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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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My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!


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!

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 wonderfully 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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Why do you need to chill your Crazy Cookie Dough?

No matter what flavor cookie you decide to make it’s really important that you take the time to let the cookie dough rest. After the dough has come together and you have folded in your add-ins, pop the cookies in the fridge for a minimum of 30 minutes. I do this will ALL of my cookies. This allows the flavors of the cookie to marry and develop and also prevents the cookies from spreading. THIS is he secret to a crisp outer edge and chewy soft center.

How to make Chocolate Chip Cookies

Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookies recipe 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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How to make Peanut Butter Cookies

These are 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, roasted peanuts too.

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How to make Oatmeal Raisin Cookies

An oldie but a goodie, this classic cookie cannot be overlooked. 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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What is a 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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How to make a 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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How to make a Double Chocolate Chip Cookies

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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What to put in a S’more Cookies

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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How to make a 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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Can you freeze cookie dough?

One of my favorite make-ahead tricks is to pre-scoop and freeze raw cookie dough. After the dough has been mixed up I scoop the entire batch into heaped tablespoons and place on a baking tray. From there you can cover the cookies in cling wrap and freeze them for up to 1 month. This means next time your sweet tooth is calling all you have to do is place the baking tray in the fridge to defrost. Once the dough had defrosted simply bake off the cookies as directed.

How to Store Your Cookies

No matter what flavor you choose, these cookies make incredible leftovers. After the cookies have fully cooled I transfer them to an airtight container and store them at room temperature. They will stay fresh this way for 3-4 days, but they have never lasted that long around my house!

Get crazy and make these flavors and others including Sugar Cookies, Molasses Cookies & more!

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4.44 from 294 votes
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 Cookie Recipe with Endless Flavor Variations!
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 
Servings: 10
Author: Gemma Stafford
Ingredients
  • Crazy Cookie Dough
  • 1 cup (8oz/226g) butter, melted and cooled to room temperature
  • cup (10oz/280g) brown sugar
  • ¾ cup (6oz/170g) white sugar
  • cups (12 1/2oz/355g) 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 the 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 throughout
  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 throughout.
  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 throughout.
  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 throughout.
  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 throughout.
  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 throughout.
  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 throughout. 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 throughout.
  14. When ready to bake preheat the oven to 375ºF (185°C). 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 airtight container for up to 3 days.
Recipe Notes

EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

TRY MY CRAZY BREAD DOUGH RECIPE

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

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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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1 Comments

Write a Comment and Review

  1. Carolyn on May 10, 2019 at 10:23 am

    Thank you so much for this recipe! My husband just started a new job, so I thought it would be nice to make cookies to bring in for his coworkers and everyone says that they’re the best cookies they’ve ever tasted.

    • Gemma Stafford on May 10, 2019 at 8:20 pm

      I’m really thrilled to hear that, Carolyn! This is a favorite recipe I send people too.

      Glad you liked it,
      Gemma.

  2. Awesome Treats on May 3, 2019 at 4:31 am

    Hi Gemma, thanks for your recipe.
    Can I substitute butter for margarine as butter over here is way expensive than margarine.
    Though I must admit that most recipes that calls for butter, we’re kimd of used to using margarine (our safe haven) I’m hoping your recipe comes out as nice if i use margarine.
    Thank you

    • Gemma Stafford on May 5, 2019 at 3:31 am

      Hi there,
      yes, that will not be an issue, provided you use hard baking margarine, not a soft tub one which is designed for spreading.
      I hope all goes well for your baking,
      Gemma 🙂

  3. Aishwarya on April 30, 2019 at 7:24 am

    Hi Gemma,

    I did try your brownie recipe. It was really good. To make a double chocolate cookie for the entire dough, how much cocoa powder is needed?

    • Gemma Stafford on April 30, 2019 at 8:46 am

      So if you want a whole batch of double chocolate cookies use 1/2 cup cocoa powder.

      Best,
      Gemma.

  4. Aishwarya on April 30, 2019 at 7:20 am

    Hi

    If I need double chocolate cookies , how much cocoa powder must be added for the entire cookie dough?

    Thank you

    • Gemma Stafford on April 30, 2019 at 8:40 am

      Hi,

      Just double all of the ingredients if you want double the cookies. Multiply all of the ingredients x 2.

      Hope this helps,
      Gemma.

  5. Frances on April 26, 2019 at 1:51 pm

    Can chocolate chips be substituted for chopped chocolate??

    • Gemma Stafford on April 27, 2019 at 8:32 am

      Hi Frances,
      Sure it can, either will work.
      The difference is that chocolate chips are formulated to remain whole in a bake, and they tend to be more expensive too.
      I hope this helps,
      Gemma 🙂

  6. Malvika on April 26, 2019 at 5:22 am

    I added banana powder and cinnamon to the cookie dough and it tasted real good! 😊 I tried baking cookies before but they didnt turn out that well. Glad to have come across your recipe! Thank you!!!! You’re my favourite!

    • Gemma Stafford on April 27, 2019 at 2:57 am

      Hi Malvika,
      Thank you for your kind words. I am delighted that this worked out well for you, thank you for taking the trouble to let us know,
      Gemma 🙂

  7. TwinPeaks Online on April 25, 2019 at 4:05 am

    Amazing post with great baking tips.

    • Gemma Stafford on April 26, 2019 at 1:45 am

      Hi there,
      thank you, that is very kind,
      Gemma 🙂

  8. Freya on April 24, 2019 at 7:27 pm

    Hi!
    I’m traveling atm and surprisingly have an oven in the hostel I’m in right now – so I thought I just HAD to bake something. Found this cookie recipe and tried to adapt it for my really (REALLY) tight budget, which means I improvised a lot…
    I used less of both sugars (as I didn’t have more) and also used half a cup of butter + half a cup of peanut butter (as I didn’t have enough regular butter). Also, I didn’t use baking soda but 2 1/2 teaspoons baking powder and no vanille at all (too “expensive” :D).
    So in the end, I only stuck to the basics of this recipe but what can I say – the cookies turned out PERFECTLY (I made choc chip, peanut butter and oats & raisins cookies). Thank you so much Gemma, even though I changed a lot of the original recipe, the cookies were probably the best ones I’ve baked! You just made my day (and the day of a lot of other backpackers that got one of my delicious cookies) 🙂

    • Gemma Stafford on April 25, 2019 at 1:17 am

      Freya, you are a pioneer!
      How lovely to be having this great experience, on a tight budget, as you should be, a right of passage I think!
      I am delighted to hear that you managed the cookie, I hope you made a note of this invention, your very own cookie recipe, well done you.
      I have no idea where you are but I hope you travel safely, meet lots of new people and get home at the end a bigger and better person. Very exciting time for you.
      Thank you for being in touch,
      Gemma 🙂

  9. Linda rich on April 18, 2019 at 1:11 pm

    Hi I’ve tried to make these twice now and always runny mixture recipe says melted butter ie ( melted as in soft or microwaved) hope someone can help thanks

    • Gemma Stafford on April 19, 2019 at 5:59 am

      Hi Linda,
      Cooled melted butter for this recipe. When it is refrigerated, for at least 30 minutes, it sets up in the batter, which becomes a stiff dough for baking. The refrigeration is good for keeping the shape of the cookie as it is baking. If you rub in the butter to the mix, you get a slightly different result, but it will not be a fail.
      I hope this is of help to you,
      Gemma 🙂

  10. Monique bedjo on April 13, 2019 at 4:48 pm

    Hi Gemma,
    Great recipe.I tried it for the first time and it is a hit!!!
    Tnxx
    Lots of bake love from Suriname/ south america

    • Gemma Stafford on April 13, 2019 at 8:07 pm

      Delighted to hear that, Monique!!

      Thanks for trying it out 🙂
      Gemma.

  11. Jona on April 2, 2019 at 4:42 am

    Hi Gemma!

    I want to try them but I’m not sure how many guests I’m having. Are these cookies still good on the next day? For how many days do you eat them? Best wishes!

    • Gemma Stafford on April 2, 2019 at 9:34 am

      Hi, yes these will last for up to 3 days at room temperature.

  12. Sonja on April 1, 2019 at 7:50 am

    These are indeed the best American Cookies!
    Being European, I am more used to a crunchy cookie which is why I baked them a little longer (15-17min) at a lower heat (160°C). They still turned out soft in the middle but also the outside hardened a lot while cooling. (Which is what I really like!)
    I also cut down the sugar and ended up using 200g white sugar, 100g brown sugar and 15g vanilla sugar. It is still plenty sweet. In addition to that, I subbed the white flour for 100g oats and used whole grain spelt flour for the rest of the weight. You wouldn’t even notice that those cookies are not made with white flour!
    They taste so sweet, crunchy and incredibly amazing! I love the slight hint of caramel that the brown sugar gives and the fact that these can be made without a handmixer!
    As add-ins I used chocolate chips, peanut M&Ms, chocolate chips + peanuts + extra salt and lastly blackcurrant jam which I mixed in slightly and also added it on top. I wouldn’t recommend adding jam on top since it sank to the bottom while baking but everything else worked out perfectly!
    This will not be the last time I made those cookies! Thank you Gemma for yet another amazing recipe!
    Much love from Germany <3

    • Gemma Stafford on April 1, 2019 at 10:50 am

      Wow, i love all of those additions, great job! Send us a photo next time!

  13. Nadia Moola on March 31, 2019 at 12:13 pm

    We LOVE this recipe. The first time I made this was 2 years ago, and since then (he’s 4 years old now) he loves making cookie variations (takes a really long time, but it’s great fun). When we tasted them after they cooled down we were going crazy, we love sweet baked goods!
    I would say the cookies are sweet, as some people complained, so in subsequent batches I’ve reduced the sugar by 1/2 cup (coz we’re trying to eat healthier) and still got great cookies. Love from Johannesburg, South Africa ❤

    • Gemma Stafford on April 1, 2019 at 10:00 am

      Great job! I’m delighted to hear you enjoyed them 😀

  14. Sergei on March 28, 2019 at 2:05 am

    Jemma, hello! I need your help. Why do my cookies flatten too much even after 10h in the fridge? And why I can feel taste of soda in baked cookies?

    • Gemma Stafford on March 28, 2019 at 5:07 am

      Hi Sergei,
      The flat cookies can be explained by a couple of things, a change in the ingredients can do this, so substitutes do not work the same way as say eggs for instance.
      Flour in different places too behaves in different ways, some are more absorbent than others, so an extra tablespoon of flour can help.
      How you add the butter too matters. Melted and cooled matters! this will set back up when refrigerated and help the cookies to keep their shape.
      I hope this will help you to get a great result,
      Gemma 🙂

  15. Jamie Scarlett on March 25, 2019 at 3:27 pm

    Those Cookies look crazy yummy! I love the idea of simple baking for super results. Thanks for sharing your experience and creating such easy to follow and well written recipes 🙂 We will be giving this one a try on the weekend. Thank you.

    • Gemma Stafford on March 25, 2019 at 5:12 pm

      YAY, let me know how you go! I’m delighted to hear that!

  16. Brid Dunne on March 22, 2019 at 6:45 pm

    Hi Gemma. Belated Happy St Patrick’s day 🙂 Just wondering can I swap out baking soda for baking powder instead and if I need to change the amount if so? I rarely use baking soda so would prefer not having to buy it and waste it.

    Great recipe by the way. I’m going to freeze and keep them on hand for when guests pop by my new home 🙂

    • Gemma Stafford on March 23, 2019 at 2:50 am

      Hi Brid,
      Thank you for your good wishes, St Patrick’s day is fun, but gone for this year!
      Bicarbonate of soda/baking soda has more than one role in a recipe. It is not so much a leavening/raising agent when used alone in a recipe. It reacts with the sugars too to give a crisp finish, as happens in honeycomb for instance. (It is also a brilliant cleaning agent when mixed with vinegar, for your oven).
      In this recipe you can change to baking powder which will give a different result, not a bad result, just different. You can also reduce the sugars a bit if you wish. You can experiment with this one, it will not fail,
      Gemma 🙂

  17. Bonnie on March 21, 2019 at 10:31 pm

    Will a high attitude make a difference in the baking ingredients or temperature? We live at a 5300 attitude level and some recipes require either more flour or temperature adjustment?

    • Gemma Stafford on March 22, 2019 at 5:39 am

      Hi Bonnie,
      the weight of air is a phenomenon most cooks seldom contemplate. But if you live in Denver, Calgary, Johannesburg, or a host of other high-altitude locales, you’ll face fallen cakes and overflowing batters if you don’t. As elevation rises, air pressure falls, which means that bakers living at 3,000 feet (1,000 meters) will see different results than lowland bakers. The problem gets worse as the altitude increases too. Since most recipes are designed for sea level, high-altitude success requires a few clever adjustments.
      Adjustment for 5000 feet:
      Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.
      This is a general rule, and may vary according to ingredients, volume of liquid etc in a recipe. I think for the crazy cookie dough you should certainly reduce the sugar, overall by about 4ozs/1/2 cup, this will affect the way the cookie sets up, but it is worth a try.
      I hope this is of help to you,
      Gemma 🙂

  18. gauri manoj on March 18, 2019 at 10:15 pm

    hi Gemma Stafford !! Iam a big fan of yours…
    can u explain me where u have written the ingredients for the following recipe..
    i just registered recently and i am not familiar with the website.

  19. Theresa Hobin on March 17, 2019 at 8:33 am

    Terry
    Can I use margarine instead of butter & if I want to make peanut butter with oatmeal how much of each

    • Gemma Stafford on March 18, 2019 at 11:39 am

      Hi, i suggest using regular butter. I would use 1/4 cup each of oatmeal and peanut butter just folded in at the end.

  20. Nikita on March 6, 2019 at 4:51 am

    Hi gemma, in your recipe it needs 2 eggs, but in your video you only use 1 eggs?

    • Gemma Stafford on March 7, 2019 at 5:19 am

      Hi Nikita,
      Follow the written recipe, the video can be misleading as it has to be edited to fit a time frame.
      I hope this is of help to you,
      Gemma 🙂

  21. Blythe on February 27, 2019 at 10:35 am

    Hi! I was so excited about this recipe, and noticed how perfect so many of the photos that people posted looked. I was looking for a recipe that would yield that store-bought cookie look – big, flat, and chewy. But mine came out rather puffy, burnt on the bottom, and still doughy in the middle. I’m not sure what happened! Because they weren’t spreading quickly and were so raw in the middle, they baked for almost 18 minutes – hence the burnt bottom. Should I have flattened them a bit prior to putting them in the oven? I just placed them on the cookie sheet as dough balls. Also, I used a quarter cup measuring cup to scoop my dough, but that produced 18 cookies, not 10-12 like the recipe said. Basically, I’ve somehow made a hot mess out of a recipe that was seemingly perfect. Should I use less baking soda? Not use melted butter? Help!

    • Gemma Stafford on February 28, 2019 at 3:15 am

      Hi there,
      I am wondering about your oven, the type of oven I mean, is it an OTG?
      That said, generally you can use melted butter, you must allow the dough to set up in the fridge to set the butter. This wil lhelp them to keep their shape. The yield is dependent on how you load the scoop, so that is of no consequence, just more cookies.
      You can give them a little push down to slightly flatten them, that will be good too.
      I think the issue is your oven, I amy be wrong, but tell me about it!
      Gemma 🙂

  22. pfunzo on February 24, 2019 at 7:28 am

    hi Gemma
    i want to make the cookies but where i live its difficult to get the plain/all-purpose flour. which flour can i use instead and the measurements for it. (what i used before was a mix of bread flour for the chewiness and cake flour for the hard exterior, using a 1:2 ration)

    • Gemma Stafford on February 25, 2019 at 4:17 pm

      Hi, i would use cake flour here instead, but yes a mix will work too!

  23. Cheryl on February 22, 2019 at 5:50 am

    Hi Gemma, wanted to check with you regarding the flour quantity and units. It seems like there’s an error in conversion, as 2.5cups shouldn’t be 355g, but should be about 312g? Which measurement should we be following instead? The mass or cups one? When i used the cups version, it seemed as though the batter needed more flour…

    Thank you!

    • Gemma Stafford on February 22, 2019 at 11:56 am

      Hi there, thanks for letting me know it is the 312!

      • Cheryl on February 24, 2019 at 9:46 am

        Hi Gemma,

        when i tried 312g, it seemed as though the batter was too runny and needed more flour though… the 355g version seemed better… hmmm?

        • Gemma Stafford on February 27, 2019 at 1:48 am

          Hi Cheryl,
          Flour in different places behaves in different ways depending on the type of wheat/how it is milled/humidity/time of year etc.
          This may be an issue for you. Other than that I can only point to the successful bakes of this recipe.
          Adjusting other ingredients too can make a big difference to a recipe, so egg replacement for instance, with condensed milk/buttermilk can mean an adjustment of the sugars or the flour.
          I hope you got it right for you,
          Gemma 🙂

          • Cheryl on March 2, 2019 at 5:45 am

            Thanks Gemma! :))

  24. catlady on February 21, 2019 at 3:37 pm

    Gemma, i tried baking these at the temperature and time the recipe called for. I preheated the oven. when i took them out they were burnt on the bottom and undercooked in the center, not soft and gooey but it was just batter. what should i do?

    • Gemma Stafford on February 21, 2019 at 9:13 pm

      That sounds very strange, did you bake them in the middle of the oven?

  25. unicorn on February 19, 2019 at 4:47 am

    Hi Gemma, I want to make these cookies but vanilla extract is hard to find around these parts. Can I use vanilla sugar instead? If i do will there be a difference in texture? I want my cookies to be soft and chewy. Thanks!

    • Gemma Stafford on February 19, 2019 at 2:44 pm

      Hi, yes that will work here too. Enjoy!

  26. Farina on February 19, 2019 at 4:12 am

    Hi i made these and when i baked them after chilling in the fridge for 2 hours they went flat and the middle didnt cook. The same happened when i tried again after a day of chilling, i made them about a tablespoon big and cooked them for 12 mins at 180. Its the first time i tried a recipe from you and i even used a kitchen scale, i dont kno where i went wrong.They taste good though so thank u 🙂

    • Gemma Stafford on February 19, 2019 at 3:04 pm

      Hmmm that’s very odd. was your oven on the regular or convection setting?

  27. Anwar Ahmed on February 13, 2019 at 11:06 pm

    Hi Gemma.
    Super recipe. Please guide how to make the whole cookie crispy. No chewy.
    Thanks. Anwar

    • Gemma Stafford on February 14, 2019 at 5:56 am

      Hi Anwar,
      For a crisper cookie you can do two things:
      1. Reduce the brown sugar by 2 – 4 tablespoons.
      2. Bake a little longer.
      That should do it for you. Brown sugar gives a moist result in cookies.
      Gemma 🙂

  28. Hira on February 6, 2019 at 5:20 am

    Can I use ghee or oil instead of butter..if yes what’s the measurements..

    • Gemma Stafford on February 7, 2019 at 4:56 pm

      Yes, you can and you can use the same amount the recipe calls for.

  29. Jenna on February 1, 2019 at 11:16 am

    How many cookies does one batch make?!

    • Gemma Stafford on February 1, 2019 at 1:53 pm

      This will make 10 large cookies. Enjoy!

  30. Momma Of Two on January 30, 2019 at 1:16 pm

    If I want to make the entire batch double chocolate chip how much cocoa powder and chocolate chips would I need?

    • Gemma Stafford on January 30, 2019 at 1:46 pm

      Hi there, for this i would o 1/4 cup cocoa powder and 1 cup of chocolate chips! Enjoy!

      • Momma Of Two on January 30, 2019 at 2:35 pm

        Thank you so much for the fast response! 😀

        • Gemma Stafford on January 30, 2019 at 4:11 pm

          My pleasure!

  31. JESSICA on January 21, 2019 at 12:31 pm

    This is THE BEST all-purpose cookie recipe I have tried. My kids are raving about these cookies. I made the nutella, chocolate chip, and a batch of white chocolate macadamia. They turned out nice and chewy.

    • Gemma Stafford on January 22, 2019 at 6:40 am

      Hi Jessica,
      Good to hear, thank you for letting me know.
      I am delighted the kids are enjoying these, they will soon be making them for you!
      Gemma 🙂

  32. Saima Umar on January 20, 2019 at 6:38 am

    Hi Gemma! I just made these and no doubt its the best cookie batch I’ve ever made!!! I made 4 different flavours, coconut, choco chip, m&m and red velvet. All turned out so gooet and amazing!!! Thos is definitely a keeper! Thank you soooo much!

    • Gemma Stafford on January 21, 2019 at 12:32 am

      Hi Saima,
      Good! I am really happy to hear that. Thank you for this lovely review of this recipe,
      Gemma 🙂

  33. Amanda T. on January 19, 2019 at 7:31 pm

    YUM! This is so good, they’re the best tasting cookies I’ve ever had! Beyond chocolate chunk, we did some with Heath bits and those are honestly the best [and I’m a die-hard chocolate chip cookie fan]. We aged 1/2 the dough for 3 days for the second batch, and THAT was even BETTER! Richer, butterier flavor.

    I have a question: For aging the dough, what is the longest safe time to age it in the fridge? The 3 days worked well, but I’d like to make a large batch and use it over 5 days, if that’s safe.

    Thanks!

    • Gemma Stafford on January 19, 2019 at 7:37 pm

      I am delighted to hear that! Yes 3-5 days is fine, enjoy!

  34. lisa on January 13, 2019 at 10:52 am

    Hi Gemma, I really want to make these cookies for my friend who’s allergic to gluten, could I use gluten free flour or almond flour?
    Greetings from the Netherlands!

    • Gemma Stafford on January 14, 2019 at 3:15 am

      Hi Lisa,
      thank you for being here with us, and happy new year to you in the Netherlands.
      Most good quality gluten free flours/all purpose are easily used in these recipes. Do check the labels. One containing xanthan or guar gum will give a good result for lots of recipes, it mimics the action of gluten, which binds the ingredients.
      (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/gluten-free/) here you will find some gf recipes, read through these to get the idea of what works as an alternative in some recipes,
      Gemma 🙂

  35. Emily on January 12, 2019 at 1:51 pm

    Hi! I love this. I facilitate a staff wellness group at my job and I wanted to create cookie dough as a group, where the staff can take theirs home & bake with family. I have about 20-25 staff that participate in the group —how many times should I multiply the receipe so that everyone can take home enough for at least 6 cookies?

    • Gemma Stafford on January 13, 2019 at 2:52 am

      Haha! Emily, you caught me on my very weak math spot!
      25 staff taking home six cookies = 150 cookies.
      The batch here will make about 1,150g of cookie dough, and a serving can be 50g, or 2ozs per cookie. Easier to calculate in metric.
      The batch here then will give each person just one cookie. You will need to multiply this by 6 – 8 to ensure each person gets the right amount.
      I hope this helps, I also hope you are not a math teacher 😉 my way of doing things is not really standard.
      I suggest you reduce the sugar in this recipe when multiplying it up, it may be a little too sweet for some people. I suggest reduce each sugar type by 2ozs/60g or so, that will balance it for all tastes.
      Thank you for being in touch, it is an interesting way to do things, well done you,
      Gemma 🙂

  36. Savita on January 11, 2019 at 6:22 pm

    Your recepie looks yummy! Can I replace all purpose flour with whole wheat flour? Will all other measurements remain same?

    • Gemma Stafford on January 12, 2019 at 3:38 am

      Hi Savita,
      Generally cookies are made with plain/all purpose flour. You will get a different result with whole meal flour. I suggest you use 1/2 ans 1/2, whole meal to white. Reduce the sugar a bit too, the white sugar to 4ozs should do it. Whole wheat flour takes up liquids in a different way to plain flour, you may need to hold back some of the egg when the dough comes together in a clean ball.
      Try it, it should not be a fail. I have not done this, I suggest you make a small sample batch to test it, that is what I would do.
      Thank you for being here with us,
      Gemma 🙂

      • Savita Rohra on January 14, 2019 at 6:37 am

        Thank you for your reply Gemma. I tried with whole wheat flour only because I wanted to bake healthier version for my son 😊. I added few tbsps of milk because dough was a bit dry. Cookies came out good. I really liked the way u made different cookies using same dough… I tried MnM and chco chip version

        • Gemma Stafford on January 15, 2019 at 1:46 am

          Hi Savita,
          Great result! well done you, and whole wheat is indeed a healthier alternative. It will take the liquid ingredient differently, and a little milk, would help to fix that.
          Thank you for letting us know,
          Gemma 🙂

  37. Mellow on January 11, 2019 at 11:52 am

    Hi Gemma,

    Is it possible to freeze the uncooked dough, so I always have some ready made in case I do not have the ingredients in etc.? Love all the great tips and hints, especially how to make alternatives to an ingredient and how to use up things like spare egg whites after using the yolks in a recipe etc. You may be called BBB but I think you are AAA* 🙂 Xx

  38. Lucinda Barry on January 11, 2019 at 6:14 am

    Deeeelicious recipe, but why do mine keep going as flat as pancakes?

    • Gemma Stafford on January 11, 2019 at 9:52 am

      Hi! That’s very odd, perhaps your raising agent isnt fresh as they should rise up a bit while being soft and chewing in the center.

      • Lucinda Barry on January 12, 2019 at 2:42 am

        That is helpful, was at the the end of the box so will try a new one with the next batch. The kids don’t mind the pancakes!!!

      • BETTY Moore on February 6, 2019 at 6:36 pm

        Make sure you use butter not margarine and chill the dough before baking.

        • Gemma Stafford on February 7, 2019 at 4:44 pm

          Yes, those are great tips 😀

  39. Della on January 10, 2019 at 8:38 pm

    Hi Gemma,
    Shall i bring the dough to room temperature before baking?? Thank u

    • Gemma Stafford on January 11, 2019 at 10:02 am

      Hi there, no need, after scooping the dough into balls I always suggest chilling my dough for at least 30 minutes, then you can bake straight away! This will keep the cookies from spreading out and keep them chewing in the center.

  40. Mellow on January 10, 2019 at 2:06 am

    Is it possible to make and then freeze the dough prior to baking, so I can have a supply on hand for when I do not have the ingredients in, or time to make them etc.? Love your channel and the tips and hints, especially alternatives as that is what often catches me out when I go to the cupboard and not got an ingredient :/ You may be BBB but I think you are AAA* 🙂

    • Gemma Stafford on January 11, 2019 at 10:14 am

      Hi, yes great idea! This dough freezes really well. I am delighted to hear you enjoy my recipes 😀

  41. Tabitha on January 9, 2019 at 12:16 pm

    I made these yesterday with peanut butter, chocolate chips, peanuts, and chocolate drizzle and they were amazing. How could I do these with cocoa powder, chocolate chips, and marshmallows? Or maybe a smores version? Thanks!

    • Gemma Stafford on January 9, 2019 at 4:56 pm

      WOW, that sounds awesome, I love the sound of that, yes! Enjoy these!

  42. Neha Sharma on January 9, 2019 at 12:45 am

    Hey Gemma really thnxx fr sharing d recipe…its simple and yummm… Just hav a ques… Wat is d alternative for eggs… If v want t make eggless cookies.

    • Gemma Stafford on January 11, 2019 at 11:17 am

      Hi there! I’m delighted to hear you enjoyed it! I would suggest a flax or chia egg substitute.

  43. Anat on January 7, 2019 at 3:02 am

    Hi Gemma
    Can I make the cookies smaller than 1/4 cup size and should I just cut the baking time ?
    Thank you

    • Gemma Stafford on January 7, 2019 at 10:27 am

      Yes, you can. In that case you may want to cut the bake time by about 5-7 minutes. Enjoy!

  44. Czie on January 5, 2019 at 3:00 am

    Hi Gemma,

    Can I make this cookie dough ahead and store in the fridge to chill for next day to be bake?

    Michelle

    • Gemma Stafford on January 5, 2019 at 11:28 am

      Michelle,

      I personally strongly recommend you chill this dough for a minimum of 12 hours. The flavor and the texture is SOOOOO much better when you chill a cookie dough.

      I hope you like these because they are a bit hit with the BB community.
      Best,
      Gemma.

  45. Hafsa on January 4, 2019 at 10:11 am

    Hey Gemma, just made the double choc chip cookies and believe me when I say I’m making this my go to recipe for cookies :’D this was my first time making choc chip cookies but they turned out wonderful, so much so that my mom told my brother (who had made ginger cookies a day earlier, different recipe) to leave the cookies making to me :DDDDDDD I’ve tried your instant fro-yo and mug brownie recipe twice as well, both a HUGE success and loved by my mum, so just wanted to thank you 🙂 I know who my favourite baker is now 😭💐

    • Gemma Stafford on January 4, 2019 at 3:14 pm

      Wow, great job on all of these! I am delighted to hear that, next time submit a photo!

  46. Stephanie Guzman on January 1, 2019 at 11:19 am

    Fantastic! For whatever reason these guys didn’t want to stay put and spread all over the cookie sheet. I quickly fixed that by baking them in a muffin tin instead. I tried a ton of different flavors, but the biggest hits were the almond Joy ones. A bit of chocolate, slivered almonds and toasted flaked coconut and it’s total bliss.

    • Gemma Stafford on January 2, 2019 at 12:27 pm

      YUM i love almond job too, great job!

  47. Lookesh on December 31, 2018 at 7:18 am

    How can I make a red velvet version of this cookie?

    • Gemma Stafford on January 2, 2019 at 12:10 pm

      Ah to do this i would add just a bit of cocoa powder, only a 1/2 tablespoon, some red food coloring and maybe a cream cheese glaze yum!

  48. Megha Kamra on December 30, 2018 at 12:38 am

    Hi since I’m trying this for the first time, I want to make less no. Of cookies. What quantity should I put if I want to make only 5-6 cookies

    • Gemma Stafford on December 30, 2018 at 11:35 am

      Hi there, you can cut the recipe in half and they will still come out great!

  49. Micki on December 29, 2018 at 10:55 pm

    Love this I doubled the mix, rolled it like a fat sausage and froze it. We were travelling in the caravan with the grandies and they would slice some off and bake when them got the munchies, the oven got a real work-out
    Thanks great idea

    • Gemma Stafford on December 30, 2018 at 8:48 pm

      Aw i am delighted to hear that! Enjoy 😀

    • Joan Darc on January 10, 2019 at 7:43 am

      I was going to ask if this could be done…thanks for answering! I’m always looking for ways to be able to bake with little to no notice. Did the frozen dough affect bake time?

  50. dancy on December 13, 2018 at 11:17 am

    Love this ideal.,These were a big hit at my home,Thanks Gemma!!

    • Gemma Stafford on December 14, 2018 at 2:53 am

      Hi there,
      good! I am really happy to hear this. Thank you for letting me know,
      Gemma 🙂

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