My Go-To Cookie Base Recipe
Equipment
Ingredients
Wet Ingredients
unsalted butter (cold, cubed)
226 g
light brown sugar (packed)
184 g
granulated sugar
116 g
vanilla extract
16 g
egg
2 piece
Dry Ingredients
all-purpose flour
510 g
baking soda
7 g
cornstarch
12 g
salt
12 g
Instructions
Break down the butter
Add cold, cubed butter to the mixer and mix for 15–20 seconds to break it down slightly.
Cream butter and sugars
Add both sugars to the butter and cream until smooth with no large butter chunks, about 1 minute. Then mix in vanilla extract and eggs, scraping down the bowl for even blending.
Add dry ingredients
Add flour, baking soda, cornstarch, and salt to the wet mixture. Mix just until everything comes together—do not overmix.
Portion and shape dough
Divide dough into 4 oz balls. Shape into tall, dome-like mounds for thick, bakery-style cookies.
Chill the dough
Cover the shaped dough and freeze for at least 3 hours (up to 3 months) for thick, bakery-style cookies.
Bake the cookies
Preheat oven to 190°C. Bake cookies for 14–16 minutes until edges are golden. Rest on baking sheet 15–20 minutes to set.
Original recipe
Storage
Store baked cookies in airtight container. Frozen dough balls can be baked straight from freezer—just add 1–2 extra minutes to bake time.
Your kitchen, together
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