The Essential Cookie Dough

Serves 48
Prep Time 15 min
Cook Time 15 min
Print Recipe
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.

Ingredients

  • 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.

    How to Bring Your Eggs to Room Temperature

  • 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 IconVariations

  • 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.

Paperclip IconTips

  • 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
Calories75
Fat3 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate11 g
Fibre0 g
Sugars7 g
Protein1 g
Sodium68 mg