when I say seasoned veteran, I mean it. back in 2020 I started a cookie business called, Cupid Cookies. I was the cookie girl in town. friends, family, and just random people from around town would order my cookies and it was seriously such a fun point in my life.
I often think about how starting this mini business shaped who I am and taught me so much about what it is like to be an entrepreneur and taught me how much I loved it. I could talk about this all day and how it changed my life but I don’t want to bore anyone with all the back story.
just know, I started a cookie business in the midst of COVID because I can not sit still. I have lots of hours in the kitchen perfecting cookie recipes, testing new ones, failing, failing some more, oh and yes FAILING again. but this recipe I developed last week came out just perfect and I am so excited to share this one with you.
some chef/and apparently baker tips:
use a food scale, I use this one - when baking it is key to be as precise as possible
using a cookie scoop is also important - you want all the cookies to be the same size so they bake evenly
GOOD QUALITY CHOCOLATE. this is the most important part. I love this chocolate, and cutting it into shards is my preferred chocolate shape in a cookie.
okay, let’s bake.
1 cup (224g) unsalted butter
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