Cookie DoughIngredients

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/2 cup packed light brown sugar

1/4 cup granulated sugar

4 tablespoons unsalted butter, at room temperature

2 tablespoons plain yogurt

1/2 teaspoon alcohol-free vanilla extract

1/3 cup semisweet mini chocolate chips

Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).

Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.

Refrigerate in an airtight container for up to 5 days. 

Cook’s Note

Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked. This eggless dough can also be baked.

Sugar Cookies
Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking.

Royal Icing
Ingredients

3 ounces pasteurized egg whites

1 teaspoon vanilla extract

4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Go-To Vanilla Cupcake
Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder 

1/4 teaspoon fine salt 

2 large eggs, at room temperature 

2/3 cup sugar 

1 1/2 sticks (12 tablespoons) unsalted butter, melted 

2 teaspoons pure vanilla extract 

1/2 cup milk 

Preheat the oven to 350 degrees F and position a rack in the middle of the oven.

Whisk the flour, baking powder and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.

While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture.

Chocolate Lava Cakes
Ingredients

1 stick butter 

2 ounces bittersweet chocolate 

2 ounces semisweet chocolate 

1 1/4 cups powdered sugar 

2 whole eggs 

3 egg yolks 

1 teaspoon vanilla 

1/2 cup all-purpose flour 

Vanilla ice cream, for serving

Preheat the oven to 425 degrees F

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour.

Bake until the sides are firm and the centers are soft, about 13 minutes. Invert on individual plates while warm and serve with vanilla ice cream.