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cookie dough preparation

1. Ingredient Preparation

Check inventory for all necessary ingredients such as flour, sugar, butter, eggs, and vanilla extract.

Ensure that all ingredients are fresh and within their expiration dates.

Measure out each ingredient precisely using a kitchen scale or measuring cups.

2. Mixing and Creaming

Cream together softened butter and sugar until the mixture is light and fluffy.

Add eggs one at a time, making sure each egg is fully incorporated before adding the next.

Gradually incorporate dry ingredients into the wet mixture until a smooth dough forms.

3. Chilling and Resting

Wrap the cookie dough in plastic wrap and chill it in the refrigerator for the recommended time to allow flavors to meld.

Let the dough rest at room temperature for a few minutes before shaping to make it more pliable.

Prepare any mix-ins or toppings that will be added to the dough before shaping.

4. Shaping and Portioning

Preheat the oven to the specified temperature as per the recipe.

Roll the chilled dough into balls of equal size or shape as required by the recipe.

Place the shaped dough onto a baking sheet lined with parchment paper or a silicone baking mat.

5. Baking and Cooling

Bake the cookies in the preheated oven for the specified time, rotating the baking sheet halfway through for even baking.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Check for doneness by gently pressing on the edges of a cookie; they should be firm but slightly soft in the center.

6. Storage and Presentation

Store the cooled cookies in an airtight container to maintain freshness and prevent them from becoming stale.

Label the container with the date of preparation for reference.

Present the cookies attractively on a serving platter or package them as gifts if desired.

7. Cleaning and Maintenance

Wash all utensils, mixing bowls, and baking equipment used in the preparation promptly with warm, soapy water.

Clean the countertop and work area thoroughly to remove any traces of dough or flour.

Organize ingredients, tools, and equipment for the next baking session, ensuring everything is stored correctly.

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