This ratio of ingredients provides a base soft cookie dough between chewy and crumbly. One can move in either direction by altering the proportion of sugar.

Ingredients

The ratio is 3:5:2:2 on butter:flour:sugar:liquid.

In these quantities, the recipe constructs approximately 10 large cookies.

  • 150g unsalted butter,
  • 250g plain flour,
  • 100-120g light brown sugar,
  • 1/3 teaspoon or ~2g bicarbonate soda,
  • a pinch of salt,
  • 70ml of liquid in the form of one of:
    • 1 large egg and a yolk;
    • 2 regular eggs;
    • 1:3 ratio of ground flax seed mixed with water.
  • 30g vanilla paste.

By using dairy free butter and the flax seed option for liquid, one creates a dairy and egg free cookie dough.

Equipment

  • One bowl used for the butter.
  • One bowl used for the dry ingredients, then the dough.
  • One pan or equivalent medium for melting the butter on a hob.
  • A hob or equivalent.
  • An oven.
  • Two mixing implements (one for dry and one for wet).
  • At least one baking tray.
  • Enough parchment paper to cover those trays.

Instructions

  1. Melt the butter. Preferably in a pan on medium-low heat, until it is a liquid, then remove from the pan into a fresh bowl to cool down.
    • In the case of dairy butter, one can melt until the butter browns, waiting until the foam dissipates.
  2. Mix together the flour, bicarbonate soda and salt together in a fresh bowl.
  3. Once the butter has cooled down to room temperature, add the sugar and mix in until combined.
  4. Mix the liquid component into the butter-sugar bowl and the vanilla and beat until combined.
    • If you are opting for an egg free cookie, mix the ground flax seed with the water thoroughly in a fresh bowl and let rest for 15 minutes. Then add it to the butter-sugar bowl.
  5. Combine the wet bowl into the dry bowl and mix until combined. Folding with a spatula works well here. This is now cookie dough, and should be refrigerated for at least 3 hours before use, i.e. the following steps.
  6. To bake these, begin by lining a tray with parchment. On that lined tray, you should be able to fit half the dough in the form of five slightly flattened separated balls. Prepare two such trays if you desire to use all of the dough.
  7. Place these trays into a oven pre-heated to a fan oven 160 celcius, and keep them there for 10 minutes.
  8. Once this time has elapsed, slam the tray flat against a surface, then re-place in the over for a further 3 minutes. Assess whether the cookies have fully baked by checking if the edge is firm, if not, repeat the slam and bake further, if so, remove from the oven.
  9. Migrate the cookies onto a wire rack, and let them rest for a further 15 minutes, then consume when desired.