Cookies.

The contrast of dark and white chocolate against a butter-forward dough gives these cookies depth without being overly sweet. Roughly chopping the dark block creates pockets of melted chocolate alongside intact chunks.

A fragrant, melt-in-the-mouth shortbread that proves vegan baking needn’t compromise on texture. The cardamom and rose lean into a Middle Eastern flavor profile, while a firm vegan block butter keeps the crumb tender and short rather than greasy.