Get the kids baking during the Easter holidays with this recipe from Monica Worsley, founder of the Cooking It! cookery school in Cotham.

Her crazy cookie recipe is one cookie dough base with endless flavour variations, from classic chocolate chip to peanut butter. Give it a go along with her recipes for meatballs and vegan 'meatballs'.

If you have some budding chefs in the family, they can join Monica’s Easter holiday classes, which are running between 6 and 16 April. Perfect for keeping them entertained while learning a useful skill!

Tray of different flavour cookies

Crazy cookie dough recipe

Prep time 30 minutes; cook time 12 minutes.

Makes about 14 cookies.

Ingredients

For the cookie dough base

225g butter, melted and cooled to room temperature
215g dark brown sugar
170g white sugar
2 large eggs
2 teaspoon vanilla extract
355g all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

For classic chocolate chip cookies

1 generous tablespoon dark chocolate, roughly chopped

For oatmeal raisin cookies

2 heaped teaspoons rolled oats
1 tablespoon raisins

For double chocolate cookies

2 heaped teaspoons cocoa powder
1 heaped teaspoon chocolate, chopped

For peanut butter cookies

1 tablespoon peanut butter
1 tablespoon peanuts, chopped

For chocolate hazelnut cookies

1 tablespoon Nutella or chocolate spread
1 tablespoon hazelnuts, chopped

For s'more cookies

1 tablespoon mini marshmallows
1 tablespoon graham crackers, crushed
1 tablespoon chocolate, chopped

For salted caramel cookies

4 caramel candies, rough chopped
1 pinch flaky sea salt

For birthday cake cookies

2 heaped teaspoons sprinkles
2 heaped teaspoons white chocolate chips

Method

For the cookie dough base 

  1. In a large bowl add the melted butter, both sugars, eggs and vanilla extract and whisk together until combined.
  2. In a separate bowl, mix together the flour, baking soda and salt.
  3. Add the dry ingredients to the wet and stir with a spatula to form your cookie dough.
  4. Important step: Chill the dough for a minimum of 2 hours before scooping to avoid the cookies from spreading while baking.
  5. Using an ice cream scoop get balls of the cookie dough base into roughly 14 cookies (weighing roughly 2 1/2 oz each).

For classic chocolate chip cookies

  1. Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed throughout.

For oatmeal raisin cookies

  1. Using your hand make a well in the centre of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed throughout.

For double chocolate cookies

  1. Using your hand make a well in the centre of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the add-ins are distributed throughout.

For peanut butter cookies

  1. Using your hand make a well in the centre of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed throughout.

For chocolate hazelnut cookies

  1. Using your hand make a well in the centre of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed throughout.

For s'more cookies

  1. Using your hand make a well in the centre of the dough. Add in the graham crackers, marshmallow, and chocolate. Fold the cookie dough over itself to make sure the s'more add-ins are distributed throughout.

For salted caramel cookies

  1. Using your hand make a well in the centre of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed throughout. Top with flaky sea salt.

For birthday cake cookies

  1. Using your hand make a well in the centre of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed throughout.

Baking your crazy cookie dough

  1. When ready to bake preheat the oven to 375ºF (185°C). 
  2. Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment lined cookie sheet about 4 inches apart. TIP: Do not flatten the cookies! Leave them to bake as a rounded scoop of dough. This will ensure your cookies don't spread out too much. 
  3. Bake for roughly 12 minutes or until you can still see it is doughy in the centre but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey centre. 
  4. Pan bang: Once the cookies come straight out of the oven immediately BANG that pan on a hard kitchen counter. This banging will help the cookies fall and settle leaving you with lovely, ripples and cracks on your cookie. 
  5. Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.

Read more #FoodFriday recipes:

Related

Cooking It!
Cookery School
Cooking It!

Cooking it! is a fun and relaxed cookery school in the heart of Bristol, a stone’s throw from both the Whiteladies road and the Gloucester Road, in the trendy Chandos Road.