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COOKIE DOUGH

Name: COOKIE DOUGH
Cook time: 2400 s
Total time: 2400 s
Yield: 6 Servings
Ingredients: For the Classic Cookie Dough; 8 oz browned butter, cold; 9 3/4 oz brown sugar; 4 1/2 oz granulated white sugar; 2 eggs, cold; 11 1/2 oz all purpose flour; 1 tbsp kosher salt; 1/2 tsp baking soda; For the Chocolate Cookie Dough; 8 oz unsalted butter; 9 3/4 oz brown sugar; 4 1/2 oz granulated white sugar; 2 eggs, cold; 7 1/2 oz all purpose flour; 4 oz dutch processed cocoa powder; 1 tbsp kosher salt; 1/2 tsp baking soda; 1 tsp instant espresso powder; For the White Chocolate Macadamia Nut Cookies:; 1 batch base cookie dough; 4 oz white chocolate, chopped; 4 oz macadamia nuts; 2 oz cranberries; 2 oz sweetened coconut flakes; For the Kitchen Sink Cookies:; 1 batch base cookie dough; 12 oz inclusion of your choice (M&Ms, pretzels, kettle corn, caramel morsel, etc); Triple Chocolate Cookies:; 1 batch chocolate cookie dough; 6 oz semi sweet chocolate, chopped

cook:

40 min

1,663,163 views Today we're making all different kinds of cookies using one "master" dough - slight tweaks yield triple chocolate, macadamia nut/coconut/cranberry/white chocolate, coffee-toffee, and pretzel/m&m/butterscotch/kettle corn/butterfinger madness cookies!

6 Servings

original

metric

INGREDIENTS

For the Classic Cookie Dough

8 oz browned butter, cold

9 ½ oz brown sugar

4 ½ oz granulated white sugar

2 eggs, cold

11 ½ oz all purpose flour

1 tbsp kosher salt

½ tsp baking soda

For the Chocolate Cookie Dough

8 oz unsalted butter

9 ½ oz brown sugar

4 ½ oz granulated white sugar

2 eggs, cold

7 ½ oz all purpose flour

4 oz dutch processed cocoa powder

1 tbsp kosher salt

½ tsp baking soda

1 tsp instant espresso powder

For the White Chocolate Macadamia Nut Cookies:

1 batch base cookie dough

4 oz white chocolate, chopped

4 oz macadamia nuts

2 oz cranberries

2 oz sweetened coconut flakes

For the Kitchen Sink Cookies:

1 batch base cookie dough

12 oz inclusion of your choice (M&Ms, pretzels, kettle corn, caramel morsel, etc)

Triple Chocolate Cookies:

1 batch chocolate cookie dough

6 oz semi sweet chocolate, chopped

6 oz dark chocolate, chopped

As needed flaky salt

For the Toffee Coffee Cookies:

1 batch chocolate cookie dough

2 tsp instant espresso powder

12 oz toffee chocolate or toffee candy bar

DIRECTIONS

For the Classic Cookie Dough

Combine the browned butter and sugars in the bowl of a stand mixer. Begin creaming the butter and sugar, using a paddle attachment, at medium-high speed. Continue mixing until the butter becomes soft, aerated, and fully combined with the sugars, about 5-6 minutes.

8 oz browned butter, cold

9 ½ oz brown sugar

4 ½ oz granulated white sugar

Scrape down the sides of the bowl to make sure the mixture is homogeneous.

Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well. This will ensure the entire mixture is well combined.

2 eggs, cold

In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.

11 ½ oz all purpose flour

1 tbsp kosher salt

½ tsp baking soda

Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined. Overmixing the dough at this stage can result in unwanted gluten development.

Combine the dough with the inclusions/toppings of your choice. Once again, avoid overmixing the dough.

Refrigerate the dough for 1 hour to up to 3 days.

Using an ice cream scoop, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.

Bake the cookies at 375°F for 18-20 minutes, rotating the pan halfway through.

10.

Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.

11.

Enjoy warm or at room temperature.

12.

For the Chocolate Cookie Dough

8 oz unsalted butter

9 ½ oz brown sugar

4 ½ oz granulated white sugar

Scrape down the sides of the bowl to make sure the mixture is homogeneous.

Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well. This will ensure the entire mixture is well combined.

2 eggs, cold

In a separate bowl, combine the flour, cocoa powder, salt, baking soda, and espresso powder. Whisk to evenly distribute the ingredients.

7 ½ oz all purpose flour

4 oz dutch processed cocoa powder

1 tbsp kosher salt

½ tsp baking soda

1 tsp instant espresso powder

Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined. Overmixing the dough at this stage can result in unwanted gluten development.

Combine the dough with the inclusions/toppings of your choice.

Refrigerate the dough for 1 hour to up to 3 days.

Using an ice cream scoop size of choice, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.

Bake the cookies for 18-20 minutes, rotating the pan halfway through, at 375°F.

10.

Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.

11.

Enjoy warm or at room temperature

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