How to make a completely edible cookie dough! This recipe uses no eggs and includes instructions for heat-treating flour to make it safe to eat!Be sure to check out the quick & simple how-to video!
½cup(85g)semisweet chocolate chipsI recommend using a mix of mini and regular sized
Optional Mix-Ins
creamy peanut butter
colored sprinkles
broken Oreo pieces
Instructions
Preheat your oven to 350F. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
Bake on 350F (175C) oven for 5-7 minutes²
Allow flour to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
1 ¾ cup all-purpose flour
In a large bowl (preferably a stand mixer), combine softened butter, sugar, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and very well-combined, 1-3 minutes.
1 cup unsalted butter, 1 ¼ cups brown sugar, tightly packed, ¼ cup sugar, 1 teaspoon vanilla extract, ½ teaspoon salt
Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached.
1-2 Tablespoons milk
Stir in chocolate chips (and any additional add-ins you might like!)
½ cup semisweet chocolate chips, creamy peanut butter, colored sprinkles, broken Oreo pieces
Best enjoyed immediately after preparing, but you may store in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so for best enjoyment let it sit at room temperature for 15-20 minutes before enjoying leftovers.
Video
Notes
¹I've never needed to use milk, but if your cookie dough is too stiff/crumbly add milk as needed, one Tablespoon at a time, to reach desired consistency.²To ensure your flour is safe, I highly recommend using an instant read thermometer to check that temperature has reached 160F (72C) immediately after removing from oven. Make sure your thermometer is inserted in the flour and isn't touching/reading the temperature of the pan