Edible Cookie Dough Recipe

Heat-treated flour: Flour that has been microwaved or baked to kill any harmful bacteria.

Unsalted butter: Butter without added salt, allowing you to control the saltiness of your recipe.

Brown sugar: Adds a rich, molasses-like sweetness and moisture to the dough.

Granulated sugar: Provides sweetness and helps to achieve the right texture.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Milk: Adds moisture and helps to bind the ingredients together.

Chocolate chips: Adds a delightful chocolatey crunch to the dough.

When creaming together the butter and sugars, ensure the butter is properly softened to achieve a smooth and creamy texture. This can be done by leaving the butter at room temperature for about 30 minutes before starting. If you're short on time, you can microwave the butter in 5-second intervals until it reaches the desired softness. Properly creamed butter and sugar will result in a lighter and fluffier cookie dough.

• heat-treated all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a slightly nutty flavor and is safe to eat raw.

• softened unsalted butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness, and it's a dairy-free option.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• granulated sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the creamy texture.

• chocolate chips - Substitute with cacao nibs: Cacao nibs provide a more intense chocolate flavor and are less processed.

• To store your edible cookie dough in the refrigerator, transfer it to an airtight container. This will keep it fresh and prevent it from absorbing any unwanted odors from other foods in the fridge. It can be stored this way for up to one week.

• If you want to enjoy your cookie dough over a longer period, freezing is a fantastic option. Scoop the dough into individual portions using a cookie scoop or spoon. Place these portions on a baking sheet lined with parchment paper and freeze until solid, which usually takes about an hour.

• Once the portions are frozen, transfer them to a freezer-safe bag or container. Be sure to label the container with the date so you can keep track of its freshness. The cookie dough can be stored in the freezer for up to three months.

• When you're ready to indulge, simply take out the desired number of portions and let them thaw at room temperature for about 10-15 minutes. If you prefer a firmer texture, you can enjoy them straight from the freezer.

• For an extra treat, consider mixing in additional ingredients like nuts, dried fruits, or even a swirl of peanut butter before freezing. This adds a delightful twist to your edible cookie dough experience.

• Remember, while edible cookie dough is a delightful treat on its own, it can also be used creatively. Try adding it as a topping to your favorite ice cream or incorporating it into desserts like brownies or cakes for an extra layer of indulgence.

• For a quick and easy method, microwave the cookie dough in a microwave-safe bowl for 10-15 seconds. This will slightly warm it up without melting the chocolate chips.
• If you prefer a more even reheating, place the cookie dough in an oven-safe dish and warm it in a preheated oven at 300°F for about 5 minutes. This will give it a freshly-made texture.
• For a gourmet touch, use a double boiler to gently warm the cookie dough. Place the dough in a heatproof bowl over simmering water and stir until it reaches your desired temperature.
• If you have a sous vide machine, seal the cookie dough in a vacuum bag and immerse it in a water bath set to 140°F for 15-20 minutes. This method ensures even heating without altering the texture.
• For a stovetop method, place the cookie dough in a non-stick skillet over low heat. Stir continuously for 2-3 minutes until it’s warmed through.

• Microwave: Used to heat-treat the flour by microwaving it in 30-second intervals until it reaches 165°F.

• Oven: An alternative to the microwave for heat-treating the flour by baking it at 350°F for 5 minutes.

• Mixing bowl: A large bowl used to combine and mix the ingredients.

• Hand mixer: An electric tool used to cream together the softened butter, brown sugar, and granulated sugar until smooth.

• Spatula: A flexible tool used to fold in the chocolate chips and scrape down the sides of the mixing bowl.

• Measuring cups: Used to measure out the ingredients accurately, such as flour, butter, and sugars.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract and milk.

• Thermometer: Used to check that the flour has reached the safe temperature of 165°F during heat treatment.

• Cooling rack: Used to let the heat-treated flour cool down before adding it to the mixture.

• Storage container: Used to store the edible cookie dough in the refrigerator if not consumed immediately.

Heat treat in bulk: Heat treat a large batch of flour at once and store it for future use.

Use a stand mixer: A stand mixer can cream the butter and sugars faster than doing it by hand.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Room temperature butter: Ensure your butter is at room temperature to make creaming quicker and easier.

Chill the dough: If you plan to store the cookie dough, chill it in the refrigerator to save time later.