Cookie Base with Custom Add-Ins
Ingredients
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 2 tablespoons toasted milk powder
- 10 ounces (284g) unsalted butter, softened
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups (420g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon table salt
- add-ins (use 16 ounces (454g) for 25% or 48 ounces (1360g) for 50% add-in cookies)
Preparation
Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, for approximately 4-6 minutes.
Add the vanilla and eggs one at a time, waiting until the first is completely incorporated before adding the next.
In a separate bowl, mix the dry ingredients together so that the leaveners and salt are evenly distributed in the flour.
Add the dry ingredients to the mixer and mix on low speed just until there is no visible dry flour.
Mix in the add-ins.
Divide the dough into cookies, each about the size of 3 tablespoons; use a #20 size scoop for quickest portioning.
Optionally, cover and refrigerate the dough balls for at least 30 minutes or up to overnight.
Bake at 375°F (190°C) for 10-12 minutes or until golden brown around the edge.
Notes
To make toasted milk powder, spread non-fat milk powder in a thin layer on a parchment-lined pan and bake at 300°F (150°C) for 15-20 minutes or until light golden brown; store in an airtight container for later use and add to cookies, brownies, blondies, or cakes.
