Edible Cookie Dough Recipe

Heat-treated flour: This is regular flour that has been heated to kill any harmful bacteria, making it safe to eat raw.

Butter: Softened butter helps to create a smooth and creamy texture for the dough.

Brown sugar: Adds a rich, molasses-like sweetness and contributes to the dough's chewy texture.

White sugar: Provides additional sweetness and helps to balance the flavors.

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

Milk: Adds moisture to the dough, making it easier to mix and giving it a softer texture.

Chocolate chips: These add a delightful crunch and bursts of chocolatey goodness throughout the dough.

When creaming together the butter and sugars, ensure the butter is at room temperature. This allows it to blend more smoothly with the sugars, creating a light and fluffy base for your 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 flour - Substitute with oat flour: Oat flour is a safe alternative that doesn't require heat treatment and provides a slightly nutty flavor.

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

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar texture and a caramel-like flavor that mimics brown sugar.

• white sugar - Substitute with maple syrup: Maple syrup adds sweetness and a rich flavor, though it may slightly alter the dough's texture.

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

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in cookie dough recipes.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative with a similar texture and sweetness.

• To store your edible cookie dough, place it in an airtight container. This will keep it fresh and prevent it from drying out.
• Refrigerate the dough for up to one week. The cool temperature will help maintain its texture and flavor.
• For longer storage, consider freezing the dough. Scoop it into individual portions using a cookie scoop or spoon, then place the portions on a baking sheet lined with parchment paper.
• Freeze the portions for about an hour, or until they are firm. This prevents them from sticking together.
• Once the portions are frozen, transfer them to a freezer-safe bag or container. Label the container with the date so you can keep track of how long it has been stored.
• When you're ready to enjoy the cookie dough, simply take out the desired portions and let them thaw at room temperature for about 10-15 minutes.
• For a quicker thawing process, you can microwave the dough for a few seconds, but be careful not to overheat it.
• If you prefer a firmer texture, you can enjoy the dough straight from the freezer. The chocolate chips will add a delightful crunch.
• Remember to always use heat-treated flour to ensure the dough is safe to eat, especially if you plan to store it for an extended period.
• Feel free to get creative with your edible cookie dough by adding mix-ins like nuts, dried fruits, or even candy pieces before freezing.

• Microwave Method: Place your edible cookie dough in a microwave-safe bowl. Heat on medium power for 10-15 seconds. This will slightly warm the dough, making it soft and gooey. Be cautious not to overheat, as it can melt the chocolate chips.

• Room Temperature Method: If you prefer a more natural approach, simply let the cookie dough sit at room temperature for about 15-20 minutes. This will allow it to soften without altering its texture or flavor.

• Warm Water Bath: Place the container of cookie dough in a resealable plastic bag. Submerge the bag in a bowl of warm water for 5-10 minutes. This gentle method will warm the dough evenly without melting the chocolate chips.

• Oven Method: Preheat your oven to 200°F (93°C). Place the cookie dough on a baking sheet lined with parchment paper. Warm in the oven for 5-7 minutes. This method is perfect if you want a slightly baked texture while still enjoying the raw dough experience.

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

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

• Measuring cups: Used to measure out the correct amount of flour, butter, sugars, and milk.

• Measuring spoons: Used to measure the vanilla extract accurately.

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

• Sifter: Optional, but useful for sifting the heat-treated flour to ensure there are no lumps.

• Storage container: An airtight container used to store the edible cookie dough in the fridge if not eaten immediately.

Use pre-treated flour: Save time by purchasing heat-treated flour instead of treating it yourself.

Soften butter quickly: Cut the butter into small pieces and microwave for 10-15 seconds to soften it faster.

Measure ingredients ahead: Pre-measure all ingredients and have them ready before you start mixing.

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

Chill dough in portions: Divide the cookie dough into smaller portions before chilling to reduce cooling time.