Ingredients
Cookie Dough
- 3/4 cup all-purpose flour (measured correctly—heat treated and cooled)
- 1/3 cup unsalted butter (melted and slightly cooled)
- 1/3 cup brown sugar (packed, dark or light)
- 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: Melt the unsalted butter gently and set it aside to cool to room temperature. It’s important the butter isn’t too hot, as that can cause the sugars to melt and result in greasy dough.
- Heat Treat Flour: Heat treat the all-purpose flour by microwaving or baking it in the oven to eliminate any harmful bacteria. Allow the flour to cool completely to room temperature. The flour should remain light in color and fluffy, without any clumps or browning. Spoon the cooled flour into a measuring cup and level it off.
- Combine Ingredients: In a medium mixing bowl, whisk together the melted and cooled butter, brown sugar, and granulated sugar vigorously for about one minute until the mixture is smooth and emulsified. Add vanilla extract, salt, and milk, stirring to combine thoroughly.
- Add Flour and Chips: Gradually mix the cooled, heat-treated flour into the wet mixture until fully incorporated. Fold in the mini chocolate chips evenly throughout the dough.
- Chill and Enjoy: If the dough feels too soft or sticky, chill it in the refrigerator for about 10 minutes to firm up. Serve and enjoy your safe, delicious edible cookie dough straight from the bowl or use as a topping or filling.
Notes
- Heat treating the flour is critical to make this cookie dough safe to eat raw. Bake or microwave the flour until it reaches 165°F (74°C) internally.
- Ensure the melted butter has cooled before mixing to keep the dough from becoming greasy.
- You can substitute milk with plant-based milk for a dairy-free variation, adjusting softness accordingly.
- Store leftover dough airtight in the refrigerator for up to 5 days.
- This recipe contains gluten and dairy, so it is not suitable for gluten-free or lactose intolerant diets unless substitutions are made.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
