I’ve been on a journey to develop a recipe where my chocolate chip cookie didn’t turn into a cookie puddle in the oven, for years. My grandma always taught me to do half butter and half crisco. But I’ll be honest, when you do that, you get half flavor.

I had an old roommate from my mid-twenties who used to make the most amazing chocolate chip cookie recipe with a really complicated method that required like twelve bowls. But seriously, who has time to wash twelve bowls?

This is my chocolate chip cookie recipe I’ve come up with. I share my notes on why I’ve done the things I’ve done.

A few weeks ago, I made this blood orange curd and tried to find a way to add it to a cookie, because I was craving cookies (mostly that’s how these recipes come about). Ever the lover of the chocolate and orange combination, I paired it with a chocolate ganache and a salted short bread cookie for a bar that tastes almost more like a candy bar than it does a cookie.

Are you sick of the blood orange posts yet? Love it or hate it, this Blood Orange Curd recipe is the last post for the season. Okay actually tomorrow will be the last post because that’s when I am sharing a recipe for Blood Orange Chocolate Short Bread Bars. But then we’re done!