1. After procurement actions, de-containerize inputs. Perform measurement tasks on a case-by-case basis. In a mixing type bowl, impact heavily on brown sugar, granulated sugar, softened butter, and shortening. Coordinate the interface of eggs and vanilla, avoiding an overrun scenario to the best of your skills and abilities.                             

2. At this point in time, leverage flour, baking soda, and salt into a bowl and aggregate. Equalize with prior mixture and develop intense and continuous liaison among inputs until well-coordinated. Associate key chocolate and nut subsystems and execute stirring operations.

3. Within this time frame, take action to prepare the heating environment for throughput by manually setting the baking unit (by hand) to a temperature of 375 degrees =F8F (190 degrees C). Drop mixture, in an ongoing fashion, from a teaspoon-type instrument onto an ungreased cookie sheet at intervals sufficient enough apart to permit total and permanent separation of throughputs to the maximum extent practicable under operating conditions.

4. Position cookie sheet in bake situation and survey for 8 to 10 minutes or until cooking action terminates. Initiate coordination of outputs within the cooling rack function. Containerize, wrap in red tape, and disseminate to authorized staff personnel in a timely and expeditious basis.