1 cup or 2 sticks unsalted butter, softened to room temperature
1 cup light brown sugar tightly packed
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 to 1/2 cup heavy cream
1 cup semi-sweet chocolate chips (regular or mini)
Combine butter and sugars in a large bowl and use an electric mixer to cream a few minutes until well-combined. Add vanilla extract and salt. With mixer on medium-low speed, gradually add in all-purpose flour until completely combined. Stop mixer periodically to scrape down sides and bottom of bowl with a spatula. Gradually add 1/4 cup heavy cream to mixture until completely combined. Add a little more cream if needed to get desired consistency. Remember this is a dip so a I like it softer than real cookie dough. Stir in chocolate chips.
Serve immediately with pretzels, graham crackers, Nilla wafers, and/or apples for dipping. If you need to store the cookie dough dip, keep refrigerated in an airtight container but be aware that the cookie dough dip will become a bit firm in the refrigerator. It’s best to take it out and let it sit at room temperature for at least 15 minutes and be stirred again to return to its dip-like consistency.