Ingredients
Dough
- 125 g commercially prepared ready-to-eat plain wheat flour REQUIRED: packaging must explicitly permit uncooked ready-to-eat use; do not substitute ordinary flour or home-heat-treated flour
- 113 g unsalted butter softened, not melted
- 100 g packed brown sugar
- 50 g granulated sugar
- 30 g pasteurized whole milk 2 tablespoons; add gradually as needed
- 1 teaspoon vanilla extract 4.2 g
- 1/4 teaspoon fine salt 1.5 g
- 90 g semisweet chocolate chips ready to eat
Equipment
- 1 Mixing bowl
- 1 hand mixer or sturdy spatula
- 1 Kitchen scale
- 1 covered refrigerator container
Instructions
Mix and chill
- Verify that the flour is commercially prepared and explicitly labeled suitable for uncooked, ready-to-eat use. Follow its manufacturer instructions. If it is not, do not make this uncooked recipe with that flour. Do not try to make raw flour safe by heating it at home.
- With clean hands and equipment, beat the softened butter with both sugars until evenly combined. Mix in vanilla, salt and about half the milk.
- Gradually mix in the commercially ready-to-eat flour. Add the remaining measured milk a little at a time only until the mixture is thick and scoopable. Fold in the chocolate chips.
- Cover and refrigerate for about 30 minutes to firm slightly. Divide into about 14 small portions. This dough is intended as an uncooked dessert, not a recipe for baked cookies.
- Refrigerate promptly in a covered container at 40°F (4°C) or below. Use within 3 days as a conservative home plan, or follow any shorter manufacturer limit. Keep total time at room temperature within 2 hours, or 1 hour above 90°F (32°C).
Nutrition
Serving: 1 portion (1/14 batch)Calories: 164kcalCarbohydrates: 21.6gProtein: 1.3gFat: 8.6gSaturated Fat: 5.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.6gCholesterol: 18mgSodium: 46mgPotassium: 48mgFiber: 0.6gSugar: 14.2gCalcium: 14mgIron: 0.4mg
Video
Notes
Flour safety: use only commercially prepared flour explicitly suitable for ready-to-eat, uncooked use. A general “heat-treated” label can refer to a flour that still needs cooking. FDA advises against attempting home heat treatment. No eggs are used; milk must be pasteurized. Contains wheat and dairy; check chocolate and flour labels for other allergens.
Nutrition is an ingredient-sum estimate for one-fourteenth of the batch, counting all 30 g milk. USDA SR Legacy records: flour 169761 (125 g), butter 173430 (113 g), brown sugar 168833 (100 g), granulated sugar 169655 (50 g), whole milk 171265 (30 g), vanilla 173471 (4.2 g), salt 173468 (1.5 g), semisweet chocolate 167976 (90 g). Generic all-purpose flour is used only as a nutritional proxy for the required commercial ready-to-eat wheat flour; it is NOT an acceptable food-safety substitution. Product labels may differ. Unavailable complete micronutrient and trans-fat data are not invented; cost is not estimated.
