I find that the more I cook and bake, the more unforgiving I am of processed and “convenience” foods. I find myself frustrated that a recipe calls for refrigerated cookie dough, or crescent roll dough, or a boxed cake mix. Now, I know there are lots of people who won’t agree with me, but I just like to have alternatives. I like to know what’s in my food, and I like my food to taste awesome. And when some scientist has created a product to be shelf-stable and consistent, that’s not always an option.
Rather than giving up on some of my favorite recipes, I’ve taken to tracking down or adapting recipes to make my own “convenience” food substitutes. This dough, adapted from a Pampered Chef recipe, is a substitute for store-bought, refrigerated chocolate chip cookie dough, made my day. Now I know I have a reliable alternative to those pricey packages. And, bonus – this dough mixes up in ten minutes. Enjoy!
What you need:
- 1 1/2 c. flour
- 1/2 t. baking soda
- 1/2 t. salt
- 1/2 c. unsalted butter, softened
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1 large egg
- 1 t. vanilla (store-bought or homemade)
- 6 oz. semi-sweet chocolate chips
- medium bowl and whisk
- stand mixer with paddle attachment
- rolling pin
- baking sheet
Time: 10 minutes to make dough, 15 minutes to bake, plus cooling time
Freezeable: The dough is freezeable unbaked. Freezing the baked cookie would require stabilization (i.e., a cardboard cake circle) to keep the cookie from bending or breaking.
Multiplying the recipe: You can double the dough and either bake two rounds or one rectangle (on a half sheet pan). The rectangular pan will require more time baking.
Chocolate Chip Cookie Pizza:
Preheat the oven to 350F. In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer, cream together the butter and sugars for a few minutes, until the mixture is fluffy. Add the egg and vanilla and beat together. Scrape down the bowl with a rubber spatula.
Add the flour mixture to the bowl and mix well. Stir in the chocolate chips. On a pizza pan or baking stone, roll or pat the dough out into a circle. If using a rolling pin, be sure to flour it well. Bake for 12-15 minutes. The cookie should be golden brown. Cool. Loosen from pan with an offset spatula.