It was a rough start here in New York City. It’s big and cold, and it gets quite lonely. My first job was tough – maybe not as much as saving lives, but waking up 6 days a week at 2 am to be at work at 3 am is objectively a lot. I would wait for 7 am to have my second coffee and justify the cookie I’m about to eat, … it’s already morning and I can have it now, didn’t matter that it wasn’t in the middle of the night. 

At my next job, it became a habit. On most days I would ask my coworker what they feel like eating, and after they would say a few different ideas for desserts. Most of the time I would choose to make whatever kind of cookies I wanted, but they never complained.

I really love cookies. I think it’s the best form of all the sweets. My favorite cookies are the dark chocolate cocoa powder cookie. Overall, you can find me in the chocolate section of the dessert world. 

These specific ones though, they can be eaten for breakfast, lunch, dinner and as a snack. The secret to them is taking them out of the oven a little underbake and letting them set at room temperature. You get this chewy but also crumbly and sandy texture that is just perfect.

The next step that makes them even better is that you can add to them whatever you want. White and milk chocolate chunks are my go-to, but for example, my friends are big fans of the caramel pieces and pistachio version I made the other day.

And that goes for every kind of cookie – my favorite trick in the book; you make a batch, roll them up and save them in the freezer. When you need a quick something with your coffee or tea, you throw one into the oven and there you go.