Ingredients
Scale
- 1 ¾ cup (215 g) all-purpose flour
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 ¼ cups (250 g) brown sugar, tightly packed
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1–2 tablespoons milk (optional)
- ½ cup (85 g) semisweet chocolate chips
- Additional optional ingredients: creamy peanut butter, colored sprinkles, broken Oreo pieces
Instructions
- Preheat oven to 350°F (175°C).
- Spread flour on a lined cookie sheet and bake for 5-7 minutes to heat-treat.
- Cool the flour and sift it to remove clumps.
- In a bowl, cream together butter, sugars, vanilla, and salt for 1-3 minutes.
- Gradually mix in the cooled flour until fully combined.
- Add milk if the dough is too stiff.
- Fold in chocolate chips and any optional mix-ins.
- Enjoy immediately or store in the refrigerator for up to one week.
Notes
Ensure butter is at room temperature for easier mixing.
Always heat-treat flour to avoid bacteria.
Experiment with different add-ins like nuts or extracts for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (includes heat-treating flour)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 245
- Sugar: 18g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg