Edible Cookie Dough
User Reviews
5
Edible Cookie Dough
Description
This recipe ensures safe consumption by heat-treating all-purpose flour, eliminating any harmful bacteria. Butter is softened but not fully melted and mixed with brown and granulated sugars to create a fluffy base. Vanilla, salt, and milk are added before combining with the cooled flour. Miniature chocolate chips folded in provide bursts of sweetness and texture throughout the dough.
The mixture can be served right away as a soft, creamy dessert or chilled to firm up for easier handling. It’s a versatile snack or dessert component that doesn’t require baking. The recipe advises careful flour measuring and gentle mixing to achieve the right balance of softness and structure.
Additional suggestions include toasting flour in the oven as an alternative heat treatment method, and options for storing the dough in airtight containers in the fridge for up to one week or freezer for up to one month. Substituting some flour with cocoa powder can yield a chocolate version without heat treating the cocoa.
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 cup butter room temperature (227g, unsalted
- 1¼ cups light brown sugar 275g, packed
- ¼ cup granulated sugar (50g)
- 2 teaspoons vanilla extract pure
- 1 teaspoon salt
- 2 tablespoons milk plus more if needed
- 2 cups miniature semisweet chocolate chips (300g)
Instructions
- To heat treat the flour for safe consumption, place it in a large microwave-safe bowl. Microwave on high in 20-second intervals, stirring between each, until it reaches 165F. Let cool completely. (This step kills any bacteria that may be in the raw flour, so don't skip it!.)
- Place the butter in a microwave-safe bowl and heat on high just until partially melted, about 30 seconds. 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.
- Add the salt, vanilla, and milk. Beat until well mixed. Add the cooled flour and mix on low speed just until combined.
- Stir in the chocolate chips. Enjoy immediately or chill in the refrigerator to firm up. The cookie dough will keep for up to 1 week in the fridge or 1 month in the freezer.
Notes
- Measure flour by weight or fluff and level when using measuring cups to avoid overly dense dough.
- Heat treat flour in advance and store in airtight containers for convenience.
- Avoid completely melting the butter to prevent a overly soft dough.
- Toast flour in the oven at 350°F for 12 minutes as an alternative to microwave heat treatment.
- For chocolate cookie dough, replace ¼ cup flour with cocoa powder without heat treating the cocoa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 178mg | 7% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 426IU | 9% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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