Cookie dough, the way to go, the recipe I’m most asked for.

Cookie Jenga annyone ?

Cookie Jenga annyone ?

Yes yes… I know there are hundreds of cookie dough recipes out there these days, but it’s my most asked for recipe.  So I have been procrastinating about posting this recipe ever since I started this blog, I don’t know why, it’s not like I am being overly protective of it or don’t want to share.

And here It is, I think my main reason for posting now is due to pure laziness, once it’s here I no longer have to scribble it down for people who asks me for it at work, just point them in this direction.

I truly do not know where this recipe originated from, but as usual it’s one thats been tinkered with over the past decade, it used to contain oats, but I did away with that so it was more soft and chewy, This version has chocolate chips in, the most popular one I sell.  But it is a really versatile recipe and you can customise it how you ever you want, I’ll leave some ideas at the end of this post.

I can’t tell you how many of these I have made over the years, but for a charity event I made 3000 one day a few  years ago, ! Oh my goodness ! I think I didn’t get my sense of smell back to normal for at least a week, I could just smell cookie dough for ages afterwards !

I make quite a bit at work..this will last a couple of days, if that ;)

I make quite a bit at work..this will last a couple of days, if that 😉

They are now a consent staple where I work, there is always a jar on the bar in the restaurant, or I sometimes send them into studios where clients are working, still warm on the baking tray.  One thing you will notice is the amazing aroma, all due to the cinnamon and vanilla …. who needs scented candles, just knock up a batch of these before your guests come around, better than any old potpourri your mum might have 😉

You can make any size you like…big ones, small ones, some as big as your head, just remember to adjust cooking times.

YOU WILL NEED:

A pre-heated oven at 160c ( 155c fan )

A baking tray lined with a baking mat or parchment

A mixing bowl

Some disposable gloves ( incase you are precious about getting dough under your nails, but optional if you want to lick yourself clean of dough after you have finished )

That is all.

Please note, my actual recipe is for a huge bulk amount for work, so I have scaled it down here, but all pictures are taken at work us using my normal amount, so will look a lot bigger than you will have while making this recipe.

This will make about 10-12 largish cookies or 15-20 smaller, this dough can keep for a week, wrapped in the fridge, and can easily be frozen.

Best eaten while a bit warm out of the oven, or can be kept for 3-4 days in a sealed container

TIP: “Refresh” cookies a few days old by placing in a warm oven for 5 minutes, making the chocolate chips gooey.

INGREDIENTS:

320g unsalted butter.

460g soft light brown sugar.

3 eggs, medium.

3 tablespoons of milk

540g Self raising flour + 1 teaspoon baking powder

2 teaspoons of vanilla essence

2 teaspoons of ground cinnamon.

200g dark chocolate buttons/chips.

200g white chocolate buttons/chips.

(You can add more chocolate if you are feeling naughty)

 

METHOD:

Beat the butter and sugar until it’s light and fluffy.

Beat in the eggs one at a time until fully incorporated.

Beat in the milk, vanilla, and cinnamon.

fold in the flour.

fold in the chocolate buttons

 

Place in a container, cover and place in the fridge for a couple of hours to firm up.

BAKING:

For large cookies weigh around 150g of dough, roll into ball and flatten to about 1/2 an inch on tray, place cookies at least 2 inches apart bake at 160c (155c fan ovens) for 15 minutes.

For smaller cookies weigh around 75g dough, roll into balls and flatten as above, bake for around 8-10 minutes.

Leave for 10 mins before eating, I don’t want to be sued for causing lip blisters due to molten chocolate chips 😉

VARIATIONS

Oat & Raisin

Take out 50g sugar, add 50g oats add 200g raisins instead of chocolate, raisins are nice soaked in rum for a couple of hours before hand if you like (if you want chocolate and oaty cookies, just leave the chocolate buttons in)

White chocolate, cherry and cinnamon

Add 250g white chocolate 150g chopped glace cherries

( you can replace the 1 teaspoon of cinnamon with with two ground ginger for a spicier cookie, or add chopped stem ginger in syrup)

Date and pecan

200g chopped pitted dried dates & 250g chopped pecans add 1 teaspoon of ground cardamom as well as cinnamon..

Christmas cookies.

200g dried cranberries, 250g white chocolate chips, 1 tsp cinnamon, 2 ginger, zest of one clementine.

I will get back to you on a gluten free version, that’s still a work in progress.

METHOD GALLERY:

click on any image below to enlarge.

©The Cake-Shaker 2015

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