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Chocolate Chip Cookie Dough Bites Recipe
Ben Carraoli

Chocolate Chip Cookie Dough Bites Recipe

I still remember the first time I made these Chocolate Chip Cookie Dough Bites, and honestly, I didn’t expect them to disappear so fast. I was craving that classic cookie dough flavor without baking, and these little bites turned out better than I imagined. They’re soft, sweet, and packed with mini chocolate chips in every bite.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour – forms the base of the dough; make sure it’s fresh and lump-free for smooth mixing
  • 1/4 cup powdered sugar – adds sweetness while keeping the dough soft
  • 2 teaspoons cornstarch – helps create a tender melt-in-your-mouth texture
  • 1/2 cup unsalted butter melted – melted butter blends better and gives rich flavor
  • 6 tablespoons brown sugar – adds depth and a slightly caramel-like taste
  • 6 tablespoons granulated sugar – balances sweetness and structure
  • 2 teaspoons vanilla extract – enhances the classic cookie dough flavor
  • 2/3 cup mini chocolate chips – mini chips distribute more evenly than regular ones
  • 1/4 cup milk – brings the dough together and keeps it soft
  • 1 cup dark melting chocolate – optional for dipping or drizzling

Method
 

  1. Start by adding the flour, powdered sugar, cornstarch, brown sugar, and granulated sugar to a large mixing bowl. Stir everything together until well combined. This step ensures the sugars and starch are evenly distributed throughout the dough.
  2. Pour the melted butter, vanilla extract, and milk into the bowl. Mix until a soft dough forms. At first, the mixture may look crumbly, but it will come together as you continue stirring.
  3. Gently fold in the mini chocolate chips. Make sure they are evenly spread throughout the dough so every bite has plenty of chocolate. Avoid over-mixing to keep the dough tender.
  4. Use a cookie scoop or tablespoon to portion the dough. Roll gently into bite-sized balls and place them on a tray or plate. Chill in the refrigerator for about 10 minutes so they firm up.
  5. Melt the dark chocolate until smooth. Dip each chilled bite halfway into the chocolate or drizzle it over the top. Let the chocolate set before serving for the best texture.

Notes

  • I always melt the butter fully so it blends smoothly with the sugars.
  • If the dough feels dry, I add milk one teaspoon at a time until it’s perfect.
  • Chilling the dough before dipping makes the bites easier to handle.
  • I prefer mini chocolate chips because they distribute more evenly than regular ones.