I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!

Thus if an attacker steals a user’s cookie, they can use that cookie to login as that user even if the user logs out. Cookies will only be detected as ‘stale’ if they are older than your SESSIONCOOKIEAGE. Finally, the size of a cookie can have an impact on the speed of your site. Round Cookie Cans Size 1 - 6-11/16' dia. Size 2 - 7-3/16' dia. Size 3 - 8-1/8' or 7-7/8' dia. Size 5 - 9-7/8' dia. Size 115 - 9-7/8' dia. Upright Round Cans Quart & 1/2 Quart 1/2 Gallon. For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1. My recipe is a little different however. If you want your dough to be perfect you MUST use real butter and make sure it is unsalted. I use Land O Lakes. Of cream cheese, not 3oz. 1 1/2 cup sugar, 1 cup of unsalted butter, 1 8oz cream cheese, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. Download the code or configure your cookie consent popup with just a few clicks and in less than 5 minutes.

Starting the week off in the best way possible. With a massive post all about cookies. Discussing 3 oh so different cookies that have a common denominator – one amazing cookie dough recipe.

I set out to perfect one of our family chocolate chip cookie recipes that pretty much everyone makes over and over again and knows by heart. It actually happens to be one of the first recipes I ever posted on the blog. Over the years I have stumbled upon and created many cookie recipes (all of which I love, of course). But since this recipe is so special to us and is usually only used for chocolate chip cookies, I really wanted to show its versatility by using it as a base recipe to make the cookies you see here.

So technically, our cookie dough recipe can be transformed into 4 different scrumptious cookies. Mind blown. I always knew there was a reason why we all love it so much.

I also want to mention that the base recipe is absolutely lovely and makes the most amazing chocolate chip cookies. But I do always end up tweaking the recipe ingredients a bit just because of the things I’ve learned and tried over the years. The original post can be found HERE. You don’t have to change a thing, but I’m going to be honest and let you know that my updated version of an old classic always gets the most compliments. No matter which recipe you go for, you can’t go wrong though.

Without further ado, let’s jump right in and let me tell you exactly what I did.

One of the most important things to me when it comes to cookies is chewiness. I live for super chewy cookies and am not a big fan of crunchy ones. There’s definitely a time and place for crispy cookies and a tall glass of milk, but 9 out of 10 times I am all about soft, chewy, and tender cookies.

The first change I made was in the flour department. Since bread flour has a higher gluten content than all-purpose flour, it really helps with developing chewiness. I opted to go half and half and I’ve seen the best and noticeable change when using that ratio.

I also decided to use more brown than granulated sugar. Since molasses is added to white sugar to create brown sugar, it not only adds flavor but also extra moisture, which helps with extra chewiness.

Last but not least, I only used unsalted butter in the recipes. The original recipe calls for a combination of butter and shortening, but I rarely have shortening on hand. It’s one of those ingredients I almost never buy and opted to go for all butter out of necessity. In addition to that, I decided to melt the butter and am pretty sure I’ll never go back. Out of all the changes I made, I believe that melting the butter was the most important one in achieving ultra chewy cookies. There’s something about the ratio of melted butter, dry ingredients, and the addition of a good amount of chocolate chunks/chips that can’t be beat.

You’ll notice that while each recipe is very similar, they’re all a little bit different. I told you in the beginning of the post that I tried to perfect the recipe/recipes and I was not kidding. Every single one has been tweaked, taste-tested, and made multiple times to ensure the perfect outcome every time.

The Triple Chocolate Chip Chocolate Cookie recipe has been changed the most and took the longest time to get just right. But I couldn’t be more excited about it. They’re so good!

My hope is that you’ll find this post most helpful and love having every cookie recipe you could need in one spot. I know I will be pulling up this post time and time again to make them since it will take some time till I memorize every change to every recipe. I am sure it won’t be too long before I have it all down though. A day doesn’t go by that we don’t have a cookie in our cookie jar ♥️.

Hope you enjoy these recipes!

1. 2 sticks (1 cup) unsalted butter, melted
2. 1 1/2 cups light brown sugar
3. 1/2 cup granulated sugar
4. 3 large eggs
5. 2 teaspoons vanilla extract
6. 1 teaspoon salt
7. 1/2 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1 1/2 cups all-purpose flour
10. 1 1/2 cups bread flour
11. 1 1/2 cups chocolate chunks

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 1.In the bowl of your stand mixer, combine melted butter, sugars, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
3. 2.With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add chocolate chunks.
4. 3.Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.

1. 2 sticks (1 cup) unsalted butter, melted
2. 1 cup light brown sugar
3. 1 cup granulated sugar
4. 3 large eggs
5. 2 teaspoons vanilla extract
6. 1 teaspoon salt
7. 1/2 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1 1/2 cups all-purpose flour
10. 1 1/2 cups bread flour
11. 1 cup white chocolate chips
12. 1/2 cup unsalted macadamia nuts, roughly chopped

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 2.In the bowl of your stand mixer, combine melted butter, sugars, eggs & egg yolk and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
3. 3.With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add white chocolate chips and macadamia nuts.
4. 4.Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.

1. 1/2 cup (1 stick) unsalted butter
2. 4 ounces dark chocolate, roughly chopped
3. 1 cup light brown sugar
4. 1/2 cup granulated sugar
5. 2 large eggs
6. 1 teaspoon vanilla extract
7. 1/2 teaspoon salt
8. 1/2 teaspoon baking soda
9. 1 cup all-purpose flour
10. 1/2 unsweetened cocoa powder

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. 1. In a heatproof bowl, combine butter and chopped dark chocolate. Place in the microwave and heat in 30 second intervals until completely melted. Pour mixture into the bowl of your stand mixer and let cool for 2-3 minutes.
3. 2. Add sugars and mix until combined. Add eggs and vanilla and cream together. Next, mix in salt and baking soda until incorporated. Add flour and cocoa powder and mix until fully combined. Remove bowl from the mixer and fold in white chocolate chips, milk chocolate chips and semisweet chocolate chips.
4. 3. Using a regular cookie scoop, place cookie dough balls onto prepared baking sheet and put in the oven. Bake cookies for 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Repeat with remaining dough.

I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!

Starting the week off in the best way possible. With a massive post all about cookies. Discussing 3 oh so different cookies that have a common denominator – one amazing cookie dough recipe.

I set out to perfect one of our family chocolate chip cookie recipes that pretty much everyone makes over and over again and knows by heart. It actually happens to be one of the first recipes I ever posted on the blog. Over the years I have stumbled upon and created many cookie recipes (all of which I love, of course). But since this recipe is so special to us and is usually only used for chocolate chip cookies, I really wanted to show its versatility by using it as a base recipe to make the cookies you see here.

So technically, our cookie dough recipe can be transformed into 4 different scrumptious cookies. Mind blown. I always knew there was a reason why we all love it so much.

I also want to mention that the base recipe is absolutely lovely and makes the most amazing chocolate chip cookies. But I do always end up tweaking the recipe ingredients a bit just because of the things I’ve learned and tried over the years. The original post can be found HERE. You don’t have to change a thing, but I’m going to be honest and let you know that my updated version of an old classic always gets the most compliments. No matter which recipe you go for, you can’t go wrong though.

Without further ado, let’s jump right in and let me tell you exactly what I did.

One of the most important things to me when it comes to cookies is chewiness. I live for super chewy cookies and am not a big fan of crunchy ones. There’s definitely a time and place for crispy cookies and a tall glass of milk, but 9 out of 10 times I am all about soft, chewy, and tender cookies.

The first change I made was in the flour department. Since bread flour has a higher gluten content than all-purpose flour, it really helps with developing chewiness. I opted to go half and half and I’ve seen the best and noticeable change when using that ratio.

I also decided to use more brown than granulated sugar. Since molasses is added to white sugar to create brown sugar, it not only adds flavor but also extra moisture, which helps with extra chewiness.

Last but not least, I only used unsalted butter in the recipes. The original recipe calls for a combination of butter and shortening, but I rarely have shortening on hand. It’s one of those ingredients I almost never buy and opted to go for all butter out of necessity. In addition to that, I decided to melt the butter and am pretty sure I’ll never go back. Out of all the changes I made, I believe that melting the butter was the most important one in achieving ultra chewy cookies. There’s something about the ratio of melted butter, dry ingredients, and the addition of a good amount of chocolate chunks/chips that can’t be beat.

You’ll notice that while each recipe is very similar, they’re all a little bit different. I told you in the beginning of the post that I tried to perfect the recipe/recipes and I was not kidding. Every single one has been tweaked, taste-tested, and made multiple times to ensure the perfect outcome every time.

The Triple Chocolate Chip Chocolate Cookie recipe has been changed the most and took the longest time to get just right. But I couldn’t be more excited about it. They’re so good!

Cookies 3.5 Bags

My hope is that you’ll find this post most helpful and love having every cookie recipe you could need in one spot. I know I will be pulling up this post time and time again to make them since it will take some time till I memorize every change to every recipe. I am sure it won’t be too long before I have it all down though. A day doesn’t go by that we don’t have a cookie in our cookie jar ♥️.

Hope you enjoy these recipes!

1. 2 sticks (1 cup) unsalted butter, melted
2. 1 1/2 cups light brown sugar
3. 1/2 cup granulated sugar
4. 3 large eggs
5. 2 teaspoons vanilla extract
6. 1 teaspoon salt
7. 1/2 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1 1/2 cups all-purpose flour
10. 1 1/2 cups bread flour
11. 1 1/2 cups chocolate chunks

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 1.In the bowl of your stand mixer, combine melted butter, sugars, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
3. 2.With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add chocolate chunks.
4. 3.Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.

1. 2 sticks (1 cup) unsalted butter, melted
2. 1 cup light brown sugar
3. 1 cup granulated sugar
4. 3 large eggs
5. 2 teaspoons vanilla extract
6. 1 teaspoon salt
7. 1/2 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1 1/2 cups all-purpose flour
10. 1 1/2 cups bread flour
11. 1 cup white chocolate chips
12. 1/2 cup unsalted macadamia nuts, roughly chopped

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
2. 2.In the bowl of your stand mixer, combine melted butter, sugars, eggs & egg yolk and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
3. 3.With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add white chocolate chips and macadamia nuts.
4. 4.Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.

You'll Be Storing Your Eggs In The Freezer From Now On

Cookie 3.1 +

1. 1/2 cup (1 stick) unsalted butter
2. 4 ounces dark chocolate, roughly chopped
3. 1 cup light brown sugar
4. 1/2 cup granulated sugar
5. 2 large eggs
6. 1 teaspoon vanilla extract
7. 1/2 teaspoon salt
8. 1/2 teaspoon baking soda
9. 1 cup all-purpose flour
10. 1/2 unsweetened cocoa powder

New York Daily News

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. 1. In a heatproof bowl, combine butter and chopped dark chocolate. Place in the microwave and heat in 30 second intervals until completely melted. Pour mixture into the bowl of your stand mixer and let cool for 2-3 minutes.
3. 2. Add sugars and mix until combined. Add eggs and vanilla and cream together. Next, mix in salt and baking soda until incorporated. Add flour and cocoa powder and mix until fully combined. Remove bowl from the mixer and fold in white chocolate chips, milk chocolate chips and semisweet chocolate chips.
4. 3. Using a regular cookie scoop, place cookie dough balls onto prepared baking sheet and put in the oven. Bake cookies for 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Repeat with remaining dough.

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