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Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
In honor of Levain Bakery opening in Boston, here's some decadent, thick and gooey chocolate chip cookies you can make yourself.
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Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
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Using a fork, dip cookies into chocolate, tapping off excess on side of bowl. Place cookies on a wire rack. Refrigerate until chocolate is set, about 30 minutes.
Read on for my honest review of every Levain cookie and thank me later. (FYI, I reheated them according to the bakery’s instructions—five to 10 minutes in a 350°F oven—to restore them to ...