Description
This Edible Cookie Dough recipe offers a safe and delicious treat that can be enjoyed raw without baking. Made with heat-treated flour, rich butter, and sweet chocolate chips, it provides a mix of creamy, sweet, and crunchy textures perfect for snacking or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 cup (227g) unsalted butter softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 Tablespoons (29ml) milk plus more if needed
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Evenly spread the flour on the pan and bake it for 8 minutes or until it reaches 160°F. Allow it to cool completely before use. Sift the flour into the dough to avoid clumps.
- Cream the butter and sugars: In a large bowl, use an electric or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until fluffy and light in color, approximately 1 minute. Mix in the vanilla extract and salt until fully combined.
- Add dry ingredients: Gradually beat in the heat-treated flour until just incorporated. Add milk one tablespoon at a time, beating after each addition, until the dough starts to come together.
- Incorporate chocolate chips: Gently fold the miniature chocolate chips into the dough using a rubber spatula.
- Serve and store: Enjoy your edible cookie dough immediately or store it in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 3 months; thaw overnight in the fridge before serving. Let the dough sit at room temperature briefly to soften before eating.
Notes
- For a gluten-free option, substitute all-purpose flour with your preferred gluten-free flour blend, such as Bob’s Red Mill.
- Measure flour accurately by weighing or spooning and leveling with a knife.
- If preferred, heat-treat flour in the microwave in 30-second bursts until it reaches 160-165°F instead of baking.
- Store cookie dough in an airtight container in the fridge for up to 1 week and allow it to soften at room temperature before serving.
- Freeze dough for up to 3 months; thaw in the fridge overnight.
- Ensure the butter is softened but not melted to avoid greasy dough; chill dough if it becomes too soft.
- If dough feels dry or crumbly, continue mixing or add additional milk by tablespoon until desired consistency is reached.
- For smaller batches (2-3 servings), adjust 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, 1/4 cup mini chocolate chips.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
