Chocolate Chip Cookie Dough (Printable)

Creamy, safe-to-eat dough loaded with chocolate chips for instant snacking or dessert toppings.

# 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

→ Mix-ins

07 - ½ teaspoon salt
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 kill bacteria. Let cool completely before using.
02 - In a medium bowl, beat together softened butter, brown sugar, and granulated sugar until smooth and creamy.
03 - Mix in the milk and vanilla extract until well combined.
04 - Add the cooled flour and salt; mix until a soft dough forms.
05 - Gently fold in the chocolate chips until evenly distributed throughout the dough.
06 - Serve immediately for a softer texture or refrigerate for 30 minutes for a firmer, scoopable consistency.

# Expert Advice:

01 -
  • No eggs means zero guilt about eating the entire bowl while standing in your kitchen
  • The heat-treated flour trick opens up a whole world of raw dessert possibilities
02 -
  • Hot flour will melt your chocolate chips into weird streaks so patience during cooling is non-negotiable
  • The dough firms up in the fridge but tastes best at slightly cool room temperature
03 -
  • Use a kitchen scale to measure flour for the most consistent results
  • Let the dough sit at room temperature for 10 minutes before serving for the best texture

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