Homemade Cookie Dough Recipe
This homemade cookie dough recipe is soft, creamy, and packed with rich chocolate chips. It’s easy to make, perfect for baking or enjoying raw, and great for satisfying sweet cravings.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Baking sheet (if baking)
- Parchment paper (if baking)
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips evenly using a spatula.
- If baking, preheat oven to 375°F (190°C). Scoop dough onto a parchment-lined baking sheet and bake for 10-12 minutes, or until golden brown on the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy warm, or store in an airtight container for later.
Notes
For edible raw cookie dough, omit the eggs and use heat-treated flour.
Refrigerating the dough for 30 minutes before baking results in thicker cookies.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Refrigerating the dough for 30 minutes before baking results in thicker cookies.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
