Chocolate Chip Cookie Dough (Print Version)
Rich, safe-to-eat dough loaded with chocolate chips—perfect for snacking or topping desserts.
# What You’ll Need:
→ Dough Base
01 - 1 cup all-purpose flour, heat-treated
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
# Steps:
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 smooth and creamy consistency is achieved.
03 - Pour in milk and vanilla extract. Mix thoroughly until all components are fully incorporated.
04 - Add cooled flour and salt to the mixture. Stir until a soft, uniform dough forms throughout.
05 - Gently fold chocolate chips into the dough until evenly distributed. Do not overmix.
06 - Serve immediately for a softer texture or refrigerate for 30 minutes to achieve firmer consistency. This dough is designed for raw consumption.
# Expert Tips:
01 -
- It satisfies that raw cookie dough craving completely safely
- Ready in 20 minutes with zero baking required
- The texture is perfectly creamy and loaded with chocolate in every bite
02 -
- Heat-treating flour is non-negotiable for food safety, but it only takes 5 minutes
- The dough firms up beautifully in the fridge if you prefer it less sticky
- This dough keeps in the refrigerator for up to a week, though it never lasts that long in my house
03 -
- Weigh your flour if possible for consistent heat treatment
- Use mini chocolate chips for more chocolate in every bite
- A sprinkle of flaky sea salt on top takes this to the next level