Description
This small-batch edible cookie dough tastes exactly like the batter I used to sneak from the mixing bowl—but it’s totally safe to eat. A creamy brown-sugar vanilla base and plenty of mini chocolate chips make every spoonful nostalgic and satisfying.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup salted sweet-cream butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1 ½ cups mini semi-sweet chocolate chips
Instructions
- Heat-treat the flour by spreading it on a rimmed baking sheet and bake at 350 °F (175 °C) for 5–7 minutes, stirring once, until it reaches 165 °F throughout. Let it cool completely.
- Cream the butter and sugars by beating the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Flavor the base by mixing in the vanilla, salt, and heavy cream just until incorporated.
- Add the flour by slowly adding the cooled, heat-treated flour and beat until no dry streaks remain.
- Fold in the chips using a spatula until they’re evenly distributed.
- Chill and serve by covering the bowl and refrigerating the dough for about 30 minutes so it firms up to scoop-able perfection.
Notes
- This recipe yields about 16 two-tablespoon scoops.
- Leftovers can be stored in an airtight container in the fridge for up to one week.
- For longer storage, roll the dough into bite-size balls, flash-freeze on a baking sheet, then transfer to a zip-top bag for about two months of freshness.
- When craving strikes, allow the dough bites to sit at room temperature for 5–10 minutes, or microwave for 5 seconds for gooey chips.
Nutrition
- Serving Size: 1 scoop (2 tablespoons)
- Calories: 190
- Sugar: 16g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 35mg
