Chocolate Chip Cookie Dough (Printable Version)
Creamy, safe-to-eat dough loaded with chocolate chips. Perfect sweet treat 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 mixture becomes smooth and creamy.
03 - Pour in milk and vanilla extract, mixing until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the bowl. Mix until a soft, homogeneous dough forms without overmixing.
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, sliceable consistency.
# Helpful Tips:
01 -
- You get all the dough satisfaction without the raw egg worry thanks to heat-treated flour
- It comes together in under 20 minutes with ingredients you probably already have
- The texture is perfectly creamy with just the right amount of chocolate chip crunch in every bite
02 -
- Never skip heat-treating the flour—raw flour can carry bacteria just like raw eggs
- The dough firms up significantly in the fridge, so let it sit at room temperature for 10 minutes before serving if you've chilled it
03 -
- Use your kitchen scale to weigh the flour for consistent results every time
- If the dough feels too dry, add milk one teaspoon at a time until it reaches the right consistency