1 Batter 4 Different Cookies
A versatile cookie dough that you can add all sorts of different inclusions to make them uniquely yours. Recipe provided with 4 different example cookies.
Prep Time10 mins
Cook Time11 mins
Total Time1 hr 21 mins
Servings: 16 cookies
- 360 grams plain/All-purpose flour (3 cups)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cornflour/cornstarch
- 150 grams light brown sugar (3/4 cup - packed)
- 105 grams granulated sugar (1/2 cup)
- 200 grams unsalted butter - melted (1 cup)
- 1 large egg
- 1 yolk of a large egg
- 3 teaspoons vanilla extract
- 150 grams white chocolate chunks (3/4 cup)
- 50 grams unicorn smarties 1/2 cup
- 50 grams pastel colour sprinkles 1/2 cup
Inclusions - Per Batch of Dough:
- Cranberry and White Chocolate - 150 grams white chocolate chips (1 and 1/2 cups)100 grams dried cranberries (1 cup)
- Cookies and Cream - 14 Oreo's/1 packet - crushed
- Festive Funfetti - 120 grams festive sprinkles (6/8 cup)
- M&M - 200 grams (1 cup)
In a large mixing bowl combine the flour, baking powder, baking soda, cornflour and salt. Then place to one side.
In a microwave-safe jug, melt the butter on medium heat for around 60 seconds. Leave the butter to cool slightly then add the egg, egg yolk and vanilla extract into the jug and mix everything together.
Pour this into the mixing bowl with the flour and fold everything together. Then fold in your choice of inclusions.
Place the dough into the fridge and leave for at least 1 hour or up to 3 days.
Once you are ready to bake your cookies preheat your oven to 180C/350F/Gas mark 4.
Take the cookie dough out of the fridge and allow it to sit at room temp for 10 minutes, this will make it a little easier to scoop.
I used an ice cream scoop to measure out my cookie dough, using a scoop helps to keep your cookies more uniformed in shape and size. Using an ice cream scoop gives you nice big bakery style cookies.
Scoop your cookies out and place them on a baking sheet with a little bit of space between each of the cookies as they do spread in the oven. I found 6 to a tray was perfect.
Bake your cookies for 10-11 minutes, but no more, the secret to bakery soft cookies is to underbake them by just a touch.
Once baked, take the cookies out of the oven and transfer them to a wire rack to fully cool down. If you want your cookies a little flatter then this is the perfect time to do that, just gently press down on them with the back of a metal spoon. I like my cookies thick but some like them a little thinner.
Once cool these cookies can be kept up to 5 days in an airtight tin or frozen for 3 months.
- This dough can easily be doubled or tripled.
- Remember if you want to make more than one kind of cookie with just one batch of dough you will need to reduce the inclusions accordingly.
- The raw dough freezes really well, just shape it into balls before freezing and then bake them straight from the freezer for 13-14 minutes.
- The nutritional information is only to be used as a rough guide as each cookie would differ because of the inclusions.
Serving: 1cookie | Calories: 350kcal | Carbohydrates: 46.7g | Protein: 3.5g | Fat: 16.5g | Saturated Fat: 9.7g | Cholesterol: 56mg | Sodium: 258mg | Fiber: 0.7g | Sugar: 28g