Basic Cookie Dough Recipe

Name: Basic Cookie Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour (about 5 3/4 ounces); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup granulated sugar; 1/4 cup packed light brown or Muscovado sugar; 6 tablespoons chilled unsalted butter, cut into small pieces; 1 large egg white; 1 teaspoon vanilla extract; Ingredients for variations; Equipment; For bars: 8- x 8- x 2-inch pan lined with a long piece of foil folded to cover the bottom of the pan. Allow it to extend up and over 2 sides to serve as handles for removing the baked cookies.; For all other cookies unless otherwise noted: ungreased baking sheets (can be lined with parchment or silicone baking mats).

Servings: persons

1 1/4 cups all-purpose flour (about 5 3/4 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 cup packed light brown or Muscovado sugar
6 tablespoons chilled unsalted butter, cut into small pieces
1 large egg white
1 teaspoon vanilla extract
Ingredients for variations
Equipment
For bars: 8- x 8- x 2-inch pan lined with a long piece of foil folded to cover the bottom of the pan. Allow it to extend up and over 2 sides to serve as handles for removing the baked cookies.
For all other cookies unless otherwise noted: ungreased baking sheets (can be lined with parchment or silicone baking mats).

1
Preheat oven to 350u00b0.
2
Lightly spoon the flour into a dry measuring cup; level with a knife. In a small bowl, whisk together the flour, baking soda, and salt.
3
In a food processor, process the sugars for about 1 minute until they're well mixed. With the motor running, add the butter in pieces. Process until smooth and creamy, scraping the sides of the bowl as necessary. Add the egg white and vanilla and process about 5 seconds, just until incorporated. Scrape the sides of the bowl with a rubber spatula. Pulse in the flour mixture until incorporated, about 20 pulses.
4
Unless directions say otherwise, drop dough by even tablespoons 2 inches apart onto 2 baking sheets lightly coated with cooking spray. Bake 1 sheet at a time for 15 minutes or just until the cookies begin to brown on top and are just set around the edges. Do not overbake.
5
Remove baking sheets from oven and allow cookies to sit on sheets for 2 minutes or until firm enough to lift with a small, flexible pancake turner. Transfer the cookies to racks to cool completely before storing them in an airtight container.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour (about 5 3/4 ounces), 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup granulated sugar, and more.

Yes, Basic Cookie Dough falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Basic Cookie Dough

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