Chocolate Chip Cookie Dough

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By Darren Purchese

A go to recipe for cake bases, dessert components and of course yummy cookies.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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1

Portions

servings

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Ingredients

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110g unsalted butter, softened
100g soft brown sugar
90g caster sugar
7.5g salt
2.5g bicarbonate of soda
1 vanilla pod
60g egg (1 large, whole)
200g plain flour, sieved
15g cocoa nibs
75g milk chocolate, buttons or coarse chopped
180g dark chocolate, buttons or coarse chopped
1

For the chocolate chip cookie dough… To make this cookie dough you can use an electric stand mixer, electric beater or make it by hand. If you scale up the recipe to make a larger quantity, then it becomes more necessary to use electric equipment. Preheat the oven to 180∘C. Cream the butter, brown sugar, caster sugar, salt, bicarbonate soda & vanilla seeds together. Mix until light and fluffy and then scrape down the sides of the bowl, (this will be a couple of minutes using an electric stand mixer and longer by hand). Mix for a further minute on a medium to high speed and then add the egg gradually while continuing to beat on a low to medium speed, mix well before scraping down the sides. Add the flour, nibs & chocolates and mix until it is all incorporated. The cookie is now ready to use or can be stored covered in the fridge for a week or in the freezer for up to 8 weeks. Use this cookie dough for cake bases, cookies or general dessert components.

 

1
0 hours 0 minutes

For the chocolate chip cookie dough… To make this cookie dough you can use an electric stand mixer, electric beater or make it by hand. If you scale up the recipe to make a larger quantity, then it becomes more necessary to use electric equipment. Preheat the oven to 180∘C. Cream the butter, brown sugar, caster sugar, salt, bicarbonate soda & vanilla seeds together. Mix until light and fluffy and then scrape down the sides of the bowl, (this will be a couple of minutes using an electric stand mixer and longer by hand). Mix for a further minute on a medium to high speed and then add the egg gradually while continuing to beat on a low to medium speed, mix well before scraping down the sides. Add the flour, nibs & chocolates and mix until it is all incorporated. The cookie is now ready to use or can be stored covered in the fridge for a week or in the freezer for up to 8 weeks. Use this cookie dough for cake bases, cookies or general dessert components.

Recipe Tags butter, chocolate, nostalgia