Description
This creamy, eggless chocolate chip cookie dough dip is the perfect treat for parties, movie nights, or whenever you’re craving something sweet. It’s safe to eat raw, no baking required, and packed with chocolatey goodness!
Ingredients
Scale
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- ½ cup unsalted butter, softened (or plant-based butter for vegan version)
- 1 cup brown sugar, packed
- 2 tsp vanilla extract
- ¼ tsp salt
- 2-3 tbsp milk (any plant-based milk works)
- 1 cup mini chocolate chips (dairy-free for vegan)
Instructions
- Heat the flour: Microwave the flour for 1-2 minutes or bake in the oven at 350°F (175°C) for 5 minutes to eliminate any raw flour bacteria. Let cool.
- Mix the butter and sugar: In a large bowl, beat together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Add flavor: Stir in vanilla extract and salt, mixing until combined.
- Combine the flour: Gradually add the cooled flour to the butter mixture, mixing until smooth.
- Adjust consistency: Add 2 tablespoons of milk and mix. If a creamier texture is desired, add the third tablespoon.
- Fold in chocolate chips: Gently mix in mini chocolate chips, making sure they’re evenly distributed.
- Serve: Chill for 30 minutes for best texture, then serve with graham crackers, pretzels, or fruit for dipping.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Consistency: Add more milk if you prefer a smoother, more spreadable dip.
- Customize: For variety, add in chopped nuts, toffee bits, or M&Ms for an extra crunch or flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g