Volume I

Sugar Hour

Sixty-nine desserts across six chapters, from a one-bowl tray bake to a torte worth clearing a Saturday for. Every recipe is written twice over — grams for accuracy, cups for speed — and each page carries its yield, its timing and its per-serving numbers.

Try 22 recipes free — two from every book, including this one.

What's inside

• 1 cup (226 g) butter
• 2¼ cups (270 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp fine salt
• 1 cup (200 g) brown sugar
• ½ cup (100 g) sugar
• 2 large eggs
• 2 tsp vanilla extract
• 8 oz dark chocolate, chopped
• 1 cup almonds, toasted and chopped

1. Melt the butter in a pale pan over medium heat and keep cooking, swirling, until it foams, goes quiet, and the specks at the bottom turn nut brown. Cool 30 minutes.
2. Whisk the flour, baking soda and salt together.
3. Beat the cooled brown butter with both sugars, then the eggs and vanilla.
4. Fold in the flour, then the chocolate and almonds. Chill the dough 1 hour.
5. Scoop onto lined sheets and bake at 350°F for 11 to 13 minutes, until the edges are set. Cool on the tray 5 minutes.