This creamy, spoonable dough comes together fast, with softened butter and brown sugar whipped until light and fluffy, then sweetened with a splash of vanilla before mini chocolate chips get folded in for that classic bite of melty richness in every scoop. The heat-treating step for the base is what makes this version safe to eat straight from the bowl, no baking required, so you get all the nostalgic cookie dough flavor without any risk. It's thick, scoopable, and studded with chocolate throughout, the kind of treat you portion into little jars for movie night or sneak spoonfuls of straight from the fridge. Simple pantry staples come together into something that tastes like the edge of a warm cookie sheet, minus the oven. This one's an easy favorite to keep stocked for a gluten free sweet tooth fix, ready whenever the craving hits.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
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