Desserts
Edible Cookie Dough
Makes about 3½ cups
Edible Cookie Dough
Makes about 3½ cups
Enjoy that dough guilt-free (well, egg-free!) with this edible cookie dough. Eat by the scoop, or even crumble into vanilla ice cream; there are so many possibilities.
Ingredients
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces, room temperature
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
- 2 tablespoons milk (any fat variety or nondairy alternative)
- 1 tablespoon pure vanilla extract
- 1⅓ cups unbleached, all-purpose flour (you can substitute a gluten-free, all-purpose flour blend)*
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips
*It is important to precook flour before using to avoid consuming a raw product. It is simple to do in your own home oven. Spread the flour that you will be using on a rimmed baking pan. Put into a 350°F oven and cook for about 5 minutes, stirring halfway through. The flour needs to reach 160°F to be sure that it is safe to eat.
Preparation
- Put the butter and sugars into a large mixing bowl. Mix on Speeds 2 to 4 until very light and creamy, about 2 minutes. Stop to scrape down the bowl as needed.
- While mixing on Speed 2, add the milk and vanilla extract. Add the flour and salt, and mix on Speed 2 until completely combined. Add the chips and mix on Speed 2.
- Scoop the dough into desired-size pieces. While the dough can be eaten immediately, it is best chilled. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
