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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe for cookie dough is simple yet satisfying. The combination of granulated white sugar and brown sugar creates a balanced sweetness, while the butter adds richness. The dough can be chilled for round, market-style cookies or baked immediately for flat, gooey ones. Enjoy these warm cookies with friends and family straight out of the oven.
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Add the egg yolk to the butter and sugar mixture and mix well.
Gradually mix the dry ingredients into the wet mixture until a smooth dough forms.
Fold in the chocolate chips or chunks.
Shape the dough into round balls.
Preheat the oven to 180°C/356°F.
Spray your baking tray with oil and Place the cookie dough balls on a baking tray and bake for 10–12 minutes on the central rack until the edges are lightly golden.
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Chill the cookie dough for 10 minutes before baking which results in round, market-style cookies.
If you want flat , extra gooey cookie than don't chill your cookie dough before baking .
Can I use salted butter?
Yes, but reduce the amount of added salt to avoid oversalting.
What type of chocolate works best?
You can use chocolate chips or chunks, depending on your preference. Dark, milk, or semi-sweet chocolate all work well.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Thaw it in the fridge before baking.
Why do my cookies turn out flat?
Room temperature dough tends to spread more during baking, resulting in flatter cookies.
Can I double the recipe?
Yes, simply double all the ingredient quantities and follow the same steps.
