Edible Chocolate Chip Cookie Dough
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Prep time: 10 minutes
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Yield: Approx. 2 cups
Ingredients
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Flour: 1 cup all-purpose flour (Note: Must be heat-treated for safety).
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Butter: ½ cup (1 stick) unsalted butter, softened to room temperature.
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Sugar: ¾ cup packed light brown sugar and 2 tbsp granulated sugar.
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Milk: 2–3 tbsp milk (add one at a time until you reach your desired consistency).
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Vanilla: 1 tsp vanilla extract.
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Salt: ¼ tsp salt.
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Chocolate: ½ cup mini chocolate chips (or regular chips).
Instructions
1. Heat-Treat the Flour (Crucial Step)
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Raw flour can carry bacteria, so you must cook it first.
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Microwave: Place flour in a bowl and microwave in 30-second bursts, stirring in between, until it reaches 160°F.
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Oven: Spread flour on a baking sheet and bake at 350°F for 5–7 minutes.
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Cool: Let the flour cool completely before using, then sift it to remove any clumps.
2. Cream the Butter and Sugars
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In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy (about 2 minutes).
3. Add Flavor and Liquid
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Mix in the vanilla extract and salt.
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Add 1 tablespoon of milk and mix well.
4. Mix in Flour
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Add the heat-treated, cooled flour to the bowl. Mix until just combined.
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If the dough is too dry or crumbly, add more milk one tablespoon at a time until it’s creamy and scoopable.
5. Fold in Chocolate
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Stir in the chocolate chips by hand.
Serving & Storage
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Serve: Scoop it into a cup or bowl just like in the photo!
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Store: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
Pro Tip: For a “Cookie Dough Sundae,” layer this with vanilla ice cream and extra chocolate syrup!