Edible Chocolate Chip Cookie Dough
Servings: 2 cups
Ingredients
- 1 cup (120g) all-purpose flour, heat-treated
- 1/2 cup (113g) butter, room temperature (1 stick)
- 3/4 cup (170g) brown sugar
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1-1/2 tbsp (25g) milk
- 1/2 cup (82g) mini chocolate chips any sized chips can be used, add more or less based on preference
Instructions
Heat-Treat Flour
- Heat treat the flour in either the microwave or oven.
- In the Microwave: place flour in a microwave safe bowl. Heat in 30 second intervals for about 2 minutes or until the flour reaches 160°F. Stir or whisk the flour in between each interval.
- In the Oven: Preheat the oven to 300℉ and line a cookie sheet with parchment paper. Spread the flour out evenly and bake in 2 minute intervals, stirring in between each interval. Check the flour in various spots to ensure the flour is heated evenly. Repeat this process until the flour reaches 160°F.
Edible Cookie Dough
- Once the flour is heat-treated, sift into a bowl and let it cool down completely before using.
- Using a hand or stand mixer fitted with a paddle attachment, cream together the butter, brown sugar and salt.
- Next, add the vanilla and milk. Mix together until smooth.
- Add the cooled flour and mini chocolate chips; mix until all ingredients are incorporated. If the dough seems too dry, slowly add in up to one teaspoon of milk at a time until smooth.
- Refrigerate for about 10 minutes or until the dough is firm enough to scoop. Enjoy right away or store in an airtight container in the refrigerator for one week. Dough can also be frozen for up to two months.