Few treats evoke nostalgia like cookie dough, and this chocolate chip cookie dough recipe takes it to the next level by making it safe to eat raw. Whether you’re looking for a quick dessert or a sweet indulgence to share, this no-bake recipe is a lifesaver. It requires minimal ingredients, many of which you probably already have in your kitchen. Creamy, sweet, and studded with chocolate, this cookie dough is the perfect pick-me-up treat, and it’s ready in a snap!

Ingredients Breakdown

The beauty of this chocolate chip cookie dough recipe lies in its simplicity and the unique role each ingredient plays.

All-purpose flour: This pantry staple forms the structure of the dough. For an extra layer of safety, toast your flour in the oven at 350°F for a few minutes to eliminate any risks.
Butter: Softened butter gives the dough its luxurious, melt-in-your-mouth texture. Unsalted butter ensures you can control the flavor balance with your own salt addition.
Brown sugar: Its molasses content not only provides sweetness but also adds a hint of caramel depth.
Chocolate chips: Combining mini and milk chocolate chips adds variety in texture and taste. The mini chips scatter evenly for consistent flavor, while milk chocolate chunks create creamy pockets of sweetness.
Vanilla extract: A small but mighty ingredient that brings warmth and rounds out the flavor.
Milk: Essential for binding the ingredients, milk softens the dough to just the right consistency.

If you’re missing anything, substitutions are easy. Swap milk chocolate chips with dark or white chocolate, or replace vanilla extract with almond extract for a different twist.

Step-by-Step Preparation Guide

Crafting this chocolate chip cookie dough is as straightforward as it is satisfying.

Begin by creaming softened butter and packed brown sugar in a mixing bowl. Take your time here; the goal is a light, fluffy texture that sets the foundation for the dough’s consistency. Mixing thoroughly ensures the sugar dissolves evenly into the butter, creating a smooth base.

Once the butter and sugar are perfectly combined, stir in the vanilla extract and salt. These ingredients might seem minor, but they elevate the flavor, balancing the sweetness with a hint of savory.

Next, gradually add the all-purpose flour. The dough will look crumbly at this stage, which is perfectly normal. This texture is key to creating the familiar, dense bite of cookie dough once the milk is added.

Incorporate the milk a tablespoon at a time, watching the dough transform into the smooth, cohesive texture you recognize. Finally, fold in the mini and milk chocolate chips, ensuring they’re evenly distributed throughout the dough for consistent chocolatey goodness in every bite.

Recipe Tips & Frequently Asked Questions

Best practices for measuring ingredients accurately: Scoop flour into your measuring cup with a spoon and level it off to avoid compacting it, which could result in dense dough.
How to avoid crumbly or sticky dough: Ensure your butter is softened but not melted. Too cold, and the dough won’t bind; too soft, and it may turn greasy.
Storing leftovers: Keep the dough fresh by sealing it in an airtight container before refrigerating or freezing.
Is this cookie dough safe to eat raw? Yes! Toasting the flour eliminates any potential risks, and this recipe skips eggs entirely, making it worry-free.
Can I customize the recipe with different add-ins? Absolutely. Try mixing in chopped nuts, dried cranberries, or a dash of cinnamon for variety.
How long can the dough be stored in the freezer? Up to three months. Portion it into bite-sized pieces before freezing for convenience.
Can I make this recipe dairy-free or gluten-free? Swap butter with a plant-based alternative and use almond milk. For gluten-free, substitute with a one-to-one gluten-free flour blend.

What to Serve With This Chocolate Chip Cookie Dough Recipe

Cookie dough is delightful on its own, but pairing it with complementary treats can elevate the experience. Scoop some onto a bowl of vanilla ice cream for a decadent dessert or crumble it over a warm brownie for a texture contrast.

For a party-worthy twist, roll the dough into small balls and dip them in melted chocolate to create cookie dough truffles. These make elegant additions to dessert platters and are always a crowd-pleaser.

Storage and Make-Ahead Options

This chocolate chip cookie dough recipe is perfect for preparation in advance. Store your cookie dough in an airtight container in the refrigerator for up to a week. If you’re planning ahead, freeze it in portions, so you can enjoy it whenever the craving strikes. Frozen cookie dough thaws quickly, making it a convenient, stress-free treat.

Variations to Try

The versatility of this chocolate chip cookie dough recipe makes it ripe for experimentation. Swap out the chocolate chips for caramel or peanut butter chips to explore different flavor profiles. Add a handful of chopped pecans or walnuts for a satisfying crunch, or stir in shredded coconut for a tropical twist.

For a creative presentation, press the dough into a parchment-lined pan, freeze until firm, and cut into bars for easy, mess-free serving. You could even layer the dough with vanilla ice cream to create a cookie dough ice cream sandwich. The possibilities are endless!

This chocolate chip cookie dough recipe is a celebration of simplicity, indulgence, and creativity. Its rich, creamy texture and customizable flavors ensure it will quickly become a favorite in your dessert repertoire.

Chocolate Chip Cookie Dough

This no-bake chocolate chip cookie dough is quick, safe to eat, and irresistibly creamy. Made with pantry staples, it’s easy to prepare and perfect for snacking, customizing, or pairing with desserts. Store in the fridge or freezer for anytime indulgence.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 15

Servings:

Author: Jessica Harmon

Ingredients

1 cup all-purpose flour
3/4 cup packed brown sugar
1 stick unsalted butter softened
2 tablespoons milk
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup milk chocolate chips Ghirardelli recommended

Instructions

Start by creaming the softened butter with the packed brown sugar using a mixer until the mixture is light and fluffy. Blend in the vanilla extract and salt, ensuring everything is well incorporated.
Gradually add the flour to the bowl. At this stage, the mixture will appear crumbly, which is perfectly normal.
Next, pour in 2 tablespoons of milk, mixing until the dough achieves a soft and familiar cookie dough consistency.
Gently fold in the mini chocolate chips and milk chocolate chips, distributing them evenly throughout the dough.
Transfer any leftovers to an airtight container and store them in the refrigerator. For longer storage, freeze the dough for up to three months, ensuring it remains fresh and ready to enjoy.