Egg White Only Chocolate Chip Cookies - Large Batch

 Ending up with 10 egg whites from making:

English Chocolate Trifle with Apricots and Raspberries Recipe | Epicurious

from Bon Apetit

and now craving chocolate chip cookies... so here we go!

adapted from Chewy Egg White Chocolate Chip Cookies Recipe (sweetlycakes.com)

Increased butter, decreased soda and salt for next try.

• 3 1/2 cup unsalted butter - softened
• 1 2/3 cup granulated sugar
• 1 2/3 cup packed) brown sugar -
• 10  Egg whites - room temperature - about 60 g
• 5 teaspoon vanilla extract
• (8 3/4 cups) all-purpose flour
• 3  teaspoon baking soda
• 1 1/2  teaspoon salt
• 3 ¾ cup dark chocolate chips
• Raisins/nuts?

Corn Bread (Cake, actually)

Sweet Cornbread Recipe | Food Network Kitchen 

adapted: 

8 tablespoons unsalted butter, melted, plus more for buttering the pan

1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)

1 cup stone-ground cornmeal

1 1/2 cup sugar (accidentally only put 1/3c. sugar and 1/4 c. honey in an attempt to substitute; was good!)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

3 large eggs

1 teaspoon pure vanilla extract

2 tablespoons honey

350 degrees F. Butter and lightly flour a 9-inch cake pan.

bake until a cake tester comes out clean, about 30 minutes.
Let cool for 15 minutes before removing from the pan.

Pound Cake

 

- Preppy Kitchen

• 2 9x5 inch loaf pans

Ingredients

• 8 eggs
• 2 cup unsalted butter (226g) room temperature
• 2 cup sugar (200g)
• 3 cup all-purpose flour (180g)
• 1 cup sour cream (120mL)
• 2 teaspoon salt
• 4 tablespoon vanilla
• 1 teaspoon baking powder

Instructions

• Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.

.... and from here, I take the easy slap method: 

cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
Add the eggs in one at a time....
Bake about 40 minutes - until the center is set and a skewer comes out clean.

Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.