Hi Bold Bakers! So in a recent video I made crazy dough. Now crazy dough is one bread dough that you
can make lots of different breads from, like a savory pizza or a sweet Nutella loaf. Well, that series was a huge success, so I
thought to myself, why can’t I take that same technique and apply it to a cookie dough? I asked you guys on Social Media what flavors
of cookies you wanted to see me make and the results were amazing! So let’s get baking. So before we get started, the recipe for this
crazy cookie dough can be found on my BiggerBolderBaking.com, and as always, don’t forget to tap that
subscribe button so you don’t miss out on any of my upcoming videos. Okay, let’s talk cookie dough. Into a nice, large bowl we’re going to add
melted butter, white sugar, brown sugar, eggs, and vanilla extract, and then mix all these
ingredients together. Okay, great, I really love this cookie dough
because it’s that gooey, squishy kind of cookie that you get in the middle, and that’s
what the melted butter and the brown sugar are going to do, give a caramel, gooey center. I love it, that’s my absolute favorite cookie
dough. Okay so I’m just gonna set this aside and
then we’re gonna mix together our dry ingredients. So in a separate bowl, we’re going to add
in our flour, salt, and bicarbonate of soda, or baking soda, and then just mix all these
ingredients together. Now if you don’t eat eggs, do not worry. You can still make this cookie. You can just replace it with a flax egg or
condensed milk. And all of that information is going to be
on my website as well. So here’s an important note about adding
in raising agents like baking soda or baking powder. Make sure that you level off the teaspoon
so that it’s not lumpy, you get just an exact teaspoon. And then also, less is more, adding in more
is not going to make your cookie rise better or anything like that. So, less is more when it comes to raising
agents. Okay, lovely. These are all mixed up, now I’m gonna bring
back my wet ingredients and then add our dry ingredients in there. And then simply mix all together. Okay that’s it! This is our cookie dough that we’re going
to add amazing flavors to. Now, this is a soft cookie dough as you can
so you’re going to want to pop this into the fridge for a minimum of two hours and let
it nice and cold. Best of all, this can be kept in your fridge
for up to seven days, and it even freezes really well, so you can have cookies whenever
you want them. So here is my cookie dough. It’s been in the fridge for a few hours now,
so it’s really nice and cold so it’s perfect to be baked off. Now here is a scoop, it’s a quarter cup
measurement, and all we’re going to do is scoop our cookie dough, get a quarter cup,
you can do it kind of level, this is gonna be a big cookie. And this is the size of each cookie. Roughly if you don’t have a cup and you’re
weighing them, they’re around 2.5 to 3 ounces in weight. So keep on scooping all your cookie dough
until it’s portioned. And you’ll notice it will make around 10-12
cookies. Nice, big cookies. My kind of cookies. Keep going until it’s all gone. Okay, so those are our cookies, they’re looking
great. Now, this is for the really fun part. Over here I have my cookie bar. I went through my cupboards, I ransacked the
place, and I got every flavor, mix-in, fix-in you could possible think of, and we’re going
to add all of these into our cookies. So if you haven’t figured out yet why I’m
calling this crazy cookie dough, you’re about to find out. We are going to make our first cookie, which
is my personal favorite, a plain, classic chocolate chip cookie. So, into my cookie dough here, I have a nice
big tablespoon of chopped chocolate, nice, rich chocolate. I am just going to put that on top of my cookie
dough, mix it in really well, lovely, getting chocolate everywhere. I like my cookies really chocolate-y. And there you, there is an instant chocolate
chip cookie. So this is my favorite cookie, but this is
where we’re gonna get really crazy and start to come up with really fantastic flavors. So, Kevin, what is your favorite flavor of
cookie? “Uh, I’d say a peanut butter cookie.” Okay, great, because I have peanut butter
so, I have some peanut butter here so, take a nice big tablespoon of peanut butter, put
it into the center of your dough. Kevin, I actually have some peanuts here. Do you want some peanuts in it? “Make it chunky!” Chunky, chunky monkey. Okay, chunky peanut butter. So in with your peanut butter, and then just
mix it all together. And there you have for yourself, a soft and
gooey, salty but sweet peanut butter cookie. Fantastic, good choice Kevin. “Thanks!” So we may as well get the whole crew, so,
Olivia, what is your favorite cookie? “Chocolate and hazelnut.” Oh, great! Oh, do you know what, I’m gonna put some Nutella
in it. So, take a tablespoon of Nutella, look at
that, yummy. Put it straight into your cookie dough, and
then I actually have, by chance as well, some chopped hazelnuts, some toasted ones. So I’m gonna put them in there too. And then just gently swirl it all together. Good choice Olivia, I love chocolate and hazelnut. Okay, Ira. You’re up next. What kind of cookie would you like? “Mm, how about s’mores?” S’mores, okay. Oh, great. We have marshmallow over here, some marshmallows,
and some chopped chocolate from our other cookie, and then I have some crushed up graham
crackers. Nice, big, chunky bits. In you go, so that pretty much all the makings
of a s’more, right? And then just fold them in all together. Lovely, getting pretty creative here with
these cookies, that’s a good one, Ira. S’mores is a really good choice because it’s
a little bit outside the box but you can still just take the exact same components in the
dessert and put it into a cookie. So, good thinking. There you go, another cookie done. So I don’t know if you’ve noticed, but I’ve
got a big bowl of sprinkles here and I have to use those, because I love sprinkles on
Bigger Bolder Baking, so I am gonna take two teaspoons of sprinkles, onto my cookie, lovely. And then, birthday cake often has white chocolate
in it, so I’m gonna put big, heaping teaspoon of chocolate chip, maybe even two teaspoons
actually. In you go. And then fold them on in there. Yum. Anything birthday cake, I’m all about. Great! I know I’m gonna love that one. So I’m sure now at this point you’re getting
the gist of like making your own cookie flavors. You can put in whatever you have to hand here,
your cookies will absolutely love it. Okay now then next flavor we’re going to
do is something a little bit more complex, but still probably one of my top favorite
cookies, it is a double chocolate cookie. So over here I have some nice, dark cocoa
powder, so I’m going to add in two teaspoons of that, and then, of course, we’re gonna
add a big teaspoon of chocolate chips. In you go. And then just mix these together really well. For those of you who haven’t had it, this
cookie end up almost being like a brownie, it is really rich and dark and decadent. One of my faves. So if you’ve ever been to a Cold Stone Creamery,
they make ice cream in front of you, they scoop the ice cream then you put in all your
flavors, it’s kind of like what this is, but for cookies. Okay, fantastic. Another cookie done. So I’ve got six amazing cookie flavors already
done, I’ve got two more left to do but I’m gonna need some help, so stay tuned! So I am live on Instagram right now, Gemma_Stafford,
and I am asking you for your favorite cookie flavors and I am gonna try and make them. So here you go, Kevin, let me know what they
come up with. So now I’ve got these last two, and I want
you to help me pick the flavor of. “Mini16 wants to see salted caramel.” Okay, cool. “What do you guys think about that?” ‘Cause I have caramels. “Salted Caramel.” That was good, because I have salted caramels. “Okay, let’s see what you do.” So here I have a bowl of chopped up caramels,
I’m gonna get a nice big teaspoon of those, and I’m gonna pop that right onto my cookie
dough. Lovely. And she said salted, right Kevin? “Yeah, salted.” So I have a little bit of sea salt here. “Nicole is asking for salted caramel as
well.” Okay Nicole, got you covered. Salt and caramel is such a good flavor combination. And then just like our other cookies, all
you want to do is just fold it in like this. And then you’re gonna have lovely, melty caramels
once this bakes. You’re gonna have big chunks of caramel, chunks
of salt, aw, it’s gonna be yummy. Fantastic. Okay, so that’s one. Salted caramel, great choice. I like it, it’s gonna balance out well with
all the rest of our other flavors. So what’s our last cookie flavor? “What about like oatmeal?” Yeah, okay, one of my favorites is actually
oatmeal and raisin. “What do you guys think about that?” Oatmeal and raisin cookie? It’s an oldie but a goodie, right? You can’t beat a classic oatmeal and raisin
cookie. So here I’m gonna put in two teaspoons of
oats. “IMC is asking for chewy oatmeal.” That’s what this is. These are really lovely, chewy, gooey cookies. They’re the best. “Folks are asking for you know, raisin cinnamon,
also saying maybe they don’t like raisins.” You don’t like raisins, leave them out. If you wanna add some cinnamon in there, just
go ahead and dust a little bit in, and then just mix it all in really well together. This is a classic, you have to have an oatmeal
and raisin cookie, don’t you? We’ve got a great combination here of chocolate,
nuts, marshmallow, white chocolate, sprinkles, of course, ‘cause you have to have sprinkles,
can’t have an episode of Bigger Bolder Baking without sprinkles. Raisins, oatmeal, salted caramel, I think
we’ve got all our bases covered. This dough is really, really fun, just like
my crazy bread dough, one dough, endless cookie possibilities. So I think we have a really good variety of
different flavors and types of cookies, so now it’s time to just pick them up and put
them on a tray lined with parchment paper. Now only put a few cookies per tray spread
them out, because they will spread quite widely when they’re baked. Bake your cookies off at 375 degrees Fahrenheit,
or 185 degrees Celsius for only 10-12 minutes. You don’t want to over-bake them so they stay
nice and soft and gooey in the center. And those are your cookies! Look at how fantastic they look! They’re absolutely huge. So, come here and check this out. I want you to see exactly how you’re supposed
to cook one of these cookies. You see here how it looks all gooey and soft
in the middle, but the outside has a little bit more of a darker brown color, this is
what we want. That means it’s really soft and gooey in
the middle and a little bit crispy on the outside. So when I say 10-12 minutes, just 10-12 minutes
and you will end up with a perfect cookie, just like these ones. So once your cookies have cooled down and
firmed up, you can move them off the trays. So now if you came up with a cookie idea that
I didn’t make here today, let me know what it is in the comments below, and maybe I can
make it in a future crazy cookie dough video. So now because my favorite is just a classic
chocolate chip cookie and I did make this one for myself, I’m just gonna break this
open and show you what it’s like on the inside. So there you go, that’s what I hoping for. So this is why we cook the cookie at a higher
temperature for less time, ‘cause you get that lovely, soft, squishy middle. Oh, my gosh. So this is crazy cookie dough not just because
you can make like a million different flavors, but it is possible the best cookie I have
ever tasted, and I think you will agree with me. Oh, my gosh. Mm. This is so good! This is just plain chocolate. Imagine what the rest of them taste like! Oh, man. I’m gonna try the salted caramel one next. So I really hope you enjoyed this episode,
thank you so much for watching, do not forget to subscribe to my channel, so you don’t miss
out on any upcoming videos, and I will see you really soon for more Bigger Bolder Baking.