Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
Add butter, sugar and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.
Stir in flour, salt and chocolate chips.
Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.
M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
Peanut Butter Cookie Dough: Reduce butter to ½ cup and add 3/4 cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.
Cookie dough chunks for Ice Cream: Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.*Heat treating flour: If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed.Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use. Baking edible cookie dough: I don’t recommend baking this edible cookie dough because it’s missing leavening ingredients like eggs, baking power and baking soda. Here are all of my favorite cookie recipes.