Description
A classic chocolate chip cookie is always a favorite, but the cookie dough is nearly impossible to resist. This edible chocolate chip cookie dough lets you savor it without holding back. It’s made with heat-treated flour and no eggs, so it’s completely safe to eat and comes together in less than 10 minutes with a few simple ingredients.
Ingredients
- 130 g (1 cup) all-purpose flour
- 113 g (½ cup) unsalted butter, at room temperature
- 50 g (¼ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon whole milk, as needed
- 128 g (¾ cup) mini chocolate chips
Instructions
- In a microwave-safe bowl, heat the flour in 15-second intervals, stirring between intervals, for 1-2 minutes, or until it reaches 165°F.
- In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment, beat the butter, sugar, salt, and vanilla extract on medium speed until smooth and creamy.
- Sift the heat-treated flour into the butter mixture and combine.
- With the mixer running on low, add just enough milk to reach your desired consistency. Mix in the mini chocolate chips until just combined.
Notes
Oven method: To heat-treat flour in the oven, preheat your oven to 350°F and spread the flour in an even layer on a small parchment-lined baking sheet. Bake for 5 minutes or until it reaches 165°F.
Storage: Store in an air-tight container in the refrigerator for up to 5 days.
Freezer: You can freeze edible cookie dough for up to 3 months. Thaw overnight in the refrigerator and serve cold or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Cookies
- Method: No-bake