Cookie Dough with Variations
Indulge in the ultimate sweet treat with our versatile Cookie Dough with Variations recipe! This easy-to-make dough is a decadent delight that can be enjoyed raw or baked into perfectly soft and chewy cookies. Featuring pantry staples like all-purpose flour, creamy unsalted butter, and a blend of granulated and brown sugars, this recipe offers endless customization with mix-ins such as gooey chocolate chips, crunchy chopped nuts, or tangy dried fruits. With just 15 minutes of prep time and options to tailor it to your cravings, this dough is perfect for satisfying your sweet tooth or creating crowd-pleasing desserts. Whether you're in the mood for classic cookies or an indulgent edible dough, this recipe has you covered!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chocolate chips (optional)
- 1 cup chopped nuts (optional)
- 1 cup dried fruits (optional)
Instructions
Preheat your oven to 350°F (175°C) if planning to bake the cookie dough into cookies. If consuming raw, ensure the flour is heat-treated to eliminate bacteria by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes, then let it cool completely.
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed with a hand or stand mixer until creamy and well combined, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
Fold in your choice of mix-ins, such as chocolate chips, chopped nuts, or dried fruits, using a spatula.
If eating raw, refrigerate the dough for at least 30 minutes before enjoying. For baking cookies, scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake the cookies for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
6946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.0 g | 467% | |
| Saturated Fat | 190.8 g | 954% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 897.3 g | 326% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 577.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 700 mg | 54% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 3633 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
