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COOKIE DOUGH

cook:

40 min

Picture for COOKIE DOUGH

1,653,226 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

US

original

metric

INGREDIENTS

For the Classic Cookie Dough

For the Classic Cookie Dough

browned butter, cold

8 oz browned butter, cold

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

eggs, cold

2 eggs, cold

all purpose flour

11 ½ oz all purpose flour

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

For the Chocolate Cookie Dough

For the Chocolate Cookie Dough

unsalted butter

8 oz unsalted butter

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

eggs, cold

2 eggs, cold

all purpose flour

7 ½ oz all purpose flour

dutch processed cocoa powder

4 oz dutch processed cocoa powder

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

instant espresso powder

1 tsp instant espresso powder

For the White Chocolate Macadamia Nut Cookies:

For the White Chocolate Macadamia Nut Cookies:

batch base cookie dough

1 batch base cookie dough

white chocolate, chopped

4 oz white chocolate, chopped

macadamia nuts

4 oz macadamia nuts

cranberries

2 oz cranberries

sweetened coconut flakes

2 oz sweetened coconut flakes

For the Kitchen Sink Cookies:

For the Kitchen Sink Cookies:

batch base cookie dough

1 batch base cookie dough

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

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

Triple Chocolate Cookies:

Triple Chocolate Cookies:

batch chocolate cookie dough

1 batch chocolate cookie dough

semi sweet chocolate, chopped

6 oz semi sweet chocolate, chopped

dark chocolate, chopped

6 oz dark chocolate, chopped

As needed flaky salt

As needed flaky salt

For the Toffee Coffee Cookies:

For the Toffee Coffee Cookies:

batch chocolate cookie dough

1 batch chocolate cookie dough

instant espresso powder

2 tsp instant espresso powder

toffee chocolate or toffee candy bar

12 oz toffee chocolate or toffee candy bar

DIRECTIONS

1.

For the Classic Cookie Dough

1.

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.

browned butter, cold

8 oz browned butter, cold

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

2.

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

3.

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.

eggs, cold

2 eggs, cold

4.

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

all purpose flour

11 ½ oz all purpose flour

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

5.

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.

6.

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

7.

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

8.

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

9.

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

1.

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.

unsalted butter

8 oz unsalted butter

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

2.

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

3.

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.

eggs, cold

2 eggs, cold

4.

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

all purpose flour

7 ½ oz all purpose flour

dutch processed cocoa powder

4 oz dutch processed cocoa powder

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

instant espresso powder

1 tsp instant espresso powder

5.

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.

6.

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

7.

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

8.

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.

9.

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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