Chocolate Chip Cookie Dough (Printable)

Rich, creamy edible dough loaded with semisweet chocolate chips. Heat-treated flour makes it completely safe to enjoy raw.

# Ingredient List:

→ Dough Base

01 - 1 cup all-purpose flour
02 - ½ cup unsalted butter, softened
03 - ½ cup brown sugar, packed
04 - ¼ cup granulated sugar
05 - 2 tablespoons milk
06 - 1 teaspoon vanilla extract
07 - ½ teaspoon salt

→ Mix-ins

08 - ¾ cup semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes to eliminate bacteria. Allow to cool completely before proceeding.
02 - In a medium bowl, beat softened butter, brown sugar, and granulated sugar together until smooth and creamy consistency forms.
03 - Mix in milk and vanilla extract until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the wet mixture. Stir until a soft, cohesive dough forms without overmixing.
05 - Gently fold chocolate chips into the dough until evenly distributed throughout.
06 - Serve immediately for soft texture or refrigerate for 30 minutes for firmer, sliceable consistency.

# Expert Tips:

01 -
  • The satisfaction of eating dough by the spoonful without anyone telling you to stop
  • That perfect texture somewhere between fudge and traditional cookie dough
  • Ready in 20 minutes and keeps in the fridge for midnight cravings all week
02 -
  • The flour must cool completely after heat-treating or it will melt your butter and change the whole texture
  • Room temperature ingredients are non-negotiable here, cold butter will leave you with lumpy dough
03 -
  • Use a kitchen scale for the flour since measuring by volume can be inconsistent and affects the final texture
  • Let the dough sit at room temperature for 10 minutes before serving if it has been refrigerated, the flavors really wake up

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