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No Bake Cookie Dough Bites
Ash Tyrrell

No Bake Cookie Dough Bites

I made these no-bake cookie dough bites on a lazy afternoon, and I was hooked after the very first bite. They taste like the dough you sneak from the bowl, but they are safe to eat. The secret is simple: I heat-treat the flour, and there are no eggs at all.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1¼ cups 156 g all-purpose flour: the base of the dough, and it must be heat-treated first.
  • ½ cup 113 g salted butter, softened: gives the rich, creamy cookie flavor; it should dent easily when pressed.
  • ½ cup 110 g packed brown sugar: adds that classic caramel-like depth, so pack it firmly.
  • ¼ cup 50 g granulated sugar: adds sweetness and a soft, tender bite.
  • 1½ teaspoons 7.5 ml vanilla extract: brings the warm bakery flavor; pure extract tastes best.
  • 2 tablespoons 30 ml milk: loosens the dough so it mixes smoothly.
  • 1 pinch baking soda optional: a tiny pinch for a classic cookie-dough taste.
  • ½ cup 90 g mini chocolate chips: mini chips spread through every bite and keep the balls neat.

Method
 

  1. Raw flour can carry bacteria, so this step keeps the bites safe. Microwave the flour for 90 to 120 seconds, stirring every 30 seconds, until it hits 165°F (74°C). You can also bake it on a sheet pan at 350°F (177°C) for 5 minutes.
  2. Warm flour will melt your butter and make the dough greasy. I spread mine out and let it cool fully before using it. If I am in a hurry, I pop it in the fridge and stir it once or twice.
  3. Add the softened butter, brown sugar, and granulated sugar to your large bowl. Beat on high speed for 2 to 3 minutes. The mixture should turn pale, light, and fluffy.
  4. Turn the mixer down to low speed. Pour in the vanilla and the milk. Mix just until everything looks smooth and well blended.
  5. Add the cooled flour and the pinch of baking soda, if you use it. Mix on low until no dry streaks remain. The dough should feel soft, thick, and a little crumbly at first.
  6. Pour in the mini chocolate chips. Use a spatula or wooden spoon to fold them through by hand. This keeps the chips whole and spread evenly.
  7. Use a 1-inch scoop to portion the dough onto your parchment-lined tray. I like to roll each one between my palms for a smooth, round shape. You should get about 18 bites.
  8. The dough is safe to eat right away. Still, the flavor is best after at least 1 hour in the fridge. Chilling also firms the bites, so they hold their shape.

Notes

  • I always check the flour with a thermometer, because guessing can leave cold spots.
  • I let the flour cool all the way, or the butter turns oily and the dough gets sticky.
  • I weigh my ingredients, since a scoop of flour can vary a lot from cup to cup.
  • If the dough feels too thick for me, I add milk one tablespoon at a time.
  • I press a few extra chocolate chips on top of each ball so they look bakery-style.
  • I use mini chips instead of regular ones, because they make shaping so much easier.
  • I read the label on any alternative flour, like almond flour, since some may also need heat-treating.