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  2. CHOCOLATE CHIP COOKIES:
  3. The starting line up:
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    3/4 cup of (softened) butter, 3/4 cup of brown sugar, 1/4 cup of granulated sugar, 1 large egg + 1 large egg yolk, 1 1/2 tsp of vanilla extract, 1/4 cup of corn starch*, 3/4 tsp of salt, 1 tsp baking soda, and 2 1/4 cups of all-purpose flour
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    *— I know what you're thinking— "Cornstarch? Really?" and to that I say... well, yeah because it helps keep the cookie soft.
  5. First up to the plate are the softened butter, brown sugar, and granulated sugar, which you're going to cream together until they're light and fluffy.
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  6. Once you've got them safely on base, you're going to want to send your eggs and vanilla extract up to the plate next and give them a chance to feel out the situation and become one with the team.
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  7. Batting clean-up will be the mixture of flour cornstarch, baking soda and salt, which you'll want to add to your wet ingredients in small batches in order to avoid the sort of pop-up that results in having to wipe down your counter, cabinets, floors, etc.
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  8. Mix everything together until just combined.
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    Seriously, one of the worst things you can do to a cookie dough is over mix it. 😖
  9. Rounding out your batting order will be your chocolate chips and whatever other add-ins you wish to include, which you'll want to mix in by hand in order to cut down on the risk of striking out by over-mixing your dough.
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    I sometimes add chunks of dark chocolate, pecans, walnuts, etc
  10. To form your cookies, you can either choose to dirty up an ice cream scoop that you'll have to wash later or you can take the lazy method like me and just pinch off your dough, roll them it small balls and then smoosh down your cookie sheet.
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  11. Finally, you'll want to let them hangout in a 375 degree (Fahrenheit) for 7 to 10 minutes or until their edges are set and they've begun to turn a delicious golden brown.
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  12. COCONUT MACAROONS:
  13. The cast:
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    14 oz of sweetened, shredded coconut, 14 oz of sweetened condensed milk, 2 egg whites, 1 tsp of vanilla extract, and 1/4 salt
  14. Act I: Add the coconut, sweetened condensed milk, and vanilla extract to a mixing bowl
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  15. Act II: Mix until well-combined.
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  16. Act III: Add the egg whites to a separate bowl and mix until stiff peaks form
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  17. Intermission Fun: you can test the stiffness of your egg whites by turning them upside down.
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    If they're stiff enough, they'll stick in the bowl. If not...well, splat.
  18. Act IV: Gently fold the egg whites into your coconut mixture.
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    Since I can't film and fold at the same time and Mo refuses to help, I've found this gif to help demonstrate the folding method.
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  20. Act VI: Using two spoons, form the cookies on a sheet pan that's been lined with parchment paper.
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  21. Act VII: Bake at 325 degrees (Fahrenheit) for 23 to 25 minutes.
  22. Act VII.5: After they've cooled, you can dip them into melted chocolate for another layer of goodness.
    The only reason I didn't is because I didn't have any. 😩
  23. Act VIII: Enjoy.
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    The End.
  24. BUTTER COOKIES:
  25. The Band:
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    2 cups all-purpose flour, 1 cup sugar, 3/4 cup softened butter, 1 egg, 1/2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp vanilla extract
  26. Track One: Cream Together Butter and Sugar
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  27. Track Two: Fight For Your Right To Add Vanilla and Eggs To The Party
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  28. Track Three:
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  29. Track Four: Form Into A Big Ole Ball of Dough
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  30. Track Five: Rollin', Rollin' Rollin' (Into a Log of Dough That You'll Want to Pop Back Into the Fridge Foe At Least Four Hours)"
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  31. Track Five: Slice Into Cookies Shapes*
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    *— I like to top mine with a little extra sugar
  32. Track Six: Bakin' Away Again Oven-ville
    375 degrees (Fahrenheit) for 12 to 15 minutes
  33. Track Seven:
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  34. SUGAR COOKIE:
  35. The Basic Building Materials:
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    2 1/4 cups of all-purpose flour, 3/4 cup sugar, 3/4 cup of softened butter, 1 egg + 1 egg yolk, 2 tsp vanilla extract, 1/2 tsp baking powder, and 1/4 tsp of salt
  36. Step 1: Cream together the butter and sugar until light and fluffy
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  37. Step Two: Add the vanilla and eggs and mix until all ingredients are combined
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  38. Step Three: Mix together the flour, baking powder, and salt and add- in small batches- to your wet ingredients
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  39. Step Four: Mix until just combined.
  40. Step Five: Divide your dough into two separate discs and place them on a cookie sheet that's been lined with parchment paper.
  41. Step Six: Allow them to hangout in the refrigerator for at least an hour and up to one day before using.
    Chilling the dough is important because a chilled dough holds its shape better.
  42. Step Seven: Cut out your cookies into your desired shapes.
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    How many cookies you get depends on a) how thick/thin you've rolled your dough out and b) the shapes/cutters you use.
  43. Step 8: Place your cookies on baking sheets that have been lined with parchment paper/silicone baking sheets and bake at 350 degrees (Fahrenheit) for 8 to 11 minutes, or until they begin turning a golden brown.
  44. Step 9: Allow them to cool on the baking sheet for ~5 minutes before transferring them to a wire rack to finish cooling.
  45. Step 10: Enjoy as is or bust out some decorations for them.
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  46. Note: Except for the coconut macaroons, all doughs can be frozen for up to three months.
    Just allow them to thaw overnight in the refrigerator before shaping and baking them.