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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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)
Directions
Step 1
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.
Step 2
Add the vanilla extract and the egg to the mixture. Beat until well combined and smooth.
Step 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
Step 4
Gradually add the dry ingredients into the wet mixture, mixing slowly until fully incorporated. Avoid over-mixing to maintain a soft dough consistency.
Step 5
Fold in the chocolate chips using a spatula or wooden spoon, distributing them evenly throughout the dough.
Step 6
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.
Step 7
If enjoying as raw cookie dough, ensure you used heat-treated flour and omit the egg. Simply refrigerate until chilled and enjoy!
Step 8
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
| Serving size | 1205.8 grams (1205.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5192 |
| Total Fat 231.40g | 297% |
| Saturated Fat 138.00g | 690% |
| Cholesterol 434mg | 145% |
| Sodium 2581mg | 112% |
| Total Carbohydrate 737.90g | 268% |
| Dietary Fiber 39.30g | 140% |
| Total Sugars 466.50g | |
| Protein 67.20g | 134% |
| Vitamin D 41IU | 205% |
| Calcium 558mg | 43% |
| Iron 31mg | 171% |
| Potassium 1917mg | 41% |
Source of Calories