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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 3/4 cups Unbleached All-purpose Flour, Up To Double The Amount As Needed
- 3/4 cups Salted Butter, At Room Temperature
- 1/2 cups Sugar
- 1/2 cups Packed Light Brown Sugar
- 1/4 cups Milk
- 1 teaspoon Vanilla Extract
- 1/4 teaspoons Kosher Salt
- 1/2 cups Mini Or Regular Semisweet Chocolate Chips
Method
- Preheat oven to 350°F. Line a rimmed cookie sheet with parchment paper. Spread the flour on the parchment and bake for 5 minutes. Use the parchment as a funnel to transfer to a bowl. Whisk to remove any lumps.
- Cream butter and sugars together until fluffy. Mix in milk and vanilla. On low speed, mix in flour and salt. Stir in chocolate chips.
- May be used immediately to fill a cake or spread onto brownies. For dipping or portioning, refrigerate for 30 minutes first.
- Note: Using a smaller amount of flour yields a smoother cookie dough that is more suited for cake fillings. A higher amount of flour is good for cookie dough truffles and applications where you want a stiff dough.
