Today I wanted to share a pretty basic recipe for cookie dough. I know, it sounds kind of lame, and maybe it is, but this dough makes the best cookies and it’s the kind that you can add anything to and it will come out just as delicious every time.
I came up with this dough recipe while I was in Doha, because I had a really hard time finding cookies that I liked. So I just started making them myself. Apparently, being a food blogger wasn’t a good enough reason to have my own really good cookie dough recipe
For me the ideal cookies are soft and chewy on the inside, a tiny bit crispy around the edges, and flat. I’m not a huge fan of thick, cake-y cookies. One of the most important factors in getting that desired thickness, is the consistency of your butter when you add it to the dough. If you start with cold butter straight from the fridge, you’re going to have thicker, fluffier cookies, because the butter hasn’t been cooked at all. When it cooks in the oven it will have less room to melt down. Whereas if you use fully melted butter, you’ll get flat cookies like the ones above. Because the butter is already liquid, it will expand more. It also makes for a chewier cookie because it’s easier for the flour (gluten) to absorb fat when it’s in liquid form rather than solid. This makes the gluten stronger. More gluten, more chew.
Now, for the secret ingredient, I always add 2 TBSP of dry milk powder to my cookies. And honestly, all of my baked goods. It acts as a great flavor enhancer and really brings out the flavor of the cookie dough. I like that because it balances the cooke out. So many cookies just taste like a super sweet, chocolate-y overload, but when you add the milk powder you get a taste of the actual cookie. It adds the little bit of salty flavor that rich chocolate needs without overpowering anything. When I was overseas, I always used Nido brand, it was cheap and my dad likes it in his tea so we always have it around. Nido is a little more expensive here in the United States, so I switched over to the basic Target Market Pantry brand and it works just the same. Just stay away from anything with extra proteins and stuff because that’s usually for babies… lol.
|Prep Time: 15 Min||Bake Time: 11-12 Min||Temp: 350||Difficulty: Easy|
- 1 C (two sticks) Butter, melted
- 3/4 C Brown Sugar, packed
- 1/2 C Granulated Sugar
- 1 3/4 C AP Flour
- 2 TBSP Dry Milk Powder (I use Nido Brand)
- 1 1/4 tsp Kosher Salt
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Vanilla
- 1/4-1/2 C Chocolate Chips or your favorite cookie add-in
- Preheat oven to 350ºF
- In a bowl with an electric mixer, cream butter and sugar together.
- Add eggs and beat until combined.
- In the same bowl, add all the dry ingredients and combine.
- Add vanilla and any other add-ins and mix until evenly distributed.
- Using a cookie scoop, make 2 TBSP sized balls and place them 1-2 inches apart on a lightly greased baking sheet.
- Bake for 11-12 minutes.
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