Chocolate Chip Cookie Dough (Print Version)
Rich, creamy dough loaded with chocolate chips. Heat-treated flour makes it safe to enjoy raw—perfect for snacking or topping desserts.
# What You'll Need:
→ 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
→ Mix-ins
07 - ½ teaspoon salt
08 - ¾ cup semisweet chocolate chips
# How to Make It:
01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes to eliminate bacteria. Allow flour to cool completely before proceeding.
02 - In a medium bowl, beat softened butter, brown sugar, and granulated sugar together until mixture achieves smooth, creamy consistency.
03 - Pour in milk and vanilla extract. Mix thoroughly until all ingredients are fully incorporated.
04 - Add cooled flour and salt to the mixture. Stir until soft dough forms and no dry spots remain.
05 - Gently fold chocolate chips into dough until evenly distributed throughout.
06 - Serve immediately for soft texture or refrigerate for 30 minutes for firmer, more scoopable consistency.
# Expert Advice:
01 -
- Tastes exactly like the forbidden dough we all licked from beaters as kids
- Ready in twenty minutes flat for midnight cravings or unexpected guests
- Keeps in the fridge for a week though it never lasts that long at my house
02 -
- Hot flour will melt your butter and ruin the texture, so patience during cooling is mandatory
- This dough firms up beautifully in the fridge and lasts for a week in an airtight container
- Overmixing once flour is added makes it tough, so fold gently and stop as soon as combined
03 -
- Room temperature ingredients incorporate more easily and create smoother texture
- Taste the dough before adding chocolate chips to ensure perfect sweetness level