The secret to that paper-thin, shiny crust (seen in your first image) is dissolving the sugar completely into the eggs and hot butter.
Ingredients
1 cup (225g) Unsalted Butter, melted and hot
2 cups (400g) Granulated Sugar
2 tsp Vanilla Extract
3 Large Eggs, room temperature
¾ cup (75g) Dutch-processed Cocoa Powder
¾ cup (95g) All-Purpose Flour
½ tsp Salt
1 cup Chocolate Chunks (save some for the top)
Instructions
Prep: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
The Crust Secret: Whisk the hot melted butter and sugar vigorously for 2 minutes. Add eggs and vanilla; whisk for another 2-3 minutes until the batter is pale and fluffy. This “meringue” step creates the crackly top.
Fold: Sift in cocoa, flour, and salt. Fold gently with a spatula. Stir in most of the chocolate chunks.
Bake: Pour into pan and top with remaining chunks. Bake for 25–30 minutes. The center should still have a slight jiggle.
Cool: Let them cool completely in the pan to set the fudgy texture.
2. Tall Deep-Dish Lasagna (Béchamel Style)
To get the height and “ooze” seen in the second image, we use a French Béchamel sauce instead of ricotta.
The Components
Meat Sauce: Brown 1lb ground beef and 1lb Italian sausage with onion and garlic. Stir in 2 tbsp tomato paste and two 28oz cans of crushed tomatoes. Simmer for 45 minutes.
Béchamel Sauce: Melt ½ cup butter, whisk in ½ cup flour for 2 mins. Slowly whisk in 4 cups warm milk until thick. Stir in 1 cup Parmesan and a pinch of nutmeg.
Layers: 16oz Lasagna noodles (cooked), 4 cups Shredded Mozzarella.
Assembly & Bake
Layering: In a deep 9×13 pan, layer: Sauce → Noodles → Meat Sauce → Béchamel → Mozzarella.
Repeat: Aim for 5–6 layers to get that tall profile. Finish with a heavy layer of Béchamel and Mozzarella.
Bake: Cover with foil and bake at 375°F (190°C) for 25 mins. Remove foil and bake 20 more mins until bubbly and browned.
Rest: Let it sit for 20–30 minutes before cutting, or the layers will slide apart!
3. Salted Bakery-Style Chocolate Chip Cookies
For the thick, soft look in the third image, we use extra flour and a long chill time.
Ingredients
1 cup (225g) Butter, browned and cooled (for deep flavor)
¾ cup Brown Sugar & ½ cup White Sugar
1 Egg + 1 Egg Yolk
2 ¼ cups (280g) Flour (spooned and leveled)
1 tsp Baking Soda & ½ tsp Salt
1 ½ cups Large Dark Chocolate Chunks
Flaky Sea Salt for finishing
Instructions
Mix: Cream butter and sugars. Add egg, yolk, and vanilla.
Dry: Fold in flour, soda, and salt. Fold in chocolate chunks.
The “Chill” (Mandatory): Scoop dough into large balls (3 tbsp each). Place on a tray, cover, and refrigerate for at least 12 hours. This prevents spreading and makes them thick.
Bake: Preheat oven to 350°F (175°C). Place cold dough balls on a sheet and bake for 11–13 minutes.
Finish: While hot, press a few extra chocolate chunks into the top and sprinkle with flaky sea salt.
