Description
This Edible Cookie Dough recipe is a delightful treat that can be enjoyed straight from the bowl without baking. Made with heat-treated flour to ensure safety, it features a creamy blend of butter, sugars, and chocolate chips, offering a nostalgic and rich flavor perfect for snacking or dessert.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature (227g)
- 1¼ cups packed light brown sugar (275g)
- ¼ cup granulated sugar (50g)
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk (plus more if needed)
Add-ins
- 2 cups miniature semisweet chocolate chips (300g)
Instructions
- Heat treat the flour: Place the all-purpose flour in a large microwave-safe bowl. Microwave on high in 20-second intervals, stirring between each interval until the flour reaches an internal temperature of 165°F to kill any harmful bacteria. Allow the flour to cool completely before using.
- Prepare the butter mixture: Place the unsalted butter in a microwave-safe bowl and heat on high for about 30 seconds until partially melted. Combine the butter with light brown sugar and granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture is light and fluffy.
- Add wet ingredients: Incorporate the salt, pure vanilla extract, and milk into the butter and sugar mixture. Beat until all ingredients are well combined and the batter is smooth.
- Mix in the flour: Add the cooled, heat-treated flour to the wet mixture and mix on low speed just until combined to avoid overworking the dough.
- Fold in chocolate chips: Stir in the miniature semisweet chocolate chips evenly throughout the dough.
- Serve or chill: Enjoy the edible cookie dough immediately or refrigerate it to firm up. Store any leftovers in the refrigerator for up to one week or freeze for up to one month.
Notes
- Do not skip the heat treatment step for the flour as it ensures safety by eliminating potential bacteria.
- If the dough seems too thick or dry, add a little more milk, one teaspoon at a time, to reach desired consistency.
- This cookie dough is safe to eat raw but is not suitable for baking because of the raw flour and minimal leavening agents.
- Store the dough tightly covered in the refrigerator or freezer to maintain freshness.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
