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Edible Cookie Dough Recipe

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4.3 from 1 review

This Edible Cookie Dough recipe offers a safe-to-eat, deliciously sweet treat that mimics traditional cookie dough without the use of raw eggs. Heat-treated flour ensures safety, combined with a rich blend of butter, sugars, vanilla, and chocolate chips for a perfect indulgence you can enjoy straight from the bowl or chilled.

Ingredients

Dry Ingredients

  • 2 cups (250g) all purpose flour
  • 1 cup (200g) brown sugar (packed)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (180g) miniature chocolate chips

Wet Ingredients

  • 1 cup (227g) unsalted butter (softened to room temperature)
  • 2 1/2 teaspoons vanilla extract
  • 2 Tablespoons (29ml) milk (plus more if needed)

Instructions

  1. Heat treat the flour: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the flour evenly on it. Bake the flour for 6-8 minutes or until it reaches a temperature of 160°F to eliminate any harmful bacteria. Allow the flour to cool completely, breaking up any clumps by sifting it before mixing it into the dough to ensure a smooth texture.
  2. Cream the butter and sugar: In a large bowl, use an electric or stand mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes fluffy and light in color, about 1 minute. Add the vanilla extract and salt, beating until fully combined.
  3. Combine dry ingredients and wet ingredients: Gradually beat in the heat-treated flour until just incorporated. Add the milk one tablespoon at a time, beating between additions, until the dough begins to come together. Then fold in the miniature chocolate chips gently using a rubber spatula.
  4. Serve and store: Enjoy the cookie dough immediately or transfer it into an airtight container. Store it in the refrigerator for up to one week, or freeze for up to three months. When ready to eat after freezing, thaw it overnight in the fridge and allow it to come to room temperature before serving to soften slightly.

Notes

  • Heat treating the flour is essential to make this dough safe for raw consumption.
  • If you prefer, flour can also be heat treated in the microwave by heating about 1 cup at a time in 30-second bursts, stirring in between, until it reaches 160°F.
  • Add milk gradually to achieve desired dough consistency; you may need slightly more or less depending on flour absorption.
  • This cookie dough does not contain eggs, making it safe and suitable for eating raw.
  • Store leftover dough tightly sealed to prevent drying out.

Find it online: https://bitezly.com/edible-cookie-dough-recipe/