Chocolate chip cookies sound basic, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies or, worst of all, cookies that are mushy and raw in the center yet somehow burnt to a crisp on the edges. Remi Hayashi Girouard, pastry chef and co-owner of Goody Goodie Cream & Sugar in San Francisco, has a few simple rules for how to bake chocolate chip cookies the right way, every time.
This clean eating granola is naturally sweetened with a touch of honey and fresh orange juice. With bold flavor from a variety of chopped nuts, vanilla extract, and cinnamon, we kept this big batch recipe simple so you can add any stir-ins you prefer