Edible Chocolate Chip Cookie Dough
User Reviews
5
Edible Chocolate Chip Cookie Dough
Description
Edible Chocolate Chip Cookie Dough is prepared by melting salted butter, then whisking in sugars to dissolve slightly, creating a glossy base. Heat treatment of the flour by baking or microwaving is essential to eliminate the risk of raw flour consumption. The dough is finished with vanilla, milk, salt, and semi-sweet chocolate chips folded in for texture and sweetness.
The texture is soft and creamy, with caramel undertones from the brown sugar and buttery richness. Unlike traditional cookie dough, this version is meant to be eaten without baking, as it contains no eggs and uses treated flour for safety. The recipe allows for substitutions and additions like white chocolate chips or peanut butter chips to customize flavor.
This dough can be stored in the refrigerator for up to a week or frozen in portions for longer storage. It’s great as a snack, dessert topping, or ingredient in other sweets.
Ingredients
- 6 Tablespoons butter melted, salted
- 1/3 cup dark brown sugar
- 3 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- 3/4 cup flour (heat treated)
- 1/3 cup chocolate chips semi-sweet
- 1/8 teaspoon salt (optional)
Instructions
- Melt Butter. There are two ways to melt the butter...browning the butter in a saucepan or melting the butter in the microwave. The microwave will take less time but I suggest using 50% power to keep the butter from splattering (in the photo below, I microwaved the butter in a microwave-safe bowl.
- If browning the butter, melt the butter in a saucepan over medium-low heat. Watch carefully as the butter melts and starts to turn a deeper color. Don't overcook or you risk burning the butter and too much liquid evaporating. Set aside to cool for 10 minutes.
- Whisk sugars into the butter. This is an important step to add the brown sugar and sugar while the butter is still warm, not hot. When sugars are whisked together with butter, the heat from the butter begins to melt the sugars, creating a smooth and glossy mixture. The sugars starts to dissolve and the brown sugar adds a deeper, caramel flavor. Set aside to cool for 5-10 minutes.
- Treat (heat) the Flour. When making edible cookie dough, the best way to treat the flour to ensure it’s safe to eat is by heating it to kill any potential bacteria. There are two ways you can do it -- in the oven or in the microwave. See the notes below on the two options and how to do it.
- Once the butter and sugar mixture has slightly cooled, add vanilla extract and milk and mix until smooth.
- Fold in flour. If you are using salted butter, you may not need salt. If you are using unsalted butter, add 1/8 teaspoon. Check the temperature of the dough BEFORE adding the chocolate chips or if it is too warm, the chocolate chips will melt.
- Eat the dough right away or cover and let it chill in the refrigerator for 5-10 minutes to allow it to set-up more.
- See below for more mix-in ideas, how to store, and how to use edible cookie dough.
Notes
- Always heat-treat flour by baking at 350°F for 5-7 minutes or microwaving in intervals until 165°F to ensure it’s safe to consume raw.
- Store edible cookie dough in an airtight container in the refrigerator for up to one week or freeze in portioned balls for up to three months.
- Customize by mixing in other chips or crushed cookies to vary texture and flavor.
User Reviews
Overall Rating
5
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