What’s cooling on my counter this week.

Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (165 g) packed brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups (340 g) chocolate chips
• Flaky sea salt, for topping

Steps

1. Whisk the flour, baking soda, and salt together in a bowl.
2. In a large bowl, beat the butter and both sugars until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then the vanilla.
4. Mix in the dry ingredients on low until just combined, then stir in the chocolate chips.
5. Cover and chill the dough for 30 minutes. Near the end, heat the oven to 375°F (190°C) and line two baking sheets with parchment.
6. Scoop 2-tablespoon balls of dough onto the sheets, about 2 inches apart.
7. Bake 9–11 minutes, until the edges are golden and the centers still look a little soft. Sprinkle with flaky salt right away.
8. Cool on the sheet for 5 minutes, then move to a rack.

Tip: For bakery-style tops, press a few extra chocolate chips into each dough ball before baking.

Ingredients

Scones

• 2 cups (250 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• Zest of 1 lemon
• ½ cup (113 g) cold unsalted butter, cubed
• ½ cup (120 ml) heavy cream, plus more for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (150 g) blueberries, fresh or frozen

Lemon glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp fresh lemon juice

Steps

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Whisk the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
3. Cut in the cold butter with a pastry cutter or your fingers until the pieces are about the size of peas.
4. In a small bowl, whisk the cream, egg, and vanilla. Pour into the flour mixture and stir until just combined.
5. Gently fold in the blueberries. If using frozen, add them straight from the freezer.
6. Turn the dough onto a floured surface, pat into a 7-inch circle about 1 inch thick, and cut into 8 wedges.
7. Place the wedges on the sheet, brush the tops with cream, and bake 18–22 minutes until golden.
8. Whisk the powdered sugar and lemon juice into a glaze. Let the scones cool for 10 minutes, then drizzle the glaze over the top.

Tip: Freeze the cut wedges for 15 minutes before baking. The butter stays colder and the scones rise taller.