Teaspoons and tablespoons

I’m squeezing in some cooking time during this break, because I need a lot of practice! Lately, I’ve been going to Orangette for recipes and each dish I’ve tried has been a keeper. Last night we made Pasta with Hashed Brussels Sprouts and Pine Nuts, using whole wheat pasta and adding minced garlic at the end. This morning, I made a third batch of the chocolate chipĀ cookies, but I finally got the recipe right. The previous two times, I mixed teaspoons with tablespoons so there was more salt + baking soda + baking powder. (Can’t even claim that as a rookie mistake.) Although the other batches tasted pretty good, these cookies were so much better with just the right amount of crisp around the edges.

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