Chocolate Chip Cookie Dough (Printable Version)
Rich, safe-to-eat dough loaded with chocolate chips—ready in 20 minutes.
# 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 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, mixing thoroughly until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the bowl. Mix until ingredients combine into a soft, uniform dough.
05 - Gently fold chocolate chips into the dough until evenly distributed throughout.
06 - Serve immediately for softer texture, or refrigerate to achieve firmer consistency before serving.
# Helpful Hints:
01 -
- The texture hits that perfect spot between creamy and chewy, like the inside of a fresh-baked cookie but better
- You can finally eat cookie dough without that tiny voice in your head worrying about raw flour
02 -
- The flour must cool completely before mixing or the butter will separate and ruin the texture
- This dough keeps in the refrigerator for a week, though it rarely lasts that long in my house
03 -
- Room temperature ingredients blend together seamlessly and prevent grainy texture
- A standing mixer creates the smoothest dough, but a wooden spoon works perfectly fine