Ingredients
Scale
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (dairy or non-dairy)
- 1/2 cup mini chocolate chips
- A pinch of salt
Instructions
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Let it cool completely.
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Stir in vanilla extract and gradually add milk until the mixture reaches a creamy consistency.
- Mix in the cooled heat-treated flour until fully incorporated and the dough begins to come together.
- Fold in mini chocolate chips for added flavor.
- Refrigerate the cookie dough for about 30 minutes before serving for best texture. Enjoy straight from the bowl or shape into cookie dough balls.
Notes
- Ensure flour is properly heat-treated to eliminate raw flour concerns.
- For a richer flavor, add chopped nuts or extra chocolate chips.
- This cookie dough can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months.
- Feel free to customize with your favorite mix-ins or toppings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup (roughly 30g)
- Calories: 150 kcal Kcal
- Sugar: 12g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg