Cookie Dough Cookies

Ingredients

• 113 g (1 stick)unsalted butter, at room temperature
• 150 g (¾ cup)light or dark brown sugar
• 1 largeegg (use a pasteurised egg if concerned about undercooked egg)
• 1 tspvanilla extract
• ½ tspbaking powder
• ½ tspkosher salt
• 150 g (1¼ cups)plain flour
• 150 g (1 cup)dark, semi-sweet or milk chocolate chips

Instructions

1. 1

   Preheat the oven

   Heat the oven to 260°C (500°F) and position a rack in the middle.

2. 2

   Prepare the trays

   Line two baking sheets with baking parchment or baking mats.

3. 3

   Cream butter and sugar

   Using a stand mixer with a paddle attachment or a hand mixer and large bowl, beat the 113 g butter with the 150 g brown sugar on medium-high speed for about 1 minute, until light and fluffy. Scrape down the bowl.

4. 4

   Add egg and vanilla

   Lower the mixer speed, add the large egg and 1 tsp vanilla, then mix until combined.

5. 5

   Mix in dry ingredients

   Gradually add the ½ tsp baking powder, ½ tsp salt and 150 g flour, scraping the sides of the bowl as needed. Mix just until combined; avoid overmixing.

6. 6

   Add chocolate chips

   Stir in the 150 g chocolate chips.

7. 7

   Scoop the cookies

   Scoop portions of about ¼ cup onto the prepared baking sheets, leaving no more than eight cookies on each sheet.

8. 8

   Bake the cookies

   Bake one sheet at a time for 4½–5 minutes.

9. 9

   Cool on the tray

   Take the cookies out of the oven and leave them on the baking sheet for at least 20 minutes. They are difficult to handle while warm, but firm up as they cool.

10. 10

    Store the cookies

    Keep the cookies in an airtight container in the refrigerator for up to 3 days.

What are cookie dough cookies?

Cookie dough cookies take their cue from the familiar taste of raw chocolate chip cookie dough, with a soft, tender centre and a baked exterior. This recipe mixes chocolate chips into a single cookie dough rather than wrapping a separate portion of dough inside each cookie.

Brown sugar gives the cookies a warm, toffee-like flavour, while the short bake keeps the centres soft. The very hot oven and brief baking time make careful attention to timing especially important.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 4g protein, 32g carbs, 12g fat.

The flour and brown sugar provide most of the carbohydrates, while butter and chocolate chips contribute much of the fat. The egg, flour and chocolate provide some protein, though these remain a sweet treat rather than a protein-rich dish. For a more balanced plate, serve one cookie with fruit and a source of protein such as plain yoghurt.

The key ingredients

Room-temperature butter: softened butter creams more readily with the sugar, helping the mixture become light and fluffy. If it is too cold, it may not blend evenly.

Brown sugar: light or dark both work; dark brown sugar gives a deeper, more pronounced flavour. Chocolate chips add sweetness and pockets of chocolate throughout.

Plain flour: measure the 150 g as accurately as possible, since too much can make the dough stiff. Mix it in only until the flour disappears.

Getting the dough right

Creaming: beat the butter and sugar for about 1 minute, then scrape down the bowl so the mixture is evenly incorporated. Add the egg and vanilla at a lower speed to reduce splashing.

Mixing: add the dry ingredients gradually and stop as soon as the dough comes together. Overmixing after adding flour can make the cookies tougher.

Watch the bake closely

Timing: the method calls for a 260°C oven and only 4½–5 minutes of baking. Ovens vary, so keep close watch rather than relying on colour alone.

Cooling: the cookies will be very fragile when they first come out. Let them sit on the baking sheet for at least 20 minutes so they can firm up before you move them.

Shape and space the cookies

Portions: scoop about ¼ cup of dough for each cookie, as directed. Keep to eight or fewer on a sheet to leave room for them to spread.

Batching: bake one tray at a time, as the recipe specifies. This keeps the baking time consistent and lets you give the cookies your attention.

How to serve them

Serve the cookies once they have cooled enough to handle, when the centres are soft and the chocolate is still appealingly rich. A glass of milk, tea or coffee makes a simple accompaniment.

For a dessert plate, pair one cookie with fresh berries or sliced fruit to add a bright contrast to the sweetness.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugar.
• Scrape down the bowl after creaming and while adding the flour to help everything mix evenly.
• Stop mixing as soon as the flour is incorporated to keep the cookies tender.
• Scoop no more than eight cookies onto each baking sheet.
• Set a timer and watch closely, since the baking window is only 4½–5 minutes.
• Leave the cookies on the tray for at least 20 minutes before lifting them.

Variations

• Mix the chocolate: Use a combination of dark and milk chocolate chips for a varied flavour.
• Choose darker sugar: Use dark brown sugar for a deeper, more molasses-like taste.
• Add chopped nuts: Fold in a small amount of chopped nuts along with the chocolate chips.
• Try different chips: Swap in white chocolate chips for a sweeter contrast.
• Make smaller cookies: Scoop smaller portions and watch them closely, as they may bake faster.

Common mistakes to avoid

• Using cold butter: It will not cream easily with the sugar; let it soften at room temperature first.
• Overmixing the flour: This can make the cookies tough; stop when the dough is just combined.
• Crowding the tray: Closely packed cookies can spread into one another; bake eight or fewer per sheet.
• Leaving the oven unattended: The short baking time makes it easy to overbake; check the cookies promptly.
• Moving them while hot: Warm cookies are fragile; let them rest on the tray for at least 20 minutes.

How to store

Store the cooled cookies in an airtight container in the refrigerator for up to 3 days. If you would like one warm, heat it briefly in the microwave and check it before adding more time, as the centre can become very hot.

Frequently asked questions