When I asked her what the best part about being a cookie baker is, she replied: “It’s not all about cookies and it’s not just about chocolate.”
I asked what made her think of baking for a living, she answered: “I’m actually the first person in the world to be a chocolate baker and that’s not even a big deal.
It’s just that when I was young I always had a passion for chocolate and I loved chocolate and when I found out that I was doing baking for the first time I was blown away.
I really love it.”
So, it was easy to see why Ms McCracken was attracted to the job.
“It’s very much an adventure that you have to do, but it’s also a very rewarding job,” she said.
“There’s always something new that you’re going to learn and that you’ll love to do.”
She told me she enjoys making cookies and she says she has to learn how to make the right flavours.
It was also fun to cook with her.
“[It’s] so much fun, you get to learn from each other,” she says.
She said the whole experience has been a lot of fun.
“It just feels really good when you’re sitting there eating a cookie with your friends and it all comes together and you’re having fun,” she added.
The first recipe is called a ‘chocolate and cream-cream’ which Ms McCricken uses a combination of the two flavours.
The cookie recipe is a combination between a traditional cookie and a chocolate and cream cookie.
To make the recipe you’ll need a mixer, a large bowl, a cookie sheet and an old-fashioned baking tray.
You can also use your favourite cookie cutter to make cookie shapes or even create your own custom cookie recipes.
Once you have all the ingredients and ingredients you need, Ms McCrocken says you’ll want to use your baking tray to cover the bowl of the mixer and bake for about 10 minutes until the cookie is firm and golden brown.
When you’re ready to serve the cookie, you can just dip your spoon in the chocolate and then scoop out all the air bubbles.
Use your hands to scoop out the excess chocolate and let it drip down the side of the bowl to keep the cookies from falling out of the tin.
Be careful not to leave any holes in the bowl as you don’t want to break them.
After the cookies are done baking you can store them in an airtight container for up to two weeks or freeze them for up in an icebox.