Alex Guarnaschelli's Genius Tip To Amp Up Store-Bought Cookie Dough
There's no shame in store-bought cookie dough. Whether you aren't in the mood to whip up cookies from scratch or simply want a sweet midnight snack, pre-made dough is sometimes too convenient to pass up. Celebrity chef Alex Guarnaschelli agrees. After all, she sells her ready-to-bake cookie dough on QVC.
While Guarnaschelli's pre-made dough is rarely available since it's made in limited batches and sells out fast, you can still use her cookie-making tips to bake like her. Even when 'tis not the season to bake Guarnaschelli's favorite holiday cookie, she has plenty of wisdom to share when it comes to elevating store-bought dough.
While easy to bake and tasty as-is, Guarnaschelli told People that adding a little something extra to pre-made cookie dough is a nice touch. From sugar and chopped nuts to sweet (or even savory) mix-ins, these simple Guarnaschelli-approved additions will make your cookies more flavorful and special. Chances are that anyone who tries your upgraded cookies will think they're homemade.
Roll cookie dough logs in coarse sugar or chopped nuts
Store-bought cookie dough is sold in a few forms. Most brands offer pre-portioned dough or cookie dough logs that can be sliced to your preferred thickness. You might also come across tubs of cookie dough to be scooped and shaped to your liking. For the following tip, you're best off using a log. However, any pre-made dough can work with a little re-shaping (or sprinkling instead of rolling).
Before slicing and baking a cookie dough log, Alex Guarnaschelli recommends rolling it in coarse sugar. Depending on which of the many types of sugar you use, it may caramelize slightly when heated, adding a pretty golden-brown color around the edges of each cookie. For a bright pop of color instead, opt for sanding sugar, which is sturdy enough to handle the heat of the oven and is available in all kinds of fun hues. By using a finishing sugar with larger granules, the cookies will have a shinier, jewel-studded appearance. Plus, you'll get the added benefit of extra sweetness.
For a different texture and flavor, roll a dough log in chopped nuts, then slice and bake. Depending on which types of nuts you're using and where you get them, it may be best to do this with fresh, raw nuts instead of roasted ones. Roasted nuts are easier to find but typically include other ingredients like salt and oil, which might add unwanted flavors to your cookies. Lightly roasting pecans, macadamia nuts, and hazelnuts before chopping can draw out their natural flavors, while walnuts are best raw; almonds and pistachios are good either way.
Get creative with your favorite mix-ins
Alex Guarnaschelli supports adding other ingredients to your store-bought cookie dough, too. Whether you have a log or a tub, put the dough and any ingredients you like in a bowl, stir or knead them until combined, roll into balls, and bake. Her suggested mix-ins include chocolate chips or chocolate-coated candies. These rich additions will enhance the texture and sweetness of your cookies, offering a pleasant gooey or chewy surprise when you bite into one. Plus, you can't go wrong with more chocolate.
However, there are all kinds of directions you can go in to introduce new flavors. If you're working with pre-made chocolate chip dough, make orange zest chocolate chip cookies. The citrus and chocolate combine to create a fresh, bright, sweet cookie that will make your tastebuds sing. Shredded coconut goes well with macadamia nuts if you want a salty, sweet treat with tropical flavors. For extra color that both kids and adults will love, mix in rainbow sprinkles. Unleash your culinary creativity by incorporating savory mix-ins. Salty potato chips pair nicely with chocolate chips, too. Herbs like rosemary and mint can add earthy, woodsy aromas and flavors to simple sugar or shortbread doughs.
Whether you roll pre-made dough in coarse sugar (or even flaky salt) or mix in M&Ms, it's easy to improve it, especially with inspiration from Guarnaschelli. With a little extra love — and an extra ingredient or two — you can make store-bought cookie dough taste homemade. No one will be the wiser.