Cookies:

Ingredients

1 stick (1/2 cup) softened butter (salted or unsalted)

3/4 cup sugar, granulated, light brown, or dark brown or combination of

1 large egg

1 cup plus 2 TBSP flour, all-purpose, self rising, or bread (lightly spoon the flour

into the measuring cup and level off. Do not pack down when measuring!)

1 cup chocolate chips (any kind your prefer or have on hand)

Instructions

1. Preheat oven to 350ºF.

2. Mix the butter and sugar together until completely combined.

3. Add the egg and mix until incorporated.

4. Stir in the flour then the chocolate chips until combined.

5. Scoop into mounds about 1 TBSP each onto ungreased cookie sheets (you

can use a silpat or parchment paper to line your sheets). Do not put more than

9 cookies per sheet.

6. Bake at 350ºF until just set on the edges and middle still looks undercooked.

About 8-12 minutes. (if you did not use brown sugar the cookies will not brown

because of the lack of baking soda and baking powder)

7. Allow to cool on the baking sheets for 5 minutes before removing. Cookies will

continue to cook on the sheets for a few minutes.

8. Makes about 2 dozen medium sized cookies

Pancakes:1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter

ready to keep cooked pancakes warm in the oven. In a small bowl, whisk

together flour, sugar, baking powder, and salt; set aside.

○ IN THIS STEP:○ How to Measure Flour

2. STEP 23. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry

ingredients to milk mixture; whisk until just moistened (do not overmix; a few

small lumps are fine).

4. STEP 35. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of

paper towel in half, and moisten with oil; carefully rub skillet with oiled paper

towel.

6. STEP 47. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back

of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a

large skillet).

8. STEP 59. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2

minutes. Flip carefully with a thin spatula, and cook until browned on the

underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover

loosely with aluminum foil, and keep warm in oven. Continue with more oil and

remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired

toppings.

Rice:

1. Take Rice

2. Put rice in boiling water

3. Let cook.

Brownies:

1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch

metal baking pan with aluminum foil.

2. Combine the chocolate and butter in a medium saucepan and cook over low

heat, stirring frequently, until melted and smooth. Remove from the heat and let

cool slightly, about 5 minutes. (Alternatively, melt the chocolate and butter in the

microwave, stirring every 30 seconds.)

3. Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir

with a rubber spatula until just evenly incorporated. Add the chocolate mixture

and stir until evenly combined. Add the flour and fold in until just incorporated,

about 20 strokes (no white streaks should remain).

4. Pour the batter into the prepared pan, push it to the edges in an even layer, and

smooth the top. Bake until a cake tester or skewer inserted into the center comes

out clean, about 25 minutes. Remove to a wire rack and let the brownies cool for

at least 20 minutes.