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Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

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Hi Bold Bakers!

I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!

WATCH MY CRAZY COOKIE DOUGH
RECIPE VIDEO

Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough! This dough is the absolute perfect blank canvas for all of your favorite cookie flavors! It has the perfect balance of brown sugar, white sugar, melted butter and salt. The result is beyond decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites!

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From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?

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Chocolate Chip Cookie

Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookie is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.

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Peanut Butter Cookie

My husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, toasted peanuts too.

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Oatmeal Raisin Cookie

An oldie but a goodie, this classic cookie cannot be over looked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.

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Birthday Cake Cookie

Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.

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Chocolate & Hazelnut Cookie

Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.

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Double Chocolate Chip Cookie

Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!

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S’more Cookie

What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.

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Salted Caramel Cookie

To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.

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Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • Crazy Cookie Dough
  • 1 cup (8oz/240g) butter, melted and cooled to room temperature
  • 1¼ cup (10oz/300g) brown sugar
  • ¾ cup (6oz/180g) white sugar
  • 2½ cups (12½oz/375g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoon vanilla extract
    Classic Chocolate Chip Cookie
  • 1 generous tablespoon dark chocolate, rough chopped
    Oatmeal Raisin Cookie
  • 2 heaped teaspoons rolled oats
  • 1 tablespoon raisin
    Double Chocolate Cookie
  • 2 heaped teaspoons cocoa powder
  • 1 heaped teaspoon chocolate, chopped
    Peanut Butter Cookie
  • 1 tablespoon peanut butter
  • 1 tablespoon peanuts, chopped
    Chocolate Hazelnut Cookie
  • 1 tablespoon Nutella or chocolate spread
  • 1 tablespoons toasted hazelnuts, chopped
    S'more Cookie
  • 1 generously marshmallows
  • 1 tablespoon graham crackers, crushed
  • 1 tablespoon chocolate, chopped
    Salted Caramel Cookie
  • Pinch flaky sea salt
  • 4 caramel candies, rough chopped
    Birthday Cake Cookie
  • 2 heaped teaspoons sprinkles
  • 2 heaped teaspoons white chocolate chips
Instructions
  1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  2. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
  3. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
  4. Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
  5. Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
  6. Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed through out
  7. Oatmeal raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed through out.
  8. Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
  9. Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed through out.
  10. Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed through out.
  11. S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed through out.
  12. Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed through out. Top with flakey sea salt.
  13. Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed through out.
  14. When ready to bake preheat the oven to 375ºF (185oC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
  15. Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.
Notes
EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

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Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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505 Comments

  1. Kim on January 19, 2018 at 4:36 pm

    Can you use self rising flour?

    • Gemma Stafford on January 19, 2018 at 5:48 pm

      Hi Kim,

      Unfortunately not for this recipe. You need just plain flour.

      Gemma 🙂

  2. Anas on January 16, 2018 at 7:12 am

    If i want to make it mocha flavored when and where do i put the coffee and chocolate

    • Gemma Stafford on January 17, 2018 at 4:07 am

      Hi Anas,
      Blend 1/2 teaspoon of fine coffee powder with 1/2 teaspoon of cocoa for a single cookie, and work it into the dough, that will do it for you,
      Gemma 🙂

  3. isha on January 16, 2018 at 5:48 am

    Both upper and lower rods should be switched on while baking cookies?
    And my cookies are becoming very thin i.e they spread and become very big in size even when I am using little dough.

    • Gemma Stafford on January 17, 2018 at 4:13 am

      Hi Isha,
      Really what matters in a toaster oven is that you can select the right temperature, then the oven will do the rest, refer to your instruction book.
      The step where you chill the dough before baking is an important step. It sets the dough, and helps it to hold its’ shape in the oven.
      I hope this helps you,
      Gemma 🙂

  4. Rose on January 15, 2018 at 3:48 am

    Hi Gemma! I would like to know whether I can substitute butter with vegetable oil.. Or is there any other substitute for butter? Thanks for helping me.. 🙂

    • Gemma Stafford on January 15, 2018 at 4:43 am

      Hi Rose,
      Coconut oi will do well in these cookies, but I think you can reduce the amount a little. butter has milk solids as well as the fat, so a bout 1 oz less oil.
      You could also use a vegetable margarine, the hard block type, that would work well for these cookies.
      Thank you for being in touch,
      Gemma 🙂

      • Rose on January 17, 2018 at 3:48 am

        Thank you soo much!! I will definitely try to make these cookies..especially the double chocolate cookies!..Very much glad to see u replied.. Thank you again!!

  5. Udu on January 15, 2018 at 1:27 am

    Hi Gemma 😇, Thanks for the lovely post, it was fun trying them out and the best part was my kids enjoyed every bit of it. Luckily had baked enough to share with there cousins too. It was a good winter break treat for them. Had a tried in convection mode in microwave but I guess came out great for a learner like me. Will try more of your recipe.
    Have been trying to upload my pictures… Unfortunately not being able to.
    HAPPY NEW YEAR 2018 and hope I will be able to learn more from you.😆😘

    • Gemma Stafford on January 15, 2018 at 5:13 am

      Hi there Udu,
      Thank you for your kind words.
      Convection microwave ovens are a gift! Being able to choose the mode/convection only for instance, really makes this into the most useful oven in your home.
      Get to grips with it, and get baking. Try the crazy muffins next!
      The upload button for the pics is at the end of the post, but you need to be able to access the photo.
      Gemma 🙂

  6. Smriti Jhamb on January 12, 2018 at 10:54 pm

    Hi Gemma
    I want to know that if I’m going to makes these cookies using condensed milk in place of egg, then how much sugar should I use?

    Thank you so much for this recipe.
    hope this turns out great too like your other recipes.☺

    • Gemma Stafford on January 13, 2018 at 4:56 am

      Hi there,
      If you use condensed milk you need to be using it to replace both the white sugar, replace 1/2 of it, and the egg. This will change the recipe a lot, but I think it is worth a shot.
      So, the recipe should take 2 tablespoons to replace the egg, but I think you will need to reduce the white sugar to 3ozs.
      Other than that you could use Greek yogurt/curd to replace the egg.
      Gemma 🙂

      • Smriti Jhamb on January 13, 2018 at 6:34 am

        I don’t get you Gemma. Does it take 2 tbsp of condensed milk to replace 2 eggs in this recipe?
        If I use greek yogurt/curd in place of egg, will it bring much difference in the cookies?

  7. Helen on January 12, 2018 at 3:38 am

    Hi, Gemma,

    The cookies taste really delicious but they didn’t turned out so good as yours did. They were really huge and they were sticky and the cookie dough left uncooked inside. If you have any suggestions what it could be I’d gladly take them. Also I can upload some photos to show u what happened to them.)

    Thanks for your attention.

    • Gemma Stafford on January 12, 2018 at 6:32 am

      Hi Helen,
      My best guess is that you did not refrigerate them before baking. This step is important as it sets up the dough, and prevents it spreading too far. Am I right?
      Gemma 🙂

      • Helen on January 12, 2018 at 11:09 am

        Thanks)
        I will try

  8. Sevdasauntie on January 10, 2018 at 12:19 pm

    Hello Gemma! This is Kelly who follows you on YouTube. I absolutely love this crazy dough recipe! It’s easy and the possibilities are endless. We recently had a snow storm here in New Jersey which brought memories of my tradition of baking cookies for my sisters and brother. My sister Adrienne is 15 years younger so a snow day was a very special and happy day for us! We shared much laughter and lots of hugs. Our sevda (Adri’s daughter) was with us during the storm. This made it’s necessary for her to spend the night at our home. The first time she slept over. I want to thank you with all my heart Gemma because we this recipe and baking calmed her fear. I cannot tell you how beautiful of an experience it was for me. My heart was filled with so much joy and my soul felt in a way that it hasn’t for such a long time. Chef sevda loved wearing her apron and a white Baker’s cap. I bought her the new cap, she borrowed my apron which she loved. She has her own baking outfit at home. I can still hear her giggling when I called her chef sevda. I think she’s a natural because I have never seen a three-year-old who could crack an egg like that! I uploaded some of our cookies we made two batches of chocolate chip. Chef sevda was a bit nervous about spending the night here for the first time so I think she was not in the mood to be so experimental. Thank you again from the bottom of my heart for your wonderful recipes and for giving us that time together. You had more to do with it then you know. fun fact – chef sevda is a bit bossy in the kitchen! We made the second batch so Grandma could get some cookies with walnuts.❤❤❤🍶🍪

    • Gemma Stafford on January 11, 2018 at 8:05 pm

      Hi Kelly Ann,

      Thanks so much for coming over and commenting on my website. I’m really thrilled you enjoy my recipes. It warms my heart to read your message.

      Keep on baking!!
      Gemma 🙂

  9. Shrijita on January 8, 2018 at 10:37 pm

    Hi Gemma,

    I love ur mug cakes recipes they are super hit at my place in Kolkata,India❤ i want to try try this crazy cookie dough…what should i do if i don’t want to use brown sugar? Much love to baking queen 😊

    • Shrijita on January 8, 2018 at 10:39 pm

      Also if we should use unsalted butter cookies..like you generally recommend for cakes?

    • Gemma Stafford on January 9, 2018 at 10:07 am

      Hi there,
      You can make these with white sugar, but perhaps cut it back a bit. If you have Jaggery where you live, this is a brown sugar, and it will be good too.
      I tend to use salted butter in all of my baking, but you can use either.
      The most important thing is to try! make a start, you will learn a lot!
      Gemma 🙂

      • Shrijita on January 10, 2018 at 10:05 am

        Thanks will surely try this with white sugar and jaggery…its the jaggery season now…since i look for quick recipe i love all your mug meals especially i often do the mug brownie owing to my sweet tooth 😊

  10. Nuraini on January 8, 2018 at 10:02 pm

    Hi Gemma, thank you for the great recipe.

    Gemma, for Asean, we love crispe cookies so much. may I have the crispy cookies recipe?

    tq gemma.

    • Gemma Stafford on January 9, 2018 at 10:11 am

      Hi there,
      Cookies definitely cause an argument, some people love a crisp cookie, but here in the US the choice is mostly for a chewy, soft centered cookie.
      (https://www.biggerbolderbaking.com/?s=Cookies) here you will find a collection of cookies, take a look through these, you will find one you like,
      Gemma 🙂

  11. Elin on January 8, 2018 at 4:39 pm

    Hi Gemma,
    After I cooled the dough, it didn’t turn out as doughy as yours in the video. Is this a problem and if so, how can I fix it?

    • Gemma Stafford on January 8, 2018 at 5:23 pm

      Hi Elin,

      have you chilled it? and if so how long for?

      Are you able to scoop it? it might just need longer in the fridge. 🙂
      I’m sure it is fine.
      Gemma.

  12. Margarita Vazquez on January 5, 2018 at 8:36 pm

    FIRST OF ALL I LOVE YOUR WEBSITE AND ALL YOUR FUN RECIPES.

    I TRIED BAKING YOUR BIG AND BOLDER COOKIES BUT MY COOKIES CAME OUT FLAT. I’M WONDERING IF I SHOULD OF ADDED BAKING POWDER? CAN YOU PLEASE ADVISE.?

    ALSO, I WAS BAKING SMALLER COOKIES INSTEAD OF LARGE COOKIES. IS THIS WAY MY COOKIES CAME OUT FLAT?

    THANK YOU!
    MARGARITA

    • Gemma Stafford on January 6, 2018 at 4:11 am

      Hi Margarita,
      I think it is probably because you did not chill the dough before baking. This is an important step in the process. It sets up the dough so that it keeps its’ shape in the oven. If you are in a hurry you can pop it in the freezer, but do not skip this step,
      Gemma 🙂

  13. Stella on January 3, 2018 at 4:57 pm

    Hi Gemma, I could not find the exact measurments on your website for the one cookie dough recipe and I would love to know where on your website I could find them. I also wanted to say that your one of my favorite bakers on youtube and you inspire me so much to be the best baker I can be. When I am older I would love to bake just like you!! You are amazing just like your recipes. You are so pretty too!!

    Happy bakings, Stella

    • Gemma Stafford on January 4, 2018 at 5:27 am

      Hi Stella,
      Crazy Cookie Dough
      1 cup (8oz/240g) butter, melted and cooled to room temperature
      1¼ cup (10oz/300g) brown sugar
      ¾ cup (6oz/180g) white sugar
      2½ cups (12½oz/375g) all-purpose flour
      1 teaspoon salt
      1 teaspoon baking soda
      2 large eggs
      2 teaspoon vanilla extract
      This is it, it is on the post, you just need to scroll down past the photos. Hope this is of help to you,
      Gemma 🙂

      • Jeannie on January 4, 2018 at 10:16 am

        Hi Gemma!! I have to say I just love your recipes! I made a batch of your crazy cookies, and made a lot of different flavors. My cookies turned out flat, but had awesome flavor. I live in CO, so I was wondering if the recipe needed a tweak because of high altitude? I did mix the mix-ins and place them back in the ref for aprox 10 + mins. I just love watching all of your wonderful recipes. Thanks for sharing!! 🙂

        Jeannie

        • Gemma Stafford on January 5, 2018 at 1:13 pm

          Hi Jeannie,
          I think you will need to chill the cookie dough a little longer. When you do this it firms up the dough, and prevents it spreading.
          The biggest adjustment really will be the oven temperature. You need to select 200C/400F, but it is important to keep an eye too.
          I think that will resolve this for you, let me know,
          Gemma 🙂

    • Stella on January 4, 2018 at 6:57 am

      Thank you soo much !!

  14. Zana on January 2, 2018 at 1:48 pm

    Hey Gemma,

    I tried baking these and they came out really well the first time!
    But when I used the dough the next day (refrigerated) they didn’t really spread?
    Could you help me out with this?

    Thank you!

    • Gemma Stafford on January 3, 2018 at 5:47 am

      Hi Zana,
      If you want these to spread you need to take the dough back to room temperature. A chilled dough will hold its form, which is why I tell you to chill it, depending on the cookie. That will do it for you,
      Gemma 🙂

  15. Heena on January 1, 2018 at 8:07 am

    Hey…love all your recipes…is it possible for me to bake this cookie recipe in a microwave since I don’t have an oven…and if yes then can you please tell me for how long, what temperature setting and mode…thanks for sharing such lovely recipes…

    • Gemma Stafford on January 2, 2018 at 5:18 am

      Hi Heena,
      Do you mean a combination microwave? If so you will use the convection mode, and select 180C/350F. Do check your instruction book.
      This recipe is not suitable for microwave cooking,
      Gemma 😉

  16. Noorulain on December 31, 2017 at 3:46 am

    Sweet Gemma,
    I cannot begin to tell you how much you have helped me in my baking, I was introduced to your baking by your facebook page and since than have tried many things thanks to you!! 🙂 What I really want to mention here is that your simple recipes to create ingredients like cream cheese and condensed milk at home can be a life saver for those of us who live in countries where these are not used in mainstream cooking, for example me being in Pakistan. Girl you so totally rock at explaining the steps and absolutely adore your smile.
    Keep shining !!!

    • Gemma Stafford on December 31, 2017 at 4:47 am

      Hi there,
      How kind you are! Thank you so much for this, good to have such a diverse following, so interesting for me.
      Carry on baking, thank you for being in touch,
      Gemma 🙂

  17. Samantha on December 29, 2017 at 5:23 am

    I tried this recipe but unfourtunately the cookies came out cakey. What should I do to fix this problem?

    • Gemma Stafford on December 30, 2017 at 4:59 am

      Hi Samantha,
      Did you alter the recipe?
      I do not have sufficient information to answer this,
      Gemma 🙂

  18. Sifat on December 24, 2017 at 7:50 am

    Hi Gemma , I have tried the recipe and had wonderful batches of colourful cookies.I changed quantity of flour and sugar and all together its my keep sake cookie recipe .
    Is there any place i can show these cookie to u ?
    Regarding your crazy cupcake recipe , i have a query .Does keeping batter outside for some time ( for mixing diffetent flavour) affect the rising of cupcake ? Pls let me know .I am really interested to try that recipe.
    Xx
    Sifat

    • Gemma Stafford on December 24, 2017 at 3:12 pm

      Hi Sifat,

      SO I would LOVE to see your cookies. Right above where you found the recipe you will see where I wrote “Submit your photos”. You can upload it there. I approve it and it then goes on the site.

      So for the cupcakes, it is best not to have the batter hanging around too long before you bake it. Once all the ingredients are mix the rising agent is activated. then you have a certain amount of time to bake them off before the rising agent is deactivated.

      I hope that makes sense 🙂
      Gemma,

  19. Tammy on December 24, 2017 at 12:14 am

    Now my favorite cookie recipe, turned out perfect…thank you for sharing your talent! ❌⭕️

    • Gemma Stafford on December 24, 2017 at 11:33 am

      I’m delighted to hear that, Tammy.

      Thank you for trying it out 🙂

  20. Loriann Kaake on December 23, 2017 at 5:15 pm

    This is hands down the best cookie recipe EVER!! Even my husband and 17 year old step son were excited to make these. Everyone had their own set of ingredients and then we made a batch together with all of our left over add-ins. Now we have 12 dozen cookies to give as gifts. Thank you so much for sharing this!!!!

    • Gemma Stafford on December 23, 2017 at 10:03 pm

      Hi Loriann,

      I am thrilled to read your comment. I am so glad you and your family love it.

      Happy Christmas!
      Gemma.

  21. Drishti on December 23, 2017 at 9:30 am

    For how long can they stay fresh once baked?

    • Gemma Stafford on December 23, 2017 at 3:00 pm

      Hi there,
      All baked goods are best eaten when fresh. Cookies will stay fresh wheb properly stored, in an airtight container, for about a week.
      Hope this is of help, thank you for being with us,
      Gemma 🙂

  22. Sasha on December 22, 2017 at 5:32 pm

    hi gemma can i use 2 cups of white sugar, instead of 3/4 whiite sugar + 1 1/4 brown sugar?

    • Gemma Stafford on December 23, 2017 at 8:38 pm

      you sure can, Sasha. That will work great 🙂

  23. Dan on December 20, 2017 at 11:20 pm

    Hey Gemma! I wanted to know if your cup measurements involve tightly packing the flour/sugar or leaving it loose. This will help! I’m trying on your dough and variations soon! Hope I get a response soon 🙂

  24. Lyra on December 19, 2017 at 10:17 pm

    Can I substitute honey instead of sugar and how much do I need? Thanks! great recipe anyway! totally crazy fantastic!

    • Lyra on December 19, 2017 at 10:22 pm

      oh! can I also use wheat flour for that cookie dough recipe?

      • Gemma Stafford on December 20, 2017 at 1:42 am

        Hi there,
        Yes, you can substitute honey in this recipe, and the result will be slightly different, but it is worth a shot.
        I think you could try this with 400g of honey, this will make a very soft dough, so you cannot give the same amount as the sugar, and I think this will work. If you have trouble bringing the dough together then add a touch more.
        Try it, let us know how you get on.
        You can mix up the flours here, but not all whole wheat 1/2 and 1/2 I think would work well.
        Now this will be a different recipe! do not expect the same results, but it will be good,
        Gemma 🙂

        • Lyra on December 21, 2017 at 6:25 am

          super thank you! this will surely help! more power!

  25. Mrs Shaker on December 16, 2017 at 4:43 am

    I did my cookies with Orange flavoured chocolate and peanuts.

    • Gemma Stafford on December 16, 2017 at 5:11 am

      Hi there,
      That sounds like a lovely combination, well done you,
      Gemma 🙂

  26. Nad on December 15, 2017 at 2:10 pm

    Hi Gemma,

    Great recipe! Tq for this recipe. I would like to ask, if I were to make matcha flavour, how should I incorporate matcha powder in this recipe? Please advise.

    ××××
    Much love from Malaysia

    • Gemma Stafford on December 16, 2017 at 6:11 am

      Hi Nad,
      I am not too sure that Matcha would hold up so well in flavor in this cookie! There is a lot going on here.
      If I were adding it I would make a different mix, (https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/) this one for instance.
      ¾ cups (6oz/180g) butter, cubes and cold
      1 cups (8oz/240g) sugar
      2 Eggs
      1 teaspoon vanilla extract
      2½ cups (12oz/360) all-purpose flour (This is where I would adjust this recipe, I would change 12oz of flour to 11ozs and add 1oz of matcha)
      1 teaspoon baking powder
      1 teaspoon salt
      I am making the assumption that you are making a whole batch, but if not you can adjust this recipe down easily enough, use an online chart to convert if you need to,
      Gemma 🙂

  27. Porshbaby on December 15, 2017 at 5:07 am

    Hello Gemma,
    thanks for the lovely recipe. i made it today and i must say they came out perfect. I reduced the sugar completely and they still came out perfect. The only problem is they were a bit hard on the outside. I live in China and i only have access to the smaller electric ovens and the highest temperature is 220 degrees Celsius. So after baking for 12 mins, they were still very soft and squishy. i baked for 10 more mins. Do you have any idea if the baking time is the same as the standard oven?

    • Gemma Stafford on December 15, 2017 at 5:38 am

      Hi there,
      Yes, it really does depend on your oven, and if this is an oven/grill they operate in different ways, so the instructions for your oven are important.
      When you take cookies from the oven they are soft, they set up after a few minutes, usually left on the baking pan until they firm up, it is a feature of cookies! I think this was the issue for you. Do try again, it is worth getting this right. Thank you for being with us in China,
      Gemma 🙂

      • Porshbaby on December 16, 2017 at 1:08 am

        this helps a lot. thanks Gemma. i will try again tonight and give you feedback

  28. Ansh on December 14, 2017 at 7:21 pm

    Hi gemma , I have substituted half of the butter with oil and have used flax egg, my cookie mixture seems to dry. What would be my mistake and do you recommend to substitute butter.

    • Gemma Stafford on December 15, 2017 at 4:12 am

      Hi there,
      I would have left the butter there, it brings more than fat to this recipe! Flax eggs have a hidden oil, which will release when baking, I do not know what too dry means for you. If you can pick it up, roll into a ball between your palms, then it will bake well, otherwise add a touch more oil, all will be well,
      Gemma 🙂

      • Ansh on December 28, 2017 at 10:52 pm

        Gemma my cookies were not as chewy as yours (I have not used brown sugar, only powdered white sugar)also they were dry as biscuits. Should I use only oil instead of butter when using flax egg? Do you use granulated sugar or powdered one ? Can u tell us substitutes for brown sugar instead of white sugar and molasses ?

        • Gemma Stafford on December 29, 2017 at 3:32 am

          Hi Ansh,
          You changed the recipe, and so you will get a different result!
          Recipes are designed to be followed exactly, brown sugar adds moisture, and fudginess to a cookie, powdered sugar does a completely different thing, makes it dry, and crisp/short.
          I hear you when it comes to replacing the egg, butter is always the best choice, but the flax egg will bring oil to it too. Perhaps for this recipe try curd/Greek yogurt/strained yogurt, this will cut the oil in this.
          Honey can be a good substitute for brown sugar, as can palm sugar, coconut sugar too. Jaggery in India and Pakistan is raw brown sugar.
          There are lots of things you can do, but if you change a recipe too much it will be a different thing at the end,
          Gemma 🙂

          • Ansh on January 5, 2018 at 1:45 am

            Thank you very much gemma .



  29. Ansh on December 14, 2017 at 7:08 pm

    Hi gemma can I swap half of the butter with oil, will it affect my cookies.

  30. Catherine on December 14, 2017 at 4:45 am

    Hi there! Tried this recipe today. I used Oz measurements.1st batch were really flat and oily….I chilled before scooping..but not after….so have another batch rolled into a log in the freezer that I’m going to try later see if there is an improvement.

    I’m trying three flavours…salted caramel chocolate chip, chic chip and mini marshmallows and then oat,but and raisin.

    The sugar and butter content are really high so next time I’ll play around with these to reduce.

    I find this recipe makes about 48 cookies using a round tablespoons per cookie.

    Thanks
    Catherine
    Ireland

    • Gemma Stafford on December 14, 2017 at 5:26 am

      Hi Catherine,
      Thank you for this review of the recipe.
      As you have frozen this dough, do bake it when it is still chilled, it will make a difference. Yes, the sugar is high in this, remember that sugar is liquid too in a recipe, if you wish to reduce the sugar, reduce the white one, others have done this successfully.
      Chilling the dough after it has been formed into cookies works to hold it in shape during baking, you will see in the photos submitted that this has worked well for some people. The flour in different places can also behave differently, depending on where, when, how, and type of wheat being milled, who knew!
      I will be interested in your new result, do let us know.
      Wishing you a happy, and not too chilly Christmas in Ireland,
      Gemma 🙂

      • catherine on December 14, 2017 at 5:50 am

        Hi

        2nd batch ( from frozen log) just out of the oven- exactly the same issue…totally flat, oily… nothing like images posted! Any other ideas whats happened????

        im baking for 10 min at 185

        i watch them ad they puff up then deflate…am i over baking?

        but if i take them out sooner the middle looks uncooked…

        • Gemma Stafford on December 16, 2017 at 8:15 pm

          So Catherine, What measurement did you use? grams, ounces or cups?

          Do me a favor and just triple check your measurements again. Something is not right there. If they were oily it sounds like too much butter or one was the dry ingredients was off.

          Gemma.

          • Catherine on December 17, 2017 at 2:10 am

            Hi

            I have a digital scale and used oz measurements.

            I have a lot of dough left over…If I add more flour to it will I be able to use it.. otherwise I’ll bin it all
            Thanks Catherine



          • Gemma Stafford on December 17, 2017 at 2:37 am

            Hi Catherine,
            I am mystified! Yes, do add more flour, it will work well into the dough, but I cannot figure this out, I will go back to the recipe again to take a look.
            Thank you for being in touch,
            Gemma 🙂



          • Catherine on December 19, 2017 at 7:51 am

            Hi

            Success!!! I had divided the mix up into 4 lots..to try diff flavours..

            So with my final quarter I added 1tbsp oats and2tbsp plain flour. Baked at 175 for 10 min. Perfect!



          • Gemma Stafford on December 19, 2017 at 5:55 pm

            yay!! Delighted to hear that 🙂



  31. lannette on December 13, 2017 at 7:04 am

    hello there Gemma! I am using your recipe in my ice cream store to make a variety of fresh cookies daily. Can you provide the correct measurement if I made each batch of dough for one type of cookie? How much of the white chocolate and sprinkles would I need if i am using the whole batch for birthday cake cookies, and another whole batch for only caramel salted cookies? another whole batch for double chocolate? i want the measurement for all of them, i just mention the last three because they will be the ones i try first. Thank you

    • Gemma Stafford on December 13, 2017 at 5:52 pm

      Hi Lannette,

      So all you have to do is multiply the measurements I gave for 1 cookie by 12. Then that will make you a whole batch.

      I hope this answers your question.
      Best,
      Gemma.

      • lannette on December 14, 2017 at 8:34 am

        Thank you Gemma that will certainly work to just multiple x 12. I wondered about the rough caramel, do you have a recommendation on the one I should be looking for-which name brand?, and where do you think I can purchase this? It’s not the Brach’s caramel, is it? or should I make this caramel bits homemade? Thank Gemma

        • Gemma Stafford on December 15, 2017 at 5:28 am

          Hi Lanette,
          I think a caramel fudge will work well here, not a hard caramel, something you can chop into pieces.
          Have fun with this,
          Gemma 🙂

  32. Jade on December 13, 2017 at 6:49 am

    Hi Gemma, I tried out this recipe today. I made white chocolate macadamia, double chocolate chip and normal chocolate chip cookies from the dough. I reduced the amount of white sugar significantly and they still turned out great! Thank you !😘

    Jade xx

    • Gemma Stafford on December 13, 2017 at 5:39 pm

      Hi Jade,

      I’m delighted to hear that. Some people do ask can they reduce the sugar so I’m glad it worked for you.

      Best,
      Gemma.

      • Rachel on December 14, 2017 at 3:58 am

        How much sugar can I reduce it to? I tried your chocolate brownie cookies and I loved it. My husband and son though found it a bit too sweet. So I am wondering how much sugar I can remove from both recipes.

        • Gemma Stafford on December 14, 2017 at 5:34 am

          Hi Rachel,
          Sugar caramelizes in a cookie recipe and does two things, it holds it together, and adds to the flavor.
          You can reduce the sugar in this recipe. Reduce the white sugar, the brown sugar adds a little moisture and flavor. I think you can reduce it by 1/2, then chill the dough before baking, this will set it up for you. Do let us know how you get on,
          Gemma 🙂

          • Rachel on December 15, 2017 at 6:36 am

            Thanks Gemma! I will give you feedback as soon as I am done baking it. 😊



  33. Tammy on December 13, 2017 at 6:38 am

    Gemma, I look forward to trying out this recipe. Any suggestions for a “gingersnaps” flavour. I remember my aunt’s being soft and chewy but never got her recipe.
    Thanks

    • Gemma Stafford on December 13, 2017 at 5:34 pm

      Hi Tammy,

      So Gingersnap would require adding in 1/4 teaspoon cinnamon and 1/8 teaspoon of ginger. Some people also pos the cookie dough raw in cinnamon sugar.

      Hope this helps 🙂

      • Tammy on December 13, 2017 at 10:00 pm

        Thanks Gemma, I will give a try

  34. Ginny on December 12, 2017 at 2:13 pm

    What would you recommend for doubling this recipe. I have a very large family so I need to make bigger batches. I love the idea of so many different choices. This just might make everyone happy. Thanks so much

    • Gemma Stafford on December 13, 2017 at 3:15 am

      Hi Ginny,
      This is an easy recipe to double up. Do write it out, then multiply every ingredient, to avoid mistakes, this is often the problem!
      When you double a recipe you sometimes need a little less liquid, depending on your flour, so take it easy with this, it is easier to add more, than to take it out!
      I think I would reduce the white sugar a touch for a double batch too, but I have not tried it, you can experiment a bit!
      Thank you for being with us, I do hope you like this recipe.
      Gemma 🙂

  35. Dinda on December 12, 2017 at 12:44 pm

    Hi Gemma! Can I reduce the amount of brown sugar in this recipe and perhaps add more white sugar instead? Also, how much would the flavour change if I omit the vanilla extract in this recipe? Thanks loads!

    • Gemma Stafford on December 13, 2017 at 3:20 am

      Hi Dinda,
      Yes, you can reduce the sugars in this recipe, or swap them, one for another. Brown sugar tends to be more moist that white, and it is a bit more ‘caramel’ in flavor, but really little difference.
      Vanilla is a lovely thing, but it is not essential in any recipe.
      I hope this is of help to you,
      Gemma 🙂

  36. Jazz on December 10, 2017 at 12:01 pm

    I tired this but my mix came very dry. I used condensed milk rather than eggs.

  37. Laura W on December 8, 2017 at 8:18 am

    Hi! I’m created a turtle cookie with chopped mini marshmallows, caramels chopped and chopped pecans topped with chocolate. With that much extra ingredients to fold in, what adjustments would you suggestbplease? More flour or?? Thanks in advance!

    • Gemma Stafford on December 9, 2017 at 12:36 pm

      Hi Laura,

      Nah, just maybe add more cookie dough so the cookie can handle all of the mixes. Maybe do a 1/2 cup cookie dough 🙂

      Gemma.

  38. Mary Kay Dolan on December 7, 2017 at 8:01 pm

    Dear Gemma, I plan on making the chocolate hazelnut cookie. I’m wondering, can I add the chocolate and hazelnuts right into the dough instead of adding it into each individual cookie? If so, what would those measurements be?

    • Gemma Stafford on December 8, 2017 at 4:03 am

      Hi Mary Kay,
      Yes! I think for this dough you can use about 3 ozs of chopped chocolate (70% ish). The same for the hazelnuts, or even a little less, according to your taste.
      If you are making a batch of this, roll the dough into a sausage shape, in cling film, chill well, slice into required thickness, and place on the sheet to bake. This is an easy way to do it. It will stay happily in the fridge or freezer until required.
      Thank you for bein in touch,
      Gemma 🙂

  39. Eva on December 7, 2017 at 6:44 am

    Do you use salted butter or unsalted or does it matter?

    • Gemma Stafford on December 8, 2017 at 4:30 am

      Hi Eva,
      I tend to use salted butter as it was what I grew up with. It really does not matter so much, I also add a pinch of salt, it enhances the flavor,
      Gemma 🙂

  40. Alicia J. on December 6, 2017 at 12:21 pm

    My group at work is planning on visiting a rehabilitation facility and we’re (read that as I’m) making cookies to take with. I love the idea of one dough and many flavors. I was wondering though if I do the oatmeal, can I add chopped pecans without it getting too dry? Would you recommend reducing the amount of oats to offset the pecan chunks? Can’t wait to give these a try. Thank you!

    • Gemma Stafford on December 7, 2017 at 2:21 am

      Hi Alicia,
      Well done you, and how kind. People are people, we are all one, some of us are luckier in all sorts of ways, than others.
      Chopped pecans will not absorb liquids so should not need adjustment. They will also offset the sweetness and will be delicious.
      Do chill this dough before baking, it will set up the dough, and help it to keep its’ shape.
      Good to have you with us,
      Gemma 🙂

  41. Catherine on December 6, 2017 at 11:08 am

    Do you have any experience in freezing this kind of cookie dough to use later? I’m keen to prep some dough to use at Christmas and if I do, should I portion it into biscuit shapes and feeeze flat then bag up, or just roll into a log to be slice out later?

    • Gemma Stafford on December 7, 2017 at 2:28 am

      Hi Catherine,
      You can freeze this in either way. I would roll it into balls, open freeze until firm, bag them up, and defrost on the baking tray, press down a little and BAKE!
      I do this with a lot of cookies, as I make so many, we could not use them all in one go.
      The ‘sausage’ one is great too, but the ‘ball’ one is easier to portion out for baking.
      Thank you for being in touch,
      Gemma 🙂

  42. Natalia Papelova on December 5, 2017 at 7:08 am

    Hi Gemma! What about substituting wheat flour with rye or oat or maybe even nut-based flour (amaranth, coconut, etc.)? Thanks!

    • Gemma Stafford on December 6, 2017 at 5:00 am

      Hi Natalia,
      You may need to use a mix of flours for this. (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/gluten-free/) I have some suggestions here for gluten free cookies. The dough generally needs something to hang together with. (https://www.biggerbolderbaking.com/3-ingredient-peanut-butter-cookies/) this recipe may inspire you too, a little experiment is called for!
      Gemma 🙂

      • Natalia Papelova on December 7, 2017 at 5:14 am

        Thanks, Gemma 🙂 Will check those out! I recently bought xantham gum, want to experiment with using that in baking 🙂 And I’ve just returned from a trip where I wondered into a shop full of bio gluten-free flours and like a regular crazy food-shopper I bought them all – oat, green buckwheat, rice and amaranth! I’ve new horizons to explore 🙂

        • Gemma Stafford on December 8, 2017 at 4:34 am

          Natalie, that is really great, it really makes a positive out of a negative situation. As my Mum would say ‘when life throws you lemons, make lemonade’. Have fun experimenting with this, a combination of flours seems to work well. Do let us know what you discover, other Bold Bakers will be interested too,
          Gemma 🙂

  43. bing on December 5, 2017 at 3:01 am

    hello gemma,

    can i reduce the amount of sugar?

    • Gemma Stafford on December 6, 2017 at 5:27 am

      Hi Bing,
      Yes, reduce the white as the brown brings a flavor and moist finish to the dough.
      Chill before baking so that it keeps its’ shape,
      Gemma 🙂

  44. Kristi Willard on December 4, 2017 at 10:00 pm

    My chocolate cookies were very flat. I may have used too little flour. I use 128 grams per cup of flour. That makes the recipe 320g instead of 375g. Do you weigh your flour?

    • Gemma Stafford on December 5, 2017 at 1:34 am

      Hi Kristi,
      I tend to use the scales, but when I use cups I pile it in, scooping the ingredients. What matters with cup measurements is that you are consistent in how you load the cups.
      Are you weighing the ingredients? If so then ignore the cups, I take the measurements from my chart (https://www.biggerbolderbaking.com/weight-conversion-chart/). One cup 5ozs, 150g for flour.
      When you are following a recipe stick to one style of measurement, do not swap and change in one recipe.
      I do think your flour was a little short, and chilling the batter before baking is also an important step,
      Gemma 🙂

  45. Carlie Jane on December 4, 2017 at 8:58 am

    Hello there! Have you ever made these gluten free? Any other non wheat flour that may be ok to use and still have similar consistency? Thank you!

    • Gemma Stafford on December 5, 2017 at 2:57 am

      Hi Carlie,
      Most baking, apart from yeast baking, does not rely on gluten. A good quality all purpose gluten free flour will work in most recipes. This is designed for general baking, and there are some really good ones on the market now. Carry on baking, reduce a recipe and try it, it is worth an experiment. (https://www.biggerbolderbaking.com/crazy-cupcakes/) this recipe is easy to divide too, and again should work well with GF flour. I hope this is of help to you,
      Gemma 🙂

  46. Ine Ke on December 3, 2017 at 9:57 pm

    hi can you make these also with fresh peeled apple and cinnamon
    thanks

    • Gemma Stafford on December 4, 2017 at 2:14 am

      Hi there,
      Yes! why not. Peel and finely chop your apple. Sprinkle it with cinnamon, and allow to stand for a few minutes, this should be perfect,
      Gemma 🙂

      • Ine Ke on December 4, 2017 at 4:00 am

        thanks very much and I am making your crazy brad dough just now going for pizza today so hope it works and the dough that is left I go try to make your cinnamon roll bread and guess also try with apple in it I just really like the cinnamon apple combination
        just got combi microwave no oven so I hope it works out and will look just like yours but need to figure out wich hight I got 2 metal racks different hights or without but then it can go 2 times wrong lol and third time should be the right option but I definitly go try
        also am fan of your spicy nuts never liked nuts alot mostly is just salted bought in store but now I like to make them every weekend
        I make them with maple sirup instead of honey makes them less sticky first time I did not had honey but as they came out with honey they are bit more sticky really like them if they are fresh nice and crispy so you got new fan lol
        thanks

        • Gemma Stafford on December 4, 2017 at 7:47 am

          That is so good to hear Ine, it is good to have you with us.
          A combination microwave is a great thing! Learn to use it now, read the instruction book and try it out.
          Pizza likes a really hot oven. If you got a metal pan with the ofen you can pre heat this too, and place the dough on it, and right back into the oven.
          My Mum starts the pizza on the stove top, on a flat pan, then uses the hottest oven with grill to finish them, you will find your way.
          Most of these ovens will allow you to select a temperature of 250C, in combination with the grill. Do not engage the microwaves at all for pizza.
          I am happy that you like the spicy nuts, we do too, and they are healthy!
          Nice idea with the maple syrup, it is less sticky, and will be good.
          Thank you for being here with us, it is good to have you in the Bold Baking community,
          Gemma 🙂

          • Ine Ke on December 4, 2017 at 9:48 am

            thanks for your kind replies and I do not have a iron pan but I got a pizza mold or shape with holes in it but I can put it in when heating up the combi oven and then take it out and place the pizza in it
            I mad one today and made it with btown bread flower half and half all purplose flower I made pictures but have not find a place here to place them I have looked on this side but not seen all but made pictures from bold pizza till filled up to final look with chicken sausage cheese and your recipe for tomato sauce mushrooms 3 color of bell peppers pineapple bit of bacon so a well filled pizza lol and it tasted great I made 3 portions of the dough and put the other 2 in little boxes into the freezer so not my first pizza but I tried alot of recipes but mostly it is soggy in the middle now first time not soggy and never thought yochurt would make such nice pizza so next thing I go try is the cinnamon bread with apples in it and maybe some caashew nuts chopped into it
            think I going to have alot of fun going trough all these recipes and try to pick one out



          • Gemma Stafford on December 5, 2017 at 2:53 am

            Hi Ine,
            Good for you, I am really happy that you managed this so well, and it sounds delicious too, well done you.
            Yogurt in a bread can act a bit like a sourdough starter! it gives flavor, and in a quick dough provides an acid ingredient, which helps the leavening/rising of the dough.
            Onward and upward now, glad you are getting to know your oven too, it is a great appliance,
            Gemma 🙂



  47. Dahlia on December 2, 2017 at 7:34 am

    Hi Gemma!

    I’m french and I tried this recipe today using the measures in grammes and I’ve had a lot of issues, I think they’re not correct 🙁 The amount of products requested is outstanding, still I decided to give it a go and thought “Well I’ll have a lot of cookies to share with my family” but it didn’t work… It was sooo sweet because both sugars make almost half a kilo, I tried with my own cup and 1 1/4 cup of brown sugar is about 63g, not 300 ! The amount of butter is also too high, resulting to a melting-in-the-oven flat cookie that doesn’t harden ! Even though I have the cups I didn’t use them because I never know how to measure 1 cup of butter haha, I hope you’ll take a look to this because I really want to try them again, thank you !!

    • Gemma Stafford on December 9, 2017 at 2:33 pm

      Hi Dahlia,

      Sorry for my late reply. I’m going to check the recipe but everything should be correct. I always convert butter from cups into grams and ounces because like you I come form a country that doesn’t use cups.

      I’ll take a look,
      Gemma.

  48. Yasmine on December 1, 2017 at 4:42 pm

    For the double chocolate cookies can I use semisweet chocolate?

    • Gemma Stafford on December 2, 2017 at 2:43 am

      Hi Yasmine,
      Yes, that will be perfect,
      Gemma 🙂

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