Description

This fudgy edible chocolate cookie dough is rich in flavor and easy to make. Using simple ingredients like cocoa powder and chocolate chips, it’s perfect for satisfying sweet cravings in no time!

Ingredients

Scale

1 cup + 2 tablespoons all-purpose flour
½ cup dutch-process cocoa powder
pinch of espresso powder (optional)
½ cup salted butter, softened
⅔ cup brown sugar
1 teaspoon pure vanilla extract
2 tablespoons whole milk
1 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and spread the flour evenly on a baking sheet.
Bake the flour for about six minutes to toast it slightly and remove the raw taste. Let it cool completely.
In a medium bowl, beat the softened salted butter and brown sugar together until creamy and fluffy.
Scrape down the sides to ensure everything is well combined.
Stir in the vanilla extract and a pinch of espresso powder if desired.
Mix on low speed and gradually fold in the cooled flour and cocoa powder until smooth.
Add the milk a spoonful at a time until the dough reaches a scoopable texture.
Fold in the chocolate chips evenly throughout the mixture.

Notes

Make sure the flour is completely cooled before mixing to avoid clumping.
Feel free to substitute with vegan butter and non-dairy milk for a dairy-free version.
Store any leftover cookie dough in the refrigerator for up to a week.

Nutrition

Serving Size: 1 serving
Calories: 470
Sugar: 38g
Sodium: 150mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 5g
Cholesterol: 42mg