Edible Cookie Dough {3 Flavors}
User Reviews
4.9
Edible Cookie Dough {3 Flavors}
Description
The recipe starts by creaming softened butter with light brown and granulated sugars, then incorporates milk and vanilla extract. Heat-treated flour is folded in just until combined to retain tenderness and safety. Mini semi-sweet chocolate chips are folded in for texture and sweetness. Variations include substituting some flour with dutch process cocoa powder and swapping mini chocolate chips for chopped dark chocolate, or omitting brown sugar and adding almond extract with sprinkles for a funfetti style.
Chilling the dough solidifies the butter, making it firmer, but resting at room temperature softens it before eating. The dough is stored refrigerated. Heat treating the flour eliminates bacteria, ensuring the dough is safe to eat raw. This cookie dough is a no-bake treat ideal for snacking or spooning onto ice cream.
Ingredients
- 1 cup (136g) all-purpose flour heat treated to kill bacteria
- 1/2 cup (113g) unsalted butter softened
- 1/2 cup (110g) light brown sugar packed
- 3 Tbsp (40g) granulated sugar
- 1/4 tsp salt
- 1 1/2 Tbsp milk then more as needed
- 1/2 tsp vanilla extract
- 1/2 cup (82g) chocolate chips mini, semi-sweet
Instructions
- Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
- Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
- Mix in 1 1/2 Tbsp milk and the vanilla extract.
- Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.
- Using a rubber spatula fold in chocolate chips.
- Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).
- FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.
- FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.
Notes
- Heat treat flour by spreading it thinly on a baking sheet and baking at 350°F for 7 minutes until it reaches 160°F internally; cool before using.
- Store cookie dough in an airtight container in the refrigerator, and allow it to soften at room temperature for easier serving.
- Nutrition facts provided are specific to the chocolate chip version of the dough.
User Reviews
Overall Rating
4.9
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