Equipment: Digital Scale (preferred), Cookie Sheets, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached parchment, Stand Up Blender or Electric Mixer

Before You Dive In – Prep: Please read!

• Bring butter and eggs to room temperature
• Move oven rack to center
• Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius)
• Line baking sheets with unbleached parchment (optional)

Step 1: In a medium bowl, whisk together the dry ingredients.

Step 2: In a separate large bowl, cream together the butter, sugar and vanilla.

Step 3: Add the eggs one at a time. Beat the dough and thoroughly combine the first egg before adding the second. Beat until both eggs are well blended.

Step 4: Add the dry ingredients into the wet ingredients. Stir until you are unable to see any flour mixture.

Step 5: Drop by rounded tablespoons of cookie dough, (or use a scoop – we use #40, 3/4 oz,) onto an ungreased cookie sheet covered with a sheet of parchment (optional.)

Step 6: Place cookies in the center of a preheated 375 F/191 C oven and bake for 9-10 minutes. Special tip: When we bake our cookies for demos, we bake at 375 F for half the amount of time, and then reduce the temperature to 350 F/177 C Convection until done. Everyone loves our cookies!

Step 7: Allow cookies to cool on the pan for a few minutes before removing and transferring to a cooling rack. Eat within two days or freeze. Also, do not store cookies with a lid until completely cool or cookies will lose their crisp.

Enjoy!