Chooseacookiedough Recipes

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

CHOOSE A COOKIE DOUGH

Steps:

• Basic Directions:
• In a large mixing bowl beat the shortening and butter with a mixer on medium to high speed for 30 seconds.
• Add the brown sugar, granulated sugar and baking soda. Beat until fluffy.
• Add eggs and vanilla, beat until combined.
• Beat or stir in flour.
• Use the dough immediately, or cover and chill for up to 24 hours.
• Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet.
• Bake at 375°F, for 10-12 minutes, or until the edges are lightly browned.
• Remove the cookies and cool on a wire rack.
• Makes about 48 cookies.
• Fruit Oatmeal Rounds:
• Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
• Stir 1 teaspoon of ground cinnamon into flour mixture.
• Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough.
• Bake as directed.
• Peanut Butter Buddies:
• Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla.
• Also, stir a 12 ounce package of peanut butter chips in to dough.
• Bake as directed.
• Malted Milk Treats:
• Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
• Also, stir in 1 1/2 cups chopped-up malt balls into dough.
• Bake as directed.
• Macadamia Mania:
• Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough.
• Bake as directed.
• Double Chocolate Delights:
• Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
• Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough.
• Bake as directed.
• Chocolate Candy Cookies:
• Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough.
• Bake as directed.
• Super-Chunk Chippers:
• Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough.
• Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet.
• Flatten the cookies slightly with a spoon.
• Bake for 13-15 minutes, or until the edges are slightly browned.
• Make 18 cookies.
• Note:.
• To make a variation in advance, wrap the dough in freezer wrap, and freeze for up to 6 months.
• Before baking, thaw dough overnight in the refrigerator.
• Bake as directed.