Guys. I stumbled on this chocolate chip cookie dough recipe a few years ago and it was a total GAME CHANGER. It is now the base to any standard cookie I make. This weekend I threw in M&M’s.
The base of the dough is heaven. You add in whatever flavor of the week you are after, and magic happens. I’ve done Reese’s Pieces, PB Cups, Whoppers, Andes Mints, Snickers… you name it. Sometimes I sub in almond extract for the vanilla just depending on what result I am after.
Bake for 7 minutes max for that gooey, doughy, goodness that everyone is after and you will have ZERO leftovers. Promise. Cross My Heart.
The recipe is originally from Two Peas and Their Pod. I adjust the recipe by doubling it, using a cookie dough scoop, and mix and match my crunchy additions, again, depending on the taste-buds (or requests) of the week. Remember, I make WEEKLY goodies for Clint’s shop. Many a hungry bellies travel through those doors.
The below recipe is doubled from the original.
LIFE CHANGING COOKIE DOUGH BASE
prep time: 15 MINUTES
cook time: 6-8 MINUTES
- 3 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 2 teaspoon baking soda
- 1 cup salted butter, at room temperature
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla extract (or almond)
- Add-ins of your choice: chocolate chips. M&M’s, Reese’s Pieces, pretzels, snickers, Whoppers, etc.
- Preheat the oven to 350 degrees F.
- In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
- Cream the butter and sugars together until creamy and smooth. Add in the eggs and extract.
- Slowly mix in the flour, until combined. Stir in chocolate chips, M&M’s, etc.
- Use cookie dough scoop to form small ball, place on baking sheet and bake for 6-8 minutes (I cook for 7 minutes for a doughy effect). Remove from the oven and let cool on cookie sheet if you want it to continue cooking a little longer, or immediately transfer to foil lined counter-top. I don’t cool these bad boys on a wire rack as I want the maximum doughy gooey effect.