Ingredients
Equipment
Method
- Begin by heat-treating the flour. Spread the flour evenly on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely before using. This step ensures the dough is safe to eat raw.
- In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth and well combined. Believe me, taking the time to cream these properly will make your dough irresistibly creamy.
- Add the heat-treated flour, milk, vanilla extract, and salt to the butter mixture. Mix until everything is fully incorporated. Tip from me: if the dough seems too dry, add a bit more milk, one teaspoon at a time.
- Fold in the chocolate chips until evenly distributed throughout the dough. Now comes the fun part – you can enjoy it right away or chill it for a firmer texture.
- Scoop the dough into balls or serve it in a bowl. Step back and admire your delicious, safe-to-eat cookie dough. Enjoy it with a spoon or use it as a topping for ice cream!
Notes
Chef's Tips:
• For a firmer texture, refrigerate the dough for at least 30 minutes before serving.
• Avoid overmixing the dough to keep the texture light and fluffy.
• Serve with a scoop of vanilla ice cream for an indulgent treat.
Food Safety:
• Always heat-treat flour to kill any potential bacteria before consuming raw.
• Store in the refrigerator and consume within 3-5 days for best quality and safety.