Chocolate Chip Cookie Dough (Printable Version)

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

# What You 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

→ Mix-ins

07 - ½ teaspoon salt
08 - ¾ 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 eliminate bacteria. Allow flour to cool completely before using.
02 - In a medium bowl, beat softened butter, brown sugar, and granulated sugar together until mixture is smooth and creamy.
03 - Pour in milk and vanilla extract. Mix until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the bowl. Mix until a soft, uniform dough forms.
05 - Gently fold chocolate chips into the dough until evenly distributed.
06 - Serve immediately for a softer texture or refrigerate for 30 minutes for a firmer, scoopable consistency.

# Expert Tips:

01 -
  • You get all the joy of raw cookie dough without any food safety worries
  • It comes together in about 20 minutes and keeps in the fridge for spontaneous cravings
02 -
  • The flour must cool completely after heat treating or it will melt your butter and change the dough texture
  • Room temperature ingredients blend together smoothly—cold butter creates lumpy dough
03 -
  • Use a kitchen scale to measure flour for consistent results every time
  • Let the dough sit at room temperature for 10 minutes before serving if it's been refrigerated

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