Best 20 Chocolate Dough Recipes

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

QUICK AND EASY CHOCOLATE CHIP COOKIE DOUGH BROWNIES

Steps:

• Heat oven to 350ºF.
• Grease bottom only of 13x9-inch pan.
• Make brownie mix as directed on box, using oil, water and 2 eggs; Spread in pan.
• Make cookie mix as directed on pouch, using butter and 1 egg.
• Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
• Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely, about 1 hour then frost.
• **For brownies, cut into 8 rows by 6 rows.

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
• Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

CHOCOLATE CHIP COOKIE DOUGH LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Steps:

• Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
• Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
• Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
• Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
• Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
• Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)

CHOCOLATE CHIP COOKIE DOUGH BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter and brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chocolate chips. Spread over brownie layer. Refrigerate about 2 hours or until set. Cut into 6 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE CHIP COOKIE DOUGH BAR

Steps:

• Mix brown sugar and butter together in a large bowl until light and fluffy, about 3 minutes. Add vanilla extract and beat until combined. Add flour in batches, alternating with condensed milk, mixing dough until combined. Stir in 2 cups chocolate chips.
• Line a 9x11-inch baking pan with parchment paper. Press the cookie dough into the pan using a spatula. Cover with plastic wrap and refrigerate at least 3 hours.
• Combine peanut butter and 2/3 cup chocolate chips in a microwave-safe bowl; heat in the microwave until smooth, about 45 seconds. Pour over the cookie dough and spread evenly. Chill for 1 hour.

DELICIOUS CHOCOLATE CHIP COOKIE DOUGH BROWNIES

Steps:

• Heat oven to 350ºF.
• Grease bottom only of rectangular baking pan, 13x9x2 inches.
• Make brownie mix as directed on package, using oil, water and 2 eggs; Spread in pan.
• Make cookie mix as directed on pouch, using butter and 1 egg.
• Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
• Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely, about 1 hour.
• Frost with frosting.

SAFE TO EAT RAW CHOCOLATE CHIP COOKIE "DOUGH"

Steps:

• Cream butter, and sugars together.
• Blend in milk and vanilla.
• Add flour and salt and mix well.
• Stir in chocolate chips.

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• Cream the butter and sugar in a mixing bowl.
• Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended.
• Roll dough into bite-sized balls (or use a melon baller).
• Place on a baking sheet and freeze until firm, about 2 hours. Dip in melted dipping chocolate.
• Store balls in resealable plastic bags in the freezer.

CHOCOLATE COOKIE DOUGH

Steps:

• Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Steps:

• Heat the oven to 350ºF.
• Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
• Spray the foil with nonstick cooking spray.
• In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
• Stir in the miniature chocolate chips.
• Press into the bottom and 1-inch up the sides of the pan.
• Bake for 6 min or until set, and cool on a wire rack.
• Decrease oven to 325ºF.
• In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
• Beat in the egg and 1 tsp vanilla until just blended.
• Pour the filling into the prepared crust.
• In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
• Beat in the flour at low speed just until incorporated.
• Stir in 1 cup of chocolate chips by hand.
• Drop teaspoonfuls of the dough over the filling.
• Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
• Cool completely on a wire rack.
• Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
• Let stand until set.
• Using the foil edges, lift bars from the pan; peel away the foil.
• Cut into 16 pieces and serve at room temperature.
• Cover and refrigerate any leftovers.

COLLEGE MUNCHIES (EDIBLE CHOCOLATE PEANUT BUTTER COOKIE DOUGH)

Steps:

• Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
• Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.

CHOCOLATE CHIP COOKIE DOUGH STUFFED CUPCAKES

Steps:

• Cookie Dough Balls:.
• Whisk together the flour, baking soda, and sea salt Set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth.
• Add 1 egg and the vanilla extract, and beat until smooth. Mix in the flour mixture until just incorporated.
• Fold in the chocolate chips; mixing just enough to evenly combine.
• Form the dough into tablespoon-sized balls. Place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350.
• Line 24 muffin cups with paper liners.
• Cupcake Mix:.
• Beat 3 eggs in a large bowl with an electric mixer to break up.
• Add the cake mix, water, and canola oil. Continue beating for 2 minutes on medium speed.
• Spoon into the prepared cupcake liners, filling each 2/3 full.
• Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
• Cool in the pans for 10 minutes, before removing to cool completely on a wire rack.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• In a large bowl, whisk together flour, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until smooth and creamy. Using a spatula, scrape down side of bowl; add egg and beat until well combined. Mixture should be light and fluffy. Add vanilla and beat just to incorporate, about 5 seconds.
• Add half of the flour mixture and beat until just combined, about 15 seconds. Add remaining flour mixture and beat until just incorporated. Gently fold in chocolate chips.
• Cover bowl and refrigerate at least 3 hours before using.

CHOCOLATE CHIP COOKIE DOUGH DIP

Steps:

• In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
• Remove from heat, whisk in the vanilla and set aside to cool.
• Beat the cream cheese and confectioner's sugar for 1 minute.
• Slowly beat in the cooled butter mixture and beat again for another minute.
• Stir in the chocolate chips and nuts, if using.
• Pour into a serving bowl and refrigerate.
• Garnish with additional chocolate chips or nuts, if you choose.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt. Set aside (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
• Scoop tablespoonfuls of the batter, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

NO-BAKE CHOCOLATE CHIP COOKIE DOUGH ICE CREAM SANDWICHES

Steps:

• For the cookie dough: In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, corn syrup and salt until fluffy, 1 to 2 minutes. Add the milk and vanilla and mix on medium speed until smooth. Scrape the bowl with a rubber spatula.
• Add the wafer crumbs and the mini chocolate chips. Mix until a dough forms.
• Line an 8-inch square cake pan with a sheet of plastic wrap, leaving an overhang on two sides. Press half of the cookie dough into the prepared pan, making it as level as possible. Using the plastic wrap, gently pull this sheet of cookie dough out of the pan, transfer to a cutting board or baking sheet and freeze with the plastic wrap attached.
• Line the same pan with two 8-by-13-inch sheets of parchment paper, leaving an overhang on two sides. Press the remaining cookie dough into the prepared pan and freeze while you make your ice cream. Wash and dry the stand mixer bowl.
• For the ice cream: In a blender, combine the milk, granulated sugar, milk powder and salt. Blend on high for about 30 seconds to dissolve the sugar. Add the corn syrup and vanilla and blend on high for another 10 seconds. Set aside.
• In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high speed until medium-stiff peaks form. Use a whisk to fold the milk mixture into the whipped cream. Fold in the chocolate chips.
• To assemble the ice cream sandwiches: Remove both batches of cookie dough from the freezer. Spread the ice cream over the cookie dough in the cake pan. Peel the plastic wrap off of the remaining sheet of cookie dough. Gently lay the dough on the ice cream. Wrap the pan in plastic wrap and place in the back of your freezer overnight or for up to 2 days.
• Use the parchment to lift the ice cream sandwiches out of the cake pan. Use a sharp knife or a serrated knife to score into 9 bars and then cut completely. Serve immediately or refreeze after cutting (see Cook's Note).

JULIA'S CHOCOLATE TART DOUGH

Steps:

• To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
• Add butter and pulse 8-10 times, until pieces are about the size of small peas.
• With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
• Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
• Gather the dough together and shape it into a rough square.
• Pat it down to compress it slightly, and wrap in plastic.
• Chill until firm, at least 30 minutes.
• The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
• Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
• Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
• 4 hours later, when I remembered to pull it out, it was frozen solid.
• I pulled out my box grater and grated it directly into the pie pan.
• It worked beautifully, no roling involed: just patted it all down into place.