Edible Cookie Dough Recipe

Flour: Heat-treated to ensure it's safe to eat raw.

Butter: Softened to mix easily with other ingredients.

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 right consistency.

Chocolate chips: Adds a delightful crunch and chocolatey goodness.

When creaming the butter and sugars, ensure the butter is softened but not melted. This will help achieve a light and fluffy texture, which is crucial for the final consistency of the 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 healthier alternative.

• softened butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness while adding a subtle coconut flavor.

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

• granulated sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich, complex flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes.

• chocolate chips - Substitute with cacao nibs: Cacao nibs are less processed and provide a more intense chocolate flavor with added health benefits.

• To store your edible cookie dough in the refrigerator, transfer it to an airtight container. This will keep it fresh and prevent it from absorbing any unwanted odors from other foods in your fridge. Your dough will stay good for up to one week.

• For longer storage, consider freezing the cookie dough. Scoop the dough into individual portions using a cookie scoop or spoon. Place these portions on a baking sheet lined with parchment paper and freeze until solid, usually about 1-2 hours.

• Once the dough portions are frozen, transfer them to a resealable freezer bag or airtight container. Label the container with the date so you can keep track of how long it has been stored. The edible cookie dough can be frozen for up to three months.

• When you're ready to enjoy the frozen cookie dough, simply take out the desired number of portions and let them thaw at room temperature for about 15-20 minutes. You can also speed up the process by microwaving the dough for a few seconds, but be careful not to overheat it.

• If you prefer to enjoy the cookie dough cold, you can eat it straight from the freezer. The texture will be firmer, but it will still be delicious and safe to eat.

• Remember to always use clean utensils when scooping out the cookie dough to avoid introducing any bacteria. This will help maintain the quality and safety of your dessert.

• If you notice any changes in the texture, color, or smell of the cookie dough, it's best to discard it. This could be a sign that it has gone bad, even if it hasn't reached the one-week or three-month mark.

• If you prefer your edible cookie dough slightly warm, scoop out your desired amount and let it sit at room temperature for about 10-15 minutes. This will soften the butter and make it more enjoyable.

• For a quick warm-up, place a portion of the cookie dough in a microwave-safe bowl. Microwave on low power (about 50%) for 10-15 seconds. Be careful not to overheat, as this can cause the chocolate chips to melt too much and alter the texture.

• If you want to enjoy a more gooey texture, preheat your oven to 350°F (175°C). Place small scoops of the cookie dough on a baking sheet lined with parchment paper. Bake for 5-7 minutes, just until the edges are slightly golden. Let them cool for a minute before indulging.

• For a unique twist, try using a double boiler. Place the cookie dough in a heatproof bowl over a pot of simmering water. Stir gently until it reaches your desired warmth. This method ensures even heating without the risk of burning.

• If you have a sous-vide machine, set it to 110°F (43°C). Place the cookie dough in a vacuum-sealed bag or a zip-lock bag with the air removed. Submerge it in the water bath for about 15-20 minutes. This method provides a consistent, gentle heat that enhances the flavors without altering the texture.

• Microwave: Used to heat treat the flour to ensure it's safe for consumption.

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

• Electric mixer: Helps to cream together the butter and sugars until light and fluffy.

• Measuring cups: Essential for accurately measuring the flour, butter, and sugars.

• Measuring spoons: Used to measure the vanilla extract and milk precisely.

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

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

• Storage container: For storing the edible cookie dough in the refrigerator if not consumed immediately.

Heat-treat in bulk: Heat-treat a larger batch of flour at once and store it for future use.

Softened butter shortcut: Microwave butter for 10-15 seconds to soften it quickly.

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

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

Chill dough quickly: If you prefer chilled cookie dough, place it in the freezer for 10-15 minutes instead of the refrigerator.