If you’re craving a sweet treat that you can enjoy right away, this cookie dough recipe is exactly what you need. There’s something incredibly comforting about that creamy, rich texture combined with sweet chocolate chips that makes cookie dough a favorite indulgence for many.
This easy-to-make cookie dough is completely safe to eat raw, so no need to wait to bake cookies before enjoying it. Whether you want a quick snack or a base for your next cookie batch, this recipe has you covered!
Why You’ll Love This Recipe
- Ready in just 10 minutes with no baking required
- Safe to eat raw – uses heat-treated flour and no eggs
- Perfectly balanced sweetness and rich buttery flavor
- Versatile: snack on it as is or bake into delicious cookies
- Uses simple pantry ingredients everyone has on hand
Ingredients
Here’s what you need to create this luscious cookie dough that’s safe to eat raw and utterly delicious.
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, heat-treated (see tips)
- 1/2 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 8 (about 1/4 cup each)
- Calories: Approximately 250 per serving
How to Make Cookie dough
- Start by beating the softened butter with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined and fragrant.
- In a separate bowl, whisk together the heat-treated flour and salt to ensure even distribution.
- Gradually add the dry ingredients to the butter mixture and stir gently until just combined. Avoid overmixing to keep the dough tender.
- Fold in the mini chocolate chips evenly throughout the dough.
- Transfer the cookie dough to a serving bowl or airtight container. It’s ready to enjoy immediately or chill for firmer texture.
- If you plan to bake cookies, preheat your oven to 350°F and scoop dough onto parchment-lined baking sheets; bake for 10-12 minutes or until edges are golden.
Tips for the Best Results
- Heat-treat your flour by baking it at 350°F for 5 minutes to kill bacteria for safe raw consumption.
- Use softened butter at room temperature to create a creamy, smooth dough.
- Mini chocolate chips distribute better and melt less than larger chips in raw dough.
- For a fun twist, try adding chopped nuts or white chocolate chips.
- Store dough tightly covered to prevent drying out and preserve freshness.
Storage and Reheating
Store your cookie dough in an airtight container in the refrigerator for up to 5 days. This keeps it fresh and ready to snack on whenever the craving hits.
If you want to keep it longer, freeze the dough in a sealed container for up to 3 months. Just thaw in the fridge overnight before enjoying or baking.
Frequently Asked Questions
Is this cookie dough safe to eat raw?
Yes! This recipe uses heat-treated flour and no eggs, making it completely safe to eat raw. Heat-treating the flour kills any harmful bacteria typically present in raw flour.
Can I make this cookie dough vegan?
To make a vegan version, substitute the butter with a plant-based vegan butter and use vegan chocolate chips. Make sure the sugar you use is vegan as well.
How long does homemade cookie dough last?
When stored properly in the refrigerator, cookie dough lasts about 4 to 5 days. Freezing can extend its shelf life up to 3 months without losing quality.
Can I bake cookies straight from the fridge or freezer?
You can bake cookies directly from the fridge; just add a minute or two to the baking time. For frozen dough, allow it to thaw in the fridge overnight before baking for best results.
