Each cookie has a different recipe, but there are the same ingredients and steps in some recipes for making cookie dough. Cookie dough can generally be stored in the refrigerator for up to a week after you make it. To learn more about how to make cookie dough, and to see examples of popular cookie dough, keep reading.
Ingredients
Chocolate Chip Cookie Dough
Enough dough for 30 pastries
- 1 cup and 2 tablespoons (280 ml) all-purpose flour
- 0.5 teaspoon (2.5 ml) baking soda
- 0.5 teaspoon (2.5 ml) salt
- 1 cup (250 ml) butter, or 1 stick, softened
- 6 tablespoons (90 ml) granulated sugar
- 6 tablespoons (90 ml) cane sugar
- 0.5 teaspoon (2.5 ml) vanilla extract
- 1 large egg
- 1 cup (250 ml) chocolate chips
Sweet Cookie Dough
Enough dough for 3 to 4 dozen cookies
- 1 cup (250 ml) unsalted butter, or 2 sticks, softened
- 1 cup (250 ml) granulated sugar
- 1 large egg
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon (5 ml) salt
- 2, 5 cups (625 ml) all-purpose flour
Eggless Chocolate Chip Cookie Dough
Makes 2 cups (500 ml) of cookie dough
- 0.5 cups (125 ml) butter, softened
- 6 tablespoons (90 ml) cane sugar
- 1 cup (250 ml) all-purpose flour
- 0.75 teaspoon (1.25 ml) salt
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (250 ml) chocolate chips
- Enough water
Step
Method 1 of 4: Standard Cookie Dough Preparation
Step 1. Double check the ingredients
Each cookie dough recipe is slightly different, so you should double-check the recipes before proceeding. The cookie dough recipe has the same basic ingredients with varying amounts.
- Use these instructions to prepare cookie dough if you have a list of ingredients but don't know the steps.
- Most cookie dough recipes use the same types of butter, sugar, eggs, and flour. Salt and baking powder are not always used but do appear in many cookie dough recipes.
- Butter is the most commonly used ingredient, but white butter is also used occasionally. Butter makes pastries that are thinner and crunchier, while white butter creates cakes that are soft like sponge.
- Vanilla extract also appears frequently in many cookie dough recipes.
- Keep in mind that cookie dough that can be eaten right away does not contain eggs.
Step 2. Soften the butter
For best results, cut the solid butter into pieces and let it sit at room temperature for 30 minutes.
- The butter will be soft enough to leave your fingerprints. However, don't let the butter melt.
- Butter and margarine that has been softened is easier to mix with other ingredients than butter that is still solid.
- If you're in a hurry, you can microwave the solid butter for 10 seconds until it softens.
- If you use margarine instead of butter, make sure it contains at least 80 percent vegetable oil.
Step 3. Stir butter and white butter together
If your recipe uses butter and white butter, you'll need to mix them together using an electric mixer until smooth.
Even if your recipe consists of only one of them, it is still recommended that you beat the butter with an electric mixer until smooth. By doing this, you are removing lumps so that the butter can mix effectively with the dough
Step 4. Add sugar, baking soda and salt
Use an electric mixer to mix the sugar, salt, and baking powder or baking soda. These ingredients should be well mixed with the butter.
- Stir until the color is bright.
- This process creates air voids in the dough, which makes the cake lighter. Don't stir it too long, especially at this stage.
Step 5. Add eggs and vanilla extract
Use an electric mixer to beat the eggs one at a time on medium speed. Add the vanilla extract little by little or all at once.
- Mix well.
- Try to let the eggs sit at room temperature for 30 minutes before using them. This makes it easier for the eggs to create air in the dough, which makes the cake lighter.
Step 6. Add the flour slowly
Use an electric mixer to mix the flour that is slowly added to the dough. When your mixer starts to have a hard time stirring, use a wooden spoon to stir the remaining flour into the mixture.
- A sturdy mixer usually doesn't have a hard time mixing it, so if you have one you don't have to mix it yourself. However, hand mixers are usually not strong enough to do the beating, and must be replaced with a wooden spoon to prevent damage.
- Chocolate chips, nuts, or similar ingredients should be added after the flour.
Step 7. Store or bake according to Instructions
The storage and baking instructions for each dough are usually different, so it's a good idea to find one that fits your recipe.
- Usually, you can wrap your dough tightly in plastic wrap and store it in the refrigerator for a week.
- Cake recipes generally recommend baking at 180 degrees Celsius for 8 to 15 minutes.
Method 2 of 4: Chocolate Chip Cookie Dough
Step 1. Combine butter, sugar and vanilla extract
Mix butter, granulated sugar, cane sugar, and vanilla extract in a large bowl using an electric mixer.
The butter must be softened before you mix it with the other ingredients. For a lighter dough, first stir the butter until it's fluffy before mixing it with the sugar and vanilla extract
Step 2. Add the eggs
Add the eggs to the butter mixture and mix with an electric mixer on medium speed.
- Stir until the eggs are evenly coated with the mixture.
- If you want to double the recipe, add the eggs one at a time and mix thoroughly before adding the next egg.
Step 3. Mix the flour, baking soda and salt together
In a separate small bowl, mix the flour, baking soda, and salt until well combined.
Mixing the dry ingredients separately ensures that they will be evenly distributed after adding to the wet mixture
Step 4. Mix the dry ingredients into the butter mixture
Use an electric mixer to mix until smooth.
If your electric mixer gets stuck, mix the rest by hand
Step 5. Add chocolate chips
Use a spoon or spatula to mix the chocolate chips into the mixture until smooth.
Step 6. Wrap the dough with wax paper
If you plan to save the dough for later use, wrap it in wax paper or plastic first. Make sure that no part of the dough is exposed to air.
- Consider double wrapping the dough. Wrap it with wax paper first, then wrap it again with plastic.
- To make it easier for you to process the dough later, divide it in half before wrapping it.
Step 7. Freeze or store the dough in the refrigerator
The dough can last up to a week if stored in the refrigerator. If placed in the freezer, it can last up to eight weeks.
Step 8. Bake if desired
Bake at 190 degrees Celsius for 8 to 11 minutes.
- Soften to room temperature for best results.
- Place the dough one tablespoon at a time (15 ml) on buttered parchment paper, leaving a 5 cm gap for each cake.
- Bake in the preheated oven until golden brown.
- Cool for 2 minutes before removing from the pan.
Method 3 of 4: Sweet Cookie Dough
Step 1. Stir the butter and sugar together
Beat butter and sugar in a large bowl using an electric mixer on high speed until fluffy.
- Stir for about five minutes.
- Make sure the butter is softened before mixing with the sugar.
- For this recipe, you don't have to beat the butter first.
- For this recipe, an electric mixer with a pedal mixer will work well. However, you can also use a mixer with a regular mixer.
Step 2. Add eggs, vanilla and salt
Add these ingredients to the butter mixture and mix with your electric mixer until well combined.
- If you're doubling the recipe, add the eggs one at a time and mix well after each addition.
- Use medium speed on the mixer when adding these ingredients.
Step 3. Add the flour little by little
Divide the flour into two or more parts, then mix thoroughly with the wet mixture.
- Use a low speed on the mixer to avoid the flour scattering.
- Stir only until the flour is evenly distributed. Don't stir it too long.
- If your mixer starts to slow down and is struggling, stir in the remaining flour with a mixing spoon.
Step 4. Divide the dough into two to four parts
Each piece must be the same size as the others.
Four sections make it easier for you to process it, but dividing it into two parts is not a big problem
Step 5. Wrap the dough with plastic
Wrap each piece of dough with plastic. Flatten first before you wrap completely.
- Each piece must be wrapped separately.
- Make sure no air can touch the dough. If necessary, double-wrap the dough.
Step 6. Place in refrigerator or freeze
The dough will last for a week if placed in the refrigerator. If you want your dough to last four weeks, you'll need to freeze it.
Keep in mind that even if you want to bake the dough right away, it should be refrigerated for at least two hours before baking
Step 7. Bake if desired
Bake the cake in a preheated 180 degree Celsius oven for eight to 10 minutes until golden.
- If using frozen dough, wait until it reaches refrigerator temperature.
- Roll out the dough on a floured surface until it is about 1.25 cm thick. Cut it into the shape you want and place it on buttered parchment paper to bake.
Method 4 of 4: Eggless Chocolate Chip Cookie Dough
Step 1. Stir butter and sugar together
Use an electric mixer to beat the butter and sugar on medium speed.
- Stir until smooth and fluffy.
- Make sure you use softened, room temperature butter.
- Stir the ingredients in a medium sized bowl.
Step 2. Add flour, salt and vanilla
Add these ingredients to the butter mixture and stir with a spatula until well combined.
Add vanilla and salt to taste. Since there are no eggs in this recipe, you can add these two ingredients a little at a time and taste after addition until you get the flavor you want
Step 3. Add chocolate chips
Add chocolate chips to the mixture and stir with a spatula until evenly distributed.
At this point, the dough will harden a bit
Step 4. Slowly add water to the dough
Add cold water to the mixture one tablespoon at a time, stirring after each addition.
Keep adding water until the dough reaches its normal softness. If you plan to add this mixture to ice cream or desserts, use a little water for a denser mixture. For a dough that you can enjoy using a spoon, add more water
Step 5. Enjoy it now or save it for later
Since this dough does not contain eggs, you can enjoy it raw and is best served immediately.
To store the dough, place it in a sealed glass or plastic container and refrigerate for up to 1 week
