Is there anything better than a freshly baked batch of cookies or cookie bars? We don’t think so. Not only do we enjoy eating everything from chocolate chip cookies to brownies equally, but we really love perfecting our craft: utilizing different types of flour, knowing how butter affects baked goods and playing around with the results, focusing on the right way to measure ingredients so that we get photo-worthy results every time — the list of fascinating things you can learn in the kitchen goes on and on. Whether you share our passion for the science behind it all or would rather just rely on a few simple baking tips, there’s one thing we all have in common: we need some great recipes to get us started! These chewy blondies are an excellent option; they’re not overly chocolatey and have just enough texture thanks to the addition of crunchy, buttery walnuts.

The Compost Cookie, invented by Pastry Chef Christina Tosi of New York City's Momofuku Milk Bar, has become an Internet sensation. The recipe is easy to alter, so borrow from the original (chocolate, honey-roasted peanuts, dried sour cherries, salted chips), or add your own sweet-and-savory mix-ins.

Instead of regular chocolate chips, Tyler Florence uses a block of dark chocolate that’s coarsely chopped before it’s mixed into this cookie batter.

These ethereal French sandwich cookies can be tinted any hue and filled with jam or apricot preserves, lemon curd or seedless jam — délicieux!