The Ultimate Chocolate Chip Cookie Dough Recipe
Use this recipe to make two new desserts: double chocolate chip and oatmeal chocolate chip cookies!

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Chewy, gooey, and chocolatey, these cookies will send you straight to dessert heaven. Don't have an oven? Bake the cookies in the toaster oven!
Chocolate Chip Cookie Dough Recipe
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Makes 12 cookies
Prep Time 15 minutes, plus chilling time
Baking Time 9 to 12 minutes
1 cup butter, cubed and chilled
1/3 cup sugar
1 2/3 cups dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups good-quality bittersweet chocolate chips
1 cup walnuts, chopped roughly
1 In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on low speed until mixture is crumbly with pea-sized chunks, about 3 to 5 minutes.
2 Add eggs one at a time, mixing until well blended, then add vanilla extract.
3 Combine all-purpose flour, baking soda, and salt in another bowl; mix to combine.
4 Gradually add flour mixture to the batter and mix. Stir in chocolate chips and walnuts.
5 Place dough in an airtight container and refrigerate for at least 1 hour or up to overnight.
6 Preheat oven to 375°F. Line 2 baking sheets with silicone mats or parchment paper. Remove dough from the refrigerator and allow to thaw at room temperature for about 20 minutes.
7 Using a 2-ounce scooper or 1/4 cup measuring cup, scoop dough onto prepared baking sheets, 2 inches apart (you should have 6 cookies per baking sheet).
8 Bake for 9 to 12 minutes in the preheated oven or until edges are slightly golden and centers are still slightly soft. Let cool on pans for about 5 minutes before serving.
9 Store in an airtight container at room temperature for about 4 days
Use the cookie dough base to make new desserts!
To make Double Chocolate Chip Cookies:
Use 2 1/4 cups all-purpose flour (instead of 2 1 /2 cups) for the batter. In Step 3, add 1 /2 cup natural cocoa powder to the dry ingredients.
To make Oatmeal Chocolate Chip Cookies:
Use 2 cups all-purpose flour (instead of 2 1 /2 cups) for the batter. In Step 3, add 2 cups natural or old-fashioned rolled oats. In Step 4, remove the nut.
Make it Ahead Tip:
After step 4, roll batter into a log, wrap with parchment paper, and freeze. Thaw and slice into 1/2- inch-thick rounds before baking.
ALSO READ:
INFOGRAPHIC: Guide to Baking Cookies
Bake Better Cookies! 14 Secrets to Making Cookies Everyone Will Love
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Recipe by Aileen Anastacio
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Photography by Patrick Martires; recipe was part of a feature published in the October 2015 issue of Yummy magazine


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