This versatile dough can be turned into almost any cookie flavour you wish! See our suggested flavour combinations below and get creative.
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Yields:
20
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
248
Ingredients
225g
unsalted butter, chopped
275g
light brown soft sugar
175g
caster sugar
2
medium eggs
375g
plain flour
1tsp.
bicarbonate of soda
Directions
Step 1Melt butter in a small pan over low heat. Set aside to cool for 5min. Mix sugars in a large bowl, then stir in melted butter, until well combined. Mix in eggs one at a time. Stir in flour, bicarbonate of soda and a pinch of salt.
Step 2Mix in your chosen cookie flavours from the variations below. Cover and chill dough for 1hr (up to a 48hr).
Step 3Preheat oven to 180ºC (160ºC fan) mark 4 and line 3 baking sheets with baking parchment. Break cookie dough into rough plum-size portions and space apart on the lined sheets.
Step 4Bake for 20min, until lightly golden (they will still look fairly soft). Allow to cool on trays for 3min before transferring to a wire rack to cool completely. Serve.
Cookie dough flavours:
To make oat and raisin cookies: Mix in 125g oats and 125g raisins at step 2.
To make chocolate chip Mix in 150g chocolate chunks at step 2.
To make double choc chip Mix in 15g cocoa powder and 150g white or milk chocolate chunks at step 2.
To make salted caramel Mix in 100g bashed toffees (we used Werther’s originals) and 75g chopped salted peanuts at step 2.
To make marshmallow middles Chill the plain cookie dough. Once chilled, flatten a portion of cookie dough in the palm of your hand and stuff with 5 mini marshmallows. Encase the marshmallows in the dough, and roll the cookie ball in sprinkles, if you like. Repeat with remaining dough. Space cookie balls apart on lined baking trays and complete recipe.
To store
Store in an airtight container at room temperature for up to 1 week.
Freeze ahead
Arrange the portioned cookies on a lined baking tray (no need to space apart). Freeze until solid, then transfer to a food bag or freezer-safe container. Freeze for up to 3 months. To serve, preheat oven to 180ºC (160ºC fan) mark 4 and space the portioned cookie dough apart on lined trays. Bake for 22min and complete recipe
Per cookie:
Calories: 248
Protein: 3g
Total fat: 10g
Saturates: 6g
Carbs: 37g
Total sugars: 22g
Fibre: 1g
Baking recipes that are so easy, you could make them in your sleep
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
