Description
A safe-to-eat edible cookie dough recipe using heat-treated flour, perfect for enjoying the classic cookie flavor and texture without baking. Creamy, sweet, and loaded with miniature chocolate chips, this treat is great for snacking or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
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
Add-ins
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Evenly sprinkle the flour on the baking sheet and bake for 8 minutes or until the flour reaches 160°F. Allow the flour to cool completely, then sift it into the dough for a smooth texture.
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream together the brown sugar, granulated sugar, and softened butter. Beat for about 1 minute until fluffy and light in color. Mix in the vanilla extract and salt until combined.
- Combine dry and wet ingredients: Beat the heat-treated flour into the butter mixture until just combined. Add milk one tablespoon at a time and beat until the dough begins to come together.
- Add chocolate chips: Fold in the miniature chocolate chips using a rubber spatula until evenly distributed.
- Serve and store: Enjoy immediately or store the cookie dough in an airtight container in the fridge for up to 1 week. It freezes well for up to 3 months; thaw overnight in the fridge and let sit at room temperature before serving to soften slightly.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend such as Bob’s Red Mill.
- Measure flour by weighing it or spooning it into a measuring cup and leveling off with a knife to ensure accuracy.
- To heat-treat flour in the microwave, place it in a bowl and microwave in 30-second bursts until it reaches 160-165°F, stirring between bursts.
- Store the dough in the fridge for up to 1 week in an airtight container; let it warm slightly at room temperature before serving for best texture.
- Freeze leftover dough for up to 3 months; thaw overnight in the refrigerator before use.
- Cool flour fully before mixing into dough to prevent clumping.
- Don’t over-soften or melt the butter to avoid greasy dough; if dough becomes greasy, chill before continuing.
- If dough is dry or crumbly, continue mixing or add milk one tablespoon at a time until the dough comes together.
- Small batch adjustment: for 2-3 servings use 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp granulated sugar, 1/4 cup butter, 3/4 tsp vanilla, 1/4 tsp salt, 1 1/2 tsp milk, and 1/4 cup mini chocolate chips.
Nutrition
- Serving Size: 1/12 batch
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
