Quick and easy homemade chocolate chip cookie dough

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
chocolate chip cookie dough

If you’re like me, you know how hard it is to make cookies without eating cookie dough raw. It’s so delicious and flavorful! Of course you can make the chocolate dip for your cookies, but there is something special about the dough that make me want to eat more. However, I don’t think it’s the best idea, and here is why.

After I eat one or two tablespoons of raw dough, I feel a little bad and paranoid about consuming raw eggs and other uncooked ingredients. This might be only me, but I’m afraid to get sick or worse. Given my love to this dough, you can imagine I was trying to find recipes that can imitate the flavor. Luckily, I’ve found many! I’ve experimented for a little bit, changed some parts and came up with my own idea.

How easy is it to make safe cookie dough? It’s totally safe because ingredients in these recipes are nice and fresh. You can eat the dough as is or use it as toppings to ice creams and cakes. No need to worry that you will get sick, just eat it right of the bowl or form little bowls or hearts. Children love this recipe, which is proved by my niece.

Let’s talk a little bit about this delicious recipe. The dough taste exactly how I wanted but no raw eggs are there. The flavor is so rich that you always want more. I added a lot of chocolate chips because I love chocolate. You can add anything you like, just make sure it has the size of a chocolate chip. You can also like baking soda to bring up the flavor. However, it’s unnecessary, the dough is delicious as is.

As I said, you can form little balls of dough but if you don’t have patience, just eat it from the bowl with a spoon. When you try the first bite, you will be hooked until you finish everything. I’ve made this many times and I never get bored. You can also freeze some dough for later or eat it frozen. Some people thaw the frozen dough under hot water, even though I can’t recommend you that.


If you’re tired of traditional dough flavor (impossible!) you can add coconut flakes or white chocolate. You can also use almond butter instead of regular one to have a sweet and salty mixture of flavors. You can easily sneak every little thing in this dough and unless it’s sweet, it will taste good.

These cookie dough balls are so quick and easy to make – probably the quickest I have ever made. All you need to do is to put all ingredients in the bowl and mix them together. Then roll into balls or individual bites and serve. If you have 5 more minutes, leave them in a fridge to thicken up.

So, are you ready to get your delicious chocolate cookie dough ball on? You can get your favorite sauce or syrup and substitute regular flour with gluten free option. You can even make your own flour but I can’t ask you to do that. Store bought is perfect for this simple recipe. I’m happy you checked out my new recipe and hopefully I could motivate you to go on another kitchen adventure! I can’t wait to hear what you could make.


Quick and easy homemade chocolate chip cookie dough

This delicious dessert is very easy to make and it requires ingredients that you probably have in the fridge! These cookies can satisfy any sweet cravings and they are much better than their store-bought alternatives.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 253 kcal


  • 130 ml melted butter
  • 340 g sugar
  • 1 egg
  • 385 g flour
  • 5 g baking soda
  • 3 g baking powder
  • 70 ml buttermilk
  • 100 g chocolate chips


  1. Preheat the oven to 375F, take a big bowl and mix together sugar and butter. The texture should be very smooth. Add vanilla and eggs, let it sit on a counter for 10 minutes.

  2. Take another bowl, add baking soda, powder and flour. Stir with a spatula. Add dry ingredients to wet ingredients. Add buttermilk to make the dough soft and moist, but not wet. Add chocolate chips. You should be able to form cookie balls.

  3. Roll the dough and put it on a cookie sheet. Flatten every cookie with a glass. Moisten every piece with buttermilk. Sprinkle with sugar or anything you like. You can eat the cookies as is or bake them for 5 minutes to get the crunchy texture. Store in a container in a fridge. Serve warm or cold.

Recipe Notes

I usually use unsalted butter for this recipe but you can get anything you like. I choose this butter because I can control how much salt I put into the dough. If you choose salted butter, cut down the salt. Add it little by little and taste the dough often.

One of the main things you should know about this recipe is that the butter should be melted. Only then it will develop the right flavor when you mix it with sugars and chocolate. Besides, melted butter adds more texture to the final result.

If you have leftovers, they get even tastier the next morning. Put them in the freezer and warm up the next day. Then the dough taste almost like cookies. Just put it in the microwave oven until the dough becomes less firm.


Recipe Rating
(1 votes, average: 4.00 out of 5)
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