Description
Safe-to-eat edible cookie dough made with heat-treated flour to eliminate bacteria. Enjoy delicious cookie dough straight from the bowl!
Ingredients
Scale
- 1 ½ cups heat-treated all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chocolate chips (or more, to taste!)
- Optional: ¼ cup chopped nuts (walnuts, pecans, or almonds work well)
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the flour evenly on a baking sheet.
- Bake for 5-7 minutes, ensuring the internal temperature reaches 165°F (74°C).
- Let the flour cool completely to room temperature.
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy (2-3 minutes with an electric mixer).
- Add the milk and vanilla extract and mix until well combined.
- Gradually add the cooled, heat-treated flour and salt, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips (and chopped nuts, if using) until evenly distributed.
- Chill the cookie dough in the refrigerator for at least 30 minutes for best flavor and texture (optional).
Notes
- Heat-Treating is Essential: Do not skip the heat-treating step for the flour. This is crucial for making the cookie dough safe to eat.
- Softened Butter: Make sure your butter is softened, but not melted. It should be soft enough to easily cream with the sugars.
- Don’t Overmix: Overmixing the dough can result in a tough texture. Mix until the ingredients are just combined.
- Storage: Store the edible cookie dough in an airtight container in the refrigerator for up to a week.
- Different Chocolate: Use white chocolate chips, dark chocolate chips, or even chopped chocolate bars instead of semi-sweet chocolate chips.
- Add Sprinkles: Fold in some sprinkles for a fun and festive touch.
- Peanut Butter: Add a tablespoon or two of peanut butter for a peanut butter cookie dough flavor.
- Oatmeal: Add ½ cup of rolled oats for a heartier, oatmeal cookie dough.
- M&Ms: Substitute the chocolate chips with M&Ms for a colorful and crunchy treat.
- Espresso Powder: Add ½ teaspoon of espresso powder for a mocha flavor.
- Sea Salt: Sprinkle a pinch of sea salt on top for a sweet and salty flavor.
- Vegan Option: Use vegan butter, non-dairy milk, and vegan chocolate chips to make this recipe vegan.
- Dough is too dry: Add a teaspoon of milk at a time until the dough reaches the desired consistency.
- Dough is too wet: Add a tablespoon of heat-treated flour at a time until the dough reaches the desired consistency.
- Dough is too sweet: Reduce the amount of sugar slightly.
- Dough is not sweet enough: Add a tablespoon of sugar at a time until the dough reaches the desired sweetness.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Less Sugar: Reduce the amount of sugar by a tablespoon or two.
- Sugar Substitute: Use a sugar substitute like stevia or monk fruit sweetener. Be sure to adjust the amount according to the package directions.
- Dark Chocolate: Use dark chocolate chips, which are higher in antioxidants than milk chocolate chips.
- Add Protein: Add a scoop of protein powder for an extra boost of protein.
- Prep Time: 5 minutes
- Cook Time: 7 minutes