Edible Cookie Dough
Edible Cookie Dough
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup milk
- 1/2 cup chocolate chips
Instructions
- 1
Place the all-purpose flour in a microwave-safe bowl. Microwave for 1 minute to heat treat it, ensuring it is safe for consumption. Allow the flour to cool completely to room temperature before proceeding.
⏱️ 1 min
- 2
In a large mixing bowl, combine the softened unsalted butter, brown sugar, and white sugar. Using an electric mixer or a sturdy spoon, cream the ingredients together until the mixture is light, fluffy, and well combined.
⏱️ 3 min
- 3
Add the vanilla extract and a pinch of salt to the creamed butter and sugar mixture. Mix until these flavorings are evenly incorporated throughout the mixture.
⏱️ 1 min
- 4
Gradually add the completely cooled, heat-treated flour to the wet ingredients. Mix on low speed or by hand until the flour is just combined with the wet ingredients. Be careful not to overmix, as this can make the dough tough.
⏱️ 2 min
- 5
Pour in the milk and continue to mix until the desired edible cookie dough consistency is achieved. Add more milk, 1 tablespoon at a time, if a softer consistency is preferred.
⏱️ 2 min
- 6
Gently fold in the chocolate chips using a spatula or spoon until they are evenly distributed throughout the dough.
⏱️ 1 min
- 7
The edible cookie dough is now ready to be served and enjoyed immediately. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Edible Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup milk
- 1/2 cup chocolate chips
Instructions
- 1
Place the all-purpose flour in a microwave-safe bowl. Microwave for 1 minute to heat treat it, ensuring it is safe for consumption. Allow the flour to cool completely to room temperature before proceeding.
⏱️ 1 min - 2
In a large mixing bowl, combine the softened unsalted butter, brown sugar, and white sugar. Using an electric mixer or a sturdy spoon, cream the ingredients together until the mixture is light, fluffy, and well combined.
⏱️ 3 min - 3
Add the vanilla extract and a pinch of salt to the creamed butter and sugar mixture. Mix until these flavorings are evenly incorporated throughout the mixture.
⏱️ 1 min - 4
Gradually add the completely cooled, heat-treated flour to the wet ingredients. Mix on low speed or by hand until the flour is just combined with the wet ingredients. Be careful not to overmix, as this can make the dough tough.
⏱️ 2 min - 5
Pour in the milk and continue to mix until the desired edible cookie dough consistency is achieved. Add more milk, 1 tablespoon at a time, if a softer consistency is preferred.
⏱️ 2 min - 6
Gently fold in the chocolate chips using a spatula or spoon until they are evenly distributed throughout the dough.
⏱️ 1 min - 7
The edible cookie dough is now ready to be served and enjoyed immediately. Store any leftovers in an airtight container in the refrigerator for up to 1 week.