👩🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Spread the all-purpose flour evenly on a baking sheet. Bake for 5-7 minutes, or until the flour reaches an internal temperature of 160°F (71°C). Let it cool completely.
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2
In a medium mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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3
Stir in the milk, vanilla extract, and salt until just combined.
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4
Gradually add the cooled, heat-treated flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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5
Gently fold in the mini chocolate chips with a spatula until evenly distributed.
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6
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or until firm enough to roll.
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7
Once chilled, scoop out small portions (about 1-inch diameter) and roll them into bite-sized balls. Serve immediately or store for later.
💡 Notes
For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend and heat treat as directed. Store leftover cookie dough bites in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
3g
Total Fat
16g
Saturated Fat
9g
Carbs
30g
Fiber
1g
Sugar
22g
Sodium
100mg
Cholesterol
40mg
