This chocolate chip cookie dough recipe is probably one of my favorite dessert recipes that I have in my collection!!!
It’s also the most versatile recipe in my dessert arsenal. You can make anything…from moist chewy cookies to thick gooey blondies to refreshing Summer ice cream sandwiches.
This dough is even great when combined with other dessert staples – like when I combine this dough with brownie batter to make an insanely delicious cookie/brownie hybrid! (I’ve even swapped out the types of chocolate chips for fun, using M&M’s, White Chocolate and even Reese’s Pieces.) There is nothing about this Chocolate Chip Cookie dough that isn’t amazing, from the rich molasses flavor of the brown sugar to the warm chocolate that melts in your mouth!
What’s even better is that you can make BOTH blondies and cookies using the SAME recipe! In fact, in this recipe when using an 8×8 baking dish for the blondies (which by the way makes 25 delicious blocks) you actually end up with extra dough for 6 cookies. I bake the cookies on a baking sheet alongside the blondies for half the time –details on that to come. If you choose to make only cookies, you will be able to get 24 cookies out of this dough.
I must confess, these are not the healthiest of desserts; however, between the reduced butter portions and the usage of a sugar substitute, my recipe is a much lighter version of many other chocolate chip blondie and cookie recipes yet just as delicious – not to mention incredibly moist!
Get your milk glass ready. Let’s get started.
Okay everyone, here’s your starting lineup. You will need…ROOM TEMPERATURE butter and eggs (very important), Splenda, brown sugar, vanilla extract (real not the imitation kind), all-purpose flour, baking soda, kosher salt, and 2 bags of Ghirardelli Chocolate Chips (1 milk chocolate and 1 60% bittersweet).
NOTE: Feel free to substitute other types of chocolate, nuts or whatever other sweet items you can think of as well. I’ve used M&Ms, walnuts, almonds, white chocolate chips, Reese’s pieces, and even crumbled up toffee. So definitely experiment with your favorite sweets.
I can’t enough stress enough about the room temperature butter and eggs. It really does make a huge difference in the texture of the dough. I usually leave the butter and eggs out on the counter the night before so I don’t have to wait during the day. And I bet you are thinking “well I can just throw the butter in the microwave for a few seconds and I’m good” but dooooonnnn’t. I’ve tried it – I once forgot to leave the butter out at night and wanted a quick fix – and the consistency is just not the same as when both are left out to gradually warm up. In fact, it actually comes out a little greasy from the microwave – just a warning. Ok moving on…
First preheat the oven to 350 degrees.
Combine the flour, baking soda and salt into a small bowl. (You can sift all the ingredients if you want; I’ve done both ways and the batter has come out the same). Set the bowl aside for later.
In a larger bowl, cream the Splenda, brown sugar and room temp butter on low with a hand mixer – or a fancy kitchen aid mixer.
With the mixer on low, add the vanilla extract and eggs one at a time. Make sure to scrape the bowl after each addition.
In three portions, add the dry mixture to the wet mixture and mix on low to combine. Scrape down the sides as you go. Make sure not to overmix or the batter will become too dense. (Adding the dry ingredients in three portions allow the wet batter to absorb the dry properly).
Now the fun part begins! Fold the 2 bags of chocolate chips into the cookie dough and try not to eat half the dough before you get it into the baking dish like I have. Mmmm worth it!
Spray an 8×8 baking dish with Pam and line a baking sheet with parchment paper. Add ¾ of the dough to the baking dish and spread out evenly. A good tip is to run some water over your fingers so you can spread the dough out more easily.
For the cookies, spoon the remaining ¼ dough using heaping tablespoons and place on the parchment lined baking sheet. (I use an actual large table spoon instead of a measuring tablespoon since spoons are flatter and get the dough out more easily). Wet fingers again and press any uneven points down. This will make 5-6 cookies.
Put both items in the same oven (using the middle and lower racks). Bake the cookies for 15 minutes and the blondies for 30 minutes. Both should be nice and golden brown on top but still look moist. Nobody likes a dry cookie!
Let the treats rest and cool for an hour or two before covering and placing in fridge to set. This “setting” period is more important for the blondies since they will be very gooey and chocolatey right out of the oven. You can then cut them up into 25 delicious blocks (5 up and 5 across the baking dish). Store both the cookies and blondies in an airtight container in the refrigerator (short term) or in the freezer (longterm).
- 1½ sticks unsalted butter (12oz), room temperature
- 1 cup dark brown sugar, lightly packed
- ½ cup Splenda
- 2 teaspoons pure vanilla extract (Brand: Madagascar)
- 2 extra large eggs, room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher
- 2 bags chocolate chips (brand: Ghirardelli Milk Chocolate AND 60% Bittersweet)
- Preheat oven to 350 degrees. Grease a 8x8 baking dish (with Pam) and line baking sheet with parchment paper
- Cream butter, brown sugar, and Splenda on low until light and fluffy
- With mixer on low, add vanilla extract and then eggs, one at a time. Scrape down the bowl after each addition
- In a small bowl, sift together flour, baking soda, and salt
- With mixer on low, slowly add flour mixture to the butter mixture in three portions until just combined. Do not over mix
- Fold 2 bags of chocolate chips with rubber spatula
- Spread ¾ of dough into baking dish and smooth top
- Spoon remaining ¼ dough onto parchment lined baking sheet using rounded tablespoons (makes 4-5 cookies)
- Dampen hands and flatten any pointed edges on cookie dough
- Bake cookies for 15 minutes and blondies for 30 minutes
- Let cookies rest and cool for an hour to set
- Let blondies rest and cool for an hour before placing in fridge to set. Once set, cut into squares and serve (makes 25 squares)