Chocolate Chip Cookie Dough Dip
Safe-to-eat chocolate chip cookie dough in dip form, perfect for scooping with graham crackers, animal cookies, or apples.
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips
- 2-4 tablespoons water or milk
Instructions
- Preheat the oven to 350F degrees. Spread the flour evenly on a baking sheet and bake for 5–7 minutes or until flour reaches 165F degrees to heat treat. Let it cool completely before using. Discard any burnt or clumpy flour—it should remain light, white, and fluffy. Once cooled, spoon the flour into a measuring cup and level it with a knife.
- In a medium bowl using an electric mixer, cream together butter and sugars on medium speed until light and creamy.
- Stir in flour, salt, and vanilla extract on low speed until incorporated. Fold in chocolate chips.
- Add water or milk a tablespoon at a time, stirring between each addition, until cookie dough reaches desired consistency. Eat & Enjoy!
Notes
Chocolate Chip Cookie Dough Dip should be stored in an airtight container in the refrigerator and will keep for 5 days.
