Description
This Edible Cookie Dough recipe delivers a safe-to-eat, deliciously sweet treat perfect for enjoying raw without baking. Made with heat-treated flour and a rich blend of brown and granulated sugars, butter, vanilla, and miniature chocolate chips, this dough is smooth, creamy, and irresistibly chocolate-studded. Ideal for snacking, mixing into ice cream, or sharing with friends, it can be stored in the fridge or freezer for convenience.
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
- 1 cup (180g) miniature chocolate chips
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
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Measure the flour and sprinkle it evenly on the baking sheet. Bake it for 8 minutes, or until the flour temperature reaches 160°F. Allow the flour to cool completely before using. If flour clumps, sift it before adding to the dough for a smooth texture.
- Cream the butter and sugars: In a large bowl, use an electric or stand mixer to cream together the brown sugar, granulated sugar, and softened butter. Beat until fluffy and light in color, about 1 minute. Then beat in the vanilla extract and salt until evenly combined.
- Add dry ingredients: Beat the heat-treated flour into the butter mixture until just combined.
- Incorporate milk and mix dough: Add the milk one tablespoon at a time, beating after each addition until the dough starts to come together. If the dough seems dry or crumbly, keep mixing or add additional milk by tablespoon until it forms a cohesive dough.
- Fold in chocolate chips: Use a rubber spatula to gently stir in the miniature chocolate chips evenly 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. Allow it to come to room temperature before serving for a softer texture.
Notes
- For a gluten-free alternative, substitute the all-purpose flour with your favorite gluten-free flour blend, such as Bob’s Red Mill.
- Measure flour accurately by weighing or spooning into measuring cups and leveling with a knife to ensure correct proportions.
- Heat-treat flour safely using the microwave by placing flour in a bowl and heating in 30-second bursts until reaching 160-165°F.
- Store dough in an airtight container in the refrigerator for up to 1 week, and bring to room temperature before serving to soften.
- Freeze dough for up to 3 months; thaw overnight in the refrigerator before use.
- Cool the flour completely before mixing into dough to prevent melting the butter.
- Do not over-soften or melt butter to avoid greasy dough; chill dough if it becomes greasy.
- If dough is dry or crumbly, add milk one tablespoon at a time and continue mixing until dough comes together.
- For a small batch (2-3 servings), reduce ingredients proportionally: 1/2 cup flour, 1/4 cup (50g) brown sugar, 2 tablespoons (25g) granulated sugar, 1/4 cup unsalted butter, 3/4 teaspoon vanilla extract, 1/4 teaspoon salt, 1 1/2 teaspoons milk, 1/4 cup miniature chocolate chips.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
