Pizza with Brussels Sprouts and Bacon

May 25, 2015 by juliet

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Yield: Makes about 5 dozen cookies Time: For the best cookies, let the dough rest for 36 hours before baking, make six-inch cookies (allows for three distinct textures: the crunchy outside inch or so, the soft center, and the one-and-half-inch ring between where the textures and flavors mix), use chocolate with at least 60 percent […]

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