Although cookie dough is deliciously addiciting, eating it raw isn’t the best idea. It contains uncooked eggs and flour, which can be contaminated with harmful bacteria. Luckily, with this edible cookie dough recipe, it’s possible to make a batch that’s safe to eat! It contains no raw eggs and toasted flour, so you can enjoy it as is.
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Things You’ll Need
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup white sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons milk of choice
2 teaspoons vanilla extract
1/2 to 3/4 cup chocolate chips
Preheat the oven to 350°F. Using a spatula, spread the flour on a large baking sheet.
Bake for 6 to 7 minutes, gently tossing halfway. (Heating the flour will kill bacteria and make the final cookie dough edible.) Let cool completely.
To be extra safe, use a candy thermometer to check the flour’s internal temperature. It should reach at least 160°F to ensure harmful bacteria is destroyed.
Slice the softened butter and add to a large bowl. Add the light brown sugar.
With a hand mixer, blend the butter and sugar until creamy and fluffy.
Add the salt, milk, and vanilla extract. Mix until combined, scraping the sides as necessary. Add the heated flour, 1/3 at a time, blending completely with the hand mixer.
Eventually, the mixture will become too thick for the mixer. Use a spatula (or clean hands) to finish mixing the cookie dough. Make sure the flour is fully incorporated.
Fold in the chocolate chips. You can use a spatula or your hands.
If it’s a hot day, chill the cookie dough for a few minutes before folding in the chocolate chips. Otherwise, the chocolate chips might start melting as you fold them in. Try not to overmix, too.
Before serving, press in a few more chocolate chips—because who can say no to more chocolate?! Refrigerate any leftovers in an air-tight container for up to one week. You can also freeze leftover dough for about three months.
Although edible cookie dough is amazing by the spoonful, it can be enjoyed in many ways. Roll the dough into balls and coat them with melted chocolate to make truffles. You can also use it as topping for ice cream sundaes, cakes, cupcakes and milkshakes. Yum!