4 Kinds of Soft & Chewy Cookies From One Dough!

title says it all

Category
Dessert
Cuisine
American
Serves
20 servings
Time
30 minutes
From
Pastry Living with Anya

cookiesdough

Ingredients

Adapted from https://pastryliving.com/4-kinds-of-soft-chewy-cookies-from-one-dough/

Base dough

  • 8 oz Unsalted butter (2 US sticks)
  • 3.5 oz Granulated sugar (1/2 US cup)
  • 5.6 oz Light brown sugar (3/4 US cup)
  • 3.5 oz Egg (2 medium-large eggs)
  • 1 tsp Vanilla extract
  • 13.2 oz All-purpose flour (3 US cups * Calculated as 1 cup = 125 g)
  • 1 1/2 tsp Baking soda
  • 1/2 tsp Salt

Chocolate Chip Cookies

  • 8.5 oz The base dough (1/4 of the whole batch)
  • 2 tsp Oil
  • 3.5 oz Dark chocolate chips
  • a tiny sprinkle on each cookie Sea salt (Optional)

Double Chocolate Cookies

  • 8.5 oz The base dough (1/4 of the whole batch)
  • 1 tsp Oil
  • 1 Tbsp Cocoa powder
  • 1 Tbsp Milk
  • 3.5 oz Dark chocolate chips
  • Some Dark chocolate to dip the cookies (Optional)

Red Velvet Cookies

  • 8.5 oz The base dough (1/4 of the whole batch)
  • 1 tsp Lemon juice
  • 2 tsp Cocoa powder
  • 1/4 tsp Red coloring (Gel or Paste)
  • Some White chocolate to dip the cookies (Optional)

Ginger Molasses Cookies

  • 8.5 oz The base dough (1/4 of the whole batch)
  • 0.9 oz Molasses (1.5 Tbsp)
  • 1 tsp Ginger
  • 1/2 tsp Cinnamon
  • 0.35 oz All-purpose flour (4 tsp)
  • Some Granulated sugar to coat the dough

Instructions

Base Dough

  1. In the bowl, combine the dry ingredients.
  2. You can either sift them or mix them well with a whisk. And set it aside.
  3. Next, in a bowl, add the soft butter, granulated sugar, and light brown sugar.
  4. Mix until they are well combined.
  5. To this, add vanilla and eggs and mix. The egg will look separated in the beginning but continue mixing until the batter looks smoother and well combined.
  6. Finally, add the dry ingredients and mix until they are evenly incorporated.Divide into four to make the four flavors.

Chocolate Chip Cookies

  1. In the base dough (1/4 of the whole base dough), add oil and chocolate chips. Mix until they're well combined.
  2. Divide the dough into 2 oz (60 grams or about 4 tablespoons) and form a ball shape.
  3. Sprinkle a tiny bit of sea salt on top before baking. This is totally optional, you can omit it if you like!

Double Chocolate Cookies

  1. To make the double chocolate cookies, add oil, milk, cocoa powder, and chocolate chips to the base dough. And again, mix until well combined.
  2. Divide the dough into 2 oz (60 grams or about 4 tablespoons) and form a ball shape.
  3. This double chocolate dough does not spread so much in the oven,
  4. unlike the other three ones - Push the surface by hand before baking it until it spreads to about 2.25-2.5 inches.

Red Velvet Cookies

  1. Add lemon juice, cocoa powder, and red coloring to the base dough. And mix!
  2. Divide the dough into 2 oz (60 grams or about 4 tablespoons) and form a ball shape.

Ginger Molasses Cookies

  1. Add molasses, ginger, cinnamon, and all-purpose flour. And mix!
  2. Chill them in the fridge completely until they get firm - they are too soft to form a ball.
  3. Tip:You can also place the dough in the freezer to speed up the chilling process when you are in a rush.
  4. Divide the dough into 2 oz (60 grams or about 4 tablespoons) and form a ball shape.
  5. For the molasses cookie dough, coat sugar around the dough before baking it.
  6. By applying a tiny amount of water, the sugar sticks more to the dough. You can omit water if you prefer less sugar on the cookies.

Baking the cookies

  1. Bake (Preheated) at 350 F | 176 C for 11 - 13 mins. Adjust the time and temperature accordingly.
  2. It's important not to overbake the cookies to enjoy the soft and chewy texture. The cookies feel too soft when they are hot but wait until it cools down - It'll get firmer and perfectly soft. 11 to 12 minutes is the perfect baking time with my oven but this can vary, depending on the oven. Please adjust accordingly.
  3. The doughs spread a bit more in the oven when they are left at room temperature. You don't need to wait and bake them right away in the preheated oven with this recipe.

Notes

  • With this recipe, using cold eggs is not going to fail the result but I recommend leaving them at room temperature whenever you have time just so that they combine a little bit more easily.
  • Scrape off the side and bottom of the bowl and paddle after adding eggs and flour to ensure the batter is evenly blended.