Description
This Ultimate 6-in-1 Cookie Dough Base recipe offers a versatile and delicious foundation for making classic cookies with endless flavor variations. With easy-to-follow steps and simple ingredients, you can create six different delightful cookie flavors from one basic dough, ranging from classic chocolate chip to trail mix cookies. Perfect for home bakers who love variety and creativity in their baking.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Flavor Combinations
- Classic Chocolate Chip: semisweet chocolate chips (quantity as desired)
- Brownie Cookie: replace 1/4 cup flour with 1/4 cup cocoa powder
- Oatmeal Raisin: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 cup oats, raisins (quantity as desired)
- Chocolate Chip with Spice: 1/4 teaspoon nutmeg
- White Chocolate Cranberry: white chocolate chips and dried cranberries (quantity as desired)
- Trail Mix Cookie: mixed nuts, chocolate chunks, and dried fruit (quantity as desired)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a larger bowl, use a hand mixer or stand mixer to cream the unsalted butter, light brown sugar, and white sugar together until the mixture is fluffy and light in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix well until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until incorporated. Avoid over-mixing to keep the cookies tender.
- Add Flavor Variations: Customize your dough by mixing in your chosen flavor ingredients based on the desired cookie variation.
- Scoop Dough: Using a cookie scoop or spoon, drop dough portions evenly spaced on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn golden brown. The centers may look slightly undercooked but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
Notes
- You can customize the size of your cookies, but baking time may vary accordingly.
- For chewy cookies, slightly underbake and let them rest on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The dough can be refrigerated for up to 3 days or frozen for longer storage.
- Substitute ingredients like gluten-free flour or dairy-free butter to accommodate dietary preferences.
