Chocolate Chip Cookie Dough (Printable)
Rich, creamy dough loaded with chocolate chips—safe to eat and ready in 20 minutes.
# 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
07 - 1/2 teaspoon salt
→ Mix-ins
08 - 3/4 cup semisweet chocolate chips
# Method:
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 mixture achieves smooth, creamy consistency.
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 soft dough forms and no dry pockets 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, sliceable consistency.
# Insider Tips:
01 -
- You can finally eat cookie dough without that tiny voice in your head lecturing about raw flour
- It keeps in the fridge for weeks, which is both a blessing and a dangerous temptation
02 -
- The flour must cool completely before mixing or your butter will seize and create lumps
- This dough freezes beautifully for up to 3 months if you somehow manage to have leftovers
03 -
- Weigh your flour if possible because measuring by volume can be inconsistent
- Use the paddle attachment on your stand mixer instead of the whisk for better control