Hello, I am the bae behind the bakes
A home kitchen with a serious soft-centre problem
Softbaked Bae is a small recipe journal about cookies that stay soft for days, brownies with a real fudge middle, and the small techniques that make the difference. It began with one tray of cookies and a notebook full of crossed-out ratios.
I am not a pastry chef. I am someone who bakes most weekends, breaks a lot of dough and writes down what actually worked. That is the whole editorial policy.
How this site works
Four rules I do not break
They are not glamorous, but they are the reason the recipes behave the same way in your oven as they did in mine.
Gram weights, always
Cups are a guess. Every recipe here lists grams first so the cookie you bake matches the one in the photo.
Supermarket ingredients
No imported flours or single-origin chocolate required. If a recipe needs something unusual, it says so up front.
Tested twice, then written
Nothing is published from a first attempt. The second bake is what gets photographed and written down.
The honest version
When a batch spreads too thin or bakes dry, the note stays on the page. That is usually the useful part.
What you will find
Recipes for the days you just want a good cookie
- Thick, soft-baked cookies with gram-accurate measurements.
- Brownies and bars with a fudge centre and a crackly top.
- Seasonal bakes: jam, citrus and cinnamon when the mood asks.
- Short technique notes that explain the why, not just the how.
Baking for a crowd or need a custom order? Write to nedushaplanner@gmail.com.