Cookie dough is the foundation of every great cookie! Whether you’re baking classic chocolate chip cookies or experimenting with unique flavors, starting with the perfect dough is key. Follow this guide to master your cookie dough every time.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: Chocolate chips, nuts, or other mix-ins
Instructions
Cream the Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Mix until light and fluffy (about 2-3 minutes).
- This step is crucial for creating a soft, chewy texture.
Add Eggs and Vanilla
- Crack in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract for that classic, warm flavor.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed.
Fold in Mix-ins
- Gently stir in your favorite additions like chocolate chips, nuts, or dried fruit. About 1-2 cups is perfect, but adjust to your taste.
- Chill the Dough (Optional)
- For best results, chill the dough for at least 30 minutes. This step helps enhance the flavor and prevents the cookies from spreading too much while baking.
- Bake or Store
- Preheat your oven to 350°F (175°C). Scoop the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Cookie Dough
- Measure accurately: Use a kitchen scale for precision or the spoon-and-level method for flour.
- Don’t overmix: Overworking the dough can lead to tough cookies. Mix just until combined.
- Temperature matters: Room-temperature butter and eggs make the dough blend smoothly.
- Freeze for later: Roll dough into balls and freeze them for fresh cookies anytime.
