To make edible cookie dough safely and deliciously, follow these key steps:
Ingredients
- All-purpose flour (heat-treated)
- Butter (softened)
- Brown sugar (and optionally granulated sugar)
- Vanilla extract
- Salt
- Milk
- Mini chocolate chips or chopped chocolate
Step-by-Step Instructions
1. Heat-treat the flour:
Since raw flour can contain harmful bacteria, it must be heat-treated before
use. Spread the flour evenly on a parchment-lined baking sheet and bake at
350°F for 5-12 minutes until it reaches 160-165°F internally. Alternatively,
microwave the flour in 20-30 second intervals, stirring in between, until it
reaches the same temperature. Let the flour cool completely before using
. 2. Cream butter and sugars:
In a mixing bowl, beat softened butter with brown sugar (and granulated sugar
if using) until light and fluffy. Add vanilla extract and salt and mix well
. 3. Combine dry and wet ingredients:
Gradually add the cooled, heat-treated flour to the butter mixture and mix
until just combined. Add milk one tablespoon at a time to reach the desired
dough consistency—it should be soft but not runny
. 4. Add chocolate:
Fold in mini chocolate chips or chopped chocolate evenly throughout the dough
. 5. Serve or store:
Enjoy the dough immediately or chill it in the refrigerator for 30 minutes to
firm up. Store in an airtight container in the fridge for up to a week or
freeze for longer storage
. This method ensures the cookie dough is safe to eat raw by eliminating bacteria in the flour without baking the dough itself. It contains no eggs, so it’s safe and perfect for snacking or topping desserts
Summary of Key Tips
- Always heat-treat flour to 160-165°F before use.
- Use softened butter, not fully melted.
- Add milk gradually to control dough texture.
- Mix chocolate chips last.
- Store chilled and consume within a week for best freshness.
This approach yields a classic, safe, and tasty edible cookie dough ready in about 15 minutes
