Cookie dough
Makes: Around 160g dough
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Cookie dough
The perfect cookie dough is sweet and fudgy. Hand-chopping your chocolate creates a mix of chunks and flakes, so every mouthful tastes amazing
Makes: Around 160g dough
Prep time: 20 minsTotal time: 
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Nutritional information (cookie)
Calories
159Kcal
Fat
7gr
Saturates
4gr
Carbs
22gr
Sugars
15gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 100g soft unsalted butter
- 85g light muscovado (or light brown) sugar
- 115g caster sugar
- 1 tsp vanilla bean paste or extract
- 1 medium egg
- 160g plain flour
- ½ tsp fine sea salt
- 75g milk chocolate, chopped into little chunks
- 50g dark chocolate (around 50% cocoa solids), chopped into little chunks
Step by step
Get ahead
The dough can be kept in the fridge for 2 days or frozen for up to 1 month.
- Put the butter, sugars and vanilla in a large bowl, and beat together with an electric whisk until well combined. Add the egg and whisk until paler in colour and quite fluffy. Fold through the flour and salt with a wooden spoon or your hands. Stir in the chocolate (including the messy bits from chopping). Chill for at least 2 hours before using, to firm up and to develop the flavour.
- Now make your cookies: preheat the oven to 200°C, 180°C fan, gas 6. Roll the chilled cookie dough into balls, around 35g each, and arrange on lined trays, leaving room to spread. Bake for 8-10 minutes, until the edges are crisp and golden but the middles still look slightly unbaked.
- Remove from the oven and lift the cookies, still on the baking paper, onto wire racks to cool. Can be kept in a tin for up to 4 days. Cookie dough balls can also be baked from frozen – allow an extra couple of minutes.
