This versatile dough can be turned into almost any cookie flavour you wish! See our suggested flavour combinations below and get creative.
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Yields:
20
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
248
Ingredients
225 g unsalted butter, chopped
275 g light brown soft sugar
175 g caster sugar
2 medium eggs
375 g plain flour
1 tsp. bicarbonate of soda
Directions
Step 1Melt butter in a small pan over low heat. Set aside to cool for 5min. Mix sugars in a large bowl, then stir in melted butter, until well combined. Mix in eggs one at a time. Stir in flour, bicarbonate of soda and a pinch of salt.
Step 2Mix in your chosen cookie flavours from the variations below. Cover and chill dough for 1hr (up to a 48hr).
Step 3Preheat oven to 180ºC (160ºC fan) mark 4 and line 3 baking sheets with baking parchment. Break cookie dough into rough plum-size portions and space apart on the lined sheets.
Step 4Bake for 20min, until lightly golden (they will still look fairly soft). Allow to cool on trays for 3min before transferring to a wire rack to cool completely. Serve.
Cookie dough flavours:
To make oat and raisin cookies: Mix in 125g oats and 125g raisins at step 2.
To make chocolate chip Mix in 150g chocolate chunks at step 2.
To make double choc chip Mix in 15g cocoa powder and 150g white or milk chocolate chunks at step 2.
To make salted caramel Mix in 100g bashed toffees (we used Werther’s originals) and 75g chopped salted peanuts at step 2.
To make marshmallow middles Chill the plain cookie dough. Once chilled, flatten a portion of cookie dough in the palm of your hand and stuff with 5 mini marshmallows. Encase the marshmallows in the dough, and roll the cookie ball in sprinkles, if you like. Repeat with remaining dough. Space cookie balls apart on lined baking trays and complete recipe.
To store
Store in an airtight container at room temperature for up to 1 week.
Freeze ahead
Arrange the portioned cookies on a lined baking tray (no need to space apart). Freeze until solid, then transfer to a food bag or freezer-safe container. Freeze for up to 3 months. To serve, preheat oven to 180ºC (160ºC fan) mark 4 and space the portioned cookie dough apart on lined trays. Bake for 22min and complete recipe
Per cookie:
Calories: 248
Protein: 3g
Total fat: 10g
Saturates: 6g
Carbs: 37g
Total sugars: 22g
Fibre: 1g
60 quick and easy dessert recipes that are so simple, you could make them in your sleep
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
