Edible Cookie Dough Recipe

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

Unsalted butter: Softened to room temperature, this adds richness and a creamy texture to the dough.

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

Granulated sugar: Adds sweetness and helps to balance the flavors.

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

Milk: Adds moisture and helps to bind the ingredients together.

Chocolate chips: These add a delightful crunch and chocolatey goodness to the dough.

When creaming the butter and sugars, ensure the butter is truly softened to achieve a smooth and fluffy texture. This can be done by leaving it at room temperature for about 30 minutes before starting. If you're in a hurry, you can cut the butter into small cubes to speed up the softening process.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is a gluten-free alternative that adds a slightly nutty flavor and can be used without heat treatment.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness, with a slight coconut flavor that complements the sweetness.

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

• granulated sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor, though you may need to adjust the amount of milk to maintain the right consistency.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile, adding a nutty aroma to the dough.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in maintaining the dough's consistency.

• chocolate chips - Substitute with cacao nibs: Cacao nibs offer a more intense chocolate flavor and a crunchier texture, along with added health benefits.

• To keep your edible cookie dough fresh and delightful, store it in an airtight container. This prevents it from drying out and keeps it safe from any unwanted odors in your refrigerator.

• Place the container in the refrigerator if you plan to enjoy your cookie dough within the next week. The cool temperature will maintain its texture and flavor.

• If you want to savor your cookie dough over a longer period, consider freezing it. Portion the dough into small, bite-sized balls or flatten it into a slab for easy scooping later.

• Wrap each portion of cookie dough tightly in plastic wrap or parchment paper. This extra layer of protection helps prevent freezer burn and keeps the dough tasting fresh.

• Place the wrapped portions into a freezer-safe bag or container. Label it with the date to 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 ensures the dough retains its creamy texture.

• For a quick treat, you can enjoy the cookie dough straight from the freezer. The cold, firm texture offers a delightful twist to the classic treat.

• Remember, since this cookie dough is made without eggs, it's safe to eat raw. However, always ensure your flour is heat-treated to avoid any potential risks.

• If you prefer a warm, gooey experience, microwave a portion of the cookie dough for a few seconds. This will soften it up and make it even more irresistible.

• Enjoy your edible cookie dough as a standalone treat, or get creative by adding it to ice cream, milkshakes, or even using it as a topping for brownies and cakes.

• Place the edible cookie dough in a microwave-safe bowl. Microwave on medium power for 10-15 seconds. This will slightly warm the dough, making it soft and gooey without cooking it.

• If you prefer a more even texture, preheat your oven to 350°F. Spread the cookie dough on a baking sheet lined with parchment paper. Bake for 5-7 minutes, just enough to warm it through without turning it into cookies.

• For a quick stovetop method, heat a non-stick skillet over low heat. Add the cookie dough and stir continuously for 1-2 minutes until it reaches your desired warmth. Be careful not to overheat, as it can start to cook.

• 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 even heating without altering the texture.

• For a more indulgent experience, place the cookie dough in a small oven-safe dish. Top with a scoop of vanilla ice cream and bake at 350°F for 5 minutes. The contrast between the warm dough and cold ice cream is divine.

• Microwave: Used to heat-treat the flour by microwaving it in 30-second intervals until it reaches 165°F.

• Oven: Alternatively used to heat-treat the flour by baking it at 350°F for 5 minutes.

• Mixing bowl: Used to combine and mix all the ingredients together.

• Electric mixer: Helps to cream together the softened butter, brown sugar, and granulated sugar until smooth.

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

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

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

• Baking sheet: If you choose to heat-treat the flour in the oven, you will need this to spread the flour out evenly.

• Thermometer: Ensures the flour reaches the safe temperature of 165°F when heat-treating.

Heat-treat flour in bulk: Save time by heat-treating a large batch of flour at once and storing the extra for future use.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars, saving you time and effort.

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

Softened butter hack: If you forgot to soften your butter, cut it into small pieces and microwave it for 10-15 seconds.

Chill dough quickly: If you prefer chilled cookie dough, spread it thinly on a baking sheet to cool it faster in the refrigerator.