Indulge in Safe and Satisfying Edible Cookie Dough Bliss
Enjoy the nostalgic taste of Edible Cookie Dough, safely transformed into a delightful treat with heat-treated flour and no eggs.
Equipment
- microwave
- Mixing bowl
- handheld mixer
- Measuring cups
- Measuring spoons
- Airtight container
Ingredients
For the Dough
- 160 g all-purpose flour Use gluten-free all-purpose flour for a gluten-free version.
- 160 g light brown sugar No direct substitutions.
- ½ cup unsalted butter Use vegan butter for a dairy-free version.
- 1 teaspoon kosher salt No direct substitutions.
- 2 tablespoons heavy cream Use plant-based cream for dairy-free.
- 2 teaspoons pure vanilla extract No direct substitutions.
- 100 g mini chocolate chips Use chopped dark chocolate or a dairy-free option.
Instructions
How to Make Edible Cookie Dough
- Microwave 160g all-purpose flour in a microwave-safe bowl for 15-second intervals until it reaches 160°F, stirring each time. This should take about 45 seconds to 1 minute.
- In a medium bowl, beat together 160g light brown sugar and ½ cup softened unsalted butter using a handheld mixer on medium-high speed until the mixture is light, fluffy, and dreamy.
- Mix in 2 tablespoons of heavy cream and 2 teaspoons of pure vanilla extract. Blend until everything is beautifully combined.
- Gradually add the heat-treated flour to the mixture, beating until it's smooth and no lumps are left behind.
- With gentle movements, mix in 100g mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Refrigerate your cookie dough for at least 2 hours, or overnight for the best flavor and texture.
Notes
For a fun presentation, roll your dough into bite-sized balls and serve them as a cute dessert option.