Hi Bold Bakers! I can't wait for you try my CRAZY COOKIE DOUGH (bit.ly/CrazyCookieDough). You can send me photos on Instagram (bit.ly/GemmaInstagram) or my website. What BOLD flavors will you make? Bring them on! :)
Here's something I learned while working in foods at Disneyland/DCA: If you want a huge cookie that takes 1/2 cup of cookie dough and your dough is as melty as this one is, flatten it out to a little under 1/2 the height of the measuring cup, then poke your finger in the middle and hollow that middle out till the resulting ring is a "doughnut" approx equal to the height of 1/2 of the measuring cup (the hole should be about 1' to 1 1/2" diameter or so, it's not exact). Then put it in the freezer. Take out a frozen cookie whenever you want and bake it according to the directions. It *should* melt down to fill that hole and cook evenly so you don't have an overcooked outside with an undercooked middle. When I worked there, I always wondered why the cookie dough we baked came in relatively thick rings. And then one day I asked the Master Baker (stop giggling. Every time someone giggles at this real title, their next brownie will come out burnt) about this and that's when I learned how places like this are able to sell huge cookies that are baked all the way through without burning the edges, and yet are nice and chewy.
Making with my 11 year old son who’s been experimenting on his own.😊Accomplished a few messes, but no cookies yet.🤷🏻♀️He’s excited to learn this recipe since craving chocolate chip cookies 🍪
I am so grateful for this amazing recipe.! Especially when u suggested the alternative for eggs. I am definitely gonna try this.! I wanted to know for how long can I store these cookies ? Do let me know please. And keep baking 😁😘
1 cup (8oz/226g) butter, melted and cooled to room temperature 1¼ cup (10oz/280g) brown sugar ¾ cup (6oz/170g) white sugar 2½ cups (12 1/2oz/355g) all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 large eggs Just the base cookie recipe
You are a gem! Being that my days are not without discomfort due to surgery, this crazy cookie dough is a blessing. I can make each of my grandchildren's favorite . Just one dough....thank you..
I loved your video❤💯 I came up with mint chocolate chip, snicker doodle, red velvet, strawberry cheesecake, lemon, mixed berry, mocha and fruity pebble cookies😘😃 have a great day😄💖
Next "crazy" recipe. .. Muffins. Since most muffins have a common base recipe, the right base with a few tweaks will produce just about any flavor combination
Dion Brodeur Dion Brodeur Totally agreed !! Savoury and Sweet muffins.. As Scones as well ! I used work in a Café in Australia and they made Dates Scones (exclusive recipe ) that is out of this world! Gemma U should make a crazy dough for both !! Thanks
I LOVE this recipe. I made it on Tuesday and have been making 2-4 cookies each day to try it out. The dough has only gotten better each day from resting. The best combo of crunchy edge and gooey center was letting it rest for three days. The first day after an hour in the fridge, the cookies were pretty thin. By day three, they were the perfect size for me. It’s my new favorite recipe and just in time for Christmas baking! Super easy, and simple enough to half. Highly recommended.
Made these again yesterday. Neighbor gave me a container of snacks Christmas Eve, thought I would return the container with something 'special', this immediately came to mind. Caramel, coconut, pecan halves, chunk chocolate, peppermint bark, raspberry jam, espresso M&M's, coarse pink salt, confectioners sugar, mixed dried berries, mini marshmallows, and more. So many combinations......gonna make more tonight, the few I kept disappeared [somewhere]. Threw in a 1/2lb pullman loaf of cinnamon raisin bread, and a 1lb pullman loaf of butter bread. Thanks again for your recipes and God bless you.
I tried it and its soooooooo DELICIOUS! I made peanut butter cup cookie, coffee cookie, and snicker doodle cookie😄 Thanks Gemma for this amazing recipe!
When you said you could freeze this, I instantly thought of the literal tubs of frozen cookie dough that gets sold at my school's fundraisers, but outside of that specific product I'd never thought to do that! I wanna make a big batch of this and freeze it, then thaw and customize as needed 😍🤤
I have so many ideas!! - turtle cookies with pecans, caramel, and chocolate -carmel and and pretzels -White chocolate macadamia nut - Peanut butter and oatmeal -snickerdoodle, mix in cinamon and sprinkle cinnamon and sugar ontop -peanut butter and chocolate. You could also add chopped up or mini reece cups. -Almond joy -coconut, chocolate and almonds. Or no almomd for a mounds cookie -pina colada shredded coconut and dried pineapple -chocolate cherry chunk At scouts we make this snack called mudcruch. I could make mudcrunch cookies with peanut butter, chocolate chips, butterscotch chips, and some crispex cereal. I have a cookie exchange for work so i think i am just going to make a huge batch of this and make a few different variations.
꧁ℝ𝔼ℂ𝔼ℙ𝕀𝕋𝔼꧂ ➪ 1 cup (8oz/226g) butter, melted and cooled to room temperature ➪ 1¼ cup (10oz/280g) brown sugar ➪ ¾ cup (6oz/170g) white sugar ➪ 2½ cups (12 1/2oz/355g) all-purpose flour ➪ 1 teaspoon salt ➪ 1 teaspoon baking soda ➪ 2 large eggs ➪ 2 teaspoon vanilla extract
Oh my! I cut the recipe in half to make 7 different kinds of test cookies, added 1/4 cup more of the sugars and I am SPEECHLESS! All of the flavors are perfect! How in the world can each one taste so different with the same exact recipe and just different add-ins? Thanx for this recipe!
I've tried it the second time and they are soooo delicious 😍 I've made Cranberry White Chocolate Peanutbutter Chocolate w/ Peanut Chunks and for the last one I used milk chocolate, Semi-sweet chocolate dark chocolate, cocoa powder and nougat filled milk chocolate
I love the fact that she mixed in different flavors of what ever she had in the pantry.( like s'mores,pb,choc,hazelnuts,oatmeal raisin,) and baked them in the oven,they turned out great too.
I kept the dough in fridge for 2 days and then baked the cookies. I made choco vanilla flavoured marble cookies, divided the dough in 2 parts and added cocoa powder to one part. Then mixed both the parts giving a marble effect. While cookies were in oven they were rising too much so after 8-9 mins I used my fork lightly to flatten just a little bit, less pressure. Then after baking I kept it for 2 days and cookies were great and crunchy.The best cookies ever. I am so addicted it to right now.
I love this recipe! I whipped up a double batch and tossed in raisins, pecans, a touch of peanut butter, a dash of cinnamon and a dash of nutmeg.... I kept the dough in the frig for a week and baked them as we craved a “Fresh Baked Cookie) These were so delicious and baked up beautifully! This is going in my special recipe journal, thank you so much! Next I’ll be trying your bread, and muffin recipes.
I made White chocolate and coconut & also lemon curd cookies from your recipe. Oh boy what have I started ! They are absolutely delicious. Thank you Gemma
Made these cookies they’re pretty good best recipe for homemade cookies I’ve tried so far. The only thing though is that when the dough isn’t cold it gets sticky and stuck to your hands I left them in the oven at 350 degrees for 12 minutes and the came out chewy but crunchy at the same time it was exactly what I was going for thank you so much for this recipe I love your channel ❤️
Tried ✔ Perfect recipe for a perfect dough ! Extremely easy and delicious recipe. In my case I added chopped up chocolate ( galaxy ) and it was absolutely fantastic! ( chocolate chips are too expensive here ) I would highly suggest keeping an eye on those cooking while in the oven because they may get over baked according to the cookie size !!
I would recommend using regular chocolate and just chopped them up than using chocolate chips since they're made not to melt while baking. Also a great tip is chop your chocolate then put in the fridge while making the dough, so when your balling your dough the chocolate wouldn't melt right away☺️
I just made these cookies for my kids and we love it. I don't really like my cookies or dessert to be too sweet so I cut the brown sugar and white sugar in half of what the recipe call for. It turns out delicious, not overly sweet. I think even if I were to cut the sugars a bit below half, it will still tastes good. Thanks for the recipe.
This is my first time baking cookies, and it was a success thanks to your recipe!! I cut the sugars to half the amt as i preferred it not too sweet, and they turned out amazing~~ Crispy on the outside and chewy in the middle! 🥰🥰 I tried chocolate chips, cornflakes and cranberries, and peanut butter. Chocolate chips r my fav!!
Hi @@anwyloribel8925 yes i reduced both white n brown sugars by half of each qty stated in e recipe.. the cookie is still sweet with all the chocolate chips n sweetened cranberries :))
I was reading the recipe and was alarmed to find out the amount of sugar in the recipe. This cookie would be all sugar and what makes a good desert is a good balance of savory and sweet! Thank you for this tip!
Hey Gemma. Tried this cookie dough. I divided it in half and made Smores cookies and the other half double chocolate chunk. OH MYLANTA! They were so good. Thank you for this recipe. It is an AWESOME one! 😁😋👍👍👍👍👍👍
Just perfect and out of heaven, Gemma. You are my cooking/baking soulmate. I am dreaming of opening my own little cafe and your recipes (ice cream, cookies etc) are just perfect for that!never stop!!!
Thanks for the lovely note, Kim. It's great having you part of the Bold Baking Community! Keep on baking and know that you can always accomplish your dreams! :)
Hi Gemma, I have been trying to find a free online baking class and i'm so glad I found your RU-vid channel! Your recipes really caught my attention. I would really wish you can tell me how to make the crispy cookie instead of the chewy version as I prefer the crispy cookie. Please share with me so I can bake lots of cookies for my loves one.
Welcome to Bigger Bolder Baking! You can always find links for written recipes (along with video if available) below or above my videos/pictures in my posts. At the top of each page of biggerbolderbaking.com, there’s an aqua/light teal color navigation bar. Above it to the right, click on the MAGNIFIER icon, feel free to search for recipes, baking basics and articles you like! Here you go: www.biggerbolderbaking.com/thin-and-crispy-chocolate-chip-cookies/ www.biggerbolderbaking.com/crispy-gingersnap-cookies/ Also sign up for newsletters so you won’t miss out new recipes: www.biggerbolderbaking.com/newsletter-signup/!
I made browned butter and added it instead of melted butter, but it was a bit dry. Still the perfect flavor and they did not flatten out while baking. Amazing recipe!
Hi! I am new to your channel and after seeing this I hit the subscribe button right away. I tried this recipe and it worked out sooo good! 😋🍪 My family was begging for more. I really enjoyed baking this and tasting this. Please do more like this! 👍😁
For an endless variable cookie, can I suggest a trail mix cookie, white chocolate and cranberry, lemon meringue or a cinnamon roll cookie? They're just ideas.
I love the flavour of browned butter so I always melt half of the butter and browned it like I want it and then mix the dough with half of the dark chocolate and milk chokolate. -Just Love it! Thank you for sharing.
The most exotic cookie that sprang to mind for me, is lemon. I know some people like the pairing of lemon and blueberry, though I personally am not a fan of berries.
OMG... I tried this recipe and holly shoe lace it is just absolutely unbelievable good!!! This recipe is a new staple in my baking life! Thank you soooooooooooooooooooooooooooooo much for this mana from the Gods themselves!!!
Thanks for a wonderful cookie recipe!! I put the dough in the freezer for 30 minutes! I couldn't wait 2 hours to cook them! The cookies turned out great!!
my high school had skill pathway classes and i chose to take a culinary arts pathway which included a high level cooking class that led into a college level class and one thing we always made were cookies! huge batches of them in between our bigger projects. chocolate fudge, peanut butter, snickerdoodle, chocolate chip...but we always made different recipes for each. this recipe would've saved so much time! we usually wrapped them and froze them into logs so we could portion them out more evenly rather than just scooping them onto a tray
I made this!!!! According to my friends it was "the best she has ever tried". Tips: don't do small ones with chocolate because it will not come out right. Also do about half of an ice cream scoop it will be just the right size
Great video as always you are very creative and professional. I hope you can do a video like this with a crazy cake batter. My favorite cake flavor is pistachio.
Thanks, as always for your lovely notes. Crazy Cake Batter is a great idea! Stay tuned for more craziness. And always lovely to hear from my Bold Bakers in Puerto Rico! :)
It was Gemma day in my kitchen today. I made pizza using crazy bread dough and coconut with chocolate chips using crazy cookie dough recipe...my kids are happy, thanks Gemma!
Great with chocolate atop, a clean pan, wonderful texture,and delicious! Cooking-sprayed my K A paddle beforehand.Scraping the beater released 90% this dough during mixing.
