Chocolate Chip Cookie Dough (Printable)
Rich, creamy dough loaded with semisweet chocolate chips. Heat-treated for safe snacking without baking.
# 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 Steps:
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 proceeding.
02 - In a medium bowl, beat softened butter, brown sugar, and granulated sugar together until mixture is smooth and creamy.
03 - Mix in milk and vanilla extract until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the bowl. Mix until a soft, cohesive dough forms.
05 - Gently fold chocolate chips into the dough until evenly distributed.
06 - Serve immediately for a soft texture, or refrigerate for 30 minutes for a firmer, sliceable consistency.
# Expert Pointers:
01 -
- You get all the joy of cookie dough without the salmonella risk, which means you can eat as much as you want
- It takes 20 minutes from start to finish and most of that is just waiting for flour to cool
02 -
- The flour heat treatment step isn't optional—raw flour can carry E. coli, and 5 minutes at 350°F eliminates that risk completely
- Room temperature ingredients combine more smoothly, so take your butter out of the fridge at least 30 minutes before starting
03 -
- If your dough feels too soft after mixing, refrigerate it for 15-20 minutes before serving to achieve that perfect fudge-like consistency
- Use a kitchen scale to measure your flour—too much makes the dough dry and crumbly instead of smooth and creamy