Description
Delicious chocolate chip cookie dough, perfect for snacking or baking!
Ingredients
Scale
- 3/4 cup all-purpose flour (measured correctly—see note 1)
- 1/3 cup unsalted butter (melted and slightly cooled)
- 1/3 cup brown sugar (packed, dark or light; I love dark)
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk (1% or 2% also work)
- 1/3 cup mini chocolate chips
Instructions
- Melt butter and set it aside to cool back to room temperature. If the butter is too hot, it will melt the sugars and cause greasy cookie dough.
- Heat treat the flour in the microwave or oven (see note 1), and let it cool completely to room temperature before use. Do not use any burned or clumpy flour. The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level it with a knife.
- In a medium bowl, add the melted and cooled-to-room-temp butter, brown sugar, and granulated sugar. Use a whisk to briskly mix until smooth and emulsified, about 1 minute. Add vanilla, salt, and milk, and stir until combined. Stir in the cooled flour and chocolate chips until combined.
- If needed, chill the dough in the fridge for 10 minutes before enjoying it. Chilling helps firm up the dough from melted butter.
Notes
- Heat treating flour: Spread flour in a thin layer on a baking sheet and bake at 350°F for 5-10 minutes, or microwave in 30-second intervals, stirring between, until the flour reaches 160°F.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg