Description: Indulge in the classic taste of chocolate chip cookie dough without the worry of raw eggs or unbaked flour! This recipe uses heat-treated flour to ensure it’s safe and delicious to eat straight from the bowl. Perfect for satisfying those cookie dough cravings!
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup (2 sticks) salted sweet cream butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1 ½ cups mini semi-sweet chocolate chips
Preparation:
Step 1: Heat-Treating the Flour: Preheat your oven to 300°F (149°C). Line a baking sheet with parchment paper. This prevents the flour from sticking and makes cleanup a breeze.
Step 2: Spreading the Flour: Evenly spread the all-purpose flour across the prepared parchment-lined baking sheet. Ensure it’s in a thin, uniform layer. This ensures even heat distribution and proper treatment of the entire batch of flour.
Step 3: Baking the Flour: Place the baking sheet with the flour in the preheated oven and bake for 5 to 7 minutes. This process, called heat-treating, eliminates any potential bacteria that might be present in raw flour, making it safe to consume. This step is crucial for enjoying edible cookie dough safely.
Step 4: Cooling the Flour: Remove the baking sheet from the oven and allow the heat-treated flour to cool completely before using it in the recipe. The flour must be cool to avoid melting the butter and impacting the final texture of the cookie dough. This usually takes about 20-30 minutes.
Step 5: Creaming the Butter and Sugars: In a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a handheld mixer), cream together the softened butter, light brown sugar, granulated sugar, and vanilla extract on medium-high speed. Continue mixing until the mixture is light and fluffy. This process incorporates air into the butter, creating a tender and creamy base for the cookie dough. Scrape down the sides of the bowl periodically to ensure all ingredients are evenly mixed.
Step 6: Adding the Cream: Reduce the mixer speed to low and add the heavy cream. Mix until the cream is fully incorporated. The heavy cream adds moisture and richness to the dough, resulting in a smoother and more delectable texture. Be careful not to overmix at this stage.
Step 7: Incorporating the Dry Ingredients: Gradually add the cooled, heat-treated flour ½ cup at a time, along with the ¼ teaspoon of salt. Mix on low speed until the flour is just incorporated and no visible streaks of flour remain. Be careful not to overmix; overmixing develops the gluten in the flour, which can lead to a tough cookie dough. Mix just until everything comes together.
Step 8: Adding the Chocolate Chips: Using a large wooden spoon or a sturdy spatula, gently fold in the mini semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough. Avoid using the mixer at this stage to prevent the chocolate chips from breaking and discoloring the dough.
Step 9: Chilling the Dough: Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and firms up the dough, making it easier to scoop and enjoy. Chilling also helps prevent the butter from melting too quickly, resulting in a better texture.
Why You Will Love This Recipe:
This edible chocolate chip cookie dough recipe is a dream come true for anyone who loves the taste of raw cookie dough but wants a safe and delicious way to indulge. The heat-treating process ensures that the flour is safe to consume, eliminating any worries about harmful bacteria. The recipe is easy to follow, using simple ingredients you likely already have in your pantry. The combination of brown and granulated sugar creates a perfect balance of sweetness and depth of flavor, while the heavy cream adds richness and moisture. The mini chocolate chips provide a burst of chocolatey goodness in every bite. Plus, chilling the dough allows the flavors to meld together, resulting in an even more satisfying experience. Forget baking—grab a spoon and enjoy!
COOKING Rating
- Ease: Very Easy
- Taste: Delicious
- Texture: Rich and Creamy
- Overall: 5/5 Stars
Serving Suggestions:
- Enjoy it straight from the bowl with a spoon.
- Scoop it onto ice cream for an extra indulgent dessert.
- Use it as a filling for homemade ice cream sandwiches.
- Roll it into small balls and dip them in melted chocolate.
- Mix it into milkshakes or smoothies for a cookie dough-flavored treat.
- Add it as a topping to brownies or blondies.
Tips:
- Make sure the butter is softened to room temperature for easy creaming.
- Don’t skip the heat-treating step for the flour. It’s crucial for safety.
- Cool the heat-treated flour completely before adding it to the other ingredients.
- Don’t overmix the dough, especially after adding the flour.
- Chill the dough for at least 30 minutes to allow the flavors to meld.
- For an extra layer of flavor, try adding a pinch of sea salt to the dough.
- Substitute the mini chocolate chips with other mix-ins, such as chopped nuts, sprinkles, or different types of chocolate.
Prep Time: 15 minutes
Cook Time: 7 minutes (for heat-treating the flour)
Total Time: 45 minutes (including chilling time)
Nutritional Information: (Estimated per serving, based on 16 servings)
- Calories: 250
- Protein: 2g
- Sodium: 75mg
Conclusion:
This Edible Chocolate Chip Cookie Dough recipe is a safe and irresistible treat that will satisfy your cookie dough cravings. The heat-treating process ensures that the flour is safe to consume, while the combination of simple ingredients creates a rich and flavorful dough. Whether you enjoy it straight from the bowl, as a topping for ice cream, or mixed into your favorite desserts, this recipe is sure to become a new favorite. So go ahead, indulge in a spoonful of happiness – you deserve it!
Questions and Answers About This Recipe:
Q1: Why do I need to heat-treat the flour?
A: Heat-treating the flour is essential for safety. Raw flour can sometimes contain harmful bacteria, such as E. coli, which can cause illness. Baking the flour at 300°F for 5-7 minutes kills any potential bacteria, making it safe to eat in the edible cookie dough.
Q2: Can I use unsalted butter instead of salted butter?
A: Yes, you can use unsalted butter, but you will need to add an extra ¼ teaspoon of salt to the recipe to compensate for the lack of salt in the butter. This will help balance the sweetness of the dough and enhance the overall flavor.
Q3: Can I use different types of chocolate chips?
A: Absolutely! Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, white chocolate, or even chocolate chunks. You can also add other mix-ins, such as chopped nuts, sprinkles, or dried fruit, to customize the dough to your liking.
Q4: How long can I store the edible cookie dough?
A: The edible cookie dough can be stored in an airtight container in the refrigerator for up to 5 days. After that, the texture and flavor may start to deteriorate. Make sure to keep it tightly covered to prevent it from drying out.
Q5: Can I freeze the edible cookie dough?
A: Yes, you can freeze the edible cookie dough for longer storage. Scoop the dough into individual portions or freeze it as a whole block. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months. Thaw the dough in the refrigerator before enjoying it.
