Edible Cookie Dough

1            tablespoon pure vanilla extract

1⅓      cups unbleached, all-purpose flour (you can substitute a gluten-free, all-purpose flour blend)

½           teaspoon kosher salt

1            cup semisweet chocolate chips

Nutritional analysis per serving (1 tablespoon, Chocolate Chip):  Calories 55 (41% from fat) • carb. 8g • pro. 0g • fat 3g sat. fat 2g • chol. 4mg • sod. 22mg • calc. 2mg • fiber 0g

Nutritional analysis per serving (1  tablespoon, Snickerdoodle): Calories 42 (35% from fat) • carb. 6g • pro. 0g • fat 2g sat. fat 1g • chol. 4mg •sod. 21mg • calc. 1mg • fiber 0g

Nutritional analysis per serving (1 tablespoon, Cranberry Oat): Calories 49 (32% from fat) • carb. 8g • pro. 0g • fat 2g sat. fat 1g • chol. 4mg • sod. 22mg • calc. 1mg • fiber 0g

1. Put the butter and sugars into the Cuisinart® mixing bowl. Attach the flat mixing paddle, start on Speed 3 and, gradually increasing to Speed 5, mix until very light and creamy, about 6 to 8 minutes. Stop to scrape down sides of bowl as needed.
2. While mixing on Speed 5, add the milk and vanilla extract. Scrape again and then add the flour and salt. Mix on Speed 2; while mixing, add the chips. Stop to scrape as needed. Mix until well combined.
3. Scoop the dough into desired-size pieces. While the dough can be eaten right away, it is best eaten chilled.

Variations:

Snickerdoodle:

Add ½ teaspoon ground cinnamon and do not add the chocolate chips. Scoop into tablespoon-size balls and roll in cinnamon sugar.

Oatmeal Cranberry:

Add ½ cup rolled oats and ¼ teaspoon ground cinnamon with the flour. Substitute dried cranberries for the chocolate chips.