Servings: 6 servings
Calories: 293kcal
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 213 g brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 140 g flour all-purpose
- 85 g chocolate chips
Procédé
- Gather all the ingredients.
- Heat-treat the flour: Place the flour in a microwave-safe bowl and heat in 30-second intervals, stirring after each burst.Usually 3 to 5 bursts are enough, but for precision, heat until it reaches 74 °C on a kitchen thermometer.140 g flour
- Beat the butter and brown sugar in a mixer until light and fluffy.8 tablespoons unsalted butter, 213 g brown sugar
- Add the vanilla, heavy cream, and salt, then mix in the heat-treated flour until combined.1 teaspoon vanilla extract, 2 tablespoons heavy cream, 1 teaspoon salt
- Fold in the chocolate chips.85 g chocolate chips
- Optional: Chill for 30 minutes to firm up.
- Serve and enjoy.
Notes
Store any leftover edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.
Dough too firm? Add 1–2 teaspoons of cream and mix.
Dough too soft? Add 1–2 teaspoons of heat-treated flour and mix.
Chilling for 30 minutes will help the dough firm up and become less sticky.
Nutrition
Calories: 293kcal | Féculents: 60g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Graisses trans: 0.04g | Cholesterol: 3mg | Sodium: 51mg | Potassium: 111mg | Fiber: 1g | Sugar: 43g | Vitamin A: 38IU | Vitamin C: 0.002mg | Calcium: 43mg | Iron: 1mg
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