Dolce Cookie Dough Recipe

Heat-treat the flour (safety)

Preheat oven to 350°F (175°C). Spread the 2 cups of all-purpose flour in an even layer on a baking sheet. Bake for 5–7 minutes until the flour reaches 160°F (71°C) or smells slightly toasty. Let cool completely before using. (This step ensures the flour is safe to eat raw.)

Cream butter and sugars

In a large bowl, using a hand mixer or stand mixer fitted with a paddle, beat the 0.75 cup softened unsalted butter with 0.75 cup packed light brown sugar and 0.25 cup granulated sugar on medium speed for 2–3 minutes until light, fluffy, and slightly pale.

Add egg yolk and vanilla

Add 1 egg yolk (or 2 tbsp pasteurized egg substitute) and 1 tsp vanilla bean paste to the creamed butter and sugar. Beat until combined, scraping the bowl once or twice. If you prefer an egg-free dough, omit the yolk and add an extra tablespoon of milk.

Add dry ingredients

With the mixer on low speed, add the cooled, heat-treated 2 cups flour and 1/2 tsp sea salt in three additions, alternating with the 2 tablespoons of whole milk, mixing just until incorporated. Do not overmix; stop when no streaks of flour remain and the dough comes together.

Fold in chocolate and nuts

Using a spatula, fold 1/2 cup mini chocolate chips and 1/4 cup toasted chopped hazelnuts into the dough until evenly distributed. Reserve a small pinch of chips and nuts for topping, if desired.

Add dulce de leche ribbons

Spoon 1/2 cup dulce de leche into the dough in several small dollops. Gently fold just a few times to create marbled ribbons of dulce de leche—avoid fully incorporating so you get pockets of caramel in the dough.

Chill briefly (optional)

If the dough is soft, chill in the refrigerator for 20–30 minutes to firm up slightly for easier scooping. If you prefer a softer, scoopable dough immediately, you can skip chilling.

Finish and season

Scoop or slice the dough into portions (see serving suggestions). Sprinkle each portion with a tiny pinch of flaky sea salt to enhance the dulce flavors.

Chocolate or egg-free variations

For a chocolate cookie dough, whisk 2 tbsp unsweetened cocoa powder into the dry flour before adding to the butter mixture. For a pasteurized-egg safe version, use the 2 tbsp pasteurized egg substitute in place of the raw yolk and follow the same mixing steps.

Storage and serving: Transfer the finished cookie dough to an airtight container. Store in the refrigerator for up to 7 days or freeze scooped dough balls on a tray until firm, then transfer to a freezer bag for up to 3 months. If frozen, thaw in the refrigerator for several hours before serving.