Chocolate Chip Cookie Dough Recipe

Prepare dry ingredients

In a medium bowl whisk together 1.75 cups all-purpose flour, 0.5 tsp salt, and 0.5 tsp baking soda until evenly combined; set aside.

Cream butter and sugars

In a large mixing bowl, beat 0.75 cups softened unsalted butter with 0.5 cup granulated sugar and 0.5 cup packed light brown sugar using a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy.

Add egg and vanilla

Beat in 1 large egg (or 1 pasteurized egg yolk if serving raw) and 1 tsp vanilla extract until fully incorporated, scraping down the bowl as needed.

Combine wet and dry

With the mixer on low, gradually add the flour mixture to the butter mixture until just combined. If the dough feels too stiff or crumbly for scooping, add up to 1 tsp milk to reach a soft, scoopable consistency.

Fold in chocolate

Using a spatula, fold 1 cup semisweet chocolate chips into the dough until evenly distributed.

Chill (optional)

For firmer, scoopable dough, cover the bowl and chill in the refrigerator for 20–30 minutes. If you plan to serve immediately as edible cookie dough, chilling is optional but recommended for texture.

In a small saucepan over medium heat, melt 0.25 cup unsalted butter. Add 0.5 cup light brown sugar and stir until sugar is dissolved and mixture begins to bubble gently, about 2 minutes.

Slowly stir in 0.25 cup heavy cream; the sauce will bubble vigorously — continue stirring until smooth and slightly thickened, about 1–2 minutes. Remove from heat and stir in 0.5 tsp vanilla extract and 0.125 tsp salt. Let cool slightly before serving; sauce will thicken as it cools.

Scoop 2 generous scoops of vanilla ice cream into a bowl or shallow dish.

Using a spoon or ice cream scoop, place 3–4 tablespoons of cookie dough (or 1 large cookie-dough scoop) beside or on top of the ice cream. If dough was chilled, allow it to sit 1–2 minutes to soften slightly for easier eating.

Drizzle warm butterscotch sauce over the ice cream and cookie dough. Sprinkle a tiny pinch (about 1/8 tsp) flaky sea salt over the top if desired to enhance flavor contrast.

Serve immediately. Leftover cookie dough can be refrigerated up to 3 days (cover) or frozen for longer storage; warm slightly before serving if too firm.