Ingredients
Dough
- 120 g commercially processed all-purpose flour labeled ready to eat manufacturer must specifically permit eating without baking; never use ordinary raw flour or flour heated at home
- 85 g unsalted butter made from pasteurized cream, softened, not melted
- 80 g light brown sugar
- 25 g granulated sugar
- 2 tablespoons pasteurized milk 30 ml; add gradually, with 1 teaspoon extra only if necessary
- 1 teaspoon vanilla extract suitable for ready-to-eat use
- 1/4 teaspoon fine salt
- 85 g small semisweet chocolate chips ready to eat
Equipment
- Mixing bowl
- Hand mixer or sturdy spoon
- Kitchen scale
- Spatula
- Covered refrigerator container
Instructions
Mix and chill
- Before starting, confirm that the flour is commercially processed and specifically labeled by its manufacturer for ready-to-eat use without baking. If that cannot be confirmed, do not make this recipe with that flour. Do not heat-treat ordinary flour at home as a substitute. Use ready-to-eat ingredients, clean equipment and washed hands.
- Beat the softened butter, brown sugar, granulated sugar and salt in a bowl until creamy, about 2 minutes. Scrape down the sides. Mix in the vanilla and 1 tablespoon of the milk.
- Stir in the ready-to-eat flour just until evenly incorporated. Add the remaining tablespoon of milk gradually to make a thick, scoopable dough. If still crumbly, add at most another teaspoon of milk at a time as needed; the flour’s absorption may vary.
- Fold in the chocolate chips. Cover and refrigerate for about 20 minutes to firm slightly. Divide into twelve small portions with a clean spoon and serve chilled.
- Refrigerate the remaining dough promptly at 40°F (4°C) or below, following the shortest applicable ingredient storage directions. Freeze portions you will not use soon. Do not keep the serving bowl unrefrigerated beyond 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Calories: 160kcalCarbohydrates: 21gProtein: 1.5gFat: 8gFiber: 0.8gSugar: 12.5g
Video
Video credit and flour safety: The Cooking Foodie demonstrates the mixing technique. Watch the creaming, mixing and folding only; skip the video’s home flour-heating step. This recipe requires commercially processed flour labeled ready to eat and contains no eggs. Follow this card’s quantities and handling directions.
Notes
Use only commercially processed flour specifically labeled ready to eat without baking. Ordinary raw flour and home-heated flour are not acceptable substitutes. This recipe contains no eggs; all other ingredients must also be ready to eat. The FDA advises against attempting to heat-treat flour at home.
Nutrition is estimated per one-twelfth of the batch using representative flour, butter, sugar, milk and semisweet-chip values. Any extra milk changes the estimate slightly. Contains wheat and milk; check chocolate labels for other allergens. This formula is intended as a chilled dessert, not a tested baked-cookie formula.