Edible Cookie Dough Recipe
Delicious cookie dough made without eggs and witih heat-treated flour so it is safe for everyone to eat.
Servings: 24 bites
Ingredients
- 227 g (2 sticks) Unsalted Butter, room temperature
- 150 g (¾ cup) Superfine Sugar, (Caster Sugar)
- 165 g (¾ cup) Light Brown Sugar
- 250 g (2 cups) All-purpose Flour, (Plain Flour)
- 80 ml (⅓ cup) Whole Milk
- 1 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 120 g (⅔ cup) Mini Chocolate Chips
Instructions
- Before beginning, heat treat the flour by microwaving it on full power for 30 seconds, stirring well, then microwaving for a further 20 seconds. For extra precaution, you can use a thermometer to check the the flour has reached at least 70°C / 160°F all over. Let it cool completely before using.
- Beat the butter and both sugars in a bowl until fluffy.
- Add the vanilla and mix in.
- Add the flour and salt and stir in until a dough forms.
- Add the milk, a little at a time, mixing in between additions, until the cookie dough is as soft as you would like it. For a soft, gooey cookie dough, add all of the milk, for something firmer, add less.
- Add the chocolate chips and mix them in until evenly dispersed.
- Your cookie dough is ready to eat! You can roll it into balls, dip in chocolate, use to fill chocolates or other desserts (like cookie dough cheesecake), or just enjoy it with a spoon right out of the bowl!
Notes
If you want to coat your cookie dough bites in chocolate, will have the best results if you temper the chocolate. Lots of people are intimidated by tempering chocolate because they think it is complicated or they need special equipment, but my post will tell you how to easily temper chocolate with or without a thermometer - you can even do it in the microwave!