Edible Cookie Dough Recipe

Heat-treated all-purpose flour: Flour that has been baked to kill any harmful bacteria, making it safe to eat raw.

Butter: Softened to room temperature for easy mixing.

Brown sugar: Adds a rich, molasses-like sweetness.

Granulated sugar: Provides additional sweetness and texture.

Vanilla extract: Enhances the flavor of the cookie dough.

Milk: Helps to achieve the desired dough consistency.

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

When creaming together the butter and sugars, ensure that the butter is softened to room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier mixture. If the butter is too cold, it won't mix well, and if it's too melted, it won't hold the air needed for the right texture.

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

• softened butter - Substitute with coconut oil: Coconut oil provides a similar texture and adds a subtle coconut flavor.

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

• granulated sugar - Substitute with maple syrup: Maple syrup adds a rich flavor and can be used to reduce refined sugar intake.

• 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 works well in most recipes.

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

• To keep your edible cookie dough fresh and delightful, store it in an airtight container. This will prevent it from drying out and keep it as scrumptious as the moment you made it.
• Place the container in the refrigerator if you plan to enjoy your cookie dough within a week. The cool temperature will maintain its texture and flavor.
• For longer storage, consider freezing the cookie dough. Roll it into small balls or press it flat into a disc, then wrap it tightly in plastic wrap. This will make it easier to thaw and portion later.
• Once wrapped, place the cookie dough in a resealable freezer bag or an airtight container. Label it with the date so you can keep track of its freshness.
• When you're ready to indulge, simply thaw the cookie dough in the refrigerator for a few hours or overnight. This gradual thawing process will help maintain its creamy consistency.
• If you're in a hurry, you can also let the cookie dough sit at room temperature for about 20-30 minutes. Just be sure not to leave it out too long, as it can become too soft.
• For a fun twist, consider adding mix-ins like nuts, dried fruits, or even candy pieces before freezing. This way, you can enjoy a variety of flavors each time you thaw a portion.
• Remember, since this cookie dough is made without eggs, it's safe to eat raw. However, always ensure your heat-treated flour is properly prepared to avoid any potential risks.

• Microwave Method:

  1. Place the cookie dough in a microwave-safe bowl.
  2. Heat on medium power for 10-15 seconds.
  3. Stir and check the consistency. If needed, heat for an additional 5-10 seconds.
  4. Enjoy your warm, gooey cookie dough.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the cookie dough evenly on a baking sheet lined with parchment paper.
  3. Bake for 5-7 minutes, keeping a close eye to prevent over-baking.
  4. Let it cool slightly before enjoying.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add the cookie dough to the skillet.
  3. Stir continuously for 2-3 minutes until it reaches your desired warmth and consistency.
  4. Transfer to a bowl and savor the freshly warmed cookie dough.

• Double Boiler Method:

  1. Fill a saucepan with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water.
  3. Add the cookie dough to the bowl and stir gently until warmed through.
  4. Remove from heat and enjoy the perfectly warmed cookie dough.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookie dough in a small, oven-safe dish that fits in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.
  4. Let it cool slightly before indulging in the warm cookie dough.

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

• Hand mixer: An electric tool to cream together the butter and sugars until light and fluffy.

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

• Measuring spoons: Used to measure the vanilla extract and milk precisely.

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

• Baking sheet: Used to spread the flour for heat-treating in the oven.

• Parchment paper: Lined on the baking sheet to prevent the flour from sticking while heat-treating.

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

• Sifter: To ensure the heat-treated flour is smooth and free of lumps before mixing.

• Refrigerator: To chill the cookie dough if you prefer to enjoy it later.

Pre-measure ingredients: Measure out flour, butter, and sugars ahead of time to streamline the process.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

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

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

Chill dough quickly: Spread the cookie dough thinly on a baking sheet to chill faster in the refrigerator.