Description
This Edible Cookie Dough recipe creates a safe-to-eat treat made with heat-treated flour and classic cookie dough ingredients. Perfect for enjoying raw cookie dough flavor without eggs or baking the final product. Creamy, sweet, and studded with mini chocolate chips, it's great as a snack or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup (227g) unsalted butter softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 2 Tablespoons (29ml) milk plus more if needed
Add-ins
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly on the baking sheet and bake for 8 minutes until the flour reaches 160°F. Let the flour cool completely, and sift before mixing to avoid clumps.
- Cream the butter and sugars: In a large bowl, use an electric or stand mixer to beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 1 minute. Then beat in the vanilla extract and salt until combined.
- Add dry ingredients: Gradually beat in the heat-treated flour until just incorporated. Add the milk one tablespoon at a time, beating after each addition, until the dough starts coming together but is not too wet.
- Mix in chocolate chips: Fold in the mini chocolate chips gently with a rubber spatula to evenly distribute them throughout the dough.
- Serve and store: Enjoy the cookie dough immediately or store it in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the dough for up to 3 months and thaw overnight in the fridge before serving. Let it sit at room temperature briefly to soften before eating.
Notes
- For a gluten-free option, substitute the all-purpose flour with your preferred gluten-free all-purpose flour blend such as Bob’s Red Mill.
- Weigh flour accurately or spoon and level it into measuring cups for best results.
- You can heat-treat the flour in the microwave by microwaving in 30-second bursts until it reaches 160-165°F.
- Do not melt the butter completely; it should be softened but not greasy. Chill the dough if it becomes too soft.
- If the dough is dry or crumbly, keep mixing or add milk one tablespoon at a time until it comes together.
- Store the dough in an airtight container in the fridge up to one week, softening at room temperature before serving.
- Freeze for up to 3 months, thaw overnight in the fridge, and soften before eating.
- For a small batch (2-3 servings), reduce ingredients accordingly: 1/2 cup flour, 1/4 cup brown sugar, 2 Tbsp granulated sugar, 1/4 cup butter, 3/4 tsp vanilla, 1/4 tsp salt, 1 1/2 tsp milk, and 1/4 cup mini chocolate chips.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
