Assorted Cookies By The Dozen Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream and combine

In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes with a hand mixer. Add eggs one at a time, mixing until incorporated, then add vanilla and mix until combined.

Dry ingredients

In a separate bowl whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined — do not overmix.

Add chips & shape

Fold in the chocolate chips. Portion dough using a 2-tablespoon scoop (about 1.25 inch diameter balls) to make 12 cookies; place 6 per sheet leaving 2 inches between each to allow spreading.

Bake

Bake for 10–12 minutes or until edges are golden and centers look set but still soft. Rotate pans halfway through baking if needed.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

Make dough

In a bowl, beat the cold cubed butter with the sifted powdered sugar and vanilla just until combined and slightly crumbly. Add the flour and salt and mix on low speed until the dough comes together; it will be soft but firm enough to shape. Do not overmix.

Shape & chill

Turn dough out onto a lightly floured surface and gather into a disk. Roll out to about 1/4-inch thickness and cut with a 2-inch round cutter to yield about 12 cookies. Re-roll scraps once. If dough becomes too soft, chill 15–20 minutes.

Bake

Place cookies on the prepared sheet about 1 inch apart. Bake 12–15 minutes or until edges are just starting to color; centers should remain pale.

Cool & finish

Cool on the sheet for 5 minutes then transfer to a rack to cool completely. Optionally dust with a light sprinkling of powdered sugar.

Prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream and combine

Cream the softened butter with granulated and brown sugars until light. Add the egg and vanilla and mix until smooth.

Dry ingredients

In another bowl whisk together the flour, oats, cinnamon, baking powder, and salt. Stir the dry mixture into the wet until just combined.

Add raisins & shape

Fold in the raisins. Using a 2-tablespoon scoop, portion dough into 12 mounds and place on the sheet about 2 inches apart, flattening slightly with the back of a spoon because these cookies are denser.

Bake

Bake 10–12 minutes or until edges are golden brown and centers are set.

Cool

Cool on the baking sheet 5 minutes then transfer to a wire rack to cool completely.

Prep chocolate melt

Melt chopped semisweet chocolate with vegetable oil in a heatproof bowl over simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Let cool slightly.

Make batter

In a mixing bowl whisk together the cocoa powder and granulated sugar. Add the melted chocolate, then beat in the eggs one at a time until glossy and combined.

Add dry

Whisk the flour with baking powder and then fold into the chocolate mixture until a sticky dough forms. Cover and chill the dough at least 1 hour (chilled dough yields the best crinkle effect and is easier to handle).

Shape & coat

Preheat oven to 350°F (175°C). Scoop chilled dough into 12 equal portions (about 1.5 tablespoons each). Roll each portion into a ball, then roll generously in powdered sugar to coat.

Bake

Place coated balls on a parchment-lined baking sheet about 2 inches apart and bake 10–12 minutes. The exterior will crack and the powdered sugar will create the crinkle look while interiors remain soft.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.