Description
This Crazy Cookie Dough Recipe features a versatile soft cookie dough base that can be customized with endless mix-ins for a variety of fun flavors. From classic chocolate chip to salted caramel and birthday cake, these cookies bake up soft with gooey centers and crisp edges, making them a delightful treat perfect for any occasion.
Ingredients
Scale
Crazy Cookie Dough Base Recipe
- 1 cup (8 oz/225 g) butter, melted and cooled
- 1 ¼ cups (7 ½ oz/213 g) dark brown sugar
- ¾ cup (6 oz/170 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (12 ½ oz/355 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins for Variations
- Classic Chocolate Chip Cookie: 1 generous tablespoon dark chocolate, roughly chopped
- Oatmeal Raisin Cookie: 2 heaped teaspoons rolled oats, 1 tablespoon raisins
- Double Chocolate Cookie: 2 heaped teaspoons cocoa powder, 1 heaped teaspoon chocolate, roughly chopped
- Peanut Butter Cookie: 1 tablespoon peanut butter, 1 tablespoon peanuts, chopped
- Chocolate Hazelnut Cookie: 1 tablespoon hazelnut-chocolate spread (like Nutella), 1 tablespoon hazelnuts, chopped
- S’more Cookie: 1 tablespoon mini marshmallows, 1 tablespoon graham crackers, crushed, 1 tablespoon chocolate, roughly chopped
- Salted Caramel Cookie: 4 chewy caramel candies, roughly chopped, 1 pinch flaky sea salt
- Birthday Cake Cookie: 2 heaped teaspoons rainbow sprinkles, 2 heaped teaspoons white chocolate chips
Instructions
- Make the Cookie Dough Base: In a large bowl, whisk together the melted butter, dark brown sugar, granulated sugar, eggs, and vanilla extract until smooth. In a separate bowl, mix together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and stir with a spatula until a very soft cookie dough forms.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days. This chilling step is essential to prevent the cookies from spreading too much while baking.
- Portion the Dough: Using a ¼ cup measure, divide the chilled cookie dough into 14 portions, each weighing about 2 ½ oz (71 g).
- Add the Mix-ins: For each cookie portion, make a well in the center and add the desired mix-ins based on your chosen flavor. Fold the dough over the mix-ins several times to incorporate them evenly, then roll the dough into a ball. For Salted Caramel Cookies, knead the caramel candies into the dough and sprinkle flaky sea salt on top. If the dough softens too much during mixing, refrigerate for 30 minutes before baking.
- Preheat the Oven: Set the oven to convection mode and preheat to 350ºF (180°C). If you do not have convection, set the oven to 375ºF (190°C) and bake one tray at a time.
- Prepare Baking Sheets: Line two baking sheets with parchment paper and space the cookie dough balls about 4 inches (10 cm) apart to allow for spreading.
- Bake the Cookies: Bake the cookies for approximately 12 minutes, or until the edges are nicely browned but the centers remain slightly doughy. Avoid overbaking to keep the cookies soft and gooey inside with crisp edges.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cookies can be stored in an airtight container for up to 3 days.
Notes
- The dough is very soft initially; chilling for at least 2 hours is crucial to prevent excessive spreading during baking.
- Do not flatten the cookie dough balls before baking to maintain their shape and texture.
- If your oven lacks a convection setting, bake at 375°F (190°C) and bake one tray at a time for best results.
- Do not overbake the cookies; they should have slightly raw centers to remain gooey after cooling.
- Try the “Pan Bang” trick: immediately bang the hot baking sheet on a hard surface as soon as you remove it from the oven to encourage ripples and cracks on the cookies.
- Using a stand mixer can help speed up mixing especially if doubling or tripling the recipe.
- Pair these cookies with ice cream or other frozen desserts for an indulgent treat.
- Feel free to experiment with your own mix-ins to create unique cookie flavors.
Nutrition
- Serving Size: 1 cookie (approx. 50 g)
- Calories: 230
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
