Cookie Dough Recipe

Heat-treat the flour

Preheat oven to 350°F (175°C). Spread the all-purpose flour in an even layer on a baking sheet and bake for 5–7 minutes, stirring once halfway, until the flour reaches 165°F (74°C) on an instant-read thermometer or is slightly toasted and no longer raw-smelling. Let cool completely. Alternatively, microwave flour in a microwave-safe bowl in 30-second intervals, stirring between, until it reaches 165°F.

Cream butter and sugars

In a medium mixing bowl, beat the room-temperature unsalted butter with the brown sugar and granulated sugar until smooth and creamy (about 1–2 minutes by hand or 30–60 seconds with a hand mixer). Scrape down the sides of the bowl as needed.

Add flavor and thin with milk

Mix in the vanilla extract and salt until evenly distributed. Add the milk or cream 1 tablespoon at a time, mixing until the dough reaches a soft, spreadable but scoopable consistency. You may not need both tablespoons or may need up to the full amount depending on butter softness.

Incorporate flour

Fold the cooled, heat-treated flour into the butter-sugar mixture in two additions, mixing just until combined and no streaks of flour remain. The dough should be pliable and slightly crumbly but hold together when pressed.

Add chocolate chips

Fold in the semisweet chocolate chips with a spatula to distribute them evenly through the dough.

Portion and store

Scoop the dough into 1-tablespoon portions or shape into a log. Eat immediately, refrigerate in an airtight container for up to 5 days, or freeze portions for up to 3 months. If refrigerated or frozen, let come to room temperature a few minutes before eating for softer texture.