I’m going to confess something to you all right now…I’ve never had shop bought Cookie Dough – there I said it – so never have I understood the gigantic fuss about it.
Don’t get me wrong I absolutely ADORE what it can produce – soft but crunchy sweet biscuits crammed with heaps of chocolate chunks – they’re the King of biscuits, but tricky to get right when baking your own. The reason for this I believe is because there are heaps of delicious cookies ready made, I especially love all those inspired by the Americans, and the ones you can buy in the Bakery section of the supermarket (Marks & Spencer’s I’m particularly referencing you here). My apparent obsession with these gems might help you understand why I loathed the idea of making Cookies myself at home. Past attempts have resulted in a hard, rock like texture or a serious lack in chocolate…I just couldn’t do them justice and so its taken me up til the age of 26 to fight the fear and actually produce something worthy.
With the help of various recipe testings, I can now say that I LOVE MAKING COOKIES and I TOTALLY understand the obsession of Cookie Dough, okay, I’m working on that bit (seriously, why eat raw dough).
The below is a recipe for some seriously tasty Cookie Dough, which you can then use to make a variety of delicious bakes which I’m going to share with you over the next few days – obviously, one of them will be a chocolate chip Cookie – but this is to get you started.
Ingredients (the below should make up to 12-14 large cookies):
- 230g unsalted butter, at room temp
- 100g caster sugar
- 220g soft brown sugar
- 1 large egg
- 1 tsp good quality Vanilla Extract
- 350g Homepride plain flour
- 1 tsp baking powder
- 150g chopped good quality dark chocolate
- In a free stand mixer or by hand (I have done both) beat the butter and both sugars together until smooth (like you would when you cream together for a cake). Then simply whisk together the egg and Vanilla and add to the sugar/butter mixture until combined
- Next add the dry ingredients (flour and baking powder) and mix again with your wooden spoon – the liquid mixture will become thicker and stiff and you start to have a dough like texture
- Add your chopped chocolate and mix with the spoon so it is equally dispersed into the dough. You can now roll out your cookie dough into a sausage shape and wrap tightly in cling film – it will keep in the fridge for around 3-5 days (just make sure it doesn’t dry out) or you can use to make cookies straight away by rolling a golf ball sized amount of dough in the palms of your hands and placing on a lined baking tray – ensure each ball of dough is about 3cms apart
- Place in the oven and cook for about 8-12 mins
Keep a look out for my other tasty Cookie Dough recipes:
- Peanut Butter Oreo stuffed Cookies
- Chocolate Cookie Cups – COMING SOON
- Cookie Dough Cheesecake
- S’Mores Cookies
- Vice Versa Cookies
Enjoy! Nic x