Sometimes you just want the nostalgia of sneaking bites of cookie dough without worrying about eggs or raw flour. That’s exactly what these chocolate chip cookie dough cookies deliver—a blend of soft, chewy texture and those familiar chocolate chips that melt slowly as you savor each bite. They’re the kind of cookies that make you pause everything else and remember the simple joy of baking.
I remember the first time I made these, my kitchen was a little chaotic—music was playing too loud, and I was distracted by a phone call I couldn’t quite finish. Somewhere between mixing and folding in the chocolate chips, I realized I might’ve overfilled one cookie scoop, but honestly, that slightly oversized cookie was my favorite. It was soft in the center yet just crisp enough on the edges, and when I bit into it, the chocolate melted perfectly into that rich dough. Perfectly imperfect moments, just like these cookies.
Why You’ll Love It:
- Safe to eat raw dough, so you get that nostalgic cookie dough experience without any worries.
- Soft and chewy texture that strikes a nice balance—no crumbly edges here.
- The chocolate chips add bursts of sweetness, but the dough itself carries a subtle almond flour nuttiness.
- It’s simple — and that’s kind of the point. You don’t need fancy ingredients or complicated steps.
- The cookies keep well, but they’re best enjoyed fresh and slightly warm when the chocolate is still gooey.
Even if you’re not a seasoned baker, this recipe is forgiving. The heat-treated flour step might sound intimidating but it’s just a quick 5-minute bake before you start mixing. I usually do this while I prep everything else, so it all flows together smoothly.
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Chocolate Chip Cookie Dough Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Deliciously soft and chewy chocolate chip cookie dough cookies that are safe to eat raw. These cookies combine the classic flavors of chocolate chip cookies with the fun of edible cookie dough, making them a perfect treat for cookie dough lovers.
Ingredients
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons milk
1 1/4 cups all-purpose flour, heat-treated
1/2 teaspoon baking powder
1 cup mini semisweet chocolate chips
1/2 cup powdered sugar
1/4 cup almond flour
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
To heat-treat the flour, spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes at 350°F (175°C). Allow to cool completely before using.
In a large bowl, cream together the softened butter, brown sugar, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes.
Add the vanilla extract, salt, and milk to the butter mixture and mix until combined.
In a separate bowl, whisk together the heat-treated all-purpose flour, almond flour, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mini semisweet chocolate chips evenly throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Kitchen Notes:
You don’t need anything fancy to get these right—just a good mixing bowl and a baking sheet lined with parchment or a silicone mat. I like to serve these cookies with a cold glass of milk or a cup of strong coffee to balance the sweetness. If you’re feeling adventurous, try folding in a handful of chopped nuts or swapping mini chocolate chips for a mix of white and dark chocolate for a little twist. I haven’t tested all these variations extensively, but a pinch of cinnamon adds a cozy warmth that feels just right on a chilly afternoon.
FAQ:
Can I skip the almond flour? You might, but it gives the dough a nice texture and slight nuttiness. Without it, the cookies might be a bit denser.
How do I store leftovers? Keep them in an airtight container at room temperature for a few days, or freeze for longer storage—just thaw before enjoying.
Are these cookies gluten-free? Not exactly, since they use all-purpose flour, but you can experiment with gluten-free blends if you want to try.
Ready to treat yourself? Go ahead, scroll back up and save this recipe now. Your next sweet craving will thank you.