These yummy little treats are safe for consumption and don’t contain the raw flour and egg that other cookie dough recipes do.
- ¾ cups salted butter at room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup mini chocolate chips
- 2 tablespoons whole milk (can substitute with dairy free)
- pinch of cinnamon
- Begin by heat treating your flour. To do this, preheat your oven to 350°F, and spread the flour evenly over a lined baking sheet. Heat the flour for about 5-10 minutes, being careful not to burn it. Remove the flour from the oven and allow it to cool completely before moving on to the next step.
- In a bowl, whisk your butter, sugar, and vanilla. Continuing whisking until the mixture is light and fluffy.
- Slowly add in your flour, cinnamon, salt, and a couple of tablespoons of your milk. Whisk the mixture until well incorporated.
- Put in your chocolate chips and fold them into the mixture.
- Use a small cookie scoop or mini ice cream scoop to spoon dough into small balls. It should make about 18-20 balls in total. Place these scoops on a parchment paper-lined baking sheet for at least 10 minutes in the fridge to allow the dough a chance to get firm.
Be sure not to add too much milk. Doing so will make the batter too wet. Instead, add just a few drops at a time until you reach the desired consistency. The dough shouldn’t be too wet, and should easily roll into balls.
- Cook Time: 10 mins
- Category: dessert