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Learn the Cooking Light secrets to baking perfect cookies.
Our recipes mostly include butter, sugar, eggs, flour, and leavening. Be sure to use real butter, not margarine (which contains some water and will alter the texture). Some recipes call for various types of sugar―powdered sugar to dissolve easily, granulated sugar to create bulk and crunch, or brown sugar to contribute moisture and caramel-like flavor. Eggs usually provide the only liquid in the dough, and almost all of the recipes use all-purpose flour. Some call for baking powder, baking soda, or both.
A hand or stand mixer is used for most of our recipes; either one easily combines ingredients and whips in air for a lighter texture. Bake on heavy, shiny metal baking sheets (flat pans, which may have a lip on one or both ends); cookies baked on nonstick sheets tend to brown too much on the bottom. We don't advise baking on rimmed jelly-roll pans because the rims may deflect heat. Lining pans with parchment paper prevents sticking, and you can reuse the paper for each batch. For bar cookies, bake in shiny metal pans, not glass baking dishes; glass conducts heat differently and may cook the cookies too quickly. Cooling racks allow air to circulate under the cookies as they cool so they won't become soggy.
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As with all baked goods, measure ingredients with precision, and use the exact ingredients specified. Many of the recipes first cream together butter and sugar, then add the dry ingredients. For these recipes, start with softened butter―butter that yields slightly to pressure but doesn't lose its shape when touched. It's important not to overmix the dough once the dry ingredients are added, as doing so may result in tough cookies or ones that don't rise well; mix just until the ingredients are combined. Many of the doughs are chilled before baking; this solidifies the fat and helps prevent overspreading as the cookies bake.
Be sure your oven is preheated; you might want to use an oven thermometer for accuracy. Always place dough on cool baking sheets because warm or hot pans will cause the cookies to spread or puff too much. You can quickly cool a baking sheet by placing it under cold running water; dry thoroughly before arranging dough on the pan. Allow room for spreading so cookies don't bake together. In general, bake cookies on the second rack from the bottom. If you bake two pans at once, rotate them halfway through the cooking time. Allow baked cookies to stay on the pan for a few minutes before transferring them to cooling racks; trying to move them too soon can result in broken cookies.
Most cookies are made from the same basic ingredients. The dry ingredients consist of all-purpose flour, baking powder, baking soda, and salt. The sweetness comes from granulated and/or brown sugar. The fat is either softened butter, margarine, shortening, or occasionally oil. Eggs and vanilla extract are also used. For different flavored cookies, you can add any or all of these: chocolate, cocoa, nuts, raisins, oatmeal, spices or extracts.
Making the dough is pretty consistent with all cookies. Mix your dry ingredients in a medium-sized bowl. In a large bowl, cream your butter and sugars, then add your slightly beaten eggs and vanilla. To this mixture, slowly add the dry ingredients until well mixed. At this point, the extra flavorings are added to the dough. Then, the dough is prepared the way dictated by the cookie type.
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70 Comments on &ldquoHow To Create Your Own Original Cookie Recipe and Cookie Science&rdquo
Thank you for this incredible post! I can’t tell you how much I appreciate the simple breakdowns of the ingredient properties and how they affect the cookies and baked goods.
I’m so glad you found it helpful Francine!
Hi I would like to ask to make a vanilla dough into a chocolate dough, how do i substitute the flour with cocoa powder? Is the flour and cocoa powder ratio 1:1?
Example: if normal recipe requires 160g of flour, I substitute 30g of flour with 30g of cocoa powder?
I am so excited to find this article. I got addicted to a gingerbread cookie at my favorite coffee house offered for the holidays, and the holidays are over, so bye-bye cookies. I found their ingredient list on the web for the cookies. I used their list of ingredients, combined with the info contained herein, and the batter tasted exactly like the cookies I have grown to love. But, I had no idea the flavor of fresh ginger intensifies when heated, so the finished product was wayyyy too much ginger. I will cut back on that in my second attempt, so my flavor profile should be close. But here’s where I am stumped:
You mentioned that Cut-out cookies were a “Style” of cookie (the ones I am recreating are cut-out gingerbread men), but did not mention how to tweak the ingredients to get to that consistency. When I was done using your suggestions, my dough was super wet, even more wet than a typical drop cookie. But it was likely from the buttermilk (1/4 c.) I put in the recipe (it’s on the ingredient list). I essentially had to double the flour to get the dough to a workable consistency, and then refrigerate them for 1.5 hours before rolling them out. The first batch had a very dry crumb. I used one egg. Should I up the butter or the egg to make the next batch more moist, keeping all other things constant? Also, I am using dark brown sugar instead of light, because these cookies have no molasses in them, and your article also said it was more moist. And I baked them at a lower temp. because I don’t want them to rise too much. The finished cookie I am trying to replicate was very moist, but had a slight chew that held them together well, but was not tough, nor crisp in any way. Thanks for the reply.
I love baking and can follow a recipe. However for years I have wanted to step out and begin creating my own cookie recipes. I think this post will help me out a lot. I so have a question though. When making oatmeal raisin cookies, would you use a oatmeal flour or just oatmeal?
Thank you so much for this breakdown it really made creating a recipe simpler than reading food science books to just figure this hard copy out. Much appreciated.
I want to create healthy snacks for grandchildren with health problems. The parents are hell bent on feeding them sugar sugar.
Hello! I’m new to your baking sessions. Thank you for this most thorough tutorial. I too, am fascinated by the science of baking and have often wondered how to create recipes. I’m excited to get started and solicit family as taste testers. Stay well!
So glad you enjoy the article!
4 Basic Cookie Doughs to Master
We’re heading back to the basics today, as in baking basics. I began this series a year ago with two goals in mind: (1) to share what I’ve learned in the kitchen and (2) to have these posts be a place where we can all chat about BAKING! Whether that is super science-y chemical reactions or simply my favorite baking pans, this series has been a space for me to deliver something a little more substantial than recipes: knowledge. I’ve really enjoyed writing these tutorials and rambles (um, thanks for reading all 2000 words in MY PIE NOVEL) this past year and I have even more up my sleeve for year #2. Grab a seat and stay awhile!
Today I want to dive into the world of cookie dough. Because before our beloved soft and buttery cookies become chocolate chip wonders, they start in a bowl with ordinary ingredients like butter, sugar, and eggs. If you have a few basic, super dependable cookie dough recipes under your belt– you’re set for life. Who doesn’t yearn for that kind of simplicity?!
I have 4 basic cookie dough recipes that I make more than any others. These are timeless favorites that have only been in my kitchen for 3 or so years, but I constantly go back to ’em. From these 4 favorite cookie doughs, I have created dozens of other cookies and desserts. Consider them your cookie smorgasbord starting point! They’re all versatile, simple, and straightforward. Not to mention, taste PHENOMENAL when baked. Since I’ve got big love for more than 4 cookies, I’ve got a couple runners-up at the bottom of this post. Cookies taking over the world!!
We’ll start with the head honcho of all cookie doughs.
Basic Chocolate Chip Cookie Dough
These are the best chocolate chip cookies I’ve ever made. It’s the only recipe in this list using melted butter. Why? I love me some chewy chocolate chip cookies and melted butter helps achieve that chew. We also use an extra egg yolk (fat) for even more chewiness, a higher ratio of brown sugar to white for flavor and tenderness, and cornstarch for super soft centers. Chilling the cookie dough is imperative– in fact, the longer the better. I’ve chilled this dough for 3-4 days and the cookies have SO much flavor and bake up supremely thick. Try them with butterscotch or stuffed with Rolos. If you haven’t yet, you must! [click here for the recipe]
Chocolate Cookie Dough
So damn fudgy! That’s what I love about this cookie dough. It’s been everywhere from salted caramel and peanut butter swirled to peppermint mocha and double trouble. This is a very sticky cookie dough, so chilling it is crucial in order for the cookies to hold their shape. By the way, the cookies legit taste like brownies inside. [click here for the recipe]
Oatmeal Cookie Dough
Soft and chewy, hearty and healthy. That last one’s a lie, but who the heck cares when you’re eating old-fashioned style oatmeal cookies that taste nearly as good as grandma’s? This recipe is a mix of three other oatmeal cookie recipes I love (these, these, and these). I took what I enjoy about each one (including molasses!). And know what makes it all even better? RAISINS. [click here for the recipe]
Sugar Cookie Dough
Be still our rainbow hearts. This cookie dough produces buttery and super soft cookies without the need of a rolling pin, cookie cutter, or decorating icing. It’s a blend of a few sugar cookie recipes that are on my blog and a recipe that is in my 1st cookbook. They’re extra soft in the centers, extra buttery, and mega chewy on the edges. Try them with extra sprinkles. And try not to smile when you eat one. [click here for the recipe]
All of these cookie doughs are for drop cookies, which are the kind I bake most often. Here are a few others I love, including cut-out cookies and slice ‘n’ bakes.
Soft chocolate chip cookies – not quite as chewy as the ones above, but still ridiculously soft.
Snickerdoodles – my favorite! The dough is so sturdy and thick that we don’t have to chill it before baking. So this is a quick recipe.
Peanut butter cookies – nothing fancy, just in-your-face PB classics. Try adding 1 – 1.5 cups of chocolate chips or even chopped peanuts! You could drizzle the finished cookies with melted chocolate too. Or even sandwich some chocolate ice cream between two of them?! Someone stop me.
Cookie cutter cookies – a staple. So many shapes we can make! By the way, have you seen my chocolate sugar cookie version?
Slice ‘n’ bake cookies – a recent love. At the bottom of that recipe post, I share lots of ideas for variations! Also: funfetti. As if you were surprised.
So tell me! What are your cookie staples? Are you more of a chocolate chip cookie family or is oatmeal/sugar cookie/anything-with-chocolate your standard cookie jar fave? I want to hear it all!
50 Bar Cookies
1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt beat until combined. Stir in one 12-ounce bag chocolate chips. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
2. M&M Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with 1 1/2 cups M&M's and 1 cup mini chocolate chips.
White Chocolate–Macadamia Nut Bars (No. 3)
3. White Chocolate–Macadamia Nut Bars Make Chocolate Chip Cookie Bars (No. 1), using 1 tablespoon vanilla and replacing the chocolate chips with 1 cup each white chocolate chips and crushed salted macadamia nuts.
Glazed Cappuccino Bars (No. 4)
4. Glazed Cappuccino Bars Make Chocolate Chip Cookie Bars (No. 1), adding 2 tablespoons instant espresso powder with the butter. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.
5. Maple-Cinnamon Bars Make Chocolate Chip Cookie Bars (No. 1), replacing 1/2 cup of the brown sugar with pure maple syrup. Add 1/4 teaspoon maple extract with the vanilla and replace the chocolate chips with one 10-ounce bag cinnamon baking chips.
Banana-Chocolate Bars (No. 6)
6. Banana-Chocolate Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1 mashed large overripe banana with the eggs omit the baking soda and chocolate chips. Dollop 1/2 cup chocolate-hazelnut spread onto the batter in the pan and swirl. Bake 30 to 35 minutes.
7. Chocolate-Mint Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with crushed chocolate-mint sandwich cookies.
Cherry–Chocolate Chunk Bars (No. 8)
8. Cherry–Chocolate Chunk Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1/4 teaspoon almond extract with the vanilla and replacing the chocolate chips with 1 1/4 cups each chocolate chunks and chopped dried cherries.
9. Sugar Cookie Bars Melt 2 sticks butter let cool slightly. Whisk in 1 1/2 cups sugar, 3 eggs and 1 tablespoon vanilla. Stir in 2 cups flour and 1/4 teaspoon salt. Bake until the edges are set but the center is soft, about 25 minutes.
10. Birthday Cake Bars Make Sugar Cookie Bars (No. 9) fold 1/2 cup rainbow sprinkles into the batter before baking. Spread vanilla frosting over the cooled bars top with more sprinkles.
11. Snickerdoodle Bars Make Sugar Cookie Bars (No. 9), adding 1 1/2 teaspoons cream of tartar with the flour. Sprinkle with 1/4 cup cinnamon sugar before baking.
12. Apple Pie Bars Saute 2 diced peeled Golden Delicious apples in 1/2 stick butter with 1 tablespoon sugar and 1 teaspoon apple pie spice until softened. Make Sugar Cookie Bars (No. 9), stirring the apples into the batter. Sprinkle with coarse sugar before baking.
13. Chai Tea Bars Make Sugar Cookie Bars (No. 9), adding the contents of 2 chai tea bags with the flour. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot brewed chai tea and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.
Ginger-Molasses Bars (No. 14)
14. Ginger-Molasses Bars Make Sugar Cookie Bars (No. 9), using only 1/2 cup granulated sugar and adding 1/2 cup each light brown sugar and molasses add 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking.
Oatmeal-Raisin Cookie Bars (No. 15)
15. Oatmeal-Raisin Cookie Bars Pulse 2 sticks softened butter with 3/4 cup each granulated sugar and brown sugar in a food processor until combined. Add 2 1/2 cups rolled oats, 1 1/2 cups flour and 1 teaspoon each baking powder and salt pulse to combine. Add 2 cups raisins, 2 eggs and 2 teaspoons vanilla pulse until large clumps form. Bake until the edges are set but the center is soft, about 35 minutes.
16. Oatmeal-Fig Bars Make Oatmeal-Raisin Cookie Bars (No. 15), replacing 3/4 cup of the all-purpose flour with whole-wheat flour and the raisins with chopped dried figs.
Oatmeal Shortbread Bars (No. 17)
17. Oatmeal Shortbread Bars Mix 2 cups flour with 1 1/2 cups rolled oats, 1 cup confectioners' sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Work in 3 sticks softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes.
Linzer Shortbread Bars (No. 18)
18. Linzer Shortbread Bars Make Oatmeal Shortbread Bars (No. 17), replacing the oats with 3/4 cup almond flour and using only 2 sticks butter. Press two-thirds of the dough into the prepared pan spread with 1 1/4 cups seedless jam and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.
19. Pumpkin Spice Bars Make Oatmeal Shortbread Bars (No. 17), using 2 1/2 cups flour and adding 1 1/2 teaspoons pumpkin pie spice with the flour. Press three-quarters of the dough into the prepared pan spread with 1 1/2 cups pumpkin butter and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.
20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with 1/4 cup granulated sugar and 1 1/2 sticks melted butter. Press into the prepared pan bake 10 minutes. Let cool completely. Whisk 1 cup light corn syrup with 1/2 cup brown sugar, 1/2 stick melted butter, 3 eggs, 1 teaspoon vanilla and a pinch of salt pour over the crust and top with 2 cups roughly chopped pecans. Bake until the edges are set but the center is still loose, 25 to 30 minutes. Let cool, then chill until set.
- If dough is too soft or sticky, cover and refrigerate for 30 to 60 minutes before shaping and baking. Scrape down the side of the bowl before chilling the dough.
- Don’t allow the dough to become too cold or it will be hard to shape.
- If dough is too cold, allow it to sit at room temperature until easy to handle.
- To create uniformly-sized hand-molded cookies, scoop the dough with a spoon, melon ball shaper, or a small ice cream scoop with a release mechanism.
How to Mold Dough That Is Too Sticky
If the dough is too sticky to handle, try one of these options.
1. Refrigerate dough until it is slightly chilled and stiffer.
2. Dust your hands with flour, powdered sugar, or cocoa powder to prevent sticking.
3. Rinse your hands in cold water to cool your hands and prevent sticking. Wash your hands periodically between rolling cookies to prevent further stickiness.
How to Mold Cookies Into Balls
To form dough into balls, grasp a heaping teaspoon of dough with your fingertips. Roll the dough between your palms until it forms a ball. Roll the balls quickly and only 3 or 4 times between the palms of your hands. If the dough is rolled too much, it will become too soft and cause the cookies to not hold their shape while baking.
How to Coat Molded Cookies With Toppings
You can layer shaped cookies with a coating to modify the appearance, flavor, or texture – or all three. Finely chopped nuts, cocoa powder, powdered sugar, decorative sugars, nonpareils, or sugar sprinkles are often used to coat cookies.
Roll or dip shaped cookies in water or egg whites to allow coatings to adhere evenly to cookies. Place a small amount of the coating in a shallow pan or pie plate. This way, each cookie will have a fresh coating and crumbs will not sully the rest of the toppings. Add just a few cookies at a time to the pan. Gently shake the pan back and forth to roll cookies and coat them.
The recipe was too good. I tried it out and it was really tasty and nice. Like another review if you want it to be chewier make it a thicker slice! Really yummy and everyone loved it.
I made these last week, came out perfect. This week, I did again and replaced 1/3 c of flour with 1/3 c of 100% natural cocoa powder (do not used Dutch process). Because all I had on hand was Hershey’s special dark, I added 1 T more sugar, and 1 T more butter. I also added a pinch more baking powder. I rolled into balls, flattened a bit. Baked on parchment lined cookie sheets at 350 for 12-15 minutes and let sit on cookie sheet for about another 3 minutes. You can slide your whole piece of parchment to cooling rack if you choose. If you accidentally get them too hard, when storing put in a piece of white bread over night. your bread will be hard as a rock the next day but cookies softer! Thank
Everything looked promising and was going fine, but following this advice ruined most of my batch: "Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. ' My JennAir oven burned the cookies in the lower part of the oven after just five minutes. Will use only the top oven rack next time.
Wow! What a simple yet delicious recipe!! I had a late night craving for a sweet treat and this recipe was just the ticket! I followed the recipe as is with the exception of substituting coconut oil for butter (didn't have any) and I had to forego the vanilla (didn't have any). However, those minor changes did not take away any of the yummy goodness of this recipe! I especially loved eating them right out of the oven (so soft and gooey!) but they were just as good the next day too after hardening. Thanks so much for sharing this simply amazing recipe!
Delish! These are a great simple cookie. I did add coarse sugar before cooking and they turned out perfect. Note, do not roll out the dough flat, roll into a log shape. Easy, easy and tasted so good.
FOUR FORKS RATING for this recipe. I made these and they were perfect. Very easy and delicious. Definitely, will make them again :) My family loved them. Me too!!
This is a great basic recipe, easy to make. I cut the sugar to only 1/3 cup and then sprinkled little sugar in the raw on the top of each cookie prior to baking. Results fantastic, delicate, buttery, little crunchy, kept about 8 min. Longer in the oven then in the recipe. Will keep the recipe and share with friends.
Other people seem to be having a problem leaving a ɿorks rating' for reviews, myself included. There is nothing visible to ɼlick on' in order to give the ɿorks rating'. If I could I would have left a FOUR FORKS RATING for this recipe. The flavor of these cookies makes me think of Christmas time. Although I will certainly make these and time of year and decorate for any occasion. Classic, buttery tasting, slightly crisp & slightly crumbly. I added 1/2 tsp. more vanilla than the recipe said . I don't think my first review posted at all so I am submitting the same again
I had to post this again because the first review didn't post the 4 forks rating! I made these and they were perfect. I used 1/2 tsp of almond extract along with the vanilla. I understand why so many folks had issues with these. The instructions clearly state to "roll" the dough into a log or balls. NOT to roll out the dough. Following instructions is key to a great recipe. Cooks notes at the bottom of the recipe are helpful as well. I will certainly make these again.
I made these and they were perfect. I used 1/2 tsp of almond extract along with the vanilla. I understand why so many folks had issues with these. The instructions clearly state to "roll" the dough into a log or balls. NOT to roll out the dough. Following instructions is key to a great recipe. Cooks notes at the bottom of the recipe are helpful as well. I will certainly make these again.
I made these for my homeroom students for St. Patrick's day. My students LOVED them. I didn't even add sprinkles or color or anything (none in the house) and they were gobbled up. Very easy and delicious. I did add 1 tsp of vanilla instead of 1/2. I love vanilla in cookies. I will make them again, definitely.
I was looking for a quick cookie recipe for a bake sale and made these. I rolled them in colored sugar (green for St. Patrick's Day), and baked right away w/out chilling. I think they're wonderful! I added a full tsp. of vanilla but wouldn't change a thing. No problem with texture or taste- a wonderful little cookie, and the colored sugar makes them look like little jewels.
I had to write this after discussing the difference between this recipe and the Christmas Cutouts recipe also on epicurious. I always use the latter recipe and by accident used this one instead for my last batch. I have to tell you this one pales in comparison. It must be the ratios and the added sour cream. If you are looking try another cut out cookie recipe, I recommend Christmas Cutouts with Vanilla Icing.
When this recipe was first printed in gourmet in 2003 it gave you 5 different cookies that can be made from the basic dough. All of the recipes are fabulous. I don't even refrigerate the dough, I use a # 20 scoop, push down on dough slightly and bake. My customers love them.
PS I used KerryGold Irish butter. Of course, using delicious, flavorful butter makes a difference!
This is the best Christmas cut-out cookie recipe I've found yet: tastes like a butter cookie, rather than floury or just plain sweet. We baked for only 10 minutes - remove from oven just when beginning to color at edge. We sugared before baking very easy, very good!
Not a Baker and this is an easy & simple recipe. Used wax paper to form dough instead of plastic. Definitely will make it again but thicker slice for chewier inside.
Just made these today and they are very good. I used the roll into a ball/rollin sugar method and the dough was fine. The only thing was that I baked for about 12 minutes and the cookies on the second sheet that were in a little longer started to burn. So beware. I see that other recipies bake at 350 and I might try next time. But overall a very good cookie and very easy.
Overall a good recipe but I ran into the same problem as others - dough being too crumbly or not soft enough. The cookies didnt flatten out as well but tasted great. It is great recipe to add other flavours into. I put some dried lavender and it tastes great. Next time though, I might add more butter and just bake them instead of chilling and baking.
This is a perfect recipe for cookie cutter cookies. A perfect balance between crispy and soft. Delicious!
I love the flavor of the cookies and the way they melt in your mouth.
I love its flavor and its easy to make
Added 1/2 tsp. of lemon juice and put the log of dough in the freezer for 45 minutes. My slices were 1/4-1/2 inch thick and baked for about 14 minutes. Decorated with sprinkles. Good cookies, but not amazing. Thought there was too much baking powder flavor. Maybe I'll try it again exactly as according to recipe next time?
These cookies turned out delicious! after a day they turned a little hard so if you like a chewier cookie, undercooking them will work. When putting the dough on cookie sheets, careful not to let the dough get warm or it will get crumbly and hard to manage. Putting the warm dough in the fridge for 10-20 mins helps with this problem. Overall, a great recipe I will use many times!
I've been making these sugar cookies since the recipe appeared in the magazine. I think they're delicious and go great with lemon curd.
Learn the basics of at-home baking with this perfect chocolate chip cookie recipe
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Baking is a science — when just one ingredient or proportion is off, it can seriously change the texture, flavor and success of your dish.
In this episode of In The Know’s Cooking Class, host Caitlin Sakdalan of Be Fat Be Happy shared the basics of at-home baking while making the perfect chocolate chip cookie.
First, she preheated the oven to 350 degrees Fahrenheit and then placed two softened sticks of butter into a mixing bowl.
“The temperature of your butter will affect the final dessert and your product,” Sakdalan said. “The softer your butter, the more delicate and light and chewy. The colder your butter, it will give you a final product that’s a little bit more crispy and flakey on the outside.”
Next, she added brown sugar and white sugar to the bowl. Sakdalan whisked the ingredients together and then threw in two eggs and one teaspoon of vanilla extract and continued to stir.
Sakdalan weighed her flour on a food scale to get the most precise measurement.
“Sometimes measuring cups can be wonky,” she said. “We want to be as accurate as possible because baking is a science, after all. If you have access, it’s super important to use something like this Levin food scale, which is made of stainless steel and tempered glass.”
After, she added one teaspoon of baking soda and one teaspoon of salt to the flour.
“Salt is super important because it brings out the natural flavor of things, it doesn’t automatically mean that it’s going to be savory,” Sakdalan explained. “But it will intensify the flavor that you’re trying to get. So when you add a little pinch of salt to your dessert, it will actually make it sweeter in the best way possible.”
Next, she poured the dry ingredients into the wet ingredients one cup at a time, mixing in between each cup.
“We do this so that it slowly takes in the dry ingredients so that it doesn’t ruin the texture of our cookies,” the chef said. “The consistency, we want it to be firm enough when we’re looking at our dough so that you can actually create and form these balls.”
She took note of when the dough became less stringy and more “ball-like.” When it was the right texture, Sakdalan mixed in the chocolate chips and chopped walnuts.
“To prevent your cookies from getting flat and one big shape,” she said. “Put the dough in the fridge and let it rest for at least two hours. When you let it rest and have it be cold when you roll up the dough balls, that’s how you’ll get the shape that you actually want.”
Finally, after rolling the dough into two-inch balls with her fist and placing them on a baking sheet, it was time to put the cookies in the oven for eight to 10 minutes.
“We’re going to put our cookies directly on our Ultra Cuisine 100 percent stainless steel cooling rack,” Sakdalan said. “As your cookies are cooling, you can add a touch of salt. Remember salt does not mean savory, it just means intensified flavor.”
Making Crazy Cookie Dough couldn’t be easier — it’s a dough that’s a blank slate, and then you add all of your mix-ins. Seriously, this is how you make it (and don’t forget to get the full recipe, with measurements, down below):
- Add melted butter, both sugars, raw eggs, and vanilla extract into a large bowl and whisk.
- In a separate bowl, mix the raw flour, baking soda, and salt.
- Add the dry ingredients with the wet and stir with a spatula.
- Chill the dough for two hours.
- Scoop the cookie dough into 14 cookies.
- Add your mix-ins.
- Shape the cookies back into balls and place them on a parchment-lined cookie sheet.
- Bake until brown around the edges, with the center soft and chewy. Enjoy with milk or ice cream.
More No Bake Cookie Ideas
- : Rich and creamy, these no-bake oreo cookie balls are the perfect creamy, rich bite-sized no-bake treat. All it requires are crushed oreo cookies, cream cheese, and then coat each ball with melted chocolate! Yum!! This is an easy dessert for any holiday, gathering, or whipping up a quick dessert. They are an easy dessert for holidays such as Christmas! : A no-bake sweet that gives you that little midday boost?! Yes, please! They’re an irresistible snack, have a soft texture, and full of all those yummy cookie flavors. Make these in just 10 minutes for a go-to snack or on-the-go breakfast! : A no-bake cookie recipe that’s vegan, gluten-free, paleo, and keto-friendly. These almond butter no-bake cookies are a must-try! You certainly can’t feel guilty eating these healthy no-bake cookies, all they require are 10 minutes and 3 ingredients! : Ginger flavored cookies are a perfect holiday treat! These no-bake ginger molasses cookies are just that! Plus they’re vegan, gluten-free, and do not require any baking! : Made from wholesome ingredients, these healthy no-bake cookies may take you back to your childhood! So grab the oatmeal, peanut butter, and chocolate and make this healthy treat and eat them guilt-free.