— est. 2026 —

By FrancescaOfficial

the cookie section · no. 1

One ratio. Every cookie.

Every cookie in this kitchen starts from the same base: three parts flour, two parts butter, one part sugar, one egg and a splash of vanilla. One part is a quarter cup, and that makes a dozen. Change the sugar and you change the cookie. Fold in whatever you love.

3:2:1
flourfatsugar

The Recipe Box

2 recipes
the baseThe 3:2:1 CookieMakes 12 · 375°F · 8–10 minJump to recipe → recipe no. 1Brown Butter Chocolate ChipMakes 12 · 375°F · 10 minJump to recipe →
next upMore cookies soonNew recipes land here first.
the base recipe

The 3:2:1 Cookie

Makes

Ingredients

    Add-ins

    chocolate chipstoasted pecanssea saltdried cherriestoffeeoats

    Ideas to start. Fold in as much as you like.

    Choose your texture

    oven375°F
    bake8–10 min

    Method

    1. Heat the oven to 375°F and line your baking sheets.
    2. Cream the fat and sugar until light.
    3. Beat in the egg and vanilla.
    4. Whisk the flour with the baking powder, then mix into the wet ingredients until just combined.
    5. Fold in your add-ins.
    6. Scoop onto the sheets, leaving room to spread, and bake 8–10 minutes until the edges are golden.

    The rules of the kitchen

    1. 3 : 2 : 1. Three parts flour, two parts butter, one part sugar. One part is ¼ cup per dozen.
    2. One egg, always, plus vanilla.
    3. Sugar sets the texture. White for thin and crisp, brown for soft and chewy.
    4. Match the leavener to the dough. Baking soda when the recipe is acidic, baking powder when it isn't.
    5. Then make it yours with every add-in you can dream up.
    from the 3:2:1 base · recipe no. 1 · back to the recipe box

    Brown Butter Chocolate Chip

    Soft, gooey and fluffy, with nutty brown butter, dark brown sugar, almond toffee chocolate and slivered almonds.

    makes12
    chill30+ min
    oven375°F
    bake10 min

    Ingredients

    • ¼ cupdark brown sugar
    • ½ cupbrown butter, chilled 30 minutes
    • 1large egg
    • splashvanilla extract
    • ¾ cupall-purpose flour
    • 1 tspbaking powder
    • handfulHershey's Symphony almond toffee bar, chopped
    • handfultoffee bits
    • handfulslivered almonds

    Method

    1. Brown the butter. Cook it until golden and nutty, then chill for 30 minutes. My full brown butter method is on my TikTok.
    2. Cream. Beat the dark brown sugar and brown butter together.
    3. Add the egg. Beat the egg and vanilla together, then add them in.
    4. Add the dry. Incorporate the flour and baking powder.
    5. Fold. Fold in the chopped Symphony bar, toffee and slivered almonds.
    6. Roll and chill. Divide the dough into 12 balls and refrigerate for at least 30 minutes.
    7. Bake at 375°F for 10 minutes.

    Dark brown sugar keeps these on the soft, chewy side of the 3:2:1 base, and chilling the dough balls keeps them thick and fluffy.

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    What's coming to the blog

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    Cookies

    The 3:2:1 base, plus Brown Butter Chocolate Chip.

    coming soon

    Cakes

    Layers, loaves and celebration bakes.

    coming soon

    Breads

    Everyday loaves and weekend projects.

    coming soon

    Savory

    Suppers and things to share.