Edible Chocolate Chip Cookie Dough Recipe

Heat-treated all-purpose flour: Flour that has been heated to 165°F to kill any harmful bacteria.

Unsalted butter: Softened to room temperature for easy mixing and a creamy texture.

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

Granulated sugar: Provides sweetness and helps with the texture.

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

Milk: Adds moisture and helps bind the ingredients together.

Chocolate chips: The star ingredient that adds bursts of chocolatey goodness throughout the dough.

When creaming together the butter and sugars, make sure the butter is softened but not melted. This will help achieve a light and fluffy texture which is crucial for the cookie dough. If the butter is too cold, it won't mix well, and if it's too melted, the dough will be greasy.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is a gluten-free alternative and adds a slightly nutty flavor to the dough.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar texture and a subtle coconut flavor, making it a dairy-free option.

• 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 rich, 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 desired consistency.

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

• To keep your edible chocolate chip cookie dough fresh and delightful, store it in an airtight container. This ensures it stays moist and prevents any unwanted flavors from seeping in.
• Place the container in the refrigerator if you plan to enjoy the dough within a week. The cool temperature will maintain its texture and flavor.
• For longer storage, consider freezing the dough. Scoop out portions using a cookie scoop or spoon and place them on a baking sheet lined with parchment paper. Freeze until solid.
• Once frozen, transfer the dough balls to a resealable plastic bag or airtight container. Label with the date to keep track of freshness.
• When you're ready to indulge, simply let the dough thaw in the refrigerator for a few hours or at room temperature for about 20-30 minutes.
• If you prefer a firmer texture, enjoy the dough straight from the fridge. For a softer, more pliable treat, allow it to sit at room temperature for a bit before digging in.
• Remember, the dough can be stored in the freezer for up to three months, making it a perfect make-ahead treat for sudden dessert cravings.

• For a quick fix, microwave the cookie dough in a microwave-safe bowl for 10-15 seconds. This will slightly warm it up, making it gooey and delicious.
• If you prefer a more even heat, place the cookie dough in an oven-safe dish and warm it in a preheated oven at 300°F for about 5 minutes. This method ensures the dough is evenly warmed without cooking it.
• For a unique twist, try reheating the cookie dough in a skillet over low heat for 2-3 minutes. This will give it a slightly crispy edge while keeping the center soft and gooey.
• If you have a sous-vide machine, place the cookie dough in a vacuum-sealed bag and immerse it in a water bath set to 140°F for about 10 minutes. This method ensures the dough is warmed through without altering its texture.
• For those who enjoy a chilled treat, simply let the cookie dough sit at room temperature for 10-15 minutes to take the chill off before indulging.

• Microwave: Used to heat-treat the flour to ensure it's safe to eat raw.

• Mixing bowl: Essential for combining all the ingredients together.

• Hand mixer: Helps in creaming the butter and sugars until light and fluffy.

• Spatula: Useful for scraping down the sides of the bowl and folding in the chocolate chips.

• Measuring cups: Necessary for accurately measuring the flour, butter, sugars, and milk.

• Measuring spoons: Used to measure the vanilla extract.

• Thermometer: Ensures the flour reaches the safe temperature of 165°F.

• Storage container: Ideal for storing the cookie dough in the refrigerator.

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

Soften butter quickly: Cut butter into small pieces and microwave for 10-second intervals to soften it faster.

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

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

Chill dough quickly: Spread the cookie dough thinly on a baking sheet and refrigerate to chill it faster.