Ingredients: |
Ingredients: Basic Base Dough:
1 cup (8oz/225g) butter ( melted and cooled to room temperature)
1¼ cup (7 1/2 oz/213g) dark brown sugar
¾ cup (6oz/170g) white sugar
2 large eggs
2 teaspoon vanilla extract
2½ cups (12 1/2oz/355g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Classic Chocolate Chip Cookie:
1 generous tablespoon dark chocolate (rough chopped)
Oatmeal Raisin Cookie:
2 heaped teaspoons rolled oats
1 tablespoon raisins
Double Chocolate Cookie:
2 heaped teaspoons cocoa powder
1 heaped teaspoon chocolate, (chopped)
Peanut Butter Cookie:
1 tablespoon peanut butter
1 tablespoon peanuts, (chopped)
Chocolate Hazelnut Cookie:
1 tablespoon Nutella or chocolate spread
1 tablespoon hazelnuts, (chopped)
S'more Cookie:
1 tablespoon mini marshmallows
1 tablespoon graham crackers (crushed)
1 tablespoon chocolate (chopped)
Salted Caramel Cookie:
4 caramel candies (chopped rough)
1 Pinch flaky sea salt
Birthday Cake Cookie:
2 heaped teaspoons sprinkles
2 heaped teaspoons white chocolate chips
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Directions: |
Directions:In a large bowl add in the melted butter, both sugars, eggs, and vanilla extract and whisk together until combined.
In a separate bowl, mix together the flour, baking soda, and salt.
Add the dry ingredients to the wet and stir with a spatula to form your cookie dough.
IMPORTANT STEP:
Now, chill the dough for a minimum of 2 hours before scooping to avoid the cookies from spreading while baking.
Using a 1/4 cup measure, scoop the cookie dough base into roughly 14 cookies (weighing roughly 2 1/2 oz each)
Classic Chocolate Chip Cookie:
Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed throughout
Oatmeal Raisin Cookie:
Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed throughout.
Double Chocolate Cookie:
Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed throughout.
Peanut Butter Cookie:
Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed throughout.
Chocolate Hazelnut Cookie:
Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed throughout.
S'more Cookie:
Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow, and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed throughout.
Salted Caramel Cookie:
Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed throughout. Top with flakey sea salt.
Birthday Cake Cookie:
Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed throughout.
Baking your Crazy Cookie Dough:
When ready to bake preheat the oven to 375ºF (185°C).
Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment-lined cookie sheet about 4 inches apart. TIP: Do Not Flatten the cookies! Leave them to bake as a rounded scoop of dough. This will ensure your cookies don't spread out too much.
Bake for roughly 12 minutes or until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days. |
This recipe for Grandma Moulton's Basic Cookie Dough is from