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I am a savory gal through and through, so maybe once out of every one hundred times I’ll order pancakes or french toast instead of my usual bacon and eggs. My toddlers on the other hand could survive off pancakes if given the opportunity! I made pancakes from a boxed mix for years, but these are so much yummier. They are tall and fluffy with crispy golden outsides. And since every day is the weekend (#quarantine2020), make these for brunch on a Monday! Treat yo’ self! These are best served hot with legit maple syrup, or covered in fresh macerated berries. BEST EVER PANCAKES PREP TIME: Less than 5 minutes COOK TIME: 15 minutes total YIELD: Around 8 6-inch pancakes INGREDIENTS: - 1.5 cups flour - 3.5 t baking powder - 1/4 t salt - 1 T white sugar - 1/4 t ground cinnamon optional - 4 T butter, melted into 1.25 cups milk - additional butter for skillet - 1/4 cup of applesauce or one egg - 1/2 t pure vanilla extract DIRECTIONS: 1.) Mix all dry ingredients (1.5 cups flour, 3.5 t baking powder, 1/4 t salt, 1 T sugar, 1/4 t ground cinnamon) into a large mixing bowl. 2.) Pour milk into a microwave safe dish, and drop in butter. Heat on 50% power in 30-second increments until butter is melted. If you prefer to use stovetop, heat milk and butter in a saucepan over low heat until butter is melted. 3.) Pour milk and butter mixture into dry ingredients along with applesauce (or egg) and 1/2 t vanilla. Stir until just combined. Lumps are okay! Do not overmix. Should I repeat myself? Do. Not. Overmix! 4.) Place 1/2 T or so of butter into skillet over medium heat. Pour 1/4 cup of batter on top of butter, and cook until bubbles erupt on the surface. Make sure the bottom of your pancake is golden before flipping. Continue heating until cooked through. Repeat this process until you’ve got a tasty stack of breakfast. A couple notes about this recipe: 1.) First off, if you don’t feel like warming the milk, I get it. You’re hungry and in a hurry! But at the very least, melt your butter. If you go this route, the butter will harden and clumps will form in your mixture. No need to worry. It will melt as your pancakes cook. 2.) After cooking three pancakes, I quickly rinse my pan under cool water to remove any debris and burnt butter. This cleans your pan and also cools it down, which will ensure your remaining pancakes don’t burn. I recommend following this step.

Couscous and roasted veggies. This is another meal that I hope sparks some creativity within you! I generally make this in either the height of summer, when I have loads of fresh veggies from the market, or on a day like today, when I have a lot of sad vegetables that are days away from meeting their Maker. ;) The beauty of this dish is that it is one million percent customizable. Have some chicken in the fridge? Add it in. Want to add a fried egg on top? Yum. A jammy egg? Maybe even better. No root veggies? No problem. You get my drift! For this version, I chopped up three limp carrots, two yukon gold potatoes, and a half a red and yellow bell pepper. I threw some gorgeous red onion on the baking tray as well, and tossed in some frozen peas at the end. Delicious. My littlest had two heaping portions! COUSCOUS WITH ROASTED VEGGIES INGREDIENTS: - Whatever vegetables you have on hand, particularly ones that are hearty enough to bake. I'd recommend two to three cups’ worth of chopped veg. - 1 T balsamic vinegar - 2 T olive oil - salt and pepper - 3 cloves smashed garlic - 1 cup Israeli pearl couscous - 1.5 cups water DIRECTIONS: 1.) Preheat your oven to 400, and begin roughly chopping your veggies into one-inch chunks 2.) Coat veggies with olive oil, salt and pepper, and a hearty splash of balsamic. 3.) Add your smashed garlic, and toss together with your hands or a wooden spoon 4.) Bake vegetables on a sheet pan for 25-35 minutes, or until done potatoes will take the longest to be cooked through. I like it when my veggies like carrots and peppers still have a little bite to them, so just be mindful of the total time 5.) Halfway through cooking time, start your couscous. Pour 1.5 cups of water into a sauce pan, and heat until boiling. 6.) Lightly salt the water, add 1 cup of couscous and stir 7.) Cover pot with a lid, and simmer on the lowest heat for 8-10 minutes until cooked through 8.) Mix your veggies and couscous together, and top with a nice italian vinaigrette. Shave some parmesan cheese on for good measure, and delight your family with this pantry-clean-out meal. It's fresh, light but still filling, and it's always good to use the food that we purchase!

This recipe is adapted from Damn Delicious’ Korean Beef Bowl I stumbled across the Damn Delicious Korean Beef Bowl a couple years ago, and with a few of my changes it’s become one of our monthly go-to meals! It’s a little bit sweet, a little bit salty, has great depth of flavor, and goes together so quickly (15 minutes?) and easily! Bulgogi is generally made with thin slices of sirloin, but this allows us to accomplish similar flavors in a fast and budget-friendly way. Serve it up with some fluffy rice and maybe some stir-fried veggies, and you’ve got a fast, yummy dinner in no time. You (or your kids!) might be apprehensive to try this one, but I promise the flavors aren’t scary. This dish is so inviting. I could easily make this weekly and never grow tired of it. KOREAN BEEF BOWL INGREDIENTS: - 1 pound ground beef - 1/8 t black pepper - 3 scallions, diced - 2 cloves garlic, minced - 2-inch nub of fresh ginger, grated, or 1/2 teaspoon ground ginger - 1/4 cup + 1 T packed brown sugar - 1/4 cup + 1 T soy sauce - 1 T sesame oil - 1/4 t red pepper flakes, or 1 t sriracha more to taste - sesame seeds to garnish DIRECTIONS: 1.) Heat ground beef and black pepper in a large pan over medium heat. Cook until no longer pink. 2.) Drain fat, and add in 2/3 of scallions plus two cloves of minced garlic. Add ginger and stir until fragrant, being careful not to burn garlic. 3.) In a small bowl, whisk together soy sauce, brown sugar and sesame oil (1/4 cup + 1 T brown sugar, 1/4 cup + 1 T soy sauce, 1T sesame oil) 4.) Pour liquid into pan, and mix until well coated and warmed through. Add red pepper flake or sriracha and continue to mix. 5.) Serve with remaining scallions and sesame seeds on top as a garnish.

Lo mein always reminds me of living in New York and ordering Chinese take out. My family would order so. much. food. and the lo mein was always my number one choice from the spread. Food is so nostalgic for me. Maybe it’s the same for you? Making a simple lo mein at home instantly transports me back to the East Coast, eating chinese food on the couch in my sweats surrounded by people I love. This recipe is easy, easy, easy, and you can mix it up to add whatever veggies or protein you’ve got. STIR FRIED VEGGIES + LO MEIN INGREDIENTS: - 2-3 cups of vegetables. For my recipe, I used cabbage, bok choy, broccoli, bell pepper and snap peas - lo mein noodles 4-6-oz works well for two adults + 2 small children - 1 T olive oil - 3 T soy sauce - 1 T sesame oil - 1-inch nub of fresh ginger, or 1/2 T ground ginger - 1 T brown sugar - 1/4 t red pepper flakes, or 1 t sriracha DIRECTIONS: 1.) Start by boiling water in a saucepan, and cook your lo mein noodles per package directions. I generally cook 2 bundles of noodles for my small family. 2.) Heat 1 T olive oil in a large pan over medium heat. Add your vegetables in, and cook until until tender, but still crunchy. About 5 minutes. Note: You can use any vegetables you like here and can also add protein. In addition to what I used, mushrooms, spinach, carrots, cauliflower or snow peas would be lovely choices. 3.) Whisk together sauce ingredients in a small bowl, then add to your veggies and mix. (3 T soy sauce, 1 T sesame oil, ginger, 1 T brown sugar, 1/4 t red pepper flakes). 4.) Combine cooked noodles to vegetables and sauce, and stir until well combined.

I make a lot of one--pot dishes in my house, because they are 1.) easy, 2.) delicious and 3.) a lot easier on the clean-up (my least favorite part of cooking. The dishes just never end!). There was one random night when I whipped this up, and Sam looked at me and said, "This is one of the best meals you've ever made." I always laugh when he says this because he generally mentions it when I make these wildly easy dishes... Not when I spend all day slaving over the stove. I'm not complaining, but also, be impressed with my soufflés and tartines! (jk, I don’t make soufflés…) ; ) All this to say, this dish is a great weeknight meal for when you're coming home from work or soccer practice. It all comes together in under 15 minutes. Adapt away, and enjoy this spin on a classic dish. HOMEMADE ONE POT HAMBURGER HELPER INGREDIENTS: - 1 T butter - 1/2 onion, diced - 1 large carrot, diced - 2 T tomato paste - 1 T dijon mustard - salt and pepper, 1/2 t of each to start - 1/2 t paprika - 1/2 t garlic powder - 1 pound ground beef - 2 cups milk - 1 cup beef broth - 2 cups elbow pasta DIRECTIONS: 1.) Sauté butter over a medium high heat pan. Add your diced onions and carrots, and stir occasionally for 2-3 minutes. 2.) Add your ground beef, crumble and cook until no longer pink. Drain fat from pan. 3.) Add all your seasonings to the pan, and stir to release the fragrance (2 T tomato paste, 1 T dijon mustard, 1/2 t paprika, 1/2 t garlic powder, 1/2 t of both salt and pepper). Coat your veggies with mustard and tomato paste before moving on to the next step. 4.) Add your pasta, 2 cups of milk, and 1 cup of beef broth. Stir to combine. 5.) Place the lid on, and lower the heat to the lowest setting. Cook for 7 minutes, until al dente. 6.) You should be left with a delicious and creamy sauce, a combination from the milk and starch from the pasta. Any remaining fat will rise to the top with the bubbles. Don’t be alarmed! Either skim it off with a spoon, or mix it into noodles. Sometimes we top with a little grated cheddar cheese, or a heaping tablespoon of sour cream to mix in, but it’s luxurious and delightful without it as well! Make sure you taste and add more salt if need be before serving.

I made this soup for my book club a few months back and the amount of enthusiasm it received was almost comical. The whole giant dutch oven of soup (I doubled this recipe) was devoured as we stood around my kitchen island for an hour, dunking crusty bread into our bowls and spending very little time discussing the actual book. All the girls requested I send over the recipe, so you can trust that this one has been approved by lots of people who love good food! Speaking of Book Club… Ours is a little more like a wine club, where no one reads the book but we always show up for the conversation and libations. ;) Have any good book recommendations?! SAUSAGE TORTELLINI SOUP INGREDIENTS: - 1 pound crumbled sausage hot italian works, or you can doctor up basic breakfast sausage. - 1 t olive oil - 1/2 white onion, diced - 3 cloves garlic, minced - 2 t italian seasoning or a combination of basil, oregano, parsley, thyme, rosemary and garlic powder. - 1/4 t red pepper flake or more, depending on preference - 1 16-oz can plain tomato sauce - 3 cups chicken or vegetable broth - 1 8-oz package of cream cheese, any flavor - salt and pepper to taste - 1 9-oz package refrigerated tortellini - freshly grated parmesan to garnish DIRECTIONS: 1.) Pour olive oil into large stock pot or dutch oven over medium high heat. Crumble in sausage, white onion, and 2 t of italian seasonings. Continue to break apart sausage and stir until cooked through. Towards the end of the sausage cook time, add in your minced garlic and stir. 2.) Drain fat if needed, but leave a tablespoon behind. Add in 1/2 t pepper flake, one can of tomato sauce, and 3 cups of broth. 3.) Once soup is at a low simmer, add in cream cheese. The easiest way to get a smooth mixture is to use a rubber spatula and glide the cream cheese along the side of your pan. This will melt it more than mix it. 4.) Add in tortellini, and cook until tender. Tortellini generally only takes 2 minutes to cook through, but if your soup is at a simmer instead of a boil, it will take a few extra minutes. 5.) Taste, and add in salt and pepper to taste. 6.) Garnish with freshly grated parmesan, and enjoy! A few notes: To add some healthy greens to the mix, add in fresh kale or spinach when you add in the tortellini. Allow it to wilt in the soup as the tortellini cooks through. If you want an even more luxurious soup, you can also add 1/2 cup of heavy cream in addition to the cream cheese. If you go this route (first off, YUM), just be sure to add in additional seasonings to make up for the extra liquid. This can also be easily adapted in your Instant Pot. Just turn it onto sauté mode and cook away. If you have the time, once you’ve finished step two, put your lid on and cook on manual pressure for 2 minutes to really bring the flavors together before you continue.

This is another standby dish that I seem to make when I'm all out of creativity, but want something I know my whole family will love. It's simple, but bursting with fresh flavor. This tastes best, in my opinion, served alongside a cold glass of white wine out on the porch. But ya know, it's good in all the other seasons, too! Full of pantry staple ingredients and a few fresh veggies to add some life into it, I know you'll love this one! Give it a try and invite me over for dinner when you do! COOL THAI PEANUT NOODLE SALAD INGREDIENTS: Before I start, know that you can really adapt the salad ingredients to whatever you have on hand. For the noodles for instance, you can use rice noodles, ramen noodles, or angel hair pasta. I used brown ramen noodles this time, and while they tasted great, they were a little gummier than I like. Next time I’ll stick to angel hair or classic ramen noodles. - 12-oz noodles of choice see note above - 1 cup Best Ever Peanut Sauce - Julienned veggies of choice, around 1/2-2/3 cups of each Green or purple cabbage, carrots, bell peppers, snap or snow peas all work wonderfully - Cilantro and lime to garnish DIRECTIONS: 1.) Cook your noodles to package directions. 2.) While they’re cooking, assemble your peanut sauce in a small bowl. 3.) Julienne (thinly slice in long strips) your vegetables. For my version, I used purple cabbage and carrots. 4.) Assemble your salad and coat with peanut sauce. Leave some extra sauce on the side to drizzle on right before serving. 5.) Garnish with cilantro and a squeeze of lime.

Best ever. Did I say it? I did. Give it a try and I know you'll love it! I tried a zillion recipes for this, and while I love the traditional satay style sauce that's made with coconut milk and fresh curry, I wanted to find a recipe that was no-heat (aka, easy ). And this is it! It's bright, tangy, sweet and satisfying. This makes a perfect dip for veggies, a great sauce for chicken skewers, or a yummy sauce for my Cool Thai Peanut Noodle Salad. BEST EVER, EASY PEANUT SAUCE INGREDIENTS: - 1/2 cup peanut butter natural, unsweetened I don't mean to be a stickler here, but it really does make a difference using natural unsweetened PB vs a commercial brand. It's super affordable at the grocery store, and a lot of places you can grind it yourself. If you don't have any, cut down on the brown sugar by half. - 2 T low sodium soy sauce - 1 T rice vinegar - 1 T fresh lime juice about half a lime, squeezed - 2 T brown sugar - 1 t chili garlic sauce or Sriracha - 1 large garlic clove, grated - 1 T fresh ginger, grated - 2 T water DIRECTIONS: Mix all your ingredients in a bowl, saving water for last. Combine together with a flat whisk. Add water slowly at the end depending on thickness of sauce. Try not to devour it in one sitting! The fresh ginger and garlic are necessary to this recipe, as they add a bite and tang that you can't get with dried spices.

I forgot how much I love a good quiche until I ordered one at a cafe in New York last year. It was a hearty slice, filled with crispy bacon and shallot, and holy yum. It was good. I had never made a homemade quiche before, probably because I just kept forgetting, until I hosted a baby shower a couple of months back. Now I've been on a quiche kick and make one at least every other week! They freeze well, will feed a crowd, and work great for breakfast, lunch or dinner. I don't make my own pie crust, even though I recognize it's an easy step. But you know what's even easier? A two-pack delivered to my doorstep thank you very much, Instacart, said all the mamas everywhere... Directions for working with your pie dough are below. QUICHE LORRAINE INGREDIENTS: - 1 pie crust, homemade or store-bought works fine here - 5 strips thick cut bacon - 1 large shallot, or 1/3 of a large onion - 1/2 t dried thyme - 1/8 t cayenne - 1/2 T salt - 1/4 t pepper - 3 large eggs - 1.5 cups heavy cream I know, I know! But it makes the most luscious, custardy filling. If this scares you a little too much, feel free to do 1 cup of milk, and .5 cup of heavy cream. It will still be delicious! But also... Lean into it. ;) - 1 cup grated sharp white cheddar Yes, Gruyere is traditional in Quiche Lorraine. But if your fridge is like mine, you're less likely to have that on hand, and more likely to have a sharp cheddar. DIRECTIONS: PIE DOUGH DIRECTIONS: If you use store-bought dough, follow the directions on the package. 1.) Get your pie crust to room temp, either by leaving it on the counter, or putting it in the microwave at 50% power for around 40 seconds. 2.) Assemble your pie crust in your baking dish, and poke holes with your fork all around the vertical sides of the pie dish, and also all across the bottom. 3.) Bake it for 10 minutes at 400* FILLING INSTRUCTIONS While you're pre-baking your pie crust, start to make the filling. 1.) Start by pan-frying your bacon until nice and crispy. You'll want it just a few shades shy of burnt so that it maintains its crispy texture once fully baked in the quiche 2.) Discard some of the drippings, but leave one to two tablespoons in the pan 3.) Dice up your shallot or onion into a small dice, and pan fry in the bacon grease. 4.) Sprinkle seasonings (1/2 t thyme, 1/8 t cayenne, 1/2 T salt and 1/4 t pepper) onto your onions. This will open up the flavor, and release excess moisture from the onion. 5.) Grate a cup of sharp cheddar I prefer something like Beecher’s or Tillamook white sharp cheddar 6.) In a large mixing bowl, scramble your eggs, and mix together your cheese and cream. Whisk in additional salt and pepper to taste, along with an additional shake of cayenne pepper 7.) Pour half your onions onto the base of your pie crust. Add remaining onions to egg mixture, along with diced bacon 8.) Fill up your pie crust with your filling, and pop it into the oven 9.) Bake for 45 minutes at 350*. At this point, do the jiggle test to make sure your custard is set. It's possible it will need another 5-10 minutes. Serve this alone, or plate it with a simple green salad. Enjoy!

This soup is easily adaptable to be used in your Instant Pot or on the stove, and will certainly please a crowd. While this is similar in flavor to the famous soup offered at Olive Garden, I find the homemade version to taste far more fresh and light. I make double batches often, as this is a great meal to bring to friends. Serve it with a simple salad, and maybe a crusty loaf, and call it a day. Hearty, creamy, and the perfect stick-to-your-bones soup. I could eat this every day for lunch and never grow tired of it-honestly. It’s just a darn good soup. Enjoy! CREAMY CHICKEN + GNOCCHI SOUP INGREDIENTS - 1 T olive oil - 2 cloves garlic, diced - ½ white onion, diced - ½ t dried thyme - ½ t dried rosemary - 1 large carrot, diced - 2 celery stalks, diced - 6 cups chicken broth - 1/8 t cayenne - 1 cup shredded/cubed chicken - ½ cups heavy cream or half and half you can sub this for 8 ounces of cream cheese, any flavor. Just be sure to blend it in well. I find it works best to slide the cream cheese against the side of the pot with a spatula to avoid clumps - 8 ounces packaged gnocchi - salt and pepper - optional: 1/2 cup frozen peas DIRECTIONS: 1.) Preheat your dutch oven or Instant Pot with olive oil over medium heat sauté mode on IP 2.) Add diced onions and minced garlic, sprinkle on salt and pepper. Stir until fragrant. 3.) Sprinkle on your rosemary and thyme, stirring for 30 seconds or so to release the flavor. 4.) Add your diced carrots and celery, and stir. 5.) Once veggies begin to soften, add in your chicken stock. When I’m in a pinch, I take a big scoop (one very heaped tablespoon) of Better Than Bouillon, add my water, and call it a day. 6.) Once your stock is in, stir and add your cayenne. Even if you don’t like spice, don’t skip this step! The cayenne, yes, adds a tiny bit of heat, but mainly it just wakes up the flavors of your dish. 7.) Put lid on and cook for 10-15 minutes 10 minutes manual in Instant Pot 8.) Once your stock has come together for the allotted time, add your chicken and mix in your dairy component. I generally reach for heavy cream in my personal version, but cream cheese works beautifully as well. 9.) Once your dairy is in and combined, add additional salt and pepper for taste. Drop in your gnocchi and let it cook per package directions. I find that the longer the gnocchi has to hang out in the warm soup, the more tender and delicious it turns out. 10.) Drop in frozen peas (if using), and give a stir. Top with grated parmesan if you like! Serve with a simple side salad and crusty bread! instant potsoup

My mouth is drooling as I type this! While this isn't the most traditional bolognese recipe on the internet, it's damn good, and happens to be one of my favorite meals to create. (Also, if you're wondering, the pronunciation is bowl-uh-naze). I love letting the house fill up with the yummy smells of onion and garlic. I let the sauce simmer in my dutch oven for a few hours, and by the time dinner rolls around, I've already snuck no less than 20 spoonfuls. So wonderfully good. This sauce works great layered in a lasagna, but is also delicious mixed into a long noodle (I prefer pappardelle), with a little fresh grated parmesan on top. This is one of those wondrous dishes that takes very few ingredients, but will always leave your guests wanting more and thinking that you're a pro in the kitchen. If you have ground beef in your fridge or freezer, add this to your weekly lineup and give it a try. Grown-ups will appreciate the well-rounded depth of flavor, and kiddos will love slurping up this sauce on their noodles (Eden and Jase approved). Traditional bolognese sauce generally calls for beef chuck, but I most frequently have 80/20 beef in my freezer. I generally use this, and the sauce comes out perfectly every time. BOLOGNESE SAUCE INGREDIENTS: - 1 pound ground beef (80/20 is my preference) or beef chuck* - 1 small white onion, diced - 4-6 garlic cloves, smashed - 2 celery stalks, diced - 1 large carrot, diced - 2 T olive oil - 3 ounces tomato paste - 1 cup dry white wine sauvignon blanc is my choice - 2-3 cups beef stock start with 2 cups, and add more as your sauce begins to thicken - 16-oz can unseasoned tomato sauce - salt and pepper to taste - 1 cup whole milk DIRECTIONS: 1.) Heat your oil in a large dutch oven, over medium heat. Add your ground beef, and season with salt and pepper. Break up meat until just about fully cooked, drain some fat if necessary, but leave at least a few tablespoons. It adds so much depth and flavor. 2.) Add diced onion and smashed garlic, stir until fragrant. The garlic will cook down and break up during the cooking process, so no need to mince here. 3.) Add diced carrot and celery, stir for a minute or two. 4.) Add in 3 oz tomato paste, and stir until well combined. 5.) Deglaze pan with one cup of wine, and scrape up any burnt bits from bottom of the pot. Let this simmer for a minute or so. 6.) Add tomato sauce and 2 cups beef stock, and season with additional salt and pepper. 7.) Once liquid is warmed, mix in your cup of milk. 8.) Turn your heat to the lowest heat, and cook uncovered for 2-4 hours. Yes, I know, it's a vast time difference. But the longer the better! Two hours will produce a delicious end result, though, and is what I would consider the minimum. Stir occasionally, making sure the sauce doesn't stick to the pan, and add more beef stock or water if necessary to thin your sauce. Around the hour and a half mark, be sure and really pay attention, making sure it's not burning on the bottom. This is generally the time when more stock is required. Don't be intimidated by the lengthy cook time. The hands on time is less than 15 minutes. Enjoy! *If using beef chuck, use one pound, and cut into 1” cubes

Listen. One thing I don't claim to know how to do is bake. I kind of loathe baking... It's all too precise for me and my style of cooking, and I always end up covered in flour. So I did something genius and learned how to make one type of cookie that is literally so insanely delicious, there's no need for any other kind. Truly. It's that good. It's gooey, salty + sweet (I'm a savory girl, so I need a little salt for it to win me over), and the layers of shaved chocolate just take it over the top. Make this cookie and spread the love. SALTED CHOCOLATE CHUNK COOKIES INGREDIENTS: - 1/2 cup (1 stick) unsalted butter, at room temperature - 2 T white sugar - 1 cup packed light brown sugar - 1 large egg - 1 T vanilla extract every recipe always calls for far less vanilla, but just hear me out on this one - 3/4 t baking soda - 1/4 t salt - 1 3/4 cups flour - 1 3.5-ounce dark chocolate bar, chopped I usually grab a 72% bar - Flaky sea salt I use Maldon, which you can grab on Amazon here DIRECTIONS: 1.) Heat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat. 2.) In a large bowl, cream together a room temperature stick of butter and sugars (2 T white, 1 cup packed brown) until nice and fluffy. I usually get bored after about 2 minutes, but it seems to get the job done just fine. 3.) Add egg and 1 T vanilla, and mix until combined. 4.) Add 1/4 t salt and 3/4 t baking soda, and mix until combined, then add flour (1 3/4 cup) on a low speed until it comes together. 5.) On a cutting board, chop up your chocolate bar into small pieces. You'll get lots of small shards of chocolate, too. Make sure you scrape them all up into the mix. 6.) Use a wooden spoon to combine chocolate. 7.) Scoop cookies into large, 1.5" balls. Do. Not. Roll! Just drop! 8.) Sprinkle each cookie top with flaky sea salt. Please don't skip this fabulous step! 9.) Bake at 350* for 10 minutes. You'll want to pull them out when they're set, but still a bit gooey in the middle. 10.) Let them cool for as long as humanly possible before sneaking a bite or two at least a couple minutes so you don't burn your fingers!