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cookie dough recipe

Homemade Cookie Dough Recipe: Best Guide Ever

This cookie dough recipe is made to be eaten by the spoonful—no baking required! With toasted flour and no eggs, it’s a safe, scoopable treat full of buttery, brown sugar sweetness and packed with your favorite mix-ins like mini chocolate chips or toffee bits. Perfect for a little indulgence anytime.

  • Total Time: 27 minutes
  • Yield: About 3 cups of dough (16–20 scoops) 1x

Ingredients

Scale

  • 2 1/4 cups (270g) all-purpose flour (heat-treated)

  • 1 cup (226g) unsalted butter, partially melted

  • 1/4 cup (50g) granulated sugar

  • 1 1/4 cups (275g) light brown sugar

  • 1 tsp salt (adjust based on salt type)

  • 2 tsp vanilla extract

  • 2 tbsp milk

  • 2 cups mini chocolate chips (or mix-ins of choice)

Instructions

Step 1: Heat-treat the flour by microwaving in 20-second bursts (stir between) or baking at 350°F for 12 minutes until it reaches 165°F. Cool completely.
Step 2: Partially melt butter until soft but not fully liquid.
Step 3: In a large bowl, mix butter, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add salt, vanilla, and milk. Mix until fully combined.
Step 5: Add cooled flour. Mix on low until just combined.
Step 6: Fold in mini chocolate chips or your favorite mix-ins.
Step 7: Scoop into portions and chill in fridge or freezer. Enjoy soft or slightly thawed.

Notes

  • Store in an airtight container in the fridge for 1 week or freezer for 1 month.

  • Let frozen dough sit at room temp for 30 minutes before eating.

  • Toast nuts before adding for extra flavor.

  • Texture is best with partially melted butter.

 

  • Can be baked, but results are softer and less structured than regular cookies.

  • Author: Emilie Faivre
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (for flour)
  • Cuisine: American