Editor's note: This recipe is from Ming Tsai's Simply Ming.
This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, five-spice shortbread, and caramel macadamia nut crunch.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
This half-brownie, half-bar-cookie hybrid is a fun dessert that gets the ultimate birthday party treatment with colorful sprinkles.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.