Ingredients
1¾ cups all-purpose flour
1 cup salted sweet cream butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
1½ teaspoons vanilla extract
2 tablespoons heavy cream
¼ teaspoon salt
1½ cups mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 300°F.
- Line a baking sheet with parchment paper.
- Spread the flour evenly across the sheet.
- Bake for 5–7 minutes to heat-treat; watch closely to avoid browning.
- Remove and let the flour cool completely.
- In a mixer, cream butter, brown sugar, granulated sugar, and vanilla on medium-high until fluffy.
- Lower mixer speed and add heavy cream; mix until combined.
- Gradually mix in flour and salt, about ½ cup of flour at a time, until no streaks remain.
- Fold in chocolate chips with a spoon until evenly distributed.
- Cover and refrigerate for 30 minutes before serving.
Notes
- Store in an airtight container for up to 1 week in the refrigerator.
- Freezes well for up to 3 months; thaw in the fridge before serving.
- Scoop and let sit for 5 minutes at room temperature if the dough is too firm.
- Can be used as frosting or a dip by thinning with milk.
- Various add-ins can be used like peanut butter, nuts, or sprinkles.
- Prep Time: 10 minutes
- Cook Time: 7 minutes (for heat-treating the flour)
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite-sized portion
- Calories: 180
- Sugar: 16g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
