Cookie Dough Recipe
Cookie dough, in its raw form, has been enjoyed for decades. The origins of cookies trace back to Persia in the 7th century AD, where they were among the first to use sugar. As cookies evolved and spread to Europe, and eventually America, so did the love for the dough itself.
Equipment
- Mixing bowls
- Electric mixer (or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets (if baking cookies)
- Parchment paper (if baking cookies)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Prepare Your Ingredients:Measure out all the ingredients and have them ready. Ensure the butter is softened to room temperature for easy mixing.
- Mix the Wet Ingredients:In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth.Add the eggs one at a time, beating well after each addition.Mix in the vanilla extract.
- Combine the Dry Ingredients:In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients:Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. The dough should be thick and well combined.
- Add the Chocolate Chips:Gently fold in the chocolate chips with a rubber spatula until evenly distributed throughout the dough.
- Chill the Dough (Optional):For firmer dough that is easier to handle, chill it in the refrigerator for about 30 minutes. This step is optional but recommended.
- Enjoy Raw or Bake (Optional):To enjoy the cookie dough raw, simply scoop it into small portions and enjoy.To bake cookies, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.