Description
A creamy, buttery, and sweet chocolate chip cookie dough made safe to eat raw with heat-treated flour and no eggs, perfect for snacking or dessert.
Ingredients
Scale
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more as needed)
- ½ teaspoon salt
- ½ cup mini chocolate chips
Instructions
- Heat-treat flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes; let cool completely.
- In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Stir in vanilla extract and milk until well combined.
- Add cooled heat-treated flour and salt; mix until a soft dough forms, adding milk by teaspoon if too dry.
- Fold in mini chocolate chips evenly.
- Serve immediately or chill in the fridge for 30 minutes for a firmer texture.
Notes
Try adding mini M&Ms, white chocolate chunks, or crushed pretzels for variety. Make vegan by using dairy-free butter, plant milk, and vegan chocolate chips. Freeze dough in portions for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg