Chocolate chip dough

Votes: 1

Time: 10 min.

Meet your new favorite treat. This edible dough can be added to ice cream, milkshakes, buttered toast, or as a sandwich cookie filling (sandwich a little mixture between two vanilla wafers).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup premium flour
1/4 teaspoon of baking soda
1/4 teaspoon fine salt
1/2 cup brown sugar
1/4 cup granulated sugar
4 tbsp (60 g) butter, room temperature
2 tablespoons plain yogurt
1/2 tsp vanilla extract
1/3 cup dark chocolate chips

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, dark chocolate, chocolate chips (granules), vanilla extract, premium flour, yogurt

Cooking the dish according to the recipe:

Microwave the flour in a suitable container for 1 minute. Remove and stir well. Microwave for another minute, or until the temperature reaches 180°F (82°C).

Sift into a medium bowl, then stir in baking soda and salt.

Note

Heating flour in a microwave to 82°C reduces the risk of possible illnesses associated with eating it raw or without proper heat treatment.
In a large bowl, beat the brown sugar, granulated sugar, butter, yogurt, and vanilla with a mixer on medium-high speed for about 2 minutes, until combined. Add the flour mixture and mix well on low speed (if necessary, turn off the mixer and mix by hand). Fold in the chocolate chips, mixing with a rubber spatula or your hands.

Store in an airtight container in the refrigerator for up to 5 days.

This dough can also be baked without eggs.Use a tablespoon to scoop out the dough and form balls. Place them evenly spaced on a parchment-lined baking sheet. Bake at 180°C for about 10 minutes, until golden brown on the bottom.
Exit: 1 tbsp.