| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | about 3 cups |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour, toasted
- 1/4 cup milk
- 1 cup semisweet chocolate chips
Instructions
- Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 302 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 108 mg |
Reviews
My grandsons love this cookie dough!!
It’s good but I spent 1 1/2 hours trying to figure out why the flour wouldn’t toast.
I make this all the time. It’s super easy and super delicious
So good and have made more than once 🙂
My cousin and I really love this recipe it tastes so good I can’t wait to make this recipe again. Yummmmmmmy.
Tried this recipe as I’m getting back to my baking roots during quarantine. So very easy and delicious results. My hubby says best dessert ever made! I’m clearly up for wife of the year award now.
I’ve never baked flour by itself and took about 20 minutes. I cheated and cooled in the freezer for about 20 for a quicker cool down before adding to the mixture.
I’ve never baked flour by itself and took about 20 minutes. I cheated and cooled in the freezer for about 20 for a quicker cool down before adding to the mixture.
This is amazing. It is dangerous how good it is.
Loved it!