Try this Basic Cookie Dough recipe
- Carbohydrate 928.1165 g
- Cholesterol 3091.1 mg
- Fat 424.55944 g
- Fiber 18.2250003218651 g
- Protein 136.62354 g
- Saturated Fat 249.75281 g
- Serving Size 1 1 Serving (2047g)
- Sodium 3360.096 mg
- Sugar 909.891499678135 g
- Trans Fat 36.309894 g
- Calories 8030 calories
Step-by-step
- In large bowl with mixer, beat all ingredients except flour until fluffy.
- With mixer on low, gradually beat in flour just until blended.
- This dough will make 8 cookie variations (148 cookies!).
- To make all 8 kinds, follow these dividing directions:
- Vanilla Dough: Take half of dough and divide half into quarters.
- Roll one quarter into ball, flatten slightly, wrap and refigerate.
- Keep three of the quarters out to work w ith after preparing chocolate dough.
- Chocolate Dough: To dough left in mixer, mix in 1/4 cup unsweetened cocoa powder and 1/2 tsp vanilla extract.
- Divide chocolate dough into quarters.
- Keep 3 pieces at room temp, ready to shape.
- Chocolate-Coffee Dough: To remaining quarter, add 2 tsps instant coffee powder and mix well.
- Flatten slightly, wrap and refrigerate.
- Keep three remaining quarters out.
- Doughs can be refigerated for up to 5 days or frozen for up to 3 months.
- Contributor: Womans Day, Nov 22/94
- Posted to recipelu-digest Volume 01 Number 247 by Cathleen <catht@interlog.com> on Nov 12, 1997
Why does dough stick to the rolling pin after resting? Fat melts rapidly at room temperature, making cold management essential for structured shapes. Softened butter incorporates air efficiently during initial creaming, yet warm butter destroys distinct cookie silhouettes in the oven. Butter contains water that steams out during baking, whereas margarine introduces different emulsifiers that alter spread rates.
Managing Temperature and Storage
Chilling solidifies dairy fats so cookies maintain thickness on the baking sheet. Raw dough withstands up to five days in the refrigerator before the gluten strands weaken excessively. Freezing preserves structural integrity for up to three months when wrapped tightly to prevent freezer burn.
Dividing and Flavoring Batches
Partitioning the master batch requires working quickly before ambient heat softens the fat. Cocoa powder absorbs moisture differently than all-purpose flour, demanding careful measurement adjustments to avoid crumbly textures. Instant coffee dissolves smoothly when mixed with a tiny drop of warm water before incorporation into the chocolate-coffee portions.
