Raspberry Chocolate Malt Dacquoise Plum Cake Nutella Swirled Banana Bread Blueberry Pecan Muffins pumpkin-mocha swirl bundt cake from Zoë Bakes Cakes Strawberry-Rhubarb Crumble from Smitten Kitchen (adapted to lower-sugar and grain-free) Zucchini-Chickpea Waffles with Crispy Eggs Double Chocolate Loaf Cake with Chocolate Glaze Mine-All-Mine Sweet and Salty Chocolate Cookies from Nigella Lawson Rhubarb and Berry Swamp Pie Fudge Brownies with Spicy Peanut Butter Swirl Rhubarb Bostock Caramel Chai Custard Pie Ultra-Buttery Irish Scones Breakfast Pi(e) Gibanica - (Serbian) Cheese Pie Confetti/Funfetti Birthday Cake Kid Food: Corn Dog Muffins Napa Cabbage Okonomiyaki Marionberry, hazelnut & coconut cake

Preheat oven to 350°F. Line a light-colored baking sheet with parchment paper.In a small bowl, combine first 5 ingredients. In a slightly larger bowl, use a small wooden spoon to beat butter, sugars and vanilla until buff-colored and creamy. A generous spoonful at a time, gently beat in flour mixture. Once dry ingredients have been absorbed, beat vigorously until a sticky rich-brown dough forms. Stir in chocolate chips. Divide mixture into 2 portions, forming each into a 2½-inch patty. Place at least 4 inches apart on prepared baking sheet. Sprinkle evenly with flaky sea salt. Bake 12 minutes or until tops are riven with cracks (cookies will be soft). Let cool 5 minutes on baking sheet. Use a metal spatula to transfer cookies to a wire rack. Cool 10 minutes before eating (if you can).