Edible Cookie Dough
User Reviews
5
Edible Cookie Dough
Description
This Edible Cookie Dough recipe starts by baking the flour briefly to ensure safety, which is an important step to remove any potential bacteria. The dough combines softened butter with granulated and brown sugars, enhanced with vanilla extract and kosher salt for flavor depth. The flour is then incorporated just until blended, and milk or cream is added to achieve a creamy consistency. Mini semi-sweet chocolate chips add bursts of sweet, melty chocolate throughout the dough. The result is a scoopable, sweet dough that replicates the taste and feel of traditional cookie dough but is safe to eat raw.
Because no eggs are included, this cookie dough is designed solely for eating raw, not baking. It can be stored covered in the refrigerator to maintain its texture and flavor. The dough can be enjoyed as a snack, dessert topping, or to satisfy cravings for cookie dough without turning on the oven.
For variations, different types of chocolate chips can be used such as dark or white chocolate to change the flavor profile. Cream instead of milk produces a lighter, fluffier texture. Accurate measurement of flour and salt helps maintain the right balance of sweetness and safety.
Ingredients
- 1 ¼ cups all-purpose flour
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon vanilla extract
- 1/2 teaspooon kosher salt
- 2-4 tablespoons milk or heavy cream
- 1/2 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 350 F.
- Spread flour on small (9x13-inch) rimmed baking sheet.
- Bake flour for 10 minutes.
- Set aside.
- In a large bowl, beat butter and sugars together until well-combined.
- Mix in vanilla extract.
- Add flour and kosher salt, and mix in just until incorporated.
- Stir in enough milk or cream to reach desired consistency.⁴
- Stir in chocolate chips.
- Store cookie dough covered in the fridge.
Notes
- Bake the flour before using to ensure it is safe for eating raw cookie dough.
- You can substitute sea salt for kosher salt, or use 1/4 teaspoon table salt instead.
- Using heavy cream instead of milk will give the dough a lighter, fluffier texture.
- Feel free to switch the mini semisweet chocolate chips with dark or white chocolate chips based on your preference.
- Store the cookie dough covered in the refrigerator and consume within a few days for best freshness.
- Measure flour by sifting or lightly spooning it into the cup and leveling it off to avoid packing too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 97mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 294IU | 6% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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