The Ultimate Chocolate Chip Cookie Dough Recipe
Use this recipe to make two new desserts: double chocolate chip and oatmeal chocolate chip cookies!
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
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 375Â°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.
Recipe by Aileen Anastacio
Photography by Patrick Martires; recipe was part of a feature published in the October 2015 issue of Yummy magazine