Recipes
The Essential Cookie Dough
This versatile cookie dough recipe adapts to whatever you're craving. Start with the basic butter and vanilla base, then choose your direction - fold in chocolate chips, roll in cinnamon sugar, or try your own combination. The dough freezes well, letting you bake a few cookies at a time.
Serves
48
Prep Time
15 min
Cook Time
9 min
Print RecipeIngredients
- 2-¼ cups all-purpose flour
- 1 tsp (5 mL) baking soda
- ¼ tsp (1.25 mL) salt
- ¾ cup (175 mL) butter, at room temperature
- ¾ cup (175 mL) granulated sugar
- ¾ cup (175 mL) packed brown sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
Instructions
- Step 1
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Step 2
Combine flour, baking soda and salt in medium bowl.
- Step 3
Beat butter and granulated and brown sugars with electric mixer in large bowl until smooth and fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat until combined.
- Step 4
Drop tablespoonsful of dough about 2 inches (5 cm) apart onto prepared baking sheets.
- Step 5
Bake just until cookies lose their shiny appearance, about 9 minutes. Let cookies cool on baking sheet for 1 minute before removing to wire rack to cool completely.
Variations
- Chocolate Chip: Stir 1 cup (250 mL) semisweet, milk or dark chocolate chips and, if desired, 2/3 cup (150 mL) chopped walnuts into dough. Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.
- Cinnamon Sugar: Add 1 tsp (5 mL) ground cinnamon to flour mixture. Using about 1 tbsp (15 mL) per cookie, gently roll dough into balls. Combine 3 tbsp (45 mL) granulated sugar and 2 tsp (10 mL) ground cinnamon in small bowl. Roll balls in sugar and cinnamon mixture, coating completely. Place balls on parchment paper-lined baking sheets. Bake as directed.
- Double Chocolate: Add 3 tbsp (45 mL) cocoa powder to flour mixture, stirring well to combine. Stir 1 cup (250 mL) semisweet, milk or dark chocolate chips into dough. (Or make Triple Chocolate Cookies by using 1/2 cup (125 mL) semisweet, milk or dark chocolate chips and 1/2 cup (125 mL) white chocolate chips.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.
- Oatmeal Raisin: Decrease amount of flour to 1-3/4 cups (375 mL). Add 2-1/4 cups (550 mL) rolled oats and 1/2 tsp (2 mL) ground cinnamon to flour mixture. Stir 1 cup (250 mL) raisins into dough. (Dried cranberries, blueberries or cherries can be used instead of raisins.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.
Tips
- If desired, replace half of all-purpose flour with whole wheat flour.
- If unsalted butter is used, increase the amount of salt to 1/2 tsp (2 mL).
- Allow at least 20 minutes for chilled butter to come to room temperature. It should give slightly when pressed but still hold its shape.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 75 |
| Fat | 3 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 11 g |
| Fibre | 0 g |
| Sugars | 7 g |
| Protein | 1 g |
| Sodium | 68 mg |
