Chocolate Chip Cookie Dough (Print View)
Rich, creamy dough loaded with chocolate chips—ready to eat in minutes.
# 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
07 - ½ teaspoon salt
→ Mix-ins
08 - ¾ cup semisweet chocolate chips
# How to Make:
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 - Pour in milk and vanilla extract. Mix thoroughly until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the mixture. Stir until soft dough consistency forms throughout.
05 - Gently fold semisweet chocolate chips into dough until evenly distributed.
06 - Serve immediately for soft texture or refrigerate 30 minutes for firmer consistency. Store in airtight container up to 5 days.
# Expert Suggestions:
01 -
- No eggs means you can safely eat as much as you want without that nagging worry in the back of your mind
- The texture is exactly like your favorite bakery doughcreamy, slightly grainy from the sugar, and loaded with melty chocolate pockets
02 -
- The flour needs to cool completely after heat-treating, or it'll melt your butter and change the whole texture of the dough
- This dough keeps in the fridge for up to a week, though in my house it's never lasted longer than two days
03 -
- Use a kitchen scale to measure your flour if you have onescooping directly can pack too much flour into the cup and make the dough dry
- The dough should feel slightly tacky but not stickyif it's too wet, add another tablespoon of cooled flour