There’s something undeniably joyful about making cookie dough — it’s like whisking together childhood memories with a touch of culinary flair. Inspired by European pâte sablée and American indulgence, this dough is where French finesse meets homey comfort.
As a chef, I love how creaming butter and sugar creates that perfect aerated base — a simple technique with bakery-level results. A pinch of Maldon salt or a splash of Mexican vanilla elevates it from basic to brilliant.
Whether you scoop, roll, or sneak a spoonful straight from the bowl, this dough invites playful experimentation. So grab your whisk and let’s journey from your kitchen to a global dessert adventure.
What’s So Great About This Dish?
- I first made this dough on a rainy day in Paris, and now it’s my go-to for rainy afternoons at home — it’s comforting and nostalgic.
- I’ve tweaked the recipe with Japanese miso for a savory twist, and it surprised me how friends loved the umami pop.
- This dough fits easily into my busy days — I batch-freeze it and bake off a few cookies whenever the mood strikes.
- It’s been a game-changer for mindful eating; I portion small scoops, so I can enjoy treats without overdoing it.
- Best of all, it tastes amazing — rich, buttery, and just the right balance of sweet and salty.
Cookie Dough Recipe
This edible cookie dough is safe, creamy, and packed with rich vanilla flavor and plenty of chocolate chips. With heat-treated flour and no eggs, it’s perfect for snacking straight from the bowl or rolling into bite-sized treats. A simple, nostalgic indulgence!
Equipment
- Microwave-safe dish
- Spoon (for stirring flour)
- Mixing bowls (small and large)
- Electric mixer
- Rubber spatula
- Measuring spoons
- Glass bowl (for cooling flour)
- Measuring cups
Ingredients
- ¾ cup packed brown sugar
- 1 cup all-purpose flour
- ½ cup milk chocolate chips
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ cup butter
- ½ tsp salt
- ½ cup milk chocolate chips
Instructions
- Place the flour in a microwave-safe dish and microwave it for 1 minute and 15 seconds, stirring every 15 seconds, then set it aside to cool.
- In a large bowl, beat the sugar and butter with an electric mixer until creamy.
- Add the vanilla extract and salt, then mix in the heat-treated flour until a crumbly dough forms.
- Stir in the milk just until combined, then fold in the milk chocolate chips and mini chocolate chips.
- Serve and enjoy!
Notes
- Use room-temperature butter for easier creaming and a smoother texture.
- Sift the flour after heat-treating to avoid lumps in the dough.
- Adjust the milk amount slightly if you prefer a softer or firmer dough.
| Nutrition | Value |
| Calories | 348kcal |
| Carbohydrates | 46g |
| Fibre | 1g |
| Fat | 19g |
| Protein | 3g |
| Cholesterol | 34g |
Tips To Ease Your Job!
- Measure ingredients accurately — this ensures the perfect muffin texture every time.
- Bring ingredients to room temperature so they mix more smoothly and evenly.
- Use an ice cream scoop to portion the batter neatly and get evenly sized muffins.
- Rotate the pan halfway through baking for even browning and consistent results.
- Check doneness with a toothpick — it should come out with a few moist crumbs, not wet batter.
