Name: Chocolate Chip Cookie Dough Recipe: Sweet and Versatile
Prep time: 15 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1 cup all-purpose flour (heat-treated); 1/2 cup unsalted butter (softened); 1/2 cup light brown sugar (packed); 1/4 cup granulated sugar; 2 tbsp milk; 1 tsp vanilla extract; 1/4 tsp salt; 3/4 cup semi-sweet chocolate chips; Optional: Extra chocolate chips (powdered sugar); Suggested Pairings: Milk (strawberries)

Introduction

Table of Contents

Chocolate Chip Cookie Dough is a classic treat, perfect for baking into cookies or enjoying raw as a dessert for gatherings, movie nights, or personal indulgence. This rich, buttery dough, studded with chocolate chips, delivers a sweet, nostalgic flavor in every bite. Presented in a white ceramic bowl, garnished with extra chocolate chips or a dusting of powdered sugar, this Cookie Dough offers a cozy, appetizing aesthetic that elevates any occasion. This recipe provides a traditional version, safe for raw consumption (egg-free and using heat-treated flour), adaptable for dietary preferences, and ideal for home bakers seeking a versatile, crowd-pleasing treat that brings comforting charm to any moment.

Ingredients

For the Chocolate Chip Cookie Dough:

1 cup all-purpose flour (heat-treated for safe raw consumption)
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 tbsp milk (or plant-based milk)
1 tsp vanilla extract
1/4 tsp salt
3/4 cup semi-sweet chocolate chips

Serving:

Optional: Extra chocolate chips, powdered sugar dusting
Suggested Uses: Bake into cookies, eat raw, or use as a dessert dip
Suggested Pairings: Milk, hot cocoa, fresh strawberries
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Mixing bowl, hand mixer or stand mixer, spatula, measuring cups/spoons, baking sheet (for heat-treating flour or baking cookies)

Step-by-Step Process

Heat-Treat Flour (for raw consumption): Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5–7 minutes until it reaches 160°F. Let cool completely.
Cream Butter and Sugars: In a mixing bowl, beat softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy.
Add Wet Ingredients: Add milk, vanilla extract, and salt. Beat on low speed until combined.
Add Dry Ingredients: Gradually add heat-treated flour, mixing on low until just combined. Fold in the chocolate chips with a spatula.
Taste and Adjust: Taste the dough and adjust with additional sugar (for sweetness) or salt (for balance) to ensure a balanced flavor.
Chill and Serve: Chill dough in the fridge for 15–30 minutes to firm up. Transfer to a white ceramic bowl, garnish with extra chocolate chips or a dusting of powdered sugar. Serve as a raw treat, dessert dip with pretzels, or bake into cookies (see Notes). Pair with milk, hot cocoa, or strawberries.

Tips for Better Chocolate Chip Cookie Dough

Heat-treat flour to ensure safety for raw consumption; store-bought heat-treated flour is a convenient alternative.
Taste the dough before chilling to balance sweetness and flavor; adjust with sugar or a pinch of salt.
Use softened (not melted) butter for a creamy, cohesive texture; leave at room temperature for 30–60 minutes.
Chill dough to enhance texture for raw eating or to make scooping easier for baking.
Use a white ceramic bowl for a cozy presentation, highlighting the chocolate-studded dough and garnishes.
Make ahead: Prepare dough up to 3 days in advance; refrigerate in an airtight container.
For a softer dough, add 1–2 tsp extra milk; for firmer, reduce milk to 1 tbsp.
Enhance aesthetic: Present in a white ceramic bowl with chocolate chips or powdered sugar for a warm, inviting look.

Variations and Customization

Gluten-Free Cookie Dough: Use gluten-free all-purpose flour (heat-treated) and ensure chocolate chips are gluten-free.
Vegan Cookie Dough: Replace butter with vegan margarine and milk with almond or oat milk.
Low-Sugar Cookie Dough: Reduce brown sugar to 1/3 cup and granulated sugar to 2 tbsp; add stevia to taste.
Peanut Butter Cookie Dough: Add 1/4 cup creamy peanut butter and reduce butter to 1/3 cup.
Double Chocolate Cookie Dough: Use 1/4 cup cocoa powder in place of 1/4 cup flour and add white chocolate chips.
Oatmeal Cookie Dough: Add 1/4 cup rolled oats and 1/4 tsp cinnamon; reduce flour to 3/4 cup.
Nutty Cookie Dough: Replace 1/4 cup chocolate chips with chopped walnuts or pecans.
Salted Caramel Cookie Dough: Swirl in 2 tbsp caramel sauce and sprinkle with flaky sea salt.

Storage and Serving Tips

Store dough in an airtight container in the fridge for up to 1 week; let soften at room temperature for 10 minutes before serving.
Freeze in freezer-safe containers for up to 3 months; thaw in the fridge overnight and stir before serving.
Serve chilled or at room temperature for raw consumption; bake at 375°F for 10–12 minutes for cookies.
Use as a raw treat, dessert dip, or cookie base for versatile enjoyment.
Pair with milk or hot cocoa to complement the sweet, chocolatey flavor.
Presented in a white ceramic bowl with vibrant garnishes for a cozy, appetizing charm.

Nutritional Information

Based on 8 servings (about 1/4 cup each, raw dough):

Calories: 300 kcal
Total Fat: 16g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 110mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Sugars: 24g
Protein: 3g
Vitamin A: 8% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 6% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options may lower cholesterol). High in sugar; try the low-sugar variation. Enjoy in moderation.

Conclusion

This Chocolate Chip Cookie Dough recipe offers a sweet, versatile treat perfect for any occasion. It transforms simple ingredients into a nostalgic classic. Its quick preparation and cozy presentation make it a favorite. The buttery texture and chocolatey bursts delight every bite. It’s sure to be a cherished recipe, loved for its indulgent, crowd-pleasing appeal.