Welcome to our series “One dough: lots of cookies”. This recipe is a base cookie dough recipe that can be used to make cookies in so many flavors! Stick around because if you like to make desserts and you like cookies, you’re going to love this recipe.
Jump to Recipe
This base cookie recipe is a dream. The cookies are chunky, fluffy, crunchy and chewy all at the same time. In other words, they come out just the way we all want cookies to be.
They are just as you imagine them, with an unbeatable texture, cimply the best! My favorite part about this recipe is that you can make cookies in basically any flavor you want. We made 8 different flavors. If you want to see them all go to our post explaining all the flavors. There we explain each flavor and how we made it. You can also see the content of each flavor and recipe for each cookie flavor in our social media of course.
As you know, you can use this recipe and adapt it to the flavor you want. Make the base recipe (the one below) and add the toppings. You have to add 2 1/2 cup of the main dry ingredient, and use 150 gr total of the filling you want to use (because we like to always fill this kind of cookies).
So, for example, if you want to make chocolate chip cookies filled with nutella, what you have to do is add 2 1/2 cups of chocolate chips. And for the filling, you have to measure 150 gr of nutella, and portion it in 10, to make the filling for 10 cookies (which are the number of cookies you get with this base recipe). The filling, to make it easier, will be 1 tablespoon for each cookie. So measure a tablespoon of nutella and cover it with plastic wrap and put it in the freezer for a few hours. Make 10 nutella balls like this. We freeze them to make the filling easier to handle.
And so you do with every flavor or type of cookie filling you want to make. When it comes to sort of liquid fillings like nutella or pistachio cream, putting it in the freezer is important. In case you want to use, for example, white chocolate, you have to melt the chocolate in the microwave (or in a bain marie), wait until it becomes a little less liquid and then shape it into a ball using kitchen plastic wrap to also put it in the freezer.
If you want to use a solid filling (for example an oreo cookie or a whole ferrero rocher chocolate), you can do so, and it is easier than using liquid or creamy fillings. And in this case you don’t have to put the filling in the freezer. You just use the cookie or chocolate to fill the dough. In the recipe here we give you the tips and the directions to do everything.
The idea with this basic recipe is that you can get creative and make all the flavors you want, no restrictions! With all these details what we want is to make sure that the cookies come out well every time!
Here on the blog we have many other cookie recipes. Some softer, some crunchier, some with different shapes. This recipe is for stuffed, chunky and chewy cookies. To get those cookies we all dream of! (you know what we’re talking about).
Ingredients
Method
- To make the filling for the cookies, in a large baking sheet lined with parchment paper add portions of the size of about 1 tablespoon of the filling for each cookie. Freeze while preparing the rest of the recipe. If the filling you are using is more like a liquid, use kitchen plastic wrap to wrap these portions and then freeze.
- Separately, in a medium bowl, sift the flour with the cornstarch, baking powder, baking soda and salt. Separately, in a large bowl, cream the butter with the two types of sugar in an electric mixer for 3 minutes until light and fluffy.
- Add in the eggs and vanilla extract. Beat for 30 seconds more until the mixture is smooth.
- Add the flour mixture and integrate with a rubber spatula to form a smooth batter. Finally, add in the cookie flavor ingredient and mix with the same spatula until it is incorporated throughout the batter.
- Cover the bowl with plastic wrap and refrigerate for 3 hours or preferably overnight for better consistency and flavor.
- Once the dough has been refrigerated, preheat the oven to 356°F (180ºC). Line two big baking sheets with parchment paper.
- Portion the dough into 10 balls of the same size, approximately 4.60 oz (130 gr) each. Take a ball of dough, flatten it slightly in the palm of your hands to create a hollow in the center and then place a portion of the frozen filling of the selected ingredient in that space. Using your hands, wrap the dough around the filling so that it is completely sealed and give it a circular shape but slightly elongated on the surface so that the cookies are taller. It is important to do this step quickly as the filling will begin to melt from the heat of your hands.
- Repeat the process for the rest of the dough balls and then place them on the tray at least 5 cm apart from each other as they will spread during baking. Bake the cookies at 356°F (180ºC) for 15-17 minutes until they are firm and lightly browned on the edges but not quite in the center.
- Take the cookies out of the oven and let them cool down on the baking sheets for 15 minutes as they are very soft and may break. Then transfer them to a wire rack to cool down completely.
Leave a Reply