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My hunt for the perfect brownie is finally over.

These dark chocolate brownies are soft and fudgy, with a crackled top and a little bite around the edge.

And that thick, gooey, coconutty middle…it just gives them a bit of Almond Joy kick that tastes — and smells — fantastic.

I know everyone gets a little choosy — me included — when it comes to “The Perfect Brownie.”

But this particular recipe just does it for me — with or without the coconut.

The brownie has that thin crust on top.

It has the fudginess, the chewiness, those slightly crispy puffed-up edges.

It’s chocolatey AND it has that awesome cocoa flavor.

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These are the best chocolate chip cookies.

The best.

I don’t care that this New York Times cookie recipe has been around for awhile. I love it. It’s fabulous. I had to post it.

I’ve gotta say, this is not your typical chocolate chip cookie recipe.

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I’ve been having a Tom Petty summer. It seems like every time I get in the car, I’m listening to “Breakdown” or “Mary Jane’s Last Dance.”

And Petty’s been strangely relaxing lately, like a drug.

So this is my edible ode to the 70’s rocker.

Actually, it’s Martha Stewart’s recipe, with a few tweaks. But I did give it a sweet new name.

This is peanut butter at its best — just a little sugar and salt to bring out its natural beauty. Pretzels add some crunch, too, and a little salt of their own.

Then all of those little balls of peanut butter bliss get covered in melted chocolate.

This is now my favorite peanut butter dessert.

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My dad loves German chocolate cake. It’s his fave.

So I’ve been studying recipes (I have stacks of library cookbooks I check out again and again) so I could make him some from scratch.

I now have a batch for him to try tomorrow.

I’m thinking — yes. These are them.

The Ones.

First, I tasted the caramel coconut-pecan frosting — delicious. Much richer and more flavorful than the store-bought stuff.

Second, the cake — awesomely good.

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So totally addictive, these buttery shards are crunchy, coconutty and covered in chocolate.

They’re like a drug.

Dangerous to keep in the house, really. So crunchy and good.

I had a hard time not eating them.

My husband called me the devil.

They’re my coconut version of a yummy oatmeal butter brittle cookie recipe I found in an old recipe box I bought at a garage sale for $1. I love that box.

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Fudgy brownie-ness baked up into big, round, bumpy chocolate cookies.

Fat-free, too. Mostly.

If you don’t count the vanilla chips.

And I made them on the cheap.

I didn’t have Dutch-processed cocoa powder.

I didn’t have nuts or cocoa nibs.

But I needed chocolate.

Chocolatey chocolate. Like this…

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This crunchy little vanilla cookie is totally addictive.

Drizzled with chocolate, it’s sweet and snackable, like something you’d buy in a box, but better.

Despite the cookie’s awesome vanilla-ness, there is not one drop of actual vanilla in the recipe.

It’s freaky, I know. And amazing.

But true.

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The perfect trifecta — peanut butter, chocolate and salt.

I’m not a big “no-bake” person. But these looked so good.

Straight-forward, bite-sized little peanut butter and chocolate candy bars. With a crispies crust. And a tiny pinch of kosher salt.

Julia’s getting into this kitchen stuff. Well, mostly. I think the actual tasting is still the bigger draw.

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Homemade Oreos — chocolate and cream have never been pressed together to form such a classic, chocolatey, addictive, milk-necessitating marriage.

These sandwich cookies taste just like the iconic version…and then some.

I used to think that making a homemade version of a storebrand cookie was a waste of time, especially something like Oreos, which I love just as they are.

In fact, I don’t exactly know why I tried out this recipe the first time.

But I’m glad I did. They were worth it.

On Day Six of the biggest snow-in Tulsa’s ever seen, we made cookies.

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Want to eat fudgy chocolate brownies without using a cup of butter and a pound of chocolate? For now, me too.

Spring is only four months away. And I want to re-wear the shorts I wore last summer.

Except I was using the third notch on that belt I also wore last summer. And now I don’t wear a belt.

So…I’m hitting my low(er) fat phase.

HOWEVER — I can’t sacrifice my late-night sugar snack and I have to bake almost every day. So I gave these a try.

It’s from the “The America’s Test Kitchen Healthy Family Cookbook.” I love this book.

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