Edible Cookie Dough Recipe
This edible cookie dough is eggless and heat-treated to ensure it is safe to eat as a dip or by the nibble. The texture and flavor makes you feel like you're eating real cookie dough, so it's like eating while baking a batch of chocolate chip cookies with every bite!
Servings: 16 servings
Ingredients
- 1 cup (120g) heat-treated all-purpose flour see step #1 below
- 1 teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ¼ cup (50g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 2 and ½ Tablespoons (38mL) milk1
- ½ Tablespoon vanilla extract
- ½ cup (90g) mini semi-sweet chocolate chips
Instructions
HEAT-TREAT THE FLOUR
- Before you begin: since the recipe calls for 1 cup of heat-treated flour, I recommend treating more flour than you need to account for losing some to clumping due to moisture. I usually heat-treat an additional 2 Tablespoons per cup needed.1 cup (120g) heat-treated all-purpose flour
- In the oven: preheat the oven to 300ºF (149ºC). Place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature2 at 2 minute intervals, and looking for a uniform 165ºF (74ºC).
- In the microwave: heat the flour in a microwave safe container on HIGH in 30 second increments, then stir before checking the internal temperature2 and looking for a uniform 165ºF (74ºC).
- Allow heat-treated flour to cool, then sift into a small bowl to remove any large chunks. Discard chunks and return any excess heat-treated flour to your flour container (remember, you only need 1 cup/120g).
MAKE THE COOKIE DOUGH
- Add the salt to the heat-treated flour, then stir to combine. Set aside.1 teaspoon salt
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add both of the sugars and continue to beat until smooth.6 Tablespoons (85g) unsalted butter, ¼ cup (50g) firmly packed light brown sugar, 2 Tablespoons (25g) granulated sugar
- Add the milk and the vanilla extract and beat again on medium-high speed until smooth.2 and ½ Tablespoons (38mL) milk1, ½ Tablespoon vanilla extract
- Slowly add the dry ingredients and mix until everything is combined, then add the chocolate chips and mix again until evenly dispersed.½ cup (90g) mini semi-sweet chocolate chips
- Refrigerate or freeze cookie dough for 15 minutes, or until the dough is easy to handle. Leave as a large batch or use a #50 cookie scoop to portion into bites. Store covered tightly in the refrigerator for up to 2 weeks.
- To turn into a dip: add milk 1 Tablespoon at a time to thin to the consistency you prefer. Serve with pretzels, graham crackers, fruit, or any of your other favorite dippers. Store covered tightly in the refrigerator for up to 1 week.
Notes
- Milk: you can use any milk, but I prefer whole cow. To keep this cookie dough dairy-free, you can use plant-based butter, non-dairy milk, and non-dairy chocolate chips.
- Internal temperature: this is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 130kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 149mg | Potassium: 60mg | Fiber: 1g | Sugar: 8g | Vitamin A: 139IU | Calcium: 13mg | Iron: 1mg
