Make 4 Kinds of Soft & Chewy Cookies from One Dough!🍪

The holiday season is here! Today, I'm sharing how to make 4 kinds of soft & chewy cookies from one dough. You can make 4 delicious cookies with simple steps using the secret hacks. Enjoy the assorted cookies as a cookie box, gifts for your special people, or simply to treat your family at home!

📌 The Ingredients To Make 4 Kinds of Soft & Chewy Cookies
[Base Dough]
• Unsalted butter: 226 g | 8 oz (2 US sticks)
• Granulated sugar: 100 g | 3.5 oz (1/2 US cup)
• Light brown sugar: 160 g | 5.6 oz (3/4 US cup)
• Egg: 100 g | 3.5 oz (2 medium-large eggs)
• Vanilla extract: 1 tsp
• All-purpose flour: 375 g | 13.2 oz (3 US cups * Calculated as 1 cup = 125 g)
• Baking soda: 1 1/2 tsp
• Salt: 1/2 tsp
[Chocolate Chip Cookies]
• The base dough: 242 g | 8.5 oz (1/4 of the whole batch)
• Oil: 2 tsp
• Dark chocolate chips: 100 g | 3.5 oz
• Sea salt: a tiny sprinkle on each cookie (Optional)
[Double Chocolate Cookies]
• The base dough: 242 g | 8.5 oz (1/4 of the whole batch)
• Oil: 1 tsp
• Cocoa powder: 1 Tbsp
• Milk: 1Tbsp
• Dark chocolate chips: 100 g | 3.5 oz
• Dark chocolate to dip the cookies: some (Optional)
[Red Velvet Cookies]
• The base dough: 242 g | 8.5 oz (1/4 of the whole batch)
• Lemon juice: 1 tsp
• Cocoa powder: 2 tsp
• Red coloring (Gel or Paste): 1/4 tsp
• White chocolate to dip the cookies: some (Optional)
[Ginger Molasses Cookies]
• The base dough: 242 g | 8.5 oz (1/4 of the whole batch)
• Molasses: 25 g | 0.9 oz (1.5 Tbsp)
• Ginger: 1 tsp
• Cinnamon 1/2 tsp
• All-purpose flour: 10 g | 0.35 oz (4 tsp)
• Granulated sugar to coat the dough: some

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Chill each dough until cooled completely and form balls by hand (2 oz | 57 g | 4 Tbsp each).
Bake (Preheated) at 350 F | 176 C for 11 - 13 mins.
Adjust the time and temperature accordingly.
It's important not to over-bake them to enjoy the soft texture. Note that the cookies get firmer after they cool down.
The dough spreads more in the oven when they are left at room temperature after forming the balls. Don’t wait too long if you want to avoid it.

📖 Printable Recipe + Written Steps
https://pastryliving.com/4-kinds-of-s...

📌 The tools/ingredients I used/mentioned today:
This section contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Stand mixer
https://amzn.to/3Pid42g
Plastic cookie bags
https://amzn.to/3uwhWKN

📌 Other cookie recipes:
10 Kinds of Cookies from One Dough! | Christmas Cookie Box
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