smooth, scraping down the bowl with a spatula.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—overmixing makes cookies tough.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop tablespoon-sized dough balls onto the prepared sheets, spacing them 2 inches apart.
8. Bake one sheet at a time in the center rack for 10–12 minutes, until the edges are golden but centers look slightly underdone for a soft texture.
9. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to crisp up.
Here’s the magic: the shortening creates a delicate, flaky crumb that melts in your mouth. Serve them warm with a glass of cold milk for that nostalgic crunch, or crumble over ice cream for an indulgent twist.
Peanut Butter Chocolate Chip Cookies with Shortening
Let’s get one thing straight: these aren’t your average cookies. We’re talking next-level, bakery-style peanut butter chocolate chip cookies with a secret weapon—shortening—for that perfect, chewy-yet-crisp texture. Ready to bake your new obsession?
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of creamy peanut butter (the good stuff, not the natural kind that separates)
– 1/2 cup of vegetable shortening (yep, that’s the magic for chewiness)
– 3/4 cup each of granulated sugar and packed light brown sugar
– 2 large eggs, at room temp
– A generous splash of vanilla extract
– 2 1/4 cups of all-purpose flour
– 1 teaspoon of baking soda
– A big pinch of salt
– A heaping cup of semi-sweet chocolate chips (or more, we don’t judge)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the peanut butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy. Tip: Room-temperature eggs blend better, so take yours out 30 minutes ahead.
3. Beat in the eggs one at a time, then mix in the vanilla extract until just combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain—don’t overmix!
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared sheets. Tip: For thicker cookies, chill the dough balls for 15 minutes before baking.
8. Bake one sheet at a time for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft. Tip: Rotate the sheet halfway through for even browning.
9. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Here’s the payoff: these cookies bake up with crispy edges, a soft, chewy middle, and pockets of melty chocolate. The shortening keeps them tender for days, and a sprinkle of sea salt on top right after baking? Chef’s kiss. Serve them warm with a cold glass of milk or crumble over vanilla ice cream for an instant dessert upgrade.
Almond Flour Chocolate Chip Cookies with Shortening
Ditch the gluten, keep the magic. These almond flour chocolate chip cookies swap butter for shortening to create a chewy, tender texture that’s downright addictive. Grab your mixing bowl—this recipe is about to become your new go-to.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups of fine almond flour
– 1 cup of granulated sugar
– 1/2 cup of vegetable shortening
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of baking soda
– A pinch of salt
– 1 cup of semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegetable shortening and granulated sugar until fluffy, about 2 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the almond flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet mixture until just combined—don’t overmix to keep the cookies tender.
6. Fold in the semi-sweet chocolate chips until evenly distributed.
7. Scoop tablespoon-sized dough balls onto the prepared sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely—this prevents them from crumbling.
Perfectly chewy with a subtle nuttiness from the almond flour, these cookies offer a soft, melt-in-your-mouth bite. Serve them warm with a glass of cold milk, or crumble them over ice cream for an easy dessert upgrade.
Espresso-Infused Chocolate Chip Cookies with Shortening
Make your cookie game elite with this espresso-chocolate mashup. We’re talking rich, coffee-kissed dough packed with melty chips and that perfect shortening chew. Get ready to bake your new obsession.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 sticks of butter, softened to room temp
– A cup of vegetable shortening
– A cup and a half of white sugar
– A couple of eggs
– A splash of vanilla extract
– 3 cups of all-purpose flour
– A teaspoon of baking soda
– A half teaspoon of salt
– 2 tablespoons of finely ground espresso powder
– A 12-ounce bag of semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, vegetable shortening, and white sugar for 3 minutes until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract until just combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and finely ground espresso powder.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Tip: Don’t overmix—stop as soon as no flour streaks remain.
6. Fold in the semisweet chocolate chips by hand until evenly distributed.
7. Scoop dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For thicker cookies, chill the dough balls for 15 minutes before baking.
8. Bake at 375°F for 9–11 minutes, until the edges are golden brown but the centers look slightly underdone. Tip: They’ll firm up as they cool, so pull them early for that soft, chewy texture.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Just out of the oven, these cookies boast a crisp edge that gives way to a tender, chewy middle, thanks to the shortening. The espresso powder adds a deep, aromatic bitterness that perfectly balances the sweet chocolate chips. Serve them warm with a cold glass of milk for the ultimate contrast, or crumble them over vanilla ice cream for an instant dessert upgrade.
Conclusion
From classic chewy cookies to creative new twists, this roundup proves shortening is a secret weapon for perfect chocolate chip cookies every time. I hope you find a new favorite to bake! Don’t forget to leave a comment telling me which recipe you loved most and share this sweet inspiration with your friends on Pinterest. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
