Podcasts about chocolate chip cookies

The world was deeply impacted by two American food creations... Spam and Chocolate Chip Cookies. We would never imagine them as culinary compliments. In fact, they are culinary antagonists to each other. Yet both creations were at the heart of one of the most difficult times in world history... World War 2. Spam became the product that fed millions as part of the lend-lease act during WW2. Chocolate Chip cookies became the most asked for product from soldiers during WW2. Together these two food inventions lifted hearts and built an appreciation for the American Brand that to this day impacts not only America but the world.  #BardsFM_TheAmericanBrand #SpamAndChocolateChipCookies #TheHeartOfACheerfulGiver Bards Nation Health Store: www.bardsnationhealth.com EnviroKlenz Air Purification, promo code BARDS to save 10%: www.enviroklenz.com EMPShield protect your vehicles and home. Promo code BARDS: Click here MYPillow promo code: BARDS >> Go to https://www.mypillow.com/bards and use the promo code BARDS or... Call 1-800-975-2939.  White Oak Pastures Grassfed Meats, Get $20 off any order $150 or more. Promo Code BARDS: www.whiteoakpastures.com/BARDS BardsFM CAP, Celebrating 50 Million Downloads: https://ambitiousfaith.net Morning Intro Music Provided by Brian Kahanek: www.briankahanek.com Windblown Media 20% Discount with promo code BARDS: windblownmedia.com Founders Bible 20% discount code: BARDS >>> TheFoundersBible.com Mission Darkness Faraday Bags and RF Shielding. Promo code BARDS: Click here EMF Solutions to keep your home safe: https://www.emfsol.com/?aff=bards Treadlite Broadforks...best garden tool EVER. Promo code BARDS: TreadliteBroadforks.com No Knot Today Natural Skin Products: NoKnotToday.com Health, Nutrition and Detox Consulting: HealthIsLocal.com Destination Real Food Book on Amazon: click here Images In Bloom Soaps and Things: ImagesInBloom.com Angeline Design: AngelineDesign.com DONATE: Click here Mailing Address: Xpedition Cafe, LLC Attn. Scott Kesterson 591 E Central Ave, #740 Sutherlin, OR  97479

We're kicking off our 2026 season with Justine Doiron, the beloved creator behind Justine Snacks. Justine is a cook, recipe developer, and the author of “Justine Cooks,” a New York Times bestselling cookbook.Justine joins host Jessie Sheehan to talk about the path that led to her creative career, her childhood baking hobby, how she made her own wedding cakes, and her early days on TikTok. Then, Justine dives into her “obsessive” chocolate chip cookie behavior and the four recipes she developed for her book, specifically her Tall Rye Guy recipe. She explains how analyzing ingredient ratios changed the way she thinks about texture, spread, and flavor; why ratios matter more than technique; and why she believes cookies are best eaten warm and slightly underbaked.Click here for Justine's Tall Rye Guy Chocolate Chip Cookie recipe. Order The Cake IssuePre-order our Galentine's Day IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Justine: Instagram, website, “Justine Cooks” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Are you ready to bake the best Oreo chocolate chip cookie recipe you've ever tasted?   In today's episode, we're diving deep into the soft and chewy cookie recipe that's been all over TikTok.   We aren't just making standard treats; we're talking cookies with crushed Oreo cookies PLUS chocolate chips mixed in, so we mean business.   AND...like always, we've got you covered with all the tips and tricks we learned along the way!   Let's keep the kitchen talk going!   SOCIAL

Spiritual advisor, healer, and new author Lauren Courtney joins the show to share about her journey from suppressed gifts to spiritual awakening. Through stories of mediumship, family healing, emotional safety, and even cookies, Lauren shares how healing the root chakra changed everything—from her self-worth to her purpose. We explore vulnerability, addictions, intentions, and what it means to live as your whole self. This episode is a tender invitation to come home—to yourself.(00:01:30) – Becoming an author (00:04:00) – Awakening to Spiritual Gifts(00:16:00) – Nature as Nervous System Medicine(00:27:00) – Manifesting from the Root Up(00:45:00) – Setting Intentions with Substances(00:51:00) – Healing with Chocolate Chip Cookies(01:00:00) – Body Dysmorphia & Loving the Mirror(01:12:00) – The Power of Saying ‘I Love You'(01:14:30 )– Final Reflections & OutroFollow UsLauren's InstagramLauren's WebsiteFree Chakra ResetBuy her bookJeremy's Instagram

When your year’s earnings are stolen and you need a quick way to make some cash on the cheap, you invent chocolate chip cookies. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not-so-secret techniques that took famous businesses from mom-and-pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Steven’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [North Texas Gutters Ad] Dave Young: Welcome to the Empire Builders Podcast. Dave Young here, along with Stephen Semple. Gosh, Stephen just keeps coming up with topics that are just so near and dear to my heart, and I think I might know the essence of this. Is it an empire? We’re going to talk about the birth of the chocolate chip cookie. Stephen Semple: Sure, but what’s the empire? There’s a lot sold? Dave Young: There’s a lot of… Boy, if you would have invested in chocolate chip cookies back in the day, think how much you’d have today. I’m guessing this has to do with Toll House- Stephen Semple: Yes. Dave Young: … and the inn… Was it an inn or a woman’s name? Stephen Semple: Yes. Inn. Dave Young: It was an inn. They’ve told the story I think on the bags or something. Anyway, have at it. I’m all in on chocolate chip cookies. Stephen Semple: So it’s the late 1920s and cookies have actually emerged as a business. The National Biscuit Company, Nabisco- Dave Young: 1920s. Stephen Semple: … yeah, has been a top seller for the last 20 years with their Oreo, mainly bought in stores, not made at home. Basically, to really understand the birth, we’ve got to go back to Whitman, Massachusetts, to Ruth Wakefield, who taught Home Ec, and she was also college-educated and she was interested in cooking. Ruth, her husband Ken, quit their job, invest their life savings into converting a 19th-century old home into a restaurant. They want to create a restaurant of their dreams, has these seven tables, doing traditional New England food, even has a kid’s menu with a dessert menu, but by the time they open the doors, it’s 1930. They’ve invested two years in doing this. Dave Young: Oh, no. And? Stephen Semple: And they’re down to their last few dollars. Now, they had picked a location with lots of traffic. They had picked a location that was basically where wealthy people traveled from Boston to Cape Cod and went through this area. They called the restaurant the Toll House. Now, because it was located on an old toll road, it was not the toll building, but it was located on an old toll road. Dave Young: Sure. Stephen Semple: Things started slow, but word got out and it started to get busy and they were known for their desserts, including the simplest. They did this butter pecan cookie that came with ice cream. Soon, customers are requesting the cookie without the ice cream. So they add cookies, they add these cookies as a standalone dessert. It’s 1935. It’s Labor Day. It’s the end of season. They’ve got lots of cash. They’ve done really well, and they are robbed. Dave Young: Oh, no. Stephen Semple: All their money is gone. They’re now at this crisis point because they’re the end of the season- Dave Young: Were they keeping all their money in a cookie jar? Stephen Semple: Perhaps. Basically, it’s the end of the season, they have no money, and they need to make something that is affordable, but it won’t cost much to make so they can create cash. They start with the butter pecan cookie, but then, she has this idea of a chocolate cookie. Dave Young: Yeah, pecans are expensive. Stephen Semple: Right, right. So Ruth says, “Okay, here’s what I’m going to do. I’m going to take a baker’s chocolate bar. I’m going to cut it up and add it to this cookie.” That was the idea. Now, they’re made out of baker’s chocolate, which is unsweetened, and it didn’t work out so well, and so they then started taking a Nestle semi-sweet bar and they took basically an ice pick to that and chip it away and let small pieces into it, which then created this sweetness without it being overly sweet. Dave Young: Yeah, because you’ve got the sweetness of the sugar and the dough and all of that working for you, too. Stephen Semple: Yeah, and they called them chocolate crunch cookies. Dave Young: Chocolate crunch cookies. Stephen Semple: Because remember it was the pecan. They were still a pecan with the chocolate chips. Dave Young: Oh, okay. Stephen Semple: And people started asking for the recipe. In fact, Boston Globe newspaper published the recipe and the recipe went crazy. Now- Dave Young: Sure. Stephen Semple: … enter Edouard Muller, who’s the Nestle CEO, and he’s in the US office. Sales are down 60% because war breaks out in Europe, not down in the US, but he wants to break into the US market because the US market is small for them at that point. He sees this sales spike in the Northeast. He’s like, “There’s this 500% increase in sales around Whitman, Massachusetts area.” Dave Young: Of Nestle chocolate. Stephen Semple: Right. He’s like, “What’s going on with that?” So he approaches them about buying the rights for the recipe. Dave Young: Okay. Didn’t know you could do that, but sure. Stephen Semple: Well, and in many ways, one could argue it was published by the newspaper, so it was in public domain, but he approaches them and he says, “Look, I want the rights to this recipe.” They pay her a dollar for it, plus hire her as a consultant, publish the recipe on the package and share the name of the restaurant so it also promotes the restaurant. That’s the deal they cut. Dave Young: Toll House. Yeah. Okay. Stephen Semple: Nestle changes how their bar is made, making it easier to cut up, and they rebrand and sales drop. Dave Young: Sales dropped? Stephen Semple: Yeah. Because what they find is the texture’s all wrong, people can’t break it along the lines of the bar and all this other stuff. So they have this crazy idea: why not just sell the broken pieces? Dave Young: Sure. Stephen Semple: And they start off calling them Nestle Toll House Morsels. Dave Young: Yeah, brilliant. Stephen Semple: The other thing he does is he gets it out of the candy aisle and puts it in the baking aisle. Because that was the other problem is it was sitting in the candy aisle. Dave Young: It’s where it belongs. Yeah. Stephen Semple: Put it in the baking aisle. Sales soar. Now remember the story of Ruth chipping off the chocolate? So why’d they call them morsels? People, because they knew the story, were calling them chips. Dave Young: Chips. Chocolate chips. Stephen Semple: Right. Now global sales in Nestle in 1945 rise 125% to 225 million, which would be about four billion today. During the war, they advertise, “Bake for your soldiers overseas,” and offer this as a recipe. Now, following World War II, we come into the convenience age and we have the new Nestle CEO, Carl Abegg, who does pre-made cookie doughs, and he launches those in 1955. And here’s the thing. When we talked about this as being the birth of the chocolate chip cookie, up until 1950, the bestselling cookie was Oreo. Dave Young: Really? Okay. Stephen Semple: Yeah. 1955, Oreo is no longer the favorite cookie that has been for decades, is now the chocolate chip cookie. Dave Young: In a package like Chips Ahoy or something? Stephen Semple: Yeah. Well, just like chocolate chip… Yeah, just basically that ends up becoming the category. Dave Young: But you couldn’t make Oreos. Stephen Semple: Well, that’s true. That’s true. But the point is, it starts to shift. Now Nabisco starts to also want to enter the race with something new. Lee Bickmore wants to get into this game, but now not with a prepackaged chocolate chip cookie. The problem was, how do you make something shelf-stable, can’t use eggs and butter, they are hard and not chewy but they still taste good, they’re crispy rather than chewy? He does this test market with children and parents, and they also remove the nuts from the original recipe. So now what they’ve got is they’ve got this hard, crispy cookie with no nuts in it, and they decide to package that up. Well, what’s a great fun name to put on it? Chips Ahoy. Dave Young: Chips Ahoy. Yeah. Stephen Semple: Right? Fun way to emphasize a large number of chocolate chips. Dave Young: And it’s all chips. Yeah. Stephen Semple: Yeah. They advertise on kids’ shows and magazines. They have a cookie man as the character, and they advertise there’s 16 chips in it. Dave Young: So kids are breaking them apart, counting them. Stephen Semple: Yeah. That was Nabisco entering the race, and then basically Nestle does these attack ads saying the real Toll House cookie needs to be baked at home, and so this whole chocolate chip cookie war happens. But the part I wanted to talk about on this was what I thought was really interesting was the evolution of this idea of a chocolate chip. Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: What I thought was really interesting was the evolution of this idea of a chocolate chip. It came from this person having this restaurant, making the desserts, hit this point where, holy smokes, we’ve got to come up with something that is small-priced, that we can easily make, that we can create some cash, and she just decides, “Well, I’m just going to hack some stuff off of this bar of chocolate.” Advertises the recipe, it gets no one. And the smart part, we’ve got to give Nestle… It would be one thing to say this is all a creation of Ruth Wakefield, we have to give Nestle some credit here. They noticed a sales increase in a particular market where they were doing nothing different and they went, “Hmm, we should investigate this.” They discovered this idea about the recipe and they approached her. And then, when they did the sales of it and it didn’t work, they recognized, “Maybe we need to do something different.” Look, it’d be easy for a lot of businesses to go, “Well, that’s just a Massachusetts thing,” and dismiss it rather than going, “Okay, let’s actually do it in chips and let’s actually get it into the baking aisle rather than the candy aisle.” So to me, there’s two stories here. There’s Ruth Whitmore’s story in terms of the crating of this chocolate chip and the recipe, but there’s also the story of Nestle who did not give up on the idea and figured a few things out that really brought it into the mainstream. Dave Young: Yeah. If you can’t sell your product on its own, figure out what people are using it for and help with that, help people make more of that. Stephen Semple: Yes. Edouard Muller deserves some of the credit on this as well, as well as Ruth. Dave Young: Yeah. I think it’s interesting that Nestle always called them, they still call them morsels. Stephen Semple: They do. Dave Young: I had a dog once that ate a bag of chocolate chips, and that’s what we always called them was chocolate chips. Stephen Semple: Correct. Dave Young: Nobody in the home ever calls them morsels. Stephen Semple: And I think on the packaging, aren’t they chocolate chip morsels or something? Dave Young: No, they’re morsels. Stephen Semple: Oh, they still are morsels. Dave Young: I still looked it up, they’re Nestle Semi-Sweet Chocolate Morsels. We could dive into the nuance of that, but it’s almost like Kleenex, right? Maybe they didn’t want chocolate chip. Maybe they wanted chocolate chip to just remain as the generic- Stephen Semple: Maybe. Dave Young: … name for these little pieces of chocolate, and the morsels, they wanted to keep that identity. I don’t know. I don’t know, but it’s interesting. I just quickly Googled, and Nestle has the recipe on and the story on their website and they- Stephen Semple: They do. Dave Young: … show the ingredients as a bag of chocolate chip morsels. Stephen Semple: They still honor that story, yeah. Dave Young: Yeah, it’s amazing. By the way, the dog turned out okay. Stephen Semple: That’s good. Dave Young: It was a little dachshund. By the way, you’re not supposed to give chocolate to dogs. My kids were eating a bowl of chocolate chips and left it on the floor. Stephen Semple: Oh, dear. Dave Young: This poor little dachshund ate them and it wasn’t pretty for a while. Stephen Semple: What was the dachshund’s name, Dave? Can you remember? Dave Young: Oh, gosh, that was… Stephen Semple: Chip? Dave Young: No, I think it was Dixie maybe. We should’ve called her Chip. It happened on a cold night during a blizzard and we ended up having to get the veterinarian out of his house. He went down and met us and gave her a sedative because she was just shaking like a leaf on a tree. Stephen Semple: Yeah? Wow. Dave Young: I won’t tell you why we had to put her in the bathtub. Stephen Semple: No, we don’t need that. Dave Young: The chocolate was- Stephen Semple: We don’t need that part of the story. Dave Young: … rocketing out the other end of the dog. Where were we? Chocolate chip cookie. Stephen Semple: What’s interesting here is it would be easy to sit there and say Ruth didn’t get a great deal on this because it led to this massive product for Nestle at the same time. It’s one of those ones that’s hard to say because what I wasn’t able to find out is what the consulting agreement looked like in terms of how much was she being paid on that, because who knows, that might’ve been a lot of money. Again, it’s one of those ones, I thought it was interesting because so many companies today… One of the biggest challenges that I have with finding these stories is so many companies today have given up telling the origin story, like how did this idea come to be? One of the things that’s interesting is, now it might be a legal obligation, but one of the things that’s interesting is Nestle’s still telling the story of the origin of this idea of the morsels, that it came from this person and this place. I actually think they need to lean into it more, but companies are not telling, they’re not telling these early stories. They’re very, very hard to find. What we know is people connect with those stories. They’re interesting, right? “Oh, this thing happened.” And don’t tell it in a phony way, tell it in an authentic way. So I commend Nestle for still telling that story and honoring that story and having that original recipe, and I think war companies need to be telling that story, and it can be the origin of a business, can also be the origin of a product. Dave Young: Well, here’s what we know about story. In terms of memory in humans, a well-told story becomes autobiographical vicarious memory. So when I hear the story of the Toll House cookie recipe and the struggles of owning a restaurant on a busy road and the Depression, and then you finally invent this cookie that people end up loving, the little part of me experiences that story. Stephen Semple: Right. Dave Young: Right? Stephen Semple: Yeah. Dave Young: And when I bite into one of those cookies, if I might remember that story and go, “Oh, this is the cookie that those people along that toll road were eating back in 1935.” Businesses think that all I need to do is tell you how the cookie tastes and what it’s made of, and you’ll be great with that, but no. The story seals it in my memory. It literally becomes part of my memory because it was told to me in story form. And that’s a powerful, powerful lesson. Even if you’re a plumber or veterinarian, we want to know your origin story. If you’re a veterinarian, there’s no way you became a veterinarian because you hated pets. Stephen Semple: Yes. Dave Young: Right? You fell in love with the idea of helping animals at some point in your life. I want to know that story, right? Stephen Semple: Look, I’m going to put a plug in right now. Go over to usingstoriestosell.com, sign up for a 90-minute starter session, and we’ll help you tell that story. We’ll help you figure it out. You’ll walk out at that 90 minutes for the first draft of what we call your origin story. There’s a little bit of homework and whatnot you have to do, but go over to Using Stories to Sell and we’ll help with that story. Again, one of the things I found is interesting is Nestle still telling that story, and so many companies have moved on from telling it. Look, I think they could tell it better. I think they could tell it with more emotion. I commend them for doing it. Look, Budweiser does that in an interesting way every time you see the Budweiser wagon with the draft horses pulling- Dave Young: Yeah, with the Clydesdales. Stephen Semple: With the Clydesdales. That’s a way of saying,” “Hey, we’ve been around as a company for a long, long time,” in this really simple manner of using that. It’s brilliant, and people connect with it. Dave Young: Yeah. We love it. We love story. Stephen Semple: Yeah. Dave Young: It’s basically our operating system. Stephen Semple: It really is. It really is. Dave Young: It is. Well, thank you for the story of Toll House. Stephen Semple: All right. Awesome. Thanks, David. Dave Young: I feel like I don’t need a cookie because I’ve been watching my calorie intake. It’s working. Stephen Semple: There you go. Dave Young: I’m not going to have a cookie, but I’m going to think about a cookie. Stephen Semple: Well, and Dave, you’re doing really well. Dave shared at the beginning of this about how you’re fitting into some clothes that you’ve… Look, anytime we fit into some old clothes that we haven’t worn in a long time, that’s a good damn day. Dave Young: I agree. This is a pullover that I got at Whistler up in Canada almost 20 years ago. 2006 is when I was up there. It looks brand new. I could sell it as vintage. Probably should. Stephen Semple: There you go. You’re looking good, Dave. Dave Young: Thanks, Stephen. Thank you for another exciting episode of The Empire Builders. We’ll talk to you next time. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five-star rating and review at Apple Podcasts. If you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

Mentioned in this episode:SBCC Admissions and Records - https://sbcc.edu/admissions/SBCC Forms/Petitions - https://sbcc.edu/forms/SBCC Etrieve electronic forms - https://sbcccentral.etrieve.cloud/Admissions and Records general contact email - admissions@sbcc.eduA&R Petitions email - arpetitions@sbcc.eduNordstrom (customer service model) - https://en.wikipedia.org/wiki/NordstromYacht Rock - https://en.wikipedia.org/wiki/Yacht_rockRascal's Vegan - https://www.rascalsvegan.com/Your Choice - https://www.yourchoicerestaurant.com/Masala Spice - https://www.masalaspicesb.com/Shalimar - https://www.shalimarslo.com/Ziggy's Plant-Based Food - https://www.eatziggys.com/My Thai - http://www.mythaislo.com/Homemade Nut Milk - https://www.loveandoliveoil.com/2017/03/homemade-nut-milk-flavors.htmlHomemade Granola - https://www.allrecipes.com/recipe/275749/grandmas-homemade-granola/Chocolate Chip Cookies - https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/Lentil Soup - https://cooking.nytimes.com/recipes/1016062-red-lentil-soupArmchair Expert podcast - https://armchairexpertpod.com/Flightless Bird podcast - https://www.flightlessbirdpod.com/listenBeth's Dead podcast - https://podcasts.apple.com/us/podcast/beths-dead/id1842968648The Cormoran Strike by Robert Galbraith (J.K. Rowling) - https://robert-galbraith.com/strike-books/Degrassi - https://en.wikipedia.org/wiki/DegrassiRupaul's Drag Race - https://en.wikipedia.org/wiki/RuPaul%27s_Drag_RaceBridgerton Official Playlist - https://open.spotify.com/playlist/37i9dQZF1DX5Hl0iWtr5b3Lindsey Stirling - https://www.lindseystirling.com/Dancing on My Own by Robyn - https://www.youtube.com/watch?v=CcNo07Xp8aQVundabar - https://en.wikipedia.org/wiki/Vundabar

Vaughn Vreeland is a cookbook author, NYT Cooking writer, and longtime video personality—or, as he writes, “that guy from that thing I saw once.” His first book, Cookies: The Best Recipes for the Perfect Anytime Treat, was published in collaboration with NYT Cooking and includes 100 amazing cookie recipes from Vaughn along with a deep bench of recipe developers from the New York Times orbit. We had such a fun time talking with Vaughn about how to win your office holiday cookie competition and some of the creative recipes he's included in this great book. Also, it's cookie week at the New York Times. Check it out. Also on the show we have more cookie talk. Marissa Rothkopf is the author of a great new book, The Secret Life of Chocolate Chip Cookies. We talk about writing a book dedicated to what might be the favorite (or possibly best) cookie, and go over some really helpful baking tips.    Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of GoalChat, host Debra Eckerling talks about Comfort Food with food writer, baker, and novelist Aaron Hamburger (Hotel Cuba); Natalie Kalmar, founder of Fitness Foodie STL, and Marissa Rothkopf, author of The Secret Life of Chocolate Chip Cookies and host of The Secret Life of Cookies. They cover community, cookies, food advocacy, and so much more. Goals - Natalie: Stop shaming yourself for enjoying things that bring you comfort. Enjoy it! Also remember moderation - Marissa: Share with others, if you are able to, whether it's bake, bring canned food to the local food pantry, or donate to World Central Kitchen - Aaron: Have a great pantry at home, so you always have good food at your fingertips. You will be more likely to want to cook Final Thoughts - Aaron: Make an extra effort to be extra kind to others - Natalie: Wishing everyone a stress free enjoyable holiday season. Find the joy! - Marissa: Anybody can make pie crust. It's only a meal; if it doesn't turn out the way it's supposed to, it's fine. Always keep chickpeas in the kitchen Learn More About Aaron Hamburger: AaronHamburger.com Natalie Kalmar: FitnessFoodieSTL.com Marissa Rothkopf: MarissaRothkopf.Substack.com Debra Eckerling: TheDEBMethod.com/blog TheBookProposalExpert.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Finally, Jesse, BA's resident cookie expert, treats the Bake Club to his latest creation: Chocolate Chip Cookies With Olive Oil and Sea Salt. In this episode, Jesse and Shilpa discuss how this accidentally vegan chocolate chip cookie came together. They explore the best methods to ensure the perfect chocolate distribution in the cookie and what Jesse meant by cooking flour to the color of ‘desert sand'. Plus, listeners share how they managed with the October Bake Club treat and cookie enthusiast Dorie Greenspan (of xoxoDorie) tells us when to tap and not to tap our cookie sheets on the counter.  Learn about your ad choices: dovetail.prx.org/ad-choices

Send Zorba a message!Dr. Zorba and Karl look at new research about the brain mechanism that help us overcome fear. Zorba gives a caller advice about dealing with swimmer's itch. Zorba tries out Karl's acupressure mat (on the show). They talk about how parents used to calm their children back in the day (booze and opium). And Zorba shares his favorite chocolate chip cookie recipe.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

Send Zorba a message!Dr. Zorba and Karl look at new research about the brain mechanism that help us overcome fear. Zorba gives a caller advice about dealing with swimmer's itch. Zorba tries out Karl's acupressure mat (on the show). They talk about how parents used to calm their children back in the day (booze and opium). And Zorba shares his favorite chocolate chip cookie recipe.Support the showProduction, edit, and music by Karl Christenson Send your question to Dr. Zorba (he loves to help!): Phone: 608-492-9292 (call anytime) Email: askdoctorzorba@gmail.com Web: www.doctorzorba.org Stay well!

Dive into a spine-tingling Halloween bonus episode of The Alan Sanders Show (Ep. 50)! Unpack the U.S. Constitution's enduring secrets and quirks, explore the White House's fascinating renovation history, savor the ultimate chocolate chip cookie recipe for your festive treats, and relive Edgar Allan Poe's chilling "The Tell-Tale Heart," performed in the tradition of radio theater. Perfect for history buffs, foodies, and horror fans—get your spooky fix with witty insights and timely twists. Tune in for a deliciously eerie mix of The Alan Sanders Show! Please take a moment to rate and review the show and then share the episode on social media. You can find me on Facebook, X, Instagram, GETTR,  TRUTH Social and YouTube by searching for The Alan Sanders Show. And, consider becoming a sponsor of the show by visiting my Patreon page!

In this episode of the Watchung Booksellers Podcast, food writer Marissa Rothkopf Bates and bookseller Nicole Ban talk about the joy of cooking and cookbook reading. Marissa Rothkopf Bates is the creator and host of The Secret Life of Cookies podcast. A professionally trained chef and journalist, she writes for The New York Times, Newsweek, Food52, and Publishers Weekly. Her first cookbook The Secret Life of Chocolate Chip Cookies was released in September. Nicole Ban is a lifelong New Jersey resident who began her bookstore career at B. Dalton. After a longstanding tenure at Montclair Book Center, Nicole made the leap to Watchung Booksellers and quickly established herself as the store's resident problem solver and tech troubleshooter, as well as cookbook and mystery buyer. Nicole is also a graduate of the French Culinary Institute.The French Culinary Institute became International Culinary Center which merged with the Institute of Culinary EducationMarissa's NJ Monthly Review Marissa NYT Restaurant Review Example Marissa's List of Best Pizza in NJRazza Jersey CityMarissa's Review of RazzaBurgoo Recipe Taylor Swift Chai Cookie RecipeRasp GuideKathy Griffin's episode of Marissa's podcastJ. Kenji López- Alt's Mac and Cheese RecipeBooks:A full list of the books and authors mentioned in this episode is available here. Register for Upcoming Events.The Watchung Booksellers Podcast is produced by Kathryn Counsell and Marni Jessup and is recorded at Watchung Booksellers in Montclair, NJ. The show is edited by Kathryn Counsell. Original music is composed and performed by Violet Mujica. Art & design and social media by Evelyn Moulton. Research and show notes by Caroline Shurtleff. Thanks to all the staff at Watchung Booksellers and The Kids' Room! If you liked our episode please like, follow, and share! Stay in touch!Email: wbpodcast@watchungbooksellers.comSocial: @watchungbooksellersSign up for our newsletter to get the latest on our shows, events, and book recommendations!

After the sudden loss of his first wife, Irish widower Jason Corbett hired Molly Martens to help care for his two young children. In time, Molly became more than just an au pair, and Jason eventually brought her and the children with him to North Carolina to start a new life together. But in the middle of a summer night, a desperate 911 call shattered that picture of domestic stability. What unfolded inside the family's home would lead to years of courtroom drama, international headlines, and lasting rifts between two families an ocean apart.Listen to Part 2 today on PatreonToday's snack: Memaw's Country Kitchen Cheese Tiddies, Chocolate Chip Cookies, and Lemon CoolersSources:A Deadly American Marriage, NetflixMy Brother Jason, by Tracey Corbett-Lynch and Ralph RiegelA Time for Truth: My Father Jason and My Search for Justice and Healing, by Sarah Corbett Lynch, March 2025Turning this thing around: An Inspirational Self-help memoir, Keith Maginn, 201248 Hours: In Jason's Name https://www.youtube.com/watch?v=UfFfgPwC1EU 911 call audio: https://www.youtube.com/watch?v=4Zf4abfnROw https://www.newspapers.com/image/961561485/ https://www.newspapers.com/image/946807358/ https://www.newspapers.com/image/1089324893/ https://www.newspapers.com/image/1167479266/  https://extra.ie/2025/08/16/news/molly-martens-car-jason-corbett?fbclid=IwY2xjawMNyQFleHRuA2FlbQIxMQABHirC7Lfl0iYwAsOb6uFjNUu9fzgK0TKpkfldY4J5_kM3ylpR7ud1qw0nE3i3_aem_n3wK3OZjFfBE_Fh2y23gXwhttps://www.irishtimes.com/crime-law/2025/08/16/jason-corbett-how-an-anonymous-tip-off-helped-close-the-net-on-the-limerick-mans-killers/?fbclid=IwY2xjawMNyWhleHRuA2FlbQIxMQABHkuTXjV5E9iBJI5j872XJzWN_bwbvzZ0Qh2wDwuCMZSKtYkb8O9Tj-T68OLF_aem_HGP_k7LgtvKb4A3Ztk7Cjghttps://law.justia.com/cases/north-carolina/court-of-appeals/2020/18-714.html

Today on the show, we have a great conversation with Joseph Hernandez. He's the associate director of drinks & lifestyle at Bon Appétit and Epicurious, and we talk about BA's best new restaurants of 2025 list that drops today. It's a terrific list that covers the United States with ambition and great taste, including stops in Pittsburgh, Honolulu, Miami, Los Angeles, and Chicago. Who made the list? We go over all of it. Also on the show, Aliza and Matt go over some of their favorite baking cookbooks from this busy fall season. These include: Pastry Temple, The Art of Gluten-Free Bread, Lebanese Baking, Baking and the Meaning of Life, The Secret Life of Chocolate Chip Cookies, Dorie's Anytime Cakes, Dobre Dobre, 108 Asian Cookies. This is a really fun episode, and we hope you enjoy it. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWaffle Iron Cookies! The Grand Chocolate Chip Finale!

Your favorite bully, loner, and nerd gather to eat a well-balanced lunch of sushi, sandwiches, chocolate chip cookies, Cap'n Crunch sandwiches, chips, and apple juice before discussing The Breakfast Club. This is a film that every high school kid should watch. We could do without the running in the halls and the unwarranted makeover of the Goth girl. Our “old age” has taught us to walk gently and not to change to please others. Maybe we are destined to be our parents like the kids in detention. Hopefully, we've received and can pass on only the best parts.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

National Chocolate Chip cookie day.  Entertainment from 1990.  Champagne invented, US buys Virgin Islands, Miss Piggy and Kermit the Frog broke up.  Todays birthdays - Jesse Reno, Louis Armstrong, Clara Peller, Richard Belzer, Billy Bob Thornton, Barack Obama, Cole & Dylan Sprouse.  Marilyn Monroe died.Intro - God did good - Dianna Corcoran    https://www.diannacorcoran.com/ Cookie dance - Chocolate ChipVision of love - Mariah CareyGood times - Dan SealsPoor little fool - Ricky NelsonBirdays - In da club - 50 Cent     https://www.50cent.com/What a wonderful world - Louis ArmstrongWendys TV commercialI'll give you a ring - The BoxmastersExit Jersey Shore - Kenny Curcio    https://kennycurciomusic.com/countryundergroundradio.comHistory & Factoids webpage

Send us a textThe Legend Returns! NYT Chocolate Chip Cookie (Replay!)

Like and subscribe to The Brooklyn Cafe Show for exclusive content. Enjoying the content? Never want to miss out on a live show? Subscribe! Join Dawn, Freddy S., and the Brew Crew every day from 9:30-10:30 AM and 12-2 PM, we post new and exciting live shows!Missed out on a live show? Don't worry! New shows are posted every day at the same times. You can also listen live on True Oldies Radio 95.9 & 106.9.Website: https://brooklyncafe.tvFacebook: https://www.facebook.com/thebrooklyncafetvYouTube: https://www.youtube.com/@thebrooklyncafetvSpotify: https://open.spotify.com/show/3X8tLiIPx74sfN48evpqgy?si=46bdcd7981234869LinkedIn: https://www.linkedin.com/in/the-brooklyn-cafe-dawn-and-freddy-s-83314227/Instagram: https://www.instagram.com/thebrooklyncafetv/Looking for some merch from your favorite show? Follow the link!#podcast #radioshow #radio #comedy #entertainment

Send us a textWelcome back to Pulpit To The Pew! We start out our episode with Brother Jonathan quickly sharing his distain for Oreo's. His bold statement was accompinied by the terrible thought that cookies dont need milk. Can you believe it. Stay tuned to hear his reasoning and why he believes all this! Leave us a like anc comment or send us a email at pulpittothepew@gmail.com. Thanks for sticking with us we appreciate every single one of you!Support the show

It's almost officially summer, so this week we're sharing our thoughts on the new beauty launches coming in hot ☀️Is Mikayla Makeup's skincare line, POV Beauty, legit? How many lip glosses, balms and oils are too many - does the limit exist?! Plus Do you prefer mineral sunscreens? Listen to our PSA about why some sunscreens *might* be duping you.Tune in to hear about:With skincare “milks” trending, a look at Mikayla Makeup's POV BeautyDior's luxe lippie - perfect sidekick to your Labubu Buh-bye nude: pop colour lips and cheeks are back!A genius reinvention of a French pharmacy cult classic that we'll be slicking on from head-to-toe A grown-up take on the decadent fragrance mist trendWhat is SPF “doping”? And why mineral sunscreen users might be paying the price (Article by The Sunscreen Company here) What happened to Pride month? The beauty crusade that brands forgot this yearPssst! - Final call to RSVP for our live event with dermatologist, #skinfluencer and skin nerd, Dr. Shereene Idriss coming up in Toronto on June 20th! For any products or links mentioned in this episode, check out our website: https://breakingbeautypodcast.com/episode-recaps/ Get social with us and let us know what you think of the episode! Find us on Instagram, Tiktok, X, Threads. Join our private Facebook group. Or give us a call and leave us a voicemail at 1-844-227-0302. Sign up for our Substack here Related episodes like this: M.A.C Cosmetics Co-Founder Frank ToskanMikayla Makeup Returns!Meghan Markle's Makeup Artist Daniel Martin Reveals What He Used On Her Wedding Day PROMO CODES: When you support our sponsors, you support the creation of Breaking Beauty Podcast! Mara Exclusively for Breaking Beauty listeners, MARA is offering 20% off the entire MARA website with the code BREAKINGBEAUTY. QuinceGive your summer closet an upgrade with Quince. Go to Quince.com/breakingbeauty for free shipping on your order and 365 day returns.Beam KidsNow's the perfect time to try Beam's new Chocolate Chip Cookie flavor that tastes like dessert and works like a multivitamin. For a limited time, you can get up to 35% off plus 2 FREE gifts when you go to shopbeam.com/BEAUTY and use code BEAUTY at checkout. *Disclaimer: Unless otherwise stated, all products reviewed are gratis media samples submitted for editorial consideration.* Hosts: Carlene Higgins and Jill Dunn Theme song, used with permission: Cherry Bomb by Saya Produced by Dear Media Studio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I'm back. Maybe. The sad truth about the animal crossing bridge on the 101. Starbucks probably got rid of their brownie, because it was my favorite treat from there, and anything that I like in this life will be systematically taken away from. (Like TGI Fridays) The two-cookie conundrum. Restaurant workers that don't put utensils in their Doordash orders should literally be dragged to hell. I put up 265, no sweat! The untapped potential of Cyril Rampahosa. You thought “Diddy parties” were rough, wait til you hear about Hussein parties! Deadguy is still bringin it.

What is the tastiest chocolate chip cookie in all of New York City? The team at The Infatuation endeavored to find out, conducting a blind taste test of some of the top candidates. Senior editor Sonal Shah and senior staff writer Molly Fitzpatrick discuss their results, and listeners shout out their favorite chocolate chip cookie in the city.  

In this episode... Now you See Me, Skittles drink, and Bentons Soft Baked Raspberry with Chocolate Chip Cookies. Your Hosts: @camruinn @ZachSlimp

Are these things normal or no- Like picking Chocolate Chip Cookies with the least amount of chocolate chipsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Stupid History of Famous Amos Chocolate Chip CookiesBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-stupid-history-minute--4965707/support.

Send us a textAir Fryer Chocolate Chip Chaos! (And Cookies!)

This week's episode began with technical difficulties as Rochelle worked to set up audio equipment, but they did eventually resolve the issues and achieved decent sound. Still a few things to tweak, but hey! It's a recording and everyone is happy! They talked about plans for a spring-themed sweatshirt, quilting experiences, and Rochelle's mother moving into a senior living facility. The conversation also touched on romantic relationships (oooh lah lah), workspace rearrangement for AccuQuilt, PixelQuilt dies and Ro's trip to California coming up. This episode is a goody! Send us a textFollow Leslie on Instagram at @leslie_quilts and Rochelle at @doughnutwarrior

Hour 3 of A&G features... USAID is a scam & Hillary has no soul Fitted sheets suck No more men in girls sports & the difference in press secretaries Don't do drugs See omnystudio.com/listener for privacy information.

Hour 3 of A&G features... USAID is a scam & Hillary has no soul Fitted sheets suck No more men in girls sports & the difference in press secretaries Don't do drugs See omnystudio.com/listener for privacy information.

If you've ever strolled through New York City, chances are you've spotted the cozy blue-and-white charm of Maman Cafe—or perhaps indulged in one of their famous Nutty Chocolate Chip Cookies. Elisa Marshall, founder of Maman, shares her incredible journey from opening a single cafe in NYC to building a lifestyle brand with nearly 40 locations.In this episode, Elisa dives into the "meant to be" moments that shaped her path, the inspiration behind Maman's warm and welcoming spaces, and her signature tiramisu recipe. Plus, she and Elizabeth chat about their exciting Cookie Granola Latte Collab—a pairing of Purely Elizabeth's granola with Maman's signature latte and baked goods, available at Maman locations and online through February. Elisa also shares tips for creating a stunning tablescape, the power of optimism, and how Maman continues to grow into a global lifestyle brand.Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramElisa: Maman | IG | Maman IG  Mentioned: How I Built This with Guy RazFlamingo Estate Olive Oil 

Send us a textFor Inauguration Day, we held our own very important election…the Presidential Cookie Poll!

Utah Jazz radio pxp David Locke

Jason Kelce needing more attention then ever, a grown man  gets upset because he waited 20 minutes for a Chocolate Chip Cookie, Kathy Griffin Says Trump is going to put her in an Interment camp and more. New DraftKings customers can download the DraftKings Sportsbook app and use code AWFUL to get $200 in bonus bets instantly when you bet just $5. 

Are you obsessed with finding the perfect chocolate chip cookie recipe? This week we're rereleasing a fan-favorite episode!By the end of this episode, you'll discover all of the ingredients and techniques that can lead to YOUR ideal chocolate chip cookie -- from what chocolate to use (chip or bar?), to sugar ratios (brown sugar v white), to how to ensure the best flavor and overall texture. Tune in now to unlock the keys to the best batch of chocolate chip cookies!***LINKSBon Appetit's Brown Butter and Toffee Chocolate Chip CookiesBravetart's chocolate chip cookies from Serious EatsChristina Tosi's (of Milk Bar) Famous Choc. Chip cookie with nonfat milk powderAmerica's Test Kitchen self-proclaimed, perfect chocolate chip cookieSonya's Chocolate Tahini Chocolate Chunk CookieAlison Roman's Salted Butter and Chocolate Chunk ShortbreadChocolate hay stacks from Add a Pinch ***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Holmberg's Morning Sickness - Brady Report - Wednesday December 11, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Holmberg's Morning Sickness - Brady Report - Wednesday December 11, 2024 Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this week's episode, we spotlight the gorgeous and friendly Silver Appleyard Duck. For our main topic, we tackle the sticky topic of How Many Chickens Can You Afford? This week's recipe is Cranberry White Chocolate Chip Cookies, and Retail Therapy is a book review - Sy Montgomery's What the Chicken KnowsGrubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link for 10% off!https://tidd.ly/3Uwt8BfChicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Silver Appleyard Duckshttps://www.mcmurrayhatchery.com/silver-appleyard.htmlMetzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJCranberry White Chocolate Chip Cookieshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/cranberry-white-chocolate-chip-cookies/What the Chicken Knows  by Sy Montgomeryhttps://amzn.to/4f8LmQDCWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladies Support the show

Jenny works as an actress in Chicago. 

Wanna make something good, quick, and easy (like Eric)?   Let us help you elevate your dessert game with these decadent chocolate chip caramel cookie bars!   These gooey, chewy bars are the perfect treat for any occasion, and makes gifting cookies, or feeding a crowd less of a pain in the

In this episode of Literally First Class, Keri dives into the importance of offering the next generation diverse opportunities for financial success. As an entrepreneurial woman, you may have been the first in your family to break away from the corporate path and embrace entrepreneurship. In doing so, you've rewritten a narrative that has been passed down through generations. So, how essential is it to share this possibility with your children? By introducing them to the idea of earning money creatively, you can help pave the way for new stories and opportunities, leaving old narratives behind. Tune in to explore this perspective and more! Episode Resources The Wealth Vault: FREE STUFF TO HELP YOU TAKE YOUR BUSINESS TO THE NEXT LEVEL. Explore Keri's programs such as Power Hour sessions, VIP Days, and Private Mentorship Subscribe to The Newsletter and VIP e-mail list for advanced insights, strategies, and exclusive resources to drive growth, inspire peak performance, and elevate your impact Get your ticket for upcoming 2025 Champagne Club Dinner Events for female founders & investors  Join Keri's FREE Somatic Success® community on Facebook  Connect with Keri Follow Keri: @iamkeriford Connect on LinkedIn  Subscribe to YouTube  Keep up with Keri on Pinterest This episode is sponsored by Tao of Po. As a valued listener, you can book here your 15-minute consult call with Po-Hong Yu and receive a $500 credit toward any program, plus a complimentary Root Cause Assessment (valued at more than $800) when you join! Po-Hong offers life-changing mentorship and microdosing guidance for high achieving and high net worth women that are ready to expand to the next level of fulfillment, impact, and intimacy.

Universally adored, a chocolate chip cookie is one of the recipes every home cook needs in their repertoire. This week, Meghan and Stacie share their favorite recipes and discuss how ingredients and techniques can make it the perfect recipe for your family. Links Meghan's Substack Sarah Kiefer's Pan Banging Chocolate Chip Cookies History facts Tollhouse story High effort cookie test test Alton Brown's Chewy Chocolate Chip CookieOur Sponsors:* Check out Artifact Uprising and use my code DIJFY for a great deal: www.artifactuprising.com* Check out Quince: https://quince.com/dijfy* Check them out today at feathersnapcam.com!* See how you can kick your allergies to the curb at getcurex.com. Treatment starts as low as $59 a month, and if you sign up now, you can save 80% off the $49 sign-up fee.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

We've arrived at a Nineth Season because of a lot of hard work, and the support of each and every one of you!! Let's get into into it as Kate The GR8 Joins myself and Gentle Ben for ONLY ONE CAN STAY Chocolate Chip, Cookies and Cream, Mint Chocolate Chip, or Butter Pecan Which One Are you Keeping ?Huge Thank you to Will Trenum for this seasons music!!

How is it already mid-January?? So yeah, time flies. But we are our own pilots according to Michael Altshuler: "The bad news is time flies. The good news is you're the pilot." Kat is piloting and navigating her wedding big time right now and Amy doesn't have a Hinge update for us....but there's still time for her to find a Hinge date for Kat's wedding. Something Amy is currently trying to pilot: Chocolate Chip Cookies!!! Amy bought a cookbook that is all chocolate chip cookie recipes. It's called The Chocolate Chip Cookie Book - it's by Katie Jacobs and it's genius. There's recipes for classic chocolate chip cookies and more unique ones but also recipes for stuff like chocolate chip cheesecake and a cookie dough milkshake. There's tips and tricks shared as well. Could be a great birthday present for someone this year...someone in your life that loves cookies. Speaking of cooking, do you use plastic or wood cutting boards? Amy & Kat also talk about why we shouldn't be using plastic cutting boards! HOSTS:Amy Brown // RadioAmy.com // @RadioAmy Kat Defatta // @Kat.Defatta // @YouNeedTherapyPodcast // YouNeedTherapyPodcast.comSee omnystudio.com/listener for privacy information.