Best vanilla frosting

2 sticks softened butter

4 cups powdered sugar

1/3 cup cream

1/4 tsp salt

2 tsp vanilla

1/2 tsp almond extract

Beat butter until fluffy.

Add powdered sugar one cup at a time

Add in salt

Add in cream and extracts. Beat at high speed until fluffy and light. It will take an ivory color.

Chocolate chip cookies

3 cups AP flour

1/2 tsp salt

1 tsp baking powder

2 sticks butter (softened, not room temp)

1 1/4 cup brown sugar

2 large eggs (room temp)

1 Tbsp vanilla

1 cup chocolate chips

Mix flour, salt and baking soda into a bowl

Beat butter until fluffy.

Add brown sugar and beat until fluffy. Remember to scrape the bowl.

Add one egg at a time until incorporated

Add dry mix in three parts. Increase the speed of your mixer to not over strain the motor.

Beat in vanilla last.

Fold in chocolate chips by hand.

Scoop cookie balls into a bowl or container. Separate with parchment paper for easier removal.

Refrigerate for at least two hours (I often do this over night).

Heat oven to 350

Place parchment paper over cookie sheet.

Place cookie balls about two inches apart and smash cookie balls down to atleast a half inch thickness. This will ensure your cookies will not have over baked edges with a raw middle.

Place cookie sheet into the oven and immediately drop the temperature to 325. Ovens lose heat when opened and beginning at a higher temperature keeps the oven closer to the desired temperature. Otherwise, it begins cooking at a lower temperature and you get a less than perfect bake.

Bake about 12 minutes depending on your oven.

Remember to raise the temperature between batches. If using a convection oven, remember to adjust the oven temperature if it doesn’t do it automatically.

Cool cookies on the cookie sheet for at least two minutes before moving to cool on a cooking rack if you can.