Chocolate Chip Cookie Dough

An instructable on how to make chocolate chip cookie dough!!! YAY!!
I got this recipe off of the back of a Nestle Toll House chocolate chip bag.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Collect It!

You will need:
A large mixing bowl
A small mixing bowl
2 1/4 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 cup (2 sticks) of softened butter
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
1 teaspoon of vanilla extract
2 large eggs
1 bag of semi-sweet/ milk chocolate chunks or chips

Step 2: Mix the Dry!

1. Combine the flour, the baking soda, and the salt in the small bowl. Put it aside.

Step 3: Mixing the Wet!

1.Beat the softened butter, the granulated sugar, the brown sugar and the vanilla extract in the large mixing bowl until it is creamy.
2. Add the eggs one at a time, beating well after (I suggest an electric mixer for doing this)

Step 4: Mix It!

Take the bowl of wet ingredients and put a little of the flour mixture in.
Use a wooden spatula for this, as the electric mixer will make the dough too thin.
Take your chocolate chips/chunks and mix them in.

Step 5: Eat It!

You can get some milk and start eating the dough raw(the best way), OR... You could be boring and actually cook it. Either way it is tasty!

Step 6: Bake It(if You Must...)!

To bake it, you need to take a spoon, make clumps of dough, and put them on an ungreased baking sheet.
Bake them for 9 to 11 minutes or until they are golden brown. Let them cool at least two minutes before eating them.

To make pan cookies...
Grease a 15 X 10 inch jelly-roll pan. Spread into the prepared pan. Bake for 20 to 25 minutes, or until golden brown. Cool the pan on a wire rack.

High altitude baking (5,200 feet):
Increase flour to 2 1/2 cups. Add two teaspoons of water with the flour and redoce both granulated and brown sugar to 2/3 cups each. Bake the regular cookies for 8 to 10 minutes and the pan cookies for 17 to 19 minutes.

Be the First to Share


    • Kitchen Skills Challenge

      Kitchen Skills Challenge
    • Teacher Contest

      Teacher Contest
    • Art Skills Challenge

      Art Skills Challenge

    9 Discussions


    10 years ago on Introduction

    I never understood that whole "cooking the dough" thing. I'm going green and not cooking it.

    1 reply

    9 years ago on Step 6

    um, what is the temp I should bake it at if I am to make cookies rather than just cookie dough. Thank you.

    1 reply

    10 years ago on Introduction

    Great -simple- instructable. Anybody have a recommendation for swapping out the butter with something less fattening? Would an equal amount of Apple sauce work? Thanks, Ken


    10 years ago on Introduction

    If you use "egg substitute", which is pasturized, instead of real eggs, you will reduce the risk of food poisoning from eating raw eggs (not that it's really all that high in the first place, but people are paranoid.) Raw cookie dough freezes well molded into log shapes, and can be easily cut into pieces and added to lunch boxes. (or cooked, if you must...) Putting raw cookie dough in your kids' lunches will apparently result in them being very popular at lunch-time. In step three, you carefully SAY to cream the butter/sugar first and add the eggs one at a time, but your picture shows all the "wet" ingredients thrown in the bowl at once. Does it work that way? I see you have the costco 12-lb bag of baking soda, but the normal sized chocolate chips. There's something wrong there. Do you have a pool?

    2 replies

    Reply 10 years ago on Introduction

    Oh. Haha. Yeah. I didn't read the instructions right myself, and I put in the eggs before I started mixing it. And... I might have a pool... We use the baking soda a lot more than we use the chocolate chips.


    10 years ago

    This is a great Instructable, but you need to add a main image of the final project to the intro step. Please do that and leave me a message when you have so that we can publish your work. Thanks!