To make edible cookie dough, the key steps include heat-treating the flour to make it safe for consumption, creaming softened butter with sugars, then mixing in milk, vanilla, and a pinch of salt. Gradually add the cooled, heat- treated flour, and finally fold in chocolate chips or chunks. You can enjoy it immediately or chill it for a firmer texture. Here is an overview of the process and ingredients for a classic edible cookie dough:
Ingredients
- 1 1/2 cups to 2 1/4 cups all-purpose flour (heat-treated)
- 1/2 to 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk (adjust for desired consistency)
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
- 1 to 2 cups chocolate chips or chopped chocolate
Instructions
- Heat-treat the flour: Spread flour on a baking sheet or microwave in short bursts stirring frequently until it reaches about 165°F to kill any bacteria. Let it cool completely before use.
- Cream butter and sugars: Beat softened butter with brown sugar and granulated sugar until light and fluffy.
- Mix in wet ingredients: Add milk, vanilla extract, and a pinch of salt to the creamed mixture, blending well.
- Add cooled flour: Gradually stir in the heat-treated flour until the dough comes together. Add a little more milk if the dough feels dry.
- Fold in chocolate: Add mini chocolate chips or chopped chocolate and mix evenly.
- Serve: Eat immediately or chill for about 30 minutes if you want a firmer cookie dough.
This dough is safe to eat raw, as it contains no eggs and the flour is heat- treated. It’s perfect as a snack or a topping for ice cream.
