(Perfect for Any Add-Ins!)
This is my go-to base cookie dough that works beautifully for chocolate chips, nuts, dried fruit, candies, and more. Once you learn this dough, you can create endless cookie flavors from one simple recipe.
Ingredients
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
(Reduce to ¾ teaspoon if using fine table salt) - 1 cup vegetable shortening
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 2 large eggs, slightly beaten
- 1½ cups chocolate chips
(or your favorite add-ins)
Instructions
- Cream the fats and sugars
In a large mixing bowl, cream together the shortening, brown sugar, and white sugar until light and fluffy. - Add wet ingredients
Add the slightly beaten eggs, vanilla, and vinegar. Mix until fully combined. - Add dry ingredients
Add the flour, baking soda, and salt. Mix just until the dough comes together. - Fold in add-ins
Gently fold in the chocolate chips or your add-ins of choice. - Portion the dough
Scoop dough into balls about 1 heaping tablespoon each and place on a parchment-lined baking sheet, spacing about 2 inches apart. - Bake
Bake at 350°F (175°C) for 8–10 minutes.
Baking time may vary by oven. - Know when they’re done
Cookies are ready when the edges are lightly golden and the centers still look slightly underbaked. They will finish setting as they cool.
Easy Add-In Variations
Use 1½ cups total of any of the following:
- Milk, dark, or white chocolate chips
- Chopped nuts (pecans, walnuts, almonds)
- Dried cranberries or cherries
- M&M’s or candy pieces
- Peanut butter chips + chocolate chips (½ & ½)
- Toffee bits
- Shredded coconut + dark chocolate
Storage Tips
- Dough: Refrigerate up to 3 days
- Baked Cookies: Store in an airtight container up to 5 days
- Freezing Dough: Scoop and freeze up to 3 months — bake from frozen, adding 1–2 minutes
YouTube
Watch full tutorial video here: https://youtu.be/rdoXlgtUlAQ