Hi Bold Bakers!
So in a recent video I made crazy dough.
Now crazy dough is one bread dough that you can make lots of different breads from, like
a savory pizza or a sweet Nutella loaf.
Well, that series was a huge success, so I thought to myself, why can’t I take that
same technique and apply it to a cookie dough?
I asked you guys on Social Media what flavors of cookies you wanted to see me make and the
results were amazing!
So let’s get baking.
So before we get started, the recipe for this crazy cookie dough can be found on my BiggerBolderBaking.com,
and as always, don’t forget to tap that subscribe button so you don't miss out on
any of my upcoming videos.
Okay, let’s talk cookie dough.
Into a nice, large bowl we’re going to add melted butter, white sugar, brown sugar, eggs,
and vanilla extract, and then mix all these ingredients together.
Okay, great, I really love this cookie dough because it’s that gooey, squishy kind of
cookie that you get in the middle, and that's what the melted butter and the brown sugar
are going to do, give a caramel, gooey center.
I love it, that’s my absolute favorite cookie dough.
Okay so I'm just gonna set this aside and then we’re gonna mix together our dry ingredients.
So in a separate bowl, we’re going to add in our flour, salt, and bicarbonate of soda,
or baking soda, and then just mix all these ingredients together.
Now if you don’t eat eggs, do not worry.
You can still make this cookie.
You can just replace it with a flax egg or condensed milk.
And all of that information is going to be on my website as well.
So here’s an important note about adding in raising agents like baking soda or baking
powder.
Make sure that you level off the teaspoon so that it’s not lumpy, you get just an
exact teaspoon.
And then also, less is more, adding in more is not going to make your cookie rise better
or anything like that.
So, less is more when it comes to raising agents.
Okay, lovely.
These are all mixed up, now I'm gonna bring back my wet ingredients and then add our dry
ingredients in there.
And then simply mix all together.
Okay that’s it!
This is our cookie dough that we’re going to add amazing flavors to.
Now, this is a soft cookie dough as you can so you're going to want to pop this into the
fridge for a minimum of two hours and let it nice and cold.
Best of all, this can be kept in your fridge for up to seven days, and it even freezes
really well, so you can have cookies whenever you want them.
So here is my cookie dough.
It's been in the fridge for a few hours now, so it’s really nice and cold so it’s perfect
to be baked off.
Now here is a scoop, it’s a quarter cup measurement, and all we’re going to do is
scoop our cookie dough, get a quarter cup, you can do it kind of level, this is gonna
be a big cookie.
And this is the size of each cookie.
Roughly if you don't have a cup and you're weighing them, they're around 2.5 to 3 ounces
in weight.
So keep on scooping all your cookie dough until it’s portioned.
And you'll notice it will make around 10-12 cookies.
Nice, big cookies.
My kind of cookies.
Keep going until it’s all gone.
Okay, so those are our cookies, they're looking great.
Now, this is for the really fun part.
Over here I have my cookie bar.
I went through my cupboards, I ransacked the place, and I got every flavor, mix-in, fix-in
you could possible think of, and we’re going to add all of these into our cookies.
So if you haven't figured out yet why I'm calling this crazy cookie dough, you're about
to find out.
We are going to make our first cookie, which is my personal favorite, a plain, classic
chocolate chip cookie.
So, into my cookie dough here, I have a nice big tablespoon of chopped chocolate, nice,
rich chocolate.
I am just going to put that on top of my cookie dough, mix it in really well, lovely, getting
chocolate everywhere.
I like my cookies really chocolate-y.
And there you, there is an instant chocolate chip cookie.
So this is my favorite cookie, but this is where we’re gonna get really crazy and start
to come up with really fantastic flavors.
So, Kevin, what is your favorite flavor of cookie?
“Uh, I’d say a peanut butter cookie.”
Okay, great, because I have peanut butter so, I have some peanut butter here so, take
a nice big tablespoon of peanut butter, put it into the center of your dough.
Kevin, I actually have some peanuts here.
Do you want some peanuts in it?
“Make it chunky!”
Chunky, chunky monkey.
Okay, chunky peanut butter.
So in with your peanut butter, and then just mix it all together.
And there you have for yourself, a soft and gooey, salty but sweet peanut butter cookie.
Fantastic, good choice Kevin.
“Thanks!”
So we may as well get the whole crew, so, Olivia, what is your favorite cookie?
“Chocolate and hazelnut.”
Oh, great!
Oh, do you know what, I'm gonna put some Nutella in it.
So, take a tablespoon of Nutella, look at that, yummy.
Put it straight into your cookie dough, and then I actually have, by chance as well, some
chopped hazelnuts, some toasted ones.
So I'm gonna put them in there too.
And then just gently swirl it all together.
Good choice Olivia, I love chocolate and hazelnut.
Okay, Ira.
You're up next.
What kind of cookie would you like?
“Mm, how about s’mores?”
S’mores, okay.
Oh, great.
We have marshmallow over here, some marshmallows, and some chopped chocolate from our other
cookie, and then I have some crushed up graham crackers.
Nice, big, chunky bits.
In you go, so that pretty much all the makings of a s'more, right?
And then just fold them in all together.
Lovely, getting pretty creative here with these cookies, that's a good one, Ira.
S'mores is a really good choice because it’s a little bit outside the box but you can still
just take the exact same components in the dessert and put it into a cookie.
So, good thinking.
There you go, another cookie done.
So I don't know if you've noticed, but I've got a big bowl of sprinkles here and I have
to use those, because I love sprinkles on Bigger Bolder Baking, so I am gonna take two
teaspoons of sprinkles, onto my cookie, lovely.
And then, birthday cake often has white chocolate in it, so I'm gonna put big, heaping teaspoon
of chocolate chip, maybe even two teaspoons actually.
In you go.
And then fold them on in there.
Yum.
Anything birthday cake, I’m all about.
Great!
I know I'm gonna love that one.
So I'm sure now at this point you're getting the gist of like making your own cookie flavors.
You can put in whatever you have to hand here, your cookies will absolutely love it.
Okay now then next flavor we’re going to do is something a little bit more complex,
but still probably one of my top favorite cookies, it is a double chocolate cookie.
So over here I have some nice, dark cocoa powder, so I'm going to add in two teaspoons
of that, and then, of course, we’re gonna add a big teaspoon of chocolate chips.
In you go.
And then just mix these together really well.
For those of you who haven't had it, this cookie end up almost being like a brownie,
it is really rich and dark and decadent.
One of my faves.
So if you've ever been to a Cold Stone Creamery, they make ice cream in front of you, they
scoop the ice cream then you put in all your flavors, it’s kind of like what this is,
but for cookies.
Okay, fantastic.
Another cookie done.
So I've got six amazing cookie flavors already done, I've got two more left to do but I'm
gonna need some help, so stay tuned!
So I am live on Instagram right now, Gemma_Stafford, and I am asking you for your favorite cookie
flavors and I am gonna try and make them.
So here you go, Kevin, let me know what they come up with.
So now I've got these last two, and I want you to help me pick the flavor of.
“Mini16 wants to see salted caramel.”
Okay, cool.
“What do you guys think about that?”
‘Cause I have caramels.
“Salted Caramel.”
That was good, because I have salted caramels.
“Okay, let’s see what you do.”
So here I have a bowl of chopped up caramels, I'm gonna get a nice big teaspoon of those,
and I'm gonna pop that right onto my cookie dough.
Lovely.
And she said salted, right Kevin?
“Yeah, salted.”
So I have a little bit of sea salt here.
“Nicole is asking for salted caramel as well.”
Okay Nicole, got you covered.
Salt and caramel is such a good flavor combination.
And then just like our other cookies, all you want to do is just fold it in like this.
And then you're gonna have lovely, melty caramels once this bakes.
You're gonna have big chunks of caramel, chunks of salt, aw, it’s gonna be yummy.
Fantastic.
Okay, so that's one.
Salted caramel, great choice.
I like it, it’s gonna balance out well with all the rest of our other flavors.
So what's our last cookie flavor?
“What about like oatmeal?”
Yeah, okay, one of my favorites is actually oatmeal and raisin.
“What do you guys think about that?”
Oatmeal and raisin cookie?
It’s an oldie but a goodie, right?
You can’t beat a classic oatmeal and raisin cookie.
So here I'm gonna put in two teaspoons of oats.
“IMC is asking for chewy oatmeal.”
That's what this is.
These are really lovely, chewy, gooey cookies.
They're the best.
“Folks are asking for you know, raisin cinnamon, also saying maybe they don't like raisins.”
You don't like raisins, leave them out.
If you wanna add some cinnamon in there, just go ahead and dust a little bit in, and then
just mix it all in really well together.
This is a classic, you have to have an oatmeal and raisin cookie, don't you?
We’ve got a great combination here of chocolate, nuts, marshmallow, white chocolate, sprinkles,
of course, ‘cause you have to have sprinkles, can’t have an episode of Bigger Bolder Baking
without sprinkles.
Raisins, oatmeal, salted caramel, I think we’ve got all our bases covered.
This dough is really, really fun, just like my crazy bread dough, one dough, endless cookie
possibilities.
So I think we have a really good variety of different flavors and types of cookies, so
now it’s time to just pick them up and put them on a tray lined with parchment paper.
Now only put a few cookies per tray spread them out, because they will spread quite widely
when they're baked.
Bake your cookies off at 375 degrees Fahrenheit, or 185 degrees Celsius for only 10-12 minutes.
You don't want to over-bake them so they stay nice and soft and gooey in the center.
And those are your cookies!
Look at how fantastic they look!
They're absolutely huge.
So, come here and check this out.
I want you to see exactly how you're supposed to cook one of these cookies.
You see here how it looks all gooey and soft in the middle, but the outside has a little
bit more of a darker brown color, this is what we want.
That means it’s really soft and gooey in the middle and a little bit crispy on the
outside.
So when I say 10-12 minutes, just 10-12 minutes and you will end up with a perfect cookie,
just like these ones.
So once your cookies have cooled down and firmed up, you can move them off the trays.
So now if you came up with a cookie idea that I didn't make here today, let me know what
it is in the comments below, and maybe I can make it in a future crazy cookie dough video.
So now because my favorite is just a classic chocolate chip cookie and I did make this
one for myself, I'm just gonna break this open and show you what it’s like on the
inside.
So there you go, that's what I hoping for.
So this is why we cook the cookie at a higher temperature for less time, ‘cause you get
that lovely, soft, squishy middle.
Oh, my gosh.
So this is crazy cookie dough not just because you can make like a million different flavors,
but it is possible the best cookie I have ever tasted, and I think you will agree with
me.
Oh, my gosh.
Mm.
This is so good!
This is just plain chocolate.
Imagine what the rest of them taste like!
Oh, man.
I'm gonna try the salted caramel one next.
So I really hope you enjoyed this episode, thank you so much for watching, do not forget
to subscribe to my channel, so you don't miss out on any upcoming videos, and I will see
you really soon for more Bigger Bolder Baking.