BASIC COOKIE DOUGH
Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIE BASE
Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also bake a traditional batch. If you do, we recommend the four-inch ones for the best texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.
- Preheat oven to 350 degrees. Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below. Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.For 4-inch cookies: Use a 2 1/4-inch ice cream scoop (1/4 cup). Bake for 14 to 15 minutes for chewy or 18 to 20 minutes for crisp. (Makes 2 dozen)For 3-inch cookies: Use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)For 2 1/4-inch cookies: Use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)For 1 1/2-inch cookies: Use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)
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