Ingredients:

  • 1 cup (227g) Unsalted Butter (softened)
  • 3/4 cup (150g) Granulated Sugar
  • 3/4 cup (165g) Packed Light Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • 2 large Eggs (omit for raw version)
  • 2 1/4 cups (280g) All-Purpose Flour (heat-treated for raw version)
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 1 1/2 cups (255g) Semi-sweet Chocolate Chips
  • Salted Caramel Sauce (for swirl variation)

Instructions:

  1. Heat-Treat Flour (Raw Dough Only): Spread the flour on a baking sheet. Bake at 350°F (175°C) for 5 minutes or microwave until it reaches 165°F (74°C). Cool completely before use.
  2. In a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Beat in the vanilla extract. If making the Classic version, beat in the eggs one at a time until just combined.
  4. In a separate bowl, whisk together the flour (heat-treated if making raw dough), baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Do not overmix.
  6. Divide the base dough into three equal portions. For the Classic and Safe Raw versions, fold in chocolate chips evenly. For the Salted Caramel Swirl, fold in 3/4 cup of chips, then gently drizzle about half of the cooled salted caramel sauce and swirl 3-4 times with a spatula.
  7. Cover all three doughs and chill in the refrigerator for a minimum of 30 minutes to firm up the butter and deepen the flavor.
  8. Serve portions of the chilled dough directly from the fridge as an immediate Cookie Dough treat.