Ingredients
Scale
- 1 1/4 cups all purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/3 cup white granulated sugar
- 1/4 tsp salt
- 1 1/2 TBS half-and-half, heavy cream, or whole milk
- 1 tsp pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F.
- Pour the flour into an 8 or 9 inch cake pan. Bake for 4 minutes, stir, and then bake for an additional 4 minutes.
- Use an instant read thermometer to check the temperature of the flour in several spots, ensuring that it has reached at least 165F. If not or if you encounter cooler spots, stir and bake for 2-3 extra minutes, then test the temperature again.
- Let flour cool completely, at least 30 minutes.
- Use a hand or stand mixer to cream the butter with both sugars until pale and fluffy - give it several minutes.
- Add the vanilla extract and half-and-half, cream, or milk. Mix until combined.
- Add the flour and salt and mix until no white streaks remain. Fold in the chocolate chips.
- Line a baking sheet with wax paper.
- Scoop out flat tablespoons, roll into balls and set them onto the wax paper. Press additional chocolate chips onto the outside if desired.
- You can serve immediately at room temp, or place baking sheet in the fridge for about 45 minutes to let the dough set up. Store leftovers in the refrigerator for up to a week.
Notes
I recommend heat treating a bit more flour than the recipe calls for, so if you get any browning or sticking at the bottom you can just discard it and you will still have plenty to use for your bites.
You can heat treat the flour ahead of time and keep it stored until ready to use.
You can use any kind of chocolate chips that you prefer - semi-sweet, milk, white, dark, etc.
- Prep Time: 20 minutes
- Cook Time: n/a
- Category: Dessert
- Method: No Bake
