Edible cookie dough
Soft brown sugar cookie dough with chocolate chips that’s safe to eat by the spoonful, because the flour is heated and there are no eggs.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $0.38 a serving
- 280 calories
- Good the next day
- Vegetarian
Dolly says: It’s ready in 25 minutes, start to finish.
Ingredients
For 4 servings.
- ¼ cup butter, softened
- 1 tbsp milk
- ¼ cup chocolate chips, mini if you have them
From your pantry
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- 1 tbsp sugar
- ½ tsp vanilla extract
- 1 pinch salt
Each serving has about 280 calories, 2 g protein, 36 g carbs and 15 g fat, and costs about $0.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the flour: spread it in a microwave-safe bowl and microwave in 30-second bursts, stirring each time, until a thermometer in the middle reads 165°F.
Heat-treat. Heat-treating flour means heating raw flour to 165°F before you use it in something that won’t be baked. Raw flour can carry germs, and heating it is what makes edible cookie dough safe to eat.
How you’ll know: A thermometer pushed into the middle of the flour reads 165°F right after you stir it.
Timer: 30 sec
Dolly’s tip: It usually takes about 1½ minutes. Stir well and check a few spots, because flour heats unevenly.Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Let the flour cool completely, about 10 minutes, breaking up any clumps with a fork.
Timer: 10 min
Dolly’s tip: Warm flour melts the butter and makes greasy dough., brown sugar and sugar together with a spoon until fluffy, then stir in the vanilla and salt.
Cream. Creaming means beating soft butter and sugar together until the mix turns pale and fluffy. The beating traps tiny air bubbles, which help cookies and cakes rise and bake up tender.
How you’ll know: It looks lighter in color, like thick frosting, and feels fluffy instead of gritty and dense.
Stir in the cooled flour, then add the milk a little at a time until the dough is soft and scoopable.
Stir in the chocolate chips and eat it with a spoon, or keep it covered in the fridge for up to 5 days.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
