This recipe makes 8 cookie variations (148 cookies!)
- Carbohydrate 928.1165 g
- Cholesterol 3091.1 mg
- Fat 424.55944 g
- Fiber 18.2250003218651 g
- Protein 136.62354 g
- Saturated Fat 249.75281 g
- Serving Size 1 1 Serving (2047g)
- Sodium 3360.096 mg
- Sugar 909.891499678135 g
- Trans Fat 36.309894 g
- Calories 8030 calories
Step-by-step
- In large bowl with mixer, beat all ingredients except flour until fluffy.
- With mixer on low, gradually beat in flour just until blended.
- This dough will make 8 cookie variations (148 cookies!).
- To make all 8 kinds, follow these dividing directions:
- Vanilla Dough: Take half of dough and divide half into quarters.
- Roll one quarter into ball, flatten slightly, wrap and refigerate.
- Keep three of the quarters out to work w ith after preparing chocolate dough.
- Chocolate Dough: To dough left in mixer, mix in 1/4 cup unsweetened cocoa powder and 1/2 tsp vanilla extract.
- Divide chocolate dough into quarters.
- Keep 3 pieces at room temp, ready to shape.
- Chocolate-Coffee Dough: To remaining quarter, add 2 tsps instant coffee powder and mix well.
- Flatten slightly, wrap and refrigerate.
- Keep three remaining quarters out.
- Doughs can be refigerated for up to 5 days or frozen for up to 3 months.
Golden-brown edges yielding to a tender, uniform crumb characterize a properly baked short dough of this style, where the balance of fat and sugar dictates the final structure. Beating the butter, sugars, eggs, and vanilla thoroughly incorporates air before the flour is introduced, creating the emulsion necessary for uniform spread in the oven. Incorporating the flour strictly on low speed prevents the gluten network from developing too rapidly, ensuring the baked cookies remain tender rather than tough or chewy. Temperature control during the creaming stage matters significantly; butter kept around 65 degrees Fahrenheit holds air efficiently without melting into a liquid state that ruins the emulsion.
Extract quality dictates the aromatic profile of the base dough, making pure vanilla extract preferable to artificial vanillin due to its complex array of secondary volatile compounds. Granulated white sugar contributes crispness and structural integrity through its ability to dissolve partially into the available moisture, while light brown sugar introduces moisture retention and acidity that reacts with any minor leavening present. Combining both sugars balances structural crispness against soft center textures across the various flavor iterations. Butter supplies distinct dairy solids that brown during baking through Maillard reactions, whereas hard margarine contains higher water content and lower milk solids, resulting in less pronounced caramelization notes.
Portioning the dough into distinct segments allows for the creation of multiple flavor profiles from a single batch, such as incorporating cocoa powder or instant coffee into specific portions. Mixing additional dry powders requires gentle mechanical action to distribute the additives evenly without overworking the surrounding matrix. Chill the portioned dough segments tightly wrapped in plastic to solidify the fats, which prevents excessive spreading during the initial minutes of baking. Rolling the chilled dough requires working quickly in a cool ambient environment to prevent the butter from softening prematurely on the board.
Raw portions store reliably in a refrigerator for up to five days when protected from ambient refrigerator odors by impermeable plastic wrap. Freezing extends this storage window to three months provided the wrapped dough blocks transfer directly into airtight freezer bags to prevent freezer burn and moisture loss. Thawing frozen portions safely requires transferring them to the refrigerator twenty-four hours before shaping and baking to ensure the fat recrystallizes evenly.
