I’ve been in search of the perfect chocolate chip cookie dough base- the kind where you make the dough and can add what ever mix-ins you want: chocolate chips, M&Ms, pretzel pieces, chopped up candy bars, marshmallows, potato chips… the list goes on and on.The dough’s different from sugar cookie dough; while sugar cookies can stand on their own, this type of dough depends on something to hold it together.
In my attempt to create my own unique recipe, I created a meta-analysis of my four favorite cookies. I then used the data to find the average of all the ingredients used… thus this recipe may make your tastebud’s tingle but it’s just your average dough!
The premier use of my magnificent base dough was for pretzel M&M cookies. Some people (cough! my mother) don’t like the sweet and salty combo. I, on the other hand, love it. The contrast enhances both of the flavors and creates an explosion of heightened flavors. The colors, though I used Christmas colored M&Ms, appeal to little kids, too, so they’re perfect for a class party or bake sale.
Margaret’s Cookie Dough:
-14 tbls butter, sofented
-1/2 cup minus 2 tbls granulated sugar
-3/4 cup of brown sugar
-1 egg, room temperature
-1-1/2 tsp vanilla
-2 cups of flour
-1 tsp of baking soda
-3/4 tsp of salt
1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
2. Cream together butter and sugars until smooth. Beat in the egg and vanilla.
3. Mix in the flour, baking soda and salt until combined.
4. Stir in any mix-ins you want, up to 2 cups.
5. Using a teaspoon, make uniform heaps on the cookie sheet. Bake for 8-10 minutes or until the edges have browned.
For the sweet n’ salty M&M cookies, mix in 3/4 cup of M&Ms and 3/4 cups of broken pretzel pieces.
I hope you enjoy this debutante recipe!