Edible Cookie Dough
Try this edible cookie dough recipe when you want a sweet treat but don’t feel like baking. It’s quick, easy, and safe to eat since you heat treat the flour and don’t use eggs!
Equipment
- Baking Sheet
- Electric or stand mixer
- mixing bowl
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 cup unsalted butter room temperature (227g)
- 1¼ cups packed light brown sugar (275g)
- ¼ cup granulated sugar (50g)
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 2 tablespoons milk plus more if needed
- 1 (10-ounce/284g) bag miniature semisweet chocolate chips (about 2 cups)
Instructions
- To heat treat the flour for safe consumption, place it in a large microwave-safe bowl. Microwave on high in 20-second intervals, whisking between each, until it reaches 165F. Let cool completely, about 10 minutes. (This step kills any bacteria that may be in the raw flour, so don't skip it!.)
- Once cooled, give the flour a whisk to break up any lumps that may have formed while heating. Set aside. (If your flour is extra lumpy, you can sift it to break the clumps apart.)
- Place the butter in a microwave-safe bowl and heat on high just until partially melted, about 30 seconds. Continue in 10-second intervals if needed. Combine the butter with the sugars in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.
- Add the salt, vanilla, and milk. Beat until well mixed. Add the cooled flour and mix on low speed just until combined. If the dough is very crumbly at this point, you can mix in more milk a tablespoon at a time until the dough is thick but isn't crumbly.
- Stir in the chocolate chips. Enjoy immediately or scoop it into balls and chill in the refrigerator to serve later. The cookie dough will keep in an airtight container for up to 1 week in the fridge or 1 month in the freezer.
Notes
- Measure the flour. To prevent the dough from tasting “floury” or being too hard and crumbly, measure the flour using a kitchen scale. If you don’t have one, fluff the flour before sprinkling it into a measuring cup. Level off the top with a knife.
- Heat treat the flour in the oven. For a more hands-off option, you can toast the flour in the oven instead of the microwave. Preheat the oven to 350°F. Spread the flour onto a rimmed baking sheet and bake for 12 minutes or until the flour reaches 165°F.
- Heat treat the flour in advance. If you want to save a few minutes, heat treat the flour ahead of time. Store it in an airtight container after it has cooled down and it will be ready to use when you want a batch of edible dough.
- Don’t completely melt the butter. The cookie dough may end up being a bit soupy if the butter is fully melted when you beat it with the sugar.
- Make chocolate cookie dough! Replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder. No need to heat treat it, though. You can add the cocoa powder to the butter mixture along with the rest of the flour.
- If chilled, let the cookie dough sit out at room temperature for 30 minutes to 1 hour to soften before serving.
Nutrition
Calories: 476kcal Carbohydrates: 56g Protein: 4g Fat: 26g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 37mg Sodium: 178mg Potassium: 247mg Fiber: 3g Sugar: 35g Vitamin A: 426IU Calcium: 47mg Iron: 3mg