Description

This Crazy Cookie Dough Recipe is a versatile and indulgent treat featuring a soft, buttery base dough with endless mix-in options. From classic chocolate chips to creative flavors like salted caramel and birthday cake, these cookies bake up with a delightfully gooey center and crispy edges. Perfectly chilled before baking to prevent overspreading, these cookies are ideal for sharing and experimenting with your favorite ingredients.

Ingredients

Units Scale

Crazy Cookie Dough Base Recipe

1 cup (8 oz/225 g) butter, melted and cooled
1 1/4 cups (7 1/2 oz/213 g) dark brown sugar
3/4 cup (6 oz/170 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups (12 1/2 oz/355 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Classic Chocolate Chip Cookie

1 generous tablespoon dark chocolate, roughly chopped

Oatmeal Raisin Cookie

2 heaped teaspoons rolled oats
1 tablespoon raisins

Double Chocolate Cookie

2 heaped teaspoons cocoa powder
1 heaped teaspoon chocolate, roughly chopped

Peanut Butter Cookie

1 tablespoon peanut butter
1 tablespoon peanuts, chopped

Chocolate Hazelnut Cookie

1 tablespoon hazelnut-chocolate spread (like Nutella)
1 tablespoon hazelnuts, chopped

S'more Cookie

1 tablespoon mini marshmallows
1 tablespoon graham crackers, crushed
1 tablespoon chocolate, roughly chopped

Salted Caramel Cookie

4 chewy caramel candies, roughly chopped
1 pinch flaky sea salt

Birthday Cake Cookie

2 heaped teaspoons rainbow sprinkles
2 heaped teaspoons white chocolate chips

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Instructions

Make the Cookie Dough Base: In a large bowl, whisk together the melted butter, dark brown sugar, granulated sugar, eggs, and vanilla extract until fully combined. In a separate bowl, mix the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir with a spatula to form a soft cookie dough.
Chill the Dough: Cover the dough and chill it in the refrigerator for a minimum of 2 hours and up to 2 days. This step is crucial to prevent the cookies from overspreading during baking.
Divide the Dough: Using a ¼ cup measure, divide the chilled dough base into 14 portions, each weighing approximately 2 ½ oz (71 g).
Add Mix-ins: For each portion, create a well in the center and add your desired mix-ins from the provided options. Fold the dough over itself several times to incorporate the ingredients thoroughly, then roll into a ball. For the Salted Caramel Cookie, knead in the caramel pieces and sprinkle the flaky sea salt on top of the dough ball. If the dough softens excessively during this process, refrigerate it for 30 minutes before baking.
Prepare for Baking: Preheat your oven to 350ºF (180°C) using the convection setting. Line two baking sheets with parchment paper. Space the cookie dough balls about 4 inches (10 cm) apart on the sheets to allow for spreading.
Bake the Cookies: Bake the cookies for roughly 12 minutes, until the edges are nicely browned but the center remains slightly doughy. This ensures a crispy outside with a gooey middle. Allow the cookies to cool on the baking sheets for 5 minutes before enjoying.
Store and Serve: Store leftover cookies in an airtight container for up to 3 days. These cookies pair wonderfully with ice cream and are perfect for creative mix-in experimentation.

Notes

The dough is very soft initially; chilling for at least two hours is essential to prevent over-spreading.
Do not flatten cookie dough balls before baking; leaving them rounded helps maintain shape and texture.
If using a conventional oven without convection, increase the baking temperature to 375°F (190°C) and bake one tray at a time for best results.
Avoid overbaking to keep the centers gooey; residual heat will finish cooking the cookies.
To create attractive ripple and crack patterns on the cookies, immediately bang the baking pan on a hard surface after removing it from the oven (the ‘Pan Bang’ trick).
Using a stand mixer can make mixing large batches easier.
Feel free to invent your own cookie flavors with different mix-ins and share your creations.

Nutrition

Serving Size: 1 cookie (approx. 71 g)
Calories: 230
Sugar: 15 g
Sodium: 150 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 35 mg