This document provides a recipe for classic chocolate chip cookies. It lists ingredients like butter, brown and white sugars, eggs, flour, baking soda, salt and chocolate chips. The directions explain how to cream the butter and sugars, mix in the wet and dry ingredients, and scoop dough balls onto a baking sheet. The cookies bake for 12-14 minutes and make about 4 dozen cookies. Freezing dough balls is also an option.

1. Chocolate Chip Cookies
Ingredients
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)
Directions
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with
parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown
sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after
each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and
beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If
you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2
tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until
golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking
sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply
place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking
time a few minutes.

2. Vanilla Cupcakes
Ingredients
• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla
Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2
minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes
out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.