Chocolate Chip Cookie Dough (Print version)

Rich, safe-to-eat dough loaded with chocolate chips—perfect for snacking or dessert toppings.

# What you'll 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 make it:

01 - Preheat oven to 350°F. Spread flour evenly on a baking sheet and bake for 5 minutes to kill bacteria. Let cool completely.
02 - In a medium bowl, beat together softened butter, brown sugar, and granulated sugar until smooth and creamy.
03 - Mix in the milk and vanilla extract until well combined.
04 - Add the cooled flour and salt; mix until a soft dough forms.
05 - Fold in chocolate chips until evenly distributed throughout the dough.
06 - Serve immediately or refrigerate for a firmer texture. This dough is intended to be eaten raw, do not bake.

# Expert suggestions:

01 -
  • The texture hits that perfect spot between creamy and slightly chewy, just like licking the beaters but better
  • You can finally eat cookie dough without that tiny voice in your head worrying about raw flour
02 -
  • Hot flour will instantly melt your butter and change the entire texture, so patience during cooling is non negotiable
  • This dough keeps in the refrigerator for a week but somehow always disappears within 48 hours in my house
03 -
  • Use a kitchen scale to measure flour since scooping directly can add up to 25 percent more flour than needed
  • Let the dough sit at room temperature for 10 minutes before serving if it has been refrigerated overnight

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