Edible Cookie Dough Recipe

Heat treated all-purpose flour: Flour that has been baked to kill any harmful bacteria, making it safe for raw consumption.

Unsalted butter: Softened to blend smoothly with the sugars, providing a rich, creamy texture.

Brown sugar: Adds a deep, molasses-like sweetness and moisture to the dough.

Granulated sugar: Provides additional sweetness and a slight crunch.

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

Milk: Helps to achieve the desired consistency, making the dough smooth and pliable.

Salt: Balances the sweetness and enhances the overall flavor.

Chocolate chips: Adds a delightful burst of chocolate in every bite.

When creaming the butter and sugars, make sure the butter is softened but not melted. This ensures a smooth and creamy texture for your cookie dough. If the butter is too hard, it won't incorporate well with the sugars, and if it's too soft, the mixture can become greasy.

• heat treated all-purpose flour - Substitute with oat flour: Oat flour is naturally gluten-free and provides a similar texture when used in edible cookie dough.

• softened unsalted butter - Substitute with coconut oil: Coconut oil can mimic the creamy texture of butter and adds a subtle coconut flavor.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

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

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements the other ingredients.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the necessary moisture in the dough.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and have a naturally sweet flavor.

• To store your edible cookie dough, transfer it to an airtight container. This ensures that it remains fresh and prevents it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. The dough will stay fresh for up to one week. Make sure to bring it to room temperature before enjoying, as the butter will harden when chilled.
• For longer storage, consider freezing the dough. Scoop the dough into individual portions using a cookie scoop or spoon. This way, you can easily grab a portion whenever the craving strikes.
• Arrange the scooped dough on a baking sheet lined with parchment paper. Ensure that the portions are not touching each other to prevent them from sticking together.
• Place the baking sheet in the freezer and freeze the dough for about 1-2 hours, or until the portions are solid.
• Once frozen, transfer the dough portions to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of its freshness.
• When you're ready to indulge, simply take out the desired number of portions and let them thaw at room temperature for about 10-15 minutes. Alternatively, you can enjoy them straight from the freezer for a firmer texture.
• If you prefer a softer texture, you can microwave the frozen dough portions for a few seconds, but be cautious not to overheat them.
• Remember, since this cookie dough is made without eggs, it's safe to enjoy raw. However, always ensure that your heat-treated flour is properly prepared to avoid any potential health risks.

• For a quick fix, microwave the cookie dough on a microwave-safe plate for 10-15 seconds. This will soften it just enough to enjoy without altering the texture too much.
• If you prefer a more even warmth, preheat your oven to 300°F (150°C). Spread the cookie dough on a baking sheet and heat for 5-7 minutes. Keep an eye on it to ensure it doesn't start to bake.
• For a more indulgent treat, form the cookie dough into small balls and place them in a double boiler. Gently heat until they are warm and gooey, perfect for a cozy dessert.
• If you have a sous-vide machine, place the cookie dough in a vacuum-sealed bag and immerse it in water heated to 140°F (60°C) for about 20 minutes. This method ensures even heating without any risk of cooking.
• For a stovetop method, place the cookie dough in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it reaches your desired warmth.

• Baking sheet: Used to spread the flour for heat treating in the oven.

• Oven: Used to heat treat the flour at 350°F (175°C).

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

• Hand mixer: Used to cream together the butter, brown sugar, and granulated sugar until smooth.

• Spatula: Used to fold in the chocolate chips and scrape down the sides of the mixing bowl.

• Measuring cups: Used to measure out the flour, butter, brown sugar, granulated sugar, and chocolate chips.

• Measuring spoons: Used to measure out the vanilla extract, milk, and salt.

• Cooling rack: Used to let the heat-treated flour cool down after baking.

• Spoon: Used to scoop out the edible cookie dough for serving or storing.

Heat treat in bulk: Heat treat a large batch of flour at once and store it for future use to save time.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a mixer: Use an electric mixer to cream the butter and sugars quickly and efficiently.

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

Chill dough: If you refrigerate the cookie dough, it will be ready to enjoy later without additional prep.