Cookie Dough Cookies

Cookie dough cookies are thick, soft cookies that are baked so the centre stays rich and doughy, just like cookie dough.

Course Sweet Treat

Cuisine International

Resting time 20

Total Time 40

Servings

Calories 278kcal

Preheat oven to 220℃.
Line 2 baking sheets with parchment paper and set aside.
Whisk together plain flour, baking powder and salt, then set aside.
220 g plain flour (all-purpose flour), ½ teaspoon baking powder, ¼ teaspoon salt
In a large bowl, combine butter and brown sugar. Using an electric mixer, beat together until light and fluffy.
150 g salted butter, 160 g light brown sugar
Add the egg and vanilla and beat until just combined.
1 large egg, 2½ teaspoons vanilla extract
Swap to a silicone spatula (or similar) and stir in chocolate chips, then fold in flour mixture.
150 g chocolate chips
Roll dough into balls (roughly ¼ cup of mixture), place on prepared baking sheet, leaving space for cookies to spread. Bake for 5 minutes (set a timer).
For consistent results, bake one sheet at a time (see my notes).
Once baked, remove from oven and immediately place a large drinking glass (see my notes) upside down over each cookie and move it in a circle to spin the cookie around inside the glass and push in the edges.
Leave the cookies on the baking sheet for 20 - 30 minutes to firm up and set.

Using damp hands to roll the cookie dough balls will help to keep the mixture from sticking to your hands.
These cookies will spread as they cook. I would recommend only baking 6 per baking sheet. This will leave room for them to spread, plus spin (reshape) the cookies once they are cooked.
If you have an average-width oven like me and can only fit 2 cookie sheets by putting them on different oven racks, you will get a more consistent result if you bake one batch at a time.
To reshape the hot cookies you can use a glass, ramekin, scone cutter or cookie cutter. The key is to use something that is just a little larger than the cookies.
Reshaping (spinning) the cookies pushes in the edges, which helps make the cookies thick and doughy all the way to the outside edge. For this technique to work, the cookies must be straight out of the oven.

*Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*