- Prep Time: 30 mins
- Cook Time: 12 mins
- Total Time: 42 mins
- Servings: 10
- Author: Gemma Stafford
Ingredients
Crazy Cookie Dough
- 1 cup (8oz/226g) butter, melted and cooled to room temperature
- 1¼ cup (10oz/280g) brown sugar
- ¾ cup (6oz/170g) white sugar
- 2½ cups (12 1/2oz/355g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoon vanilla extract
Classic Chocolate Chip Cookie
- 1 generous tablespoon dark chocolate, rough chopped
Oatmeal Raisin Cookie
- 2 heaped teaspoons rolled oats
- 1 tablespoon raisin
Double Chocolate Cookie
- 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate, chopped
Peanut Butter Cookie
- 1 tablespoon peanut butter
- 1 tablespoon peanuts, chopped
Chocolate Hazelnut Cookie
- 1 tablespoon Nutella or chocolate spread
- 1 tablespoon toasted hazelnuts, chopped
S’more Cookie
- 1 generously marshmallows
- 1 tablespoon graham crackers, crushed
- 1 tablespoon chocolate, chopped
Salted Caramel Cookie
- Pinch flaky sea salt
- 4 caramel candies, rough chopped
Birthday Cake Cookie
- 2 heaped teaspoons sprinkles
- 2 heaped teaspoons white chocolate chips
Instructions
Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of the bowl again.
Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed throughout
Oatmeal Raisin Cookie: Using your hand make a well in the centre of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed throughout.
Double Chocolate Cookie: Using your hand make a well in the centre of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed throughout.
Peanut Butter Cookie: Using your hand make a well in the centre of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed throughout.
Chocolate Hazelnut Cookie: Using your hand make a well in the centre of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed throughout.
S’more Cookie: Using your hand make a well in the centre of the dough. Add in the graham crackers, marshmallow, and chocolate. Fold the cookie dough over itself to make sure the s’more ad-ins are distributed throughout.
Salted Caramel Cookie: Using your hand make a well in the centre of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed throughout. Top with flakey sea salt.
Birthday Cake Cookie: Using your hand make a well in the centre of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed throughout.
When ready to bake preheat the oven to 375ºF (185°C). Place the cookies on a larger parchment-lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey centre.
Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.
Source: www.biggerbolderbaking.com