These cookies are very easy to make. I found a good dough that I could make and modify as needed. I used it for the following types of cookies:
- Chocolate Chip
- Butterscotch Chip
- Inside Out (chocolate w/vanilla chips)
All three use the same cookie dough recipe. I shamelessly stole this from the Joy Food Sunshine blog. The only differences were the types of chips. Also, for the Inside Out cookies I also added some hydrated cocoa powder. I chose this dough as a recipe because I am learning how to bake with Metric instead of US measurements. You can use either, I’ve used both and don’t see a real difference. It’s a super easy recipe so give it shot if you like.
- 1 cup salted butter, softened
- 1 cup white granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- I’ve used both extract and imitation. I don’t notice a difference.
- 2 large eggs
- My eggs tend to be room temperature but I’m not sure if it matters in this.
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- I’ve replaced this with table salt without issue.
- 1-2 cups of your preferred chips
- ½ of cocoa powder and enough water to make it into a slurry.
- If you notice the cookie dough seems a bit dry after adding this then add 1 tsp of water at a time until the dough consistency is good.
- Preheat oven to 375º F.
- Line a baking sheet with parchment paper
- You can also coat with butter or shortening but be stingy with it, too much can make your cookies spread.
- In a medium bowl, mix the flour, baking soda, salt, and baking parter. Set aside.
- In a large bowl, cream together butter and both sugars until combined. Don’t over mix.
- Beat in the eggs and vanilla until fluffy.
- Mix the dry ingredients into the wet ingredients until combined.
- If making cookies with cocoa, add that slurry here.
- Add the preferred chips.
- I found about 1 – 1½ cups works best. 2 cups are good if you really like more chips than dough.
- Using either a cookie scoop or measuring spoon, roll 2-3 Tbsp. of dough into balls and add them to your prepared cookie sheets.
- Bake for 8-10 minutes and take them out when barely turning brown.
- Let them sit on the baking sheet for a couple of minutes to let them set.
- Once set, move them to a cooling rack until completely cooled.