$90
For the Belgian Chocolate Chip cookies, I buy a big block of semi-sweet Belgian chocolate and then hand-chisel it into small bite-sized bits. Each batch of cookies has half a pound of smaller pieces of chocolate in the dough, and then every single cookie is hand-topped with a larger chunk of Belgian chocolate at the half-way point in their baking. Dough balls are weighed (every one by hand!) to ensure consistency.
The Orange Gingersnaps have warm spices (ginger, cinnamon, tiny bit of cloves) as well as finely ground black pepper and fresh orange zest. Dough balls are individually rolled in orange sugar before being baked. I've been making this recipe for a LONG time, originally inspired by a cross between Martha Stewart and my Nanny Teresa's molasses 'krinkle' cookies.
The Peanut Butter cookies start with good salted Vermont butter. Then I add 3 kinds of sugar (no joke). Peanut butter (naturally). Vanilla. Thanks to my Nanny Teresa's recipe, I've updated them only slightly (in shape!) and I add chopped peanuts to the top of the cookies at their half-way point of baking.
And finaly the Double Chocolate Chip cookies start with good salted Vermont butter. Then add cocoa. OK, you could stop there, but maybe you should add some sugar, some good vanilla, perhaps some flour, why not. A bit of leavener. And then - yes - required - semi-sweet Belgian chocolate chips. They're that good.
Your cookies will be baked and wrapped and shipped the same day. Will arrive to you approximately 2 days later (or so says USPS!). While I cannot guarantee a specific delivery date, I will ONLY ship on Wednesdays to ensure that you have the best possible chance of getting them quickly without it crossing over a weekend.
hugs, belle