Ideal Cookie Dough + ?

April 18, 2011 § 1 Comment

Without a strong foundation, a building crumbles. Without its roots that reach deep within the earth, a tree falls. Without a stable family life, a child is more likely to fall behind her peers. It’s the same with cookies. Without a sturdy, strong base – the dough that holds everything together – all is lost and the cookie will not only taste bad, but it will look bad.

Here, this is not the case. After many a moment spent in front of my computer, web recipe perusing, and after many another moment staring at the many inhabitants of my baking shelves, an ideal cookie dough has been achieved. I say “an” and not “the” ideal cookie dough because, as we all know, there is always room for improvement. Do you know of one, already? Let us know. In the meantime, try this very simple but abnormally delicious recipe.

3/4 cup granulated sugar
1 cup light brown sugar
1 cup butter
1 tablespoon. vanilla extract
2 eggs, slightly beaten
3 cups flour
3/4 teaspoons baking soda
3/4 teaspoons salt
1 1/2 cups butterscotch chips
1 1/2 cups bittersweet chocolate chips

  1. Preheat oven to 350 degrees F. In a bowl, cream sugars and butter. Add vanilla and eggs, mixing thoroughly.
  2. In a separate bowl, sift dry ingredients and add, in two or three parts, to the creamed mixture. Mix well. (Use your hands! )
Done with Part 1: the foundation. NOW comes the fun part. Add whatever you like. I divided the dough into two parts and added butterscotch chips to one and large bittersweet chocolate chips to the other. Amend step 1 of Part 2, below, as you see fit.
  1. Divide dough into two parts and add butterscotch to one half, kneading to incorporate chips into dough. Do the same with remaining half of dough and chocolate chips.
  2. Line two baking pans with parchment paper. Roll dough into smooth, small balls and place at least one inch apart from each other on pan. Bake 10 to 12 minutes, or until edges are beginning to turn golden brown. Best with vanilla ice cream!


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