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cookie dough-1

Cookie Dough

A classic, no-bake chocolate chip cookie dough—safe to eat raw because it’s egg-free and the flour is heat-treated. Creamy, sweet, and packed with chocolate chips. Great as a snack, dessert, or as an add-in for ice cream sundaes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 persons
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 80 g unsalted butter, softened
  • 50 g light brown sugar packed
  • 25 g granulated sugar
  • 30 ml milk
  • 1 teaspoon vanilla extract
  • 120 g all-purpose flour heat-treated for safety
  • 1/4 teaspoon salt
  • 60 g mini chocolate chips

Equipment

  • 1 medium mixing bowl
  • 1 wooden spoon or rubber spatula
  • 1 measuring cups and spoons
  • 1 baking sheet (for heat-treating flour, optional)

Method
 

  1. Preheat your oven to 160°C (325°F) and spread the flour on a baking sheet to heat-treat it for 5 minutes. Cool the flour before using.
  2. In a medium mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth.
  3. Add the milk and vanilla extract to the mixture, stirring until fully combined.
  4. Mix in the cooled, heat-treated flour and salt, stirring until you have a smooth dough.
  5. Fold in the chocolate chips until evenly distributed.
  6. Serve immediately, or refrigerate for 30 minutes for a firmer texture.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
The dough is not designed for baking as cookies—enjoy it as is.
For more flavor, add a pinch of cinnamon or exchange some chocolate chips for nuts or chopped candy.