My Chocolate Chip Dough
Dive into the irresistible sweetness of "My Chocolate Chip Dough," your go-to recipe for soft, chewy cookie perfection or indulgent raw dough enjoyment. Crafted with pantry staples like velvety unsalted butter, rich brown sugar, and a generous handful of semisweet chocolate chips, this versatile dough can be scooped into golden-brown cookies or transformed into a safe-to-eat treat by omitting the egg and using heat-treated flour. Ready in just 15 minutes, it's quick and easy to mix up with classic baking techniques like creaming butter and sugar for a fluffy texture and carefully folding in the chocolate chips for even distribution. Whether you're baking for friends or snacking straight from the bowl, this recipe is a crowd-pleaser that delivers warm, homemade goodness every time. Perfect for those searching for "best chocolate chip cookie dough," "easy cookie dough recipe," or "make-ahead cookie dough ideas."
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.5 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 unit large egg
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chocolate chips (semisweet or your choice)
Instructions
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy. This usually takes about 2-3 minutes with an electric mixer.
Add the vanilla extract and the egg to the mixture. Beat until well combined and smooth.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
Gradually add the dry ingredients into the wet mixture, mixing slowly until fully incorporated. Avoid over-mixing to maintain a soft dough consistency.
Fold in the chocolate chips using a spatula or wooden spoon, distributing them evenly throughout the dough.
If you want to bake cookies, preheat your oven to 350°F (175°C), scoop the dough into 1.5-tablespoon balls, and place them two inches apart on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until the edges are lightly golden.
If enjoying as raw cookie dough, ensure you used heat-treated flour and omit the egg. Simply refrigerate until chilled and enjoy!
Store leftover dough or baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 19.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 90 mg | 2% | |
*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.
