Crazy Cookie Dough: One Cookie Recipe with Endless Variations!
My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the best cookies and get the Written Recipe Here:
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* Watch my Crazy Dough Bread Series:
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When you're baking cookies, this easy cookie dough is the absolute perfect blank canvas for all of your favorite cookie flavors and cookie ideas. It has the perfect balance of brown sugar, white sugar, melted butter, and salt. The result is wonderfully decadent bakery-style cookies that are crispy around the edges, buttery, and chewy gooey cookies in the center, and rival Pillsbury cookie dough.
GET THE WRITTEN RECIPES (includes instructions and measurements):
Why make one batch of the same cookies when you can make any flavor variety you like? My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the Best-Ever Cookies including Chocolate Chip Cookies, Birthday Cake Cookies, Salted Caramel Cookies and any flavor you like with this one dough! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Gemma's Bigger Bolder Baking Ep 183
#cookies #cookierecipes #cookiesrecipe
CHAPTERS
0:00 Intro to crazy cookie dough
0:50 Add and mix ingredients in a large bowl
1:28 Mix dry ingredients in a separate bowl
1:56 Mix the dry and wet ingredients together
2:05 Place in the fridge for 2 hours
2:23 Quarter cup scoops will make 10-12 cookies
2:58 Mix and match cookie toppings
3:15 Chocolate chip cookie recipe
3:41 Peanut butter cookie recipe
4:16 Nutella and hazelnut cookie recipe
4:45 S'mores cookie recipe
5:25 Birthday cake cookie recipe
5:57 Double chocolate cookie recipe
6:46 Instagram Live chooses salted caramel cookie recipe
8:03 Instagram Live chooses oatmeal raisin cookie recipe
8:48 Cookie review
9:11 Place on a baking tray and place in the oven
9:40 The finished cookies
10:11 Any other cookie flavor ideas?
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
The Best Chewy Chocolate Chip Cookies
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Super soft, chewy, and studded with chocolate!
Here is what you'll need!
The Best Chewy Chocolate Chip Cookies
Servings: 12
INGREDIENTS
½ cup sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup butter, melted
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks (or your preference)
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely, and enjoy!
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My NEW Favorite Cookie Recipe | Solenn Heussaff
You guys tag me all the time whenever you try my first cookie recipe so I wanted to share my NEW cookie recipe with you. Tag me when you try this!
NEW Cookie Recipe:
My FIRST Cookie Recipe (posted last November):
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Marble Butter Cookies | My Favourite Butter Cookies
Marble Butter Cookies | My Favourite Butter Cookies (Part 2) – First of all, wishing you a Happy Blessed New Year. This is the first video of the year. I made a video on ‘My Favourite Butter Cookies’ exactly one year ago, and the response was amazing. However, I got a half the people commented that their cookies went flat in the oven. Here I’m using the exact same recipe, except half the batter I added a couple of cocoa powder. The cookies seemed fine in the oven. I believe the key is to cream the butter and sugar well until fluffy and pale. Again, these cookies are amazing, crispy in the outside and melts in your mouth. I hope you’ll be inspired or have more confidence in making these cookies. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
113g [½ cup] unsalted butter, softened
60g [¼ cup + 1 tbsp] fine sugar
1 egg yolk*
1 tbsp heavy cream
1 tsp vanilla extract
¼ tsp salt
125g [1 cup] cake flour
16g [2 tbsp] cornstarch
For chocolate dough:
9g [1¼ tbsp] cocoa powder, sifted
1 tbsp heavy cream
❤️*for eggless:
2 tbsp of yogurt or heavy cream
piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix softened butter and sugar until creamy, fluffy and pale. Make sure it is only softened, not melting stage. Scrape the bowl occasionally.
3. Add egg yolk*, cream and salt. Mix until well combined.
❤️*For eggless, replace egg yolk with 2 tbsp yogurt or 2 tbsp cream. (Excluding the other tbsp of cream, so total 2 tbsp of cream here)
4. Sift the flour and cornstarch in 2 batches. Fold in until the flour disappear. Then sift the remaining. Fold until incorporated.
5. Divide the dough in half.
6. In one half of the dough, sift the cocoa powder. Fold until well incorporated. Add a tablespoon of cream. This is so that the dough is softer, not too dry, to ease the piping later.
7. Using piping tip #1M.
8. Pipe on a pan, greased and lined with parchment paper.
9. Bake in preheated oven at 170°C/340°F for 16-18 minutes.
10. Cool the cookies completely before serving.
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Email: gracioustreatz@gmail.com
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The Best Cookie You Will Ever Have | Chef Jean-Pierre
Hello There Friends, Today I am making the Ultimate Cookie. A cross between a Chocolate Chip Cookie and a Chocolate Croissant. Buttery, Velvety, Nutty, Decedent, CHOCOLATEY! Everything you could ever want in a cookie! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Fine Mesh Strainer:
❤️ Tahitian Vanilla Salt:
❤️ Tahitian Vanilla:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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10 minute chocolate chip cookies! #easyrecipe #cookies