Content

• Ingredients
• Chocolate Chip Cookie Dough
• Sugar cookie dough
• Eggless Chocolate Chip Cookie Dough
• Steps
• Method 1 of 4: Regular cookie dough
• Method 2 of 4: Chocolate Chip Cookie Dough
• Method 3 of 4: Sugar Cookie Dough
• Method 4 of 4: Eggless Chocolate Chip Cookie Dough
• Tips
• What do you need

All cookie recipes are somewhat different, but all recipes tend to have the same basic ingredients. And the cooking procedure is very similar. Plus, the cookie dough can be frozen for a whole week.To learn more about kneading cookie dough and some popular recipes, read our article.

Ingredients

Chocolate Chip Cookie Dough

The recipe is for 30 pieces

• 1 cup and 2 tablespoons (135 g) flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 g) butter, softened
• 6 tablespoons (75 g) sugar
• 6 tablespoons (70 g) brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 cup semi-sweet chocolate chunks

Sugar cookie dough

The recipe is for 35-50 pieces

• 1 cup (240 g) unsalted butter, softened
• 1 cup (200 g) sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 2 1/2 cups (300 g) flour

Eggless Chocolate Chip Cookie Dough

The recipe is for 500 ml of dough

• 1/2 cup (120 g) butter, softened
• 3/4 cup (135 g) light brown sugar
• 1 cup (120 g) flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chunks
• Water as needed

Steps

Method 1 of 4: Regular cookie dough

1. 1 Check all ingredients are present. Cookie recipes are always slightly different from each other, so check all the ingredients carefully. In other words, different cookie dough recipes have different amounts of ingredients.
   • Make cookie dough as described below if you have a list of ingredients but don't know what's coming next.
   • Most recipes use butter, eggs, sugar, and flour. Salt and baking powder are not always needed.
   • Butter is most commonly used, but cooking oil is also found in recipes. The butter makes the biscuits crisp and thin, while the cooking oil makes them soft and tender.
   • Vanilla extract is found in many recipes. Instead, you can use vanilla sugar (preferably with natural vanilla), and if not, vanillin (a synthetic analogue).
   • Keep in mind that cookie dough that can be frozen is usually made without eggs.
2. 2 The butter must be softened before adding it to the dough. It is best to cut the cold butter into pieces and let it stand at room temperature for about 30 minutes.
   • The oil should be softened but not runny.
   • Softened butter and margarine mix easily with the rest of the ingredients
   • If you are short on time, use the microwave: put the butter in it for 10 seconds to soften it.
   • When substituting margarine for butter, make sure the margarine contains at least 80% vegetable oil.
3. 3 Combine butter and cooking oil with a mixer. If the recipe says you need to add both butter and cooking oil, use a mixer to mix until smooth and creamy.
   • Even if your recipe only uses butter or cooking oil, use a mixer anyway. Then there will be no lumps left and the mass will be homogeneous.
4. 4 Add sugar, baking powder and salt. Use a mixer to add sugar, salt and baking powder or baking soda to the butter. These ingredients must be thoroughly mixed with the oil. If you are using vanilla sugar or vanillin (dry ingredients) instead of vanilla extract, add them at this stage.
   • Beat until smooth and lighter.
   • During the whipping process, air bubbles form in the dough, so the cookies will be airy. Do not overdo it at this stage of cooking and do not over-beat the dough.
5. 5 Add eggs and vanilla extract. Use a mixer to place the eggs into the dough and set on the mixer to medium speed. Add the vanilla extract immediately afterwards or with the eggs.
   • Whisk until the eggs and vanilla extract are completely mixed with the rest of the ingredients.
   • Try to get the eggs out of the refrigerator 30 minutes before cooking.Then the eggs will mix more easily with the rest of the ingredients, and the cookies will be fluffy.
6. 6 Now add flour. Stir the dough with a mixer as long as possible. As soon as you feel that the mixer is already working at the limit of its capabilities, take a wooden spoon and use it to stir the remaining flour into the dough.
   • Stationary mixers can usually knead the dough to the end, so a spoon may not be needed. Hand mixers are designed for less work, so use a spoon to prevent the hand mixer from burning out.
   • Add any chocolate chunks, nuts, or similar ingredients after the flour.
7. 7 Freeze or cook the cookies as directed in the recipe. The methods vary, so it's best to follow the instructions for your specific recipe.
   • Usually the dough, tightly wrapped in plastic wrap, can be stored in the refrigerator for a week.
   • In most recipes, cookies are baked at 180 ° C for 8-15 minutes.

Method 2 of 4: Chocolate Chip Cookie Dough

1. 1 Combine butter, sugar and vanilla extract in a bowl using a mixer.
   • Be sure to remove the butter from the fridge before mixing it with the sugar and vanilla extract. To make the dough airy, beat the butter first, and only then add the sugar and vanilla extract.
2. 2 Enter the eggs. Put the eggs in the butter and beat with a mixer, set it to medium speed.
   • Continue whisking until the eggs are completely mixed with the butter.
   • If you are making two or three times more dough, add each egg in turn, beating the dough well after each.
3. 3 In a separate small bowl, combine flour, baking soda and salt and mix thoroughly.
   • By mixing dry ingredients together and ahead of time, you can easily mix them with butter and eggs.
4. 4 Add dry ingredients to oil. Use a mixer to mix the flour and butter thoroughly.
   • If the mixer can no longer mix the dough, add the remaining flour by hand.
5. 5 Enter the chocolate pieces. Use a spoon to insert the chocolate pieces and distribute them evenly in the dough.
6. 6 Wrap the dough in wax paper. If you plan to use the dough later, be sure to wrap it in wax paper. Make sure no air gets inside.
   • Try wrapping the dough twice. Wrap it in wax paper first and then in plastic wrap.
   • To make it easier to work with the dough later, cut it in half before wrapping it.
7. 7 The dough can be placed in the refrigerator or freezer. The dough can stay in the refrigerator for 1 week. If you leave the dough in the freezer, it can be stored there for up to 8 weeks.
8. 8 Bake cookies. Cookies should be baked at 190 degrees for 8 to 11 minutes.
   • To make it easier to work with the dough, leave it at room temperature for a while.
   • Spread out 1 tablespoon (15 ml) each of the dough on baking paper, leaving 5 centimeters between the cookies.
   • Bake the cookies in the preheated oven until golden brown.
   • Allow the cookies to cool for two minutes on baking paper before placing them on a plate.

Method 3 of 4: Sugar Cookie Dough

1. 1 Mix butter and sugar together. Mix the butter and sugar in a bowl with a mixer on high speed until the butter is fluffy.
   • It will take you about 5 minutes.
   • Remember to soften the butter before mixing with the sugar.
   • You don't need to beat the butter separately in this recipe.
   • Use the mixer paddles for this recipe, although regular beater sticks will work as well.
2. 2 Add egg, vanilla and salt. Add these ingredients to the butter and beat thoroughly with a mixer.
   • If you are making two or three times more dough, inject the eggs one by one.
   • Turn on the mixer at medium speed.
3. 3 Finally, add flour. Add flour in one or two doses.
   • Stir on low speed to prevent flour scattering throughout the kitchen.
   • Stir until smooth, but do not overdo it.
   • If the mixer is running at its limit, stir in the remaining flour with a spoon.
4. 4 Divide the dough into 2-4 equal portions.
   • It will be easier for you to work with 4 servings than with two.
5. 5 Wrap the dough in plastic wrap. Place each piece of dough on plastic wrap. Press down on the dough before wrapping it with plastic wrap.
   • Each piece of dough must be wrapped separately.
   • Make sure that air does not pass through the film. If you are not sure, wrap it up again.
6. 6 Leave the dough in the refrigerator or freezer. The dough can be stored in the refrigerator for up to 1 week. If you need to store the dough for 4 weeks, then freeze it.
   • Note that if you bake cookies right away, you will still need to refrigerate the dough for 2 hours before using it.
7. 7 Bake the cookies at 180 degrees for 8-10 minutes until they are browned.
   • If you are using frozen dough, then leave it at room temperature for a while.
   • Roll out the dough on a flat surface very thinly, about 1.25 cm thick. Cut out molds and distribute on baking paper.

Method 4 of 4: Eggless Chocolate Chip Cookie Dough

1. 1 Whisk butter and sugar with a mixer on medium speed.
   • You should get an airy homogeneous mass.
   • Remember to leave the oil at room temperature for a while before you start cooking.
   • Mix all ingredients on medium speed.
2. 2 Add flour, salt and vanilla. Mix thoroughly with a spoon until smooth.
   • Add salt and vanilla to taste. Since there are no eggs in the recipe, add these ingredients gradually, tasting the dough. Don't overdo it.
3. 3 Spoon the chocolate pieces into the dough and stir until the chocolate is evenly distributed.
   • At this stage of cooking, the dough will be quite firm.
4. 4 Slowly add water to the dough. Add water with a tablespoon, kneading the dough well each time.
   • Continue adding water until the dough is at its usual consistency. Add as much water as you like. It all depends on what kind of cookie you want to bake.
5. 5 You can bake the cookies right away or leave the dough in the refrigerator. However, remember that egg-free doughs are best used right away.
   • If you want to leave the dough for a week, use a plastic container to store it.
6. 6 Ready.

Tips

• While chocolate chip cookie doughs are one of the most popular egg-free doughs, there are almost as many egg-free doughs as traditional doughs. If you have a favorite type of cookie, you can search the internet for the egg-free version.
• While egg-free doughs are generally considered safe to taste raw, keep in mind that bacteria can also be found in flour. They can be destroyed by heating the flour in the microwave for 20-30 seconds.

What do you need

• Kitchen knife
• A bowl
• Mixer
• Stirring paddle
• Wooden spoon
• Polyethylene film
• Baking paper