How To Make Cookie Dough From Scratch Step By Step – A terrific chocolate chip cookie recipe that’s dangerously easy and makes soft, buttery cookies! No creamed butter, no beater needed, no refrigeration, no dough to roll into balls and these are not too sweet. The hardest part is waiting for the cookies to cool. Watch the video and see my mom get in trouble for trying to slide one finger off the tray!

A long awaited reader request…. I’ve lost count of the times I’ve had people write in asking for mychocolate cookie recipe!

How To Make Cookie Dough From Scratch Step By Step

In fact, I was sitting on it because I wanted to make sure I tested it properly at different stages in different countries. If you’ve ever tried a cookie recipe written by someone in another country and it failed miserably, chances are it’s because of differences in cup, tablespoon, and tablespoon measurements between countries. For example, 1 standard cup of Australian flour is 150g/5.3 oz while 1 standard US cup is 120g/4.5 oz.

Best Chocolate Chip Cookies

The difference is the same in all recipes so it still works well. However, with baking recipes, you really have to be careful.

So that’s a little tip for you when using baking recipes – check the author’s country of origin. If it’s not your country, proceed with caution! 😉

Oh – in case I forgot to make it clear – yes, I have tested this recipe using Australian and other world cups (all but the US are very similar) and US cups and weight measurements.

This chocolate cake recipe may be a little different from most you’ve come across. It’s unique in that there’s no butter cream, no electric beater needed, no dough refrigeration (unless it smells like fire in your place!) and no over-dough.

Edible Cookie Dough {3 Delicious Flavors}

Toss and mix. The batter will be soft at first due to the melted butter, but after 5 minutes or so, it turns into a soft dough that can be poured into a baking tray and holds its shape perfectly. Using an ice cream scoop with a lever (a common kitchen tool – cookies, pancakes, MEATBALLS), it’s very quick to scoop the dough into round ridges that spread into beautiful round cookies.

I’ve tried to capture how soft these cookies are in the recipe video (below the recipe). I hope I succeeded. I hope I have also succeeded in showing you how these should be done directly.

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PS That moment when I slapped my mom’s hand in the video….. I’ve been wanting an excuse to do that all my life….

I have a cookie baking session planned this weekend and I plan to try different sizes for baking times and will update the recipe!

How To Freeze Cookie Dough & Bake From Frozen

PPPS I don’t know why but my recipes always seem to come with odd numbers. This recipe makes 13. THIRTEEN cookies. My trays fit 6 each perfectly. Which means I have to have a third tray…..for just ONE cake. 🙄

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RECIPE VIDEO ABOVE. These might be the easiest chocolate chip cookies in the world! These are big, soft, buttery and made without a beater, no cream butter, no refrigeration needed and no beating the dough into balls. Adapted from Cooks Illustrated. Makes 13 large or 26-30 small.

1. I alternate between light and dark brown sugar, I use whatever I have. If I had both, I probably use light over dark more often. The difference in taste is not noticeable to me. Light brown sugar will produce a small, colorless cookie that shows its softness.

Why You Should Refrigerate Cookie Dough

2. If the butter is completely melted in the microwave so that it is clear when you take it out, the cookie is not very soft. Not a deal breaker, just a little tip that makes a difference!

3. STRENGTHENING THE Dough: When the butter is warm, the dough is completely free (see video). Standing for just 5 minutes solidifies the dough, turning it into a soft cake batter so that when you drop the mounds onto the tray, they stay in their landing shape. If it is very hot where you are, you may need to refrigerate for a while.

4. A standard ice cream scoop is 3 scoops. The ones with scoops like the one I use in the video are a sturdy utensil that I use more often for things like cookies, pancakes and even meatballs than I do for ice cream!

You can also make mini cookies and I will update this recipe with a guide to baking times for different sized cookies in the near future – there are plans to bake cookies for this weekend!

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One Bowl Chocolate Chip Cookie Recipe

5. ADVANCED COOKING – a reader at 7200 ft reported that this worked perfectly with the sugar reduced to 3/4 cup (total).

DIFFERENT COUNTRY CUPS: No need to do any calculations to adjust, this recipe will work no matter what country you are in except Japan, please use the weights provided.

Background: Measuring cups and spoons may differ between some countries. For most recipes, the difference is not material enough to affect the recipe. However, for baking recipes, it makes a difference. I’ve tested this recipe for US cups, Aussie cups (which are pretty close to the rest of the world) and weights. There is no difference!

6. STORAGE: Keeps well for 3 days in an airtight container and freezes well too. The dough keeps well in the refrigerator for up to 3 days – it will firm up so make the balls and place them on a tray, then add 1 minute to the baking time. Baked cookies freeze well – chill just before serving.

Chocolate Chip Cookie Dough Ice Cream Recipe

7. ADVANCED BAKING: I am happy to share that a reader, Marg (June 4, 2017) who lives at an altitude (985 m/3200 ft) made the following adjustments: she reduced the total sugar to 1/2 cup (1/4 each brown and white), increased the oven to 170C/340F, and used 2 eggs (to avoid having leftover egg whites). She said the cookies spread a bit because she used 2 whole instead of 1 yolk + 1 egg for the recipe, but they weren’t flat, they were soft and she didn’t lack sugar. I’d love to hear if anyone in high altitude does this using 1 whole + 1 curd + another Marg fix!

The Chef’s recipe I adapted from them doesn’t describe the exact modification, but it provided a guide that Marg considered her modification: “For High-Rise Baking: Problem: Cookies spread too much in the oven. Solution: Use less sugar. Increase oven temperature and decrease baking time . Problem: Cookies are too dry. Solution: Add extra egg or yolk.”

8. This is taken from Cooks’ Illustrated recipe. I reduced the sweetness (plus this made it soft to the touch), cut down on the brown butter (which they do to add more flavor that I don’t miss when I remove it) and reduced the butter a touch which I find makes the dough a little faster and always produces the best dough possible absorbed without affecting the beauty of the cookie. So… erm, I actually changed it a bit over the years. This recipe is my idea for a perfect Chocolate Chip Cookie that happens to be super easy to make!

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9. Yes, this makes 13 large cookies. Very annoying because my trays fit 6 each! Nutrition is for large cookies, cut in half for small cookies.

Easy Edible Cookie Dough

Have you made this recipe? I love hearing how you got on with my recipes! Tag me on Instagram at @recipe_tin.

In a coffee shop answering messages and recipe questions on my website…..and Dozer wanting to know what I write. That’s a nice way of saying he’s annoying, putting his face on my computer!!

I believe you can make great food using everyday ingredients even if you are short on time and on a budget. You just need to cook smart and be creative! This easy cookie dough recipe is the perfect treat! Eggless cake batter and heated flour make it safe for everyone to eat.

It’s been a lot of cakes here lately, because they’re my favorite to make and share, but I’d be remiss not to share with you my favorite (and easiest to make) indulgence – Edible Cookie Dough!

Edible Cookie Dough Recipe

I used to buy Pilsbury logs of cookie dough in an effort to get my fix, but there really is nothing better than the homemade version. With my version it is completely safe to eat, so you don’t have to worry about the possible dangers in eating the flour.

Over 50 of my favorite cake recipes all in one place! From Classic Cupcakes to Holiday Favorites and everything in between.

Let’s be honest here, who hasn’t indulged in a bite of raw cookie dough or a lick of raw cake batter? Heck, I still do it with every cake and cupcake I make. I bet many of you are doing the same, and you haven’t experienced any side effects (that you have, anyway). How likely is it that you will get sick from eating raw flour or flour?

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