Prepare the Dough

 

Cream the butter and sugar together with an electric whisk until light and fluffy. (~ 7 mins)

• 8oz /  225g Browned Butter (tutorial here)
• 5oz / 140g white sugar (caster or granulated)

 

Beat the eggs and vanilla into the mix until smooth. (~ 5 mins)

• 2 large eggs
• 2 tsp vanilla extract

 

Lightly beat in remaining sugar (< 1 min)

• 5oz / 140g brown sugar (dark or Muscovado)

 

Fold in (with a spoon or spatula) the flour, bicarb and salt until almost incorporated (< 1 min)

• 10oz / 220g plain flour
• 1 tsp / 5g bicarbonate of soda
• 2 tsp / 10g Coarse sea salt ( 1tsp table salt)

 

Add in remaining toppings. (15-30 secs)

• 8oz / 225g of chosen toppings (Dark chocolate chips, freeze dried strawberries, white chocolate,  etc)
• 1tsp / 10g flavorings (Orange extract, lemon zest, cocoa powder, etc)

 

Wrap cookie dough in cling film and refrigerate (12 hrs minimum, 2 days optimum, 5 days maximum)

 

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When Ready to Bake

 

Preheat oven to 180°C (160°C fan) and line a baking tray with baking paper.

 

Roll up rough balls of cookie dough (as big as you want your cookies) and place on the baking tray.

 

Transfer tray to oven and bake until cookies edges golden brown (middle can still be soft). (8-10 mins)

 

Remove baking tray from oven and let cool (2 mins)

 

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Eating

 

Once your cookies have cooled enough to be handled (they’ll crisp up as they cool due to the sugar inside re-solidifying), you can place each cookie on a wire so that they can cool completely…or you can just eat them hot and cook up another batch for later!

Either way, hope you enjoyed the read, and the cookies!

For a more in depth analysis of how you can customize this dough to your exact liking, check out our Cookie Dough Breakdown over in The Lab. Here I’ll be analysing the role of each ingredient in the dough so you can develop a cookie dough recipe that’s truly yours.