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Chocolate Chip Cookie Dough Bites Recipe
Ash Tyrrell

Chocolate Chip Cookie Dough Bites Recipe

I have to admit, I’ve always been a sucker for chocolate chip cookie dough. There’s just something magical about the chewy, sweet bites that make my day instantly better. So, I decided to create a version that’s fun, bite-sized, and safe to eat raw.
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Prep Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened – Using room temperature butter helps the dough mix smoothly.
  • 3/4 cup brown sugar – I prefer brown sugar for its caramel-like flavor; it makes the bites chewy.
  • 1/4 cup granulated sugar – Adds sweetness and a little texture contrast.
  • 2 tsp vanilla extract – This enhances the flavor without overpowering the chocolate.
  • 2 cups all-purpose flour – Make sure it’s fresh; old flour can affect taste.
  • 1/2 tsp salt – Balances sweetness and deepens the flavor.
  • 1 1/2 cups mini chocolate chips – Mini chips distribute evenly and make each bite chocolaty.
  • 2-4 tbsp milk – Adjust to get the dough soft but not sticky. I usually start with 2 tbsp.

Method
 

  1. I start by mixing the softened butter with brown and granulated sugar. I usually do this for 2-3 minutes until it’s light and fluffy. This step is key for that melt-in-your-mouth texture.
  2. Next, I add the vanilla and a few tablespoons of milk. Then, I slowly mix in the flour and salt. You want the dough soft but not sticky, so I adjust the milk carefully.
  3. Now comes my favorite part—adding chocolate chips. I fold them in gently so they’re evenly distributed. I always taste a tiny piece; it’s hard to resist!
  4. I roll the dough into small bite-sized balls, placing them on a parchment-lined baking sheet. Then, I chill them in the fridge for at least 30 minutes to firm up. Sometimes I freeze a batch if I want them ready for later.
  5. Once firm, I enjoy them straight from the fridge, or I store them in an airtight container. They’re best cold and keep their chewy texture.

Notes

  • I always use room temperature butter; it mixes better and avoids grainy bites.
  • Mini chocolate chips are key—they distribute evenly, so each bite has chocolate.
  • Chilling the dough is non-negotiable; it makes the bites firm and easier to handle.
  • I sometimes add a pinch of sea salt on top for a flavor boost.
  • If I’m feeling fancy, I roll the bites in cocoa powder or crushed nuts for extra texture.