Chocolate Chip Cookie Dough (Print View)
Rich, creamy edible dough studded with chocolate chips—ready in 20 minutes.
# What You Need:
→ Dough Base
01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 2 tablespoons milk
06 - 1 teaspoon vanilla extract
→ Mix-ins
07 - 1/2 teaspoon salt
08 - 3/4 cup semisweet chocolate chips
# How-To Steps:
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 using.
02 - In a medium bowl, beat softened butter, brown sugar, and granulated sugar together until smooth and creamy consistency forms.
03 - Pour in milk and vanilla extract. Mix thoroughly until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the wet mixture. Stir until a soft, uniform dough forms without dry pockets.
05 - Gently fold chocolate chips into the dough until evenly distributed throughout.
06 - Serve immediately for a softer texture or refrigerate for 30 minutes to achieve a firmer, scoopable consistency.
# Expert Hints:
01 -
- The texture is exactly like scooping dough from the bowl when you were supposed to be baking cookies
- Heat-treated flour means you can eat as much as you want without the worry
02 -
- The flour must cool completely after heat-treating, otherwise it'll melt your butter and change the whole texture
- This dough firms up beautifully in the fridge if you prefer something more like edible cookie dough truffles
03 -
- Room temperature ingredients matter here—cold butter won't cream properly and you'll end up with a weird grainy texture
- Weighing your flour instead of measuring by volume keeps the ratio perfect every time