Cookie Dough Base Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups flour
1 tbsp cornstarch
1/2 tsp baking powder
3/4 tsp salt
3/4 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tbsp extract (vanilla, almond, lemon, etc)
1 1/2 cups mix-in’s (chocolate chips, peanut butter chips, sprinkles, candy, etc)
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Directions: |
Directions:Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside
In another bowl combine the butter and sugars. Cream until light and fluffy.
Add the egg and vanilla. Mix until combined.
Add mix-in’s and flour mixture and mix until flour is mixed in (don’t over mix).
Let chill for at least 30 minutes. Preheat oven to 350F while chilling.
Scoop onto a parchment lined baking sheet. Bake for 8-10 minutes or until edges begin to brown.
Let cool on baking pans before storing in an air tight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month. Dough can be frozen before baking for up to 3 months. |
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Number Of
Servings: |
Number Of
Servings:12-16 Cookies |
Personal
Notes: |
Personal
Notes: Variations:
For peanut butter cookies decrease butter to 1/4 cup and add 1/2 cup peanut butter
For chocolate cookies decrease flour to 1 1/2 and add 1/2 cup cocoa powder
For espresso cookies add 1-2 tbsp super fine instant coffee powder and replace extract with strong coffee (best with chocolate or white chocolate chips)
For snicker doodles roll dough in cinnamon sugar before baking
For oatmeal raisin cookies decrease flour to 1 1/4 cups and add 3/4-1cup rolled or quick oats, use raisins as mix-in’s, and add 1-2 tsp cinnamon
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