Hot Cookie Dough Recipe

Heat-safe egg-free flour

To make the flour safe to eat without baking, spread 1.25 cups of all-purpose flour evenly on a rimmed baking sheet and bake at 350°F (175°C) for 5–7 minutes until the flour reaches 160°F (71°C) when tested with an instant-read thermometer. Let the flour cool completely before using (about 15–20 minutes).

In a medium mixing bowl, cream 6 tablespoons of softened unsalted butter, 2 tablespoons softened cream cheese, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar with an electric mixer (or by hand) until the mixture is smooth and slightly fluffy, about 2–3 minutes. Scrape down the sides as needed.

Mix in 1 teaspoon vanilla extract, 2 tablespoons milk, and 1/4 teaspoon salt until combined.

Add the cooled, heat-treated 1.25 cups flour to the butter mixture in two additions, mixing on low speed until just incorporated and no dry streaks remain. Do not overmix — stop when a soft, scoopable dough forms.

Fold in 1/2 cup semi-sweet chocolate chips with a spatula until evenly distributed. If you prefer chunks, reserve a tablespoon of chips to press on top of each serving.

Spoon the warmable cookie dough into a microwave-safe ramekin or bowl. If you want the dough warm, microwave a single serving on medium (50–70% power) for 10–15 seconds, stir, then heat in additional 5-second bursts until the dough is warm but not melting — typically 15–30 seconds total depending on microwave. Alternatively, you can gently warm the dough in a heatproof bowl set over a pot of simmering water for 20–30 seconds, stirring constantly.

Top with the 2 tablespoons mini chocolate chips, and if desired add 2 scoops vanilla ice cream and drizzle 2 tablespoons hot fudge or chocolate sauce over the top. Serve immediately with a spoon.

Storage: Store leftover cookie dough in an airtight container in the refrigerator for up to 5 days. Re-warm briefy as instructed before serving. You can freeze portions in scoops for up to 2 months — thaw in the refrigerator before reheating.