One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Preheat oven to 350° F (300° F in convection oven). Line 2 sheet trays with parchment paper.
Cream together butter, brown sugar, and white sugar in stand mixer, until sugars are completed incorporated and mixture is light and fluffy.
Add egg and vanilla. Mix to incorporate.
In separate bowl, sift together flour, soda and salt.
Add flour mixture to butter/sugar/egg mixture in 1/2 cup increments until flour is completely incorporated. Fold in chocolate chips.
Using 1-ounce scoop, drop cookies onto sheet at 2-inch intervals.
Cook 10-12 minutes or until golden at edges. Let cool.
62%Butter creams with brown and white sugars until light and fluffy before peanut butter, egg, and vanilla join the bowl, yielding a classic cookie dough baked on parchment-lined trays at 350°F.
Serves 4 · 9 ingredients · 797 cal
43%Butter and sugar cream to a light, fluffy base before egg and mashed ripe bananas fold in, and the vanilla-scented batter bakes in miniature tins with a splash of milk soured by apple cider vinegar.
Serves 4 · 11 ingredients · 370 cal
39%Melted chocolate folds into a cocoa-dark dough studded with pistachios, sweetened with maple crystals, and lightened with whisked egg whites for crisp, deeply chocolatey biscotti.
Serves 4 · 9 ingredients · 506 cal