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Why I Love This Recipe: My Crazy Cookie Dough Recipe is the only cookie dough recipe you need because it’s so simple. With just a handful of pantry staples and no mixer required, this base dough bakes up perfectly chewy cookies with crisp edges every time.

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Crazy Cookie Dough Base Recipe

• 1 cup (8 oz/225 g) butter, melted and cooled
• 1 1⁄4 cups (7 1⁄2 oz/213 g) dark brown sugar
• 3⁄4 cup (6 oz/170 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1⁄2 cups (12 1⁄2 oz/355 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Classic Chocolate Chip Cookie

• 1 generous tablespoon dark chocolate, roughly chopped
• Oatmeal Raisin Cookie
• 2 heaped teaspoons rolled oats
• 1 tablespoon raisins

Double Chocolate Cookie

• 2 heaped teaspoons cocoa powder
• 1 heaped teaspoon chocolate, roughly chopped

Peanut Butter Cookie

• 1 tablespoon peanut butter
• 1 tablespoon peanuts, chopped

Chocolate Hazelnut Cookie

• 1 tablespoon hazelnut-chocolate spread (like Nutella)
• 1 tablespoon hazelnuts, chopped

S'more Cookie

• 1 tablespoon mini marshmallows
• 1 tablespoon graham crackers, crushed
• 1 tablespoon chocolate, roughly chopped

Salted Caramel Cookie

• 4 chewy caramel candies, roughly chopped
• 1 pinch flaky sea salt
• Birthday Cake Cookie
• 2 heaped teaspoons rainbow sprinkles
• 2 heaped teaspoons white chocolate chips

Make the Cookie Dough Base

1. In a large bowl, whisk together the melted butter, both sugars, eggs and vanilla extract.

2. In a separate bowl, mix together the flour, baking soda and salt.

3. Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. It will be very soft.

4. IMPORTANT: Cover and chill the dough for a minimum of 2 hours (and up to 2 days) before proceeding to avoid overspreading when baking.

5. Using a 1⁄4 cup measure, divide the cookie dough base into 14 portions, weighing about 2 1⁄2 oz (71 g) each. Add in your mix-ins.

6. For each flavor, make a well in the center of a portion of dough. Add the mix-ins of your choice and fold the dough over itself a few times to ensure that the ingredients are incorporated, then roll into a ball. (For the Salted Caramel Cookie, knead in the caramel, then sprinkle the salt on top of the cookie dough ball.)

7. If the dough becomes very soft as you knead in the mix-ins, refrigerate for 30 minutes before baking.

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Bake the cookies

8. Set the oven to convection and preheat to 350oF (180°C). Line two baking sheets with parchment paper.

9. Place the cookies 4-inches (10 cm) apart on the prepared baking sheets.

10.Bake for roughly 12 minutes or until the cookies are a little doughy in the center but nicely browned around the edges.

11. Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.

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