Edible Cookie Dough Recipe

Flour: Heat-treated to make it safe for raw consumption.

Unsalted butter: Softened to mix easily with sugars.

Brown sugar: Adds a rich, molasses-like sweetness.

Granulated sugar: Provides additional sweetness and texture.

Vanilla extract: Enhances the flavor of the dough.

Milk: Helps to achieve the desired consistency.

Chocolate chips: Adds a delightful crunch and chocolatey goodness.

When creaming together the butter and sugars, make sure the butter is softened but not melted. This ensures a smooth and creamy texture, which is crucial for achieving the right consistency in your edible cookie dough. If the butter is too hard, it won't incorporate well with the sugars, and if it's too melted, the mixture will be too runny.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is naturally gluten-free and provides a slightly nutty flavor, making it a great alternative for those with gluten sensitivities.

• softened unsalted butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness, and it adds a subtle coconut flavor that complements the sweetness of the cookie dough.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor, making it a healthier and flavorful alternative.

• granulated sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor, while also providing some additional moisture to the dough.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but equally delightful flavor profile, adding a nutty and aromatic touch to the cookie dough.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency and a slightly nutty flavor, making it suitable for those who are lactose intolerant or vegan.

• chocolate chips - Substitute with cacao nibs: Cacao nibs are less processed and contain no added sugar, offering a more intense chocolate flavor and a crunchy texture.

• To store your edible cookie dough, place it in an airtight container. This will keep it fresh and prevent it from absorbing any unwanted odors from your refrigerator.
• If you plan to enjoy the cookie dough within a week, simply keep it in the refrigerator. The cool temperature will maintain its texture and flavor.
• For longer storage, you can freeze the cookie dough. Scoop it into individual portions using a cookie scoop or spoon, then place the portions on a baking sheet lined with parchment paper.
• Once the portions are frozen solid, transfer them to a freezer-safe bag or container. This method prevents the portions from sticking together and allows you to grab just the right amount when a craving strikes.
• When you're ready to indulge, let the frozen cookie dough thaw in the refrigerator for a few hours or at room temperature for about 20-30 minutes. This ensures it returns to its creamy, delectable state.
• If you prefer a firmer texture, you can enjoy the cookie dough straight from the freezer. The cold temperature will give it a delightful, ice cream-like consistency.
• Remember to label your container or freezer bag with the date you made the cookie dough. This helps you keep track of its freshness and ensures you enjoy it at its best.

• Microwave Method: Place a portion of the cookie dough in a microwave-safe bowl. Heat on medium power in 10-second intervals, stirring in between, until it reaches your desired warmth. Be cautious not to overheat, as it can alter the texture.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the cookie dough evenly on a baking sheet lined with parchment paper. Warm it in the oven for about 5-7 minutes. Keep a close eye to ensure it doesn't bake into cookies.

• Double Boiler Method: Fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn't touch the water. Add the cookie dough to the bowl and stir gently until it warms up to your liking.

• Stovetop Method: Use a non-stick skillet over low heat. Add the cookie dough and stir continuously for a few minutes until it reaches the desired temperature. This method requires constant attention to prevent burning.

• Sous Vide Method: Place the cookie dough in a vacuum-sealed bag or a ziplock bag with the air removed. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath for about 15-20 minutes. This method ensures even warming without altering the texture.

• Microwave: Used to heat-treat the flour by microwaving it in 30-second intervals until it reaches 165°F (74°C).

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

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

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

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

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

• Thermometer: Ensures the flour reaches the safe temperature of 165°F (74°C) during heat treatment.

• Storage container: Used to store the edible cookie dough in the refrigerator if not consumed immediately.

Heat-treat flour in bulk: Save time by heat-treating a larger batch of flour and storing it for future use.

Use a stand mixer: A stand mixer can cream the butter and sugars faster than doing it by hand.

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

Softened butter hack: Quickly soften butter by cutting it into small pieces and letting it sit at room temperature for 10 minutes.

One-bowl method: Minimize cleanup by using one bowl to mix all ingredients.