Incredible Cookie Dough
Indulge in the ultimate sweet treat with this "Incredible Cookie Dough" recipe, a perfect balance of rich, buttery flavor and gooey, chocolate-studded goodness. Made with soft, creamy unsalted butter, a blend of granulated and brown sugars for depth, and two cups of semi-sweet chocolate chips, this dough is irresistibly delicious whether baked into soft, chewy cookies or enjoyed raw (with heat-treated flour for safety!). Featuring a quick prep time of just 15 minutes and the option to refrigerate for added structure, this versatile recipe caters to all your cookie dreams. Easy to make and yielding 24 servings, it’s perfect for satisfying cravings or sharing with loved ones – because nothing beats homemade cookie dough!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 large egg
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 tablespoon milk (optional for adjusting dough texture)
Instructions
In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (approximately 2-3 minutes).
Add the vanilla extract and eggs to the bowl. Mix until fully incorporated, scraping down the sides of the bowl as needed.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon to evenly distribute them throughout the dough.
For a more structured dough, refrigerate the mixture for 20-30 minutes. Skip this step if you plan to eat the dough raw and prefer a softer texture.
To bake cookies, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If enjoying raw, ensure the flour is heat-treated to kill any potential bacteria. Simply bake the flour spread on a baking sheet at 350°F (175°C) for 5-7 minutes and let it cool before using.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 21.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
