Baking Ingredients

Chocolate Chip Cookies

Makes about 24-30 cookies
2 1/4 cups (280g) flour
1 tsp baking soda
2 tsp cornstarch
1 tsp salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (135g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
extra chocolate chunks for topping, optional

1.Cut the chocolate in chunks and melt the batter to allow it to cool. 
2. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch,and salt. Set aside.
3. In a large bowl, mix together the cooled melted butter with both sugars.
4. Then, add eggs one at a time and then add vanilla extract. Beat until just combined. 
5. With mixer on low incorporate the flour mixture.
6. Fold in the chocolate chunks. Cover and refrigerate the dough for about a couple of hours or overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two baking sheets with parchment paper.
8. Using an ice cream scoop, take equal portions of dough and place on the prepared baking sheets, 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and underbaked. Let the cookies cool on the baking sheets until the cookies are firm enough to remove, probably another 5-10 minutes. While cookies are still warm add some extra chocolate chunks on top if desired, to get a beautiful look. Cool completely on a wire rack.
10. These cookies can be kept for several days at room temperature and can freeze up to several months.

Eggless Butter Cookies

Unsalted Butter - 8 ounces
Flour - 1-1/2 cups
Cornstarch - 4 tbsp.
Powdered sugar - 3/4 cup
Vanilla extract - 1 tbsp.

1. Whip room temperature butter and sugar for 4-5 mins.
2. Add vanilla extract.
3. Add cornstarch and half of flour. Mix well.
4. Add the rest flour and mix well using wooden spoon until smooth.

Vanilla Cupcakes

1 ½ cup all-purpose flour

½ cup unsalted butter at room temperature

2/3 cups powdered sugar

3 large eggs

1 ½ tsp of baking powder

1 tsp vanilla extract

¼ tsp salt

¼ cup milk

1. Combine the dry ingredients.
2. Beat butter and sugar until fluffy. Add in vanilla extract and beat again.
3. Add in eggs. One at a time.
4. Preheat oven 177 C. 15 mins before baking.
5. Add in half of the dry mixture. And add milk. Add in the rest. Beat.
6. Line your muffin tray. Evenly fill your batter.
7. Bake for 14-16 mins.

Vanilla Sugar Cookies 

For the cookies you will need:

1 ¾ cups of All Purpose Flour
1 cup of Unsalted Butter
1 cup of Granulated Sugar
1 Egg
½ tsp of Baking Powder
½ tsp of Salt
¼ tsp of Baking Soda
½ tsp of Vanilla Extract
½ cup of Granulated Sugar for rolling cookies in.


1. Preheat your oven to 350 Fahrenheit degrees. Line a baking sheet with parchment paper and set aside. (Prepare 2 baking sheets if your oven is big enough to put in two)
2. In a large bowl cream together the butter and sugar and mix until combined. 
3. Add the egg and vanilla essence and mix until creamy and combined.
4. Add the flour, baking powder, baking soda, salt and mix until everything incorporated.
5. Using a tablespoon, form the cookies and roll them in the extra sugar. 
6. Place them on your prepared baking sheet making sure to leave a few inches apart (Cookies will expand while in the oven)
7. Bake for about 18 minutes (rotate the baking sheet once in halfway mark for an even cooking)
8. Remove it from the oven, let it cool for 5 minutes, move it to a cooking rack.
9. Allow the cookies to cool completely before serving.