Chocolate Chip Cookie Dough (Printable)

Rich, creamy dough loaded with chocolate chips—safe to eat raw and 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:

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 mixture forms.
03 - Pour in milk and vanilla extract. Mix until fully incorporated into the butter mixture.
04 - Add cooled flour and salt to the bowl. Mix until a soft, uniform dough develops.
05 - Gently fold chocolate chips into the dough until evenly distributed throughout.
06 - Serve immediately for softer texture or refrigerate for 30 minutes for firmer, sliceable dough. Store in airtight container for up to one week.

# Expert Tips:

01 -
  • It captures everything magical about raw cookie dough without the worry, letting you indulge that childhood urge completely guilt-free
  • The texture hits this perfect spot between creamy and crumbly, like eating a cloud that decided to be chocolate chip cookie dough
  • It comes together in twenty minutes flat, which is dangerous because now I can make fresh dough whenever the craving strikes
02 -
  • Room temperature ingredients mix together seamlessly, while cold butter creates weird pockets that never quite blend right
  • Let that flour cool completely before adding it to your dough, or you'll melt the butter and end up with a sad, greasy situation
  • This dough keeps in the refrigerator for a week, assuming you can somehow resist eating it all in one sitting
03 -
  • Weighing your flour instead of measuring by volume gives you consistent results every single time
  • Sprinkle a tiny bit of flaky sea salt on top right before serving—it makes it feel fancy and the texture contrast is incredible

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