Description
This Edible Cookie Dough recipe offers a safe and delicious treat made with heat-treated flour, ensuring it's perfect for enjoying raw. Creamy butter, a blend of brown and granulated sugars, and mini chocolate chips come together in a soft, fluffy dough that's ideal for snacking straight from the bowl or chilled for a firmer bite. Quick to prepare in just 15 minutes, this no-bake treat satisfies cookie cravings without the oven.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour (heat-treated)
- 1 1/2 teaspoons sea salt (or 1 teaspoon regular salt)
- 2 cups mini chocolate chips (or other favorite addition)
Wet Ingredients
- 1 cup unsalted butter (room temperature, very soft)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk (if needed)
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly onto a parchment-lined baking sheet and bake for 5 to 10 minutes until it reaches an internal temperature of 160°F to ensure it's safe to eat raw. Allow the flour to cool completely before using. Sift if there are any lumps.
- Prepare the Butter and Sugars: In a mixing bowl, beat the room temperature unsalted butter until creamy. Add the light brown sugar and granulated sugar, then beat on high speed for 2 to 3 minutes until the mixture looks pale and fluffy.
- Add Vanilla Extract: Pour in the vanilla extract and mix just until combined to add aromatic sweetness to the dough.
- Incorporate Flour and Salt: Reduce your mixer speed to low and gradually add the heat-treated flour and salt into the butter mixture. Mix until the ingredients are well combined without overmixing.
- Adjust Consistency with Milk: Slowly add milk one tablespoon at a time, mixing gently after each addition, until the dough reaches your preferred consistency — soft but manageable.
- Fold in Chocolate Chips: Using a spatula, carefully fold in the mini chocolate chips or any other desired add-ins evenly throughout the dough.
- Chill and Serve: Portion the cookie dough with a cookie scoop if you like, then chill or freeze for firmer bites. Serve the edible cookie dough at room temperature or chilled as a delightful snack.
Notes
- Heat-treating the flour is essential to kill any bacteria and make the dough safe to eat raw.
- Use softened butter at room temperature for easier mixing and a creamier texture.
- The milk is optional and only added to achieve the perfect dough consistency; avoid adding too much to keep the dough firm enough to scoop.
- You can substitute or add mix-ins such as nuts, candy pieces, or different types of chocolate chips.
- Store the cookie dough refrigerated for up to one week or frozen for up to three months.
