Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1-2 tablespoons milk (I used 2%)
- 1 cup milk chocolate chips
Instructions
- For the microwave method, place flour in a medium microwave-safe bowl. Microwave at medium power in 30-second intervals, stirring after each interval until the temperature reaches 160℉. Transfer to another bowl and let cool completely.
- For the oven method, preheat your oven to 350℉. Spread flour on a large baking pan and bake for 6-8 minutes, or until the flour temperature registers 160℉. Stir well and let cool fully.
- In a mixing bowl, combine the cooled flour, softened butter, brown sugar, granulated sugar, salt, and vanilla. Blend until creamy.
- Add milk a tablespoon at a time as needed to achieve desired consistency.
- Fold in the milk chocolate chips until evenly distributed.
Notes
Ensure the flour is cooled completely before mixing to prevent undesired texture.
You can substitute vanilla bean paste with vanilla extract if that’s what you have.
Store any unused cookie dough in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 34g
- Sodium: 126mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.