Description
This edible cookie dough is soft, chewy, and loaded with chocolate chips—perfect for snacking by the spoonful, baking into cookie cups, or even topping ice cream. Safe to eat straight from the bowl and irresistibly delicious!
Ingredients
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1 cup all-purpose flour
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½ cup unsalted butter, softened
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¾ cup brown sugar, packed
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2 tbsp granulated sugar
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2 tbsp milk (or dairy-free alternative like almond milk)
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1 tsp vanilla extract
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½ tsp salt
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½–¾ cup mini chocolate chips
Instructions
1️⃣ Heat‑treat the flour (important!):
Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5–7 minutes, or until it reaches at least 160°F (71°C) to kill any bacteria. Let cool completely.
2️⃣ Cream butter and sugars:
In a mixing bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light, fluffy, and well combined (about 2 minutes).
3️⃣ Add milk and vanilla:
Stir in milk and vanilla extract until smooth and creamy.
4️⃣ Add flour and salt:
Gradually add the cooled, heat‑treated flour and salt to the butter mixture. Mix on low speed just until fully incorporated.
5️⃣ Fold in chocolate chips:
Gently mix in the mini chocolate chips until evenly distributed.
6️⃣ Enjoy immediately or chill:
Use a spoon to enjoy right away, chill in the fridge for a firmer texture, or roll into balls for bite‑sized treats.
Notes
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Heat‑treating flour is crucial—don’t skip this step!
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Make it vegan: Use dairy-free butter and milk.
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Add‑in ideas: Try nuts, M&Ms, or white chocolate chips.
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Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze balls for up to 2 months.
- Prep Time: 10 min
- Cook Time: 10 min