Aya Fukai of West Town’s Aya Bakery says the secret to these soft cookies is to freeze the dough before baking, which prevents the dough from spreading too much. The dough will last up to two weeks in an airtight container in the freezer, making it a ready-to-bake cookie for last-minute guests.
Café Marie-Jeanne may have closed its doors, but at least we’ll still have that Bunny brownie recipe. She uses lots of butter, eggs and crème fraîche to create these incredibly rich brownies, finishing them with a drizzle of olive oil.
Sandra Holl of Floriole uses vanilla extract from Nielsen-Massey, a Waukegan company that has been supplying America with high-quality extract for over a century. These cookies use the family-owned vanilla extract, the preferred label of many professional bakers.
Baker Angela Diaz of You’re a Cookie has a gluten-free twist on her childhood favorite — but she assures us you can substitute all-purpose flour instead.
Making granola from Blackbird is a sweet reminder of this now-closed beloved institution. This recipe from the restaurant’s former pastry chef, Nicole Guini, features cranberries, currants and pecans. Bonus: it keeps for a few weeks.