If stealing a morsel of cookie dough from mom’s mixing bowl is your Baking Day mission, this edible cookie dough would be the perfect easy dessert. Packed with mini chocolate chips and classic buttery brown sugar vibes, this ‘naughty’ nostalgic treat will take you back to childhood with just one bite. Whether you’re looking for the perfect late night snack, prefer dough over cookies, or want a kid-friendly dessert, this edible cookie dough recipe is a must-have recipe to have on hand. Here’s how to be the best.
Why is this cookie dough edible?
Plain plain cookie dough is not considered safe to eat for two reasons: raw flour and raw eggs. Both problems are avoided here by using heavy cream instead of eggs and pre-cooking the flour in the microwave (a process known as “heat treatment”). This may sound complicated, but it’s actually pretty easy. Place flour in a microwaveable bowl, microwave at 15-second intervals, and stir until an instant-read thermometer inserted into the center of the flour reads 160 degrees. At this point, salmonella and other harmful bacteria living in the flour are dead, so it’s safe to eat without further cooking.
Tip: It is not necessary to continue heating the flour beyond the 160° mark. Overheated flour will begin to clump, making it difficult to work into the dough.
How to make edible cookie dough:
When the flour is heat treated, this cookie dough holds together like any other standard cookie dough. Cream the butter, brown sugar, and salt together, then combine the remaining ingredients. Since this cookie dough is eaten uncooked, we decided to use all brown sugar rather than a mixture of brown and granulated sugar to enhance the toasted caramel flavor that we love. Also, I found that normal size chocolate chips were too lumpy and hard to eat when they got cold, so I decided to use mini chips. That said, feel free to experiment with larger chips if you prefer larger chunks of chocolate.
You can grab a spoon and dig into this cookie dough as soon as it’s mixed, but I highly recommend chilling it for at least 4 hours. The time in the refrigerator allows the flour to absorb the liquids in the dough and create a better overall texture. Also, brown sugar, butter, and vanilla are mixed in to add depth and make the flavor even better. After testing, I’ve found that chilling overnight is ideal (though I admit it’s not strictly necessary, as sometimes it’s hard to wait that long to make cookie dough).
storage:
Edible cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month. To freeze, roll the dough into small balls (just like you would freeze regular cookie dough), place on a lined baking sheet and freeze until firm, then transfer to an airtight container or resealable bag. move.
did you make this? Let us know what you think in the comments section below.