Edible Cookie Dough
A safe and delicious edible cookie dough made without eggs or raw flour, perfect for indulging in a sweet treat without any health concerns.
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup brown sugar packed
- 1/4 cup white sugar granulated
- 3 tablespoons milk whole milk preferred
- 1/2 teaspoon vanilla extract pure vanilla for best flavor
- 1 1/3 cups all-purpose flour must be heat-treated
- 1/4 teaspoon salt
- 3/4 cup chocolate chips mix of mini and regular chips
Instructions
- Heat-Treat the Flour:
- Spread the flour evenly on a baking sheet and bake at 350°F for 10 minutes, stirring halfway through. Alternatively, microwave the flour in a microwave-safe bowl for 60 seconds, stirring every 20 seconds. The flour should reach an internal temperature of 165°F. Let it cool completely.
- Cream Butter and Sugars:
- In a large mixing bowl, combine softened butter, brown sugar, and white sugar. Using an electric mixer on medium speed, cream for 2-3 minutes until light and fluffy.
- Add Wet Ingredients:
- Add the milk and vanilla extract to the butter-sugar mixture and mix on low speed until combined.
- Incorporate Dry Ingredients:
- Gradually add the cooled, heat-treated flour and salt to the mixture. Mix on low speed until just combined. The dough should resemble traditional cookie dough.
- Fold in Chocolate Chips:
- Use a wooden spoon or spatula to fold in the chocolate chips.
- Serve:
- Enjoy the cookie dough straight from the bowl, or refrigerate in an airtight container for up to a week. Allow it to come to room temperature for easier scooping.
Notes
Temperature Matters: Ensure the heat-treated flour is completely cool before adding it to the mixture to avoid melting the butter.
Storage: This cookie dough can be stored in an airtight container in the fridge for up to one week, or frozen for up to 3 months. Portion it into individual servings before freezing for easy access.
Texture Adjustments: Add more milk for a creamier dough or more flour if it's too thin.
Creative Uses: Use as a dip for graham crackers, top ice cream with it, or make cookie dough truffles by dipping dough balls in melted chocolate.