Description
This Edible Cookie Dough recipe offers a deliciously safe way to enjoy raw cookie dough without the risk of consuming raw eggs or untreated flour. With a creamy, sweet base mixed with chocolate chips, it makes a perfect treat for snacking or dessert. The recipe includes a step to bake the flour to eliminate harmful bacteria, ensuring the dough is safe to eat raw. Ready in just 15 minutes, this easy-to-make dough delivers rich flavor and a chewy, melt-in-your-mouth texture.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (spooned and levelled)
- 1/2 tsp salt
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1-2 tablespoons milk
Add-ins
- 1/2 cup chocolate chips
Instructions
- Read the Disclaimer: Carefully review the recipe notes to understand safety tips related to consuming raw flour.
- Treat the Flour: Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet lined with parchment paper and bake for 6-7 minutes until the flour reaches an internal temperature of at least 165°F (74°C) to kill any harmful bacteria.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, granulated sugar, and salt together for 3-4 minutes until the mixture is light and fluffy. Stir in the vanilla extract to infuse aromatic flavor.
- Combine Flour and Milk: Gently mix the baked flour into the wet ingredients until just combined. If the dough feels too dense or stiff, add milk one tablespoon at a time until you achieve the desired soft, scoopable consistency.
- Add Chocolate Chips: Fold in the chocolate chips evenly to distribute sweetness and texture throughout the dough.
- Store Properly: Transfer the edible cookie dough to an airtight container. It can be stored in the refrigerator for up to one week or frozen for up to one month, maintaining freshness and flavor.
Notes
- Always bake raw flour before consuming it to eliminate the risk of bacterial contamination like E. coli.
- Do not consume raw eggs; this recipe omits eggs to keep the dough safe for raw eating.
- Adjust milk quantity to get the perfect dough consistency; too much milk will make it too wet.
- Store dough in an airtight container to prevent drying out or absorbing fridge odors.
- Feel free to substitute chocolate chips with other mix-ins like nuts or candy pieces for variety.
