Craft the ultimate Cookie Dough Recipe for chewy cookies with endless mix-ins like chocolate chip, oatmeal raisin, peanut butter, and more.
- 1 cup (8 oz/225 g) butter, melted and cooled
- 1 ¼ cups (7 ½ oz/213 g) dark brown sugar
- ¾ cup (6 oz/170 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (12 ½ oz/355 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 generous tablespoon dark chocolate, roughly chopped
- 2 heaped teaspoons rolled oats
- 1 tablespoon raisins
- 2 heaped teaspoons cocoa powder
- 1 heaped teaspoon chocolate, roughly chopped
- 1 tablespoon peanut butter
- 1 tablespoon peanuts, chopped
- 1 tablespoon hazelnut-chocolate spread (like Nutella)
- 1 tablespoon hazelnuts, chopped
- 1 tablespoon mini marshmallows
- 1 tablespoon graham crackers, crushed
- 1 tablespoon chocolate, roughly chopped
- 4 chewy caramel candies, roughly chopped
- 1 pinch flaky sea salt
- 2 heaped teaspoons rainbow sprinkles
- 2 heaped teaspoons white chocolate chips
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In a large bowl, whisk together the melted butter, both sugars, eggs and vanilla extract.
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In a separate bowl, mix together the flour, baking soda and salt.
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Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. It will be very soft.
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IMPORTANT: Cover and chill the dough for a minimum of 2 hours (and up to 2 days) before proceeding to avoid overspreading when baking.
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Using a ¼ cup measure, divide the cookie dough base into 14 portions, weighing about 2 ½ oz (71 g) each.
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For each flavor, make a well in the center of a portion of dough. Add the mix-ins of your choice and fold the dough over itself a few times to ensure that the ingredients are incorporated, then roll into a ball. (For the Salted Caramel Cookie, knead in the caramel, then sprinkle the salt on top of the cookie dough ball.)
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If the dough becomes very soft as you knead in the mix-ins, refrigerate for 30 minutes before baking.
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Set the oven to convection and preheat to 350ºF (180°C). Line two baking sheets with parchment paper.
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Place the cookies 4-inches (10 cm) apart on the prepared baking sheets.
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Bake for roughly 12 minutes or until the cookies are a little doughy in the center but nicely browned around the edges.
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Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.
- This dough is very soft when you first mix it up. Be sure to factor in at least two hours of chilling time before you add your mix-ins and bake or they may spread too much.
- Do not flatten the cookie dough balls! Leave them to bake as a rounded scoop of dough. This will also ensure your cookies don’t spread out too much.
- If you don’t have a convection setting on your oven, set the temperature to 375°F (190°C) and bake the pans of cookies one tray at a time in conventional ovens.
- Do not overbake these cookies. The centers should be slightly raw – they will set with the residual heat from the pan and this will keep them crispy on the outside and nice and gooey on the inside.
- Try the Pan Bang trick: as soon as you pull the cookies out of the oven immediately BANG that pan on a hard kitchen counter. This banging will help the cookies fall and settle, leaving you with lovely, ripples and cracks on your cookie.
- If you double or triple this recipe, a stand mixer will make the work easier.
- Pair your cookies with our ice cream and other frozen desserts for this summer!
- Get creative and try inventing your own Crazy Cookie! And be sure to share your pictures and ideas below!
- If Your Cookies Spread Too Much:
- Watch the flour: Start with ¾ of the flour and adjust as needed — different flours absorb liquid differently.
- Use room-temperature ingredients: Cold ingredients can throw off dough consistency.
- Don't over-mix: Mix until just combined to avoid separating fat, which causes spreading.
- Always chill the dough: This firms it up and prevents overspreading.
- Preheat your oven fully: A cold oven = slow rise = more spreading.
- If Your Cookies Didn’t Flatten:
- Use room temp ingredients: Helps create a soft, pliable dough that bakes evenly.
- Dough too dry: You may need slightly less flour depending on your region or flour type.
- Avoid over-handling: Too much mixing = strong gluten = stiff cookies.