Indescribably Delicious Edible Cookie Dough

Hey, I’m , and today on , we’re making an indescribably delicious edible cookie dough. So let’s get started. First off, measure out two and a quarter cups or 270 grams of all-purpose flour. This is the reason that regular cookie dough is not edible.

Why You’ll Love This

This recipe is so low stress because normally when you make a cookie, you’re like, will it bake? This doesn’t bake, unless you want to. It’s guaranteed to be delicious. This will give me a wonderful caramel note, which I’m obsessed with. This is going to give you a nicer mouthfeel when you enjoy your cookie dough fresh from the bowl. It’s going to melt in your mouth like a cloud of wonderment.

Ingredients

• 2 ¼ cups or 270 grams of all-purpose flour
• 1 cup or 226 grams of unsalted butter, partially melted
• 50 grams or ¼ cup of granulated sugar
• 1 ¼ cups or 275 grams of light brown sugar
• 1 teaspoon of salt
• 2 teaspoons of vanilla
• 2 tablespoons of milk
• 2 cups of mini chocolate chips (or other mix-ins like chopped chocolate, M&Ms, nuts, toffee pieces)

Instructions

1. Measure out two and a quarter cups or 270 grams of all-purpose flour.
2. Microwave flour in 20-second intervals, stirring in between until the flour reaches 165 Fahrenheit.
3. Melt one cup or 226 grams of unsalted butter partially.
4. Add 50 grams or a quarter cup of granulated sugar to the butter mixture.
5. Add one and a quarter cups of light brown sugar.
6. Mix this up on medium speed until it is light and fluffy.
7. Add one teaspoon of salt.
8. Add two teaspoons of vanilla for flavor.
9. Add two tablespoons of milk to soften things up.
10. Mix this up until it’s nicely incorporated.
11. Add the cooled flour in.
12. Mix the flour on low until just almost combined.
13. Add two cups of mini chocolate chips (or your desired mix-ins).
14. Fold this in until the chocolate chips are evenly distributed and all the flour disappears.
15. Scoop out individual portions of this, whatever size cookie scoop you want, onto a baking sheet.
16. Pop those into the fridge or freezer, depending on how long you want to store this for.
17. When you’re ready to enjoy some cookie dough, take a portion out, leave it on the counter or in a plate for about half an hour so it softens up, and then enjoy.

Cooking Tips

Flour might seem innocuous, but until it’s baked, there could be bacteria in here that is not good to eat. So we’re going to bake this in the microwave. That’s food safe. If you don’t want to use your microwave, just spread this out on a baking sheet and bake it 350 for about 12 minutes or until 165. Cookie dough is actually one of my favorite treats, but it’s not food safe unless you cook the flour. You can microwave it or bake it, but it has to get to 165 to kill any harmful bacteria that could be lurking inside.

We want to partially melt the butter because if it was totally melted, you wouldn’t get a light and fluffy mixture with the sugars. And if it was just room temperature, you might have some little pockets of butter hanging out here and there that wouldn’t mix in totally. Here, you’re eating it, so you want to have that nice, consistent mouth feel with every bite. The nice thing is that partially melted butter mixes like that. Mixing this is going to beat some air into the butter and sugar, as well as mixing it really well.

You can mix this up with a hand mixer or with a stand mixer fitted with a paddle attachment. This is just to find any of those mischievous lumps of brown sugar that can make mixing annoying. That’s why we crumble things up.

If you’re using a fine grain salt, I might start with half a teaspoon and then add more to taste. If you’re using an iodized table salt, I would also use less than a teaspoon. But if you’re using diamond crystal salt, I would use a little bit more than a teaspoon because it’s less salty. We’re not using any raw eggs in this. So the milk is going to take the place of the egg just to give you that softer, more melt-in-your-mouth consistency for the dough.

If the flour’s hot, you don’t want to add hot flour in because that would melt the butter, take all those air bubbles away, and just give you a denser cookie dough. You want it to be a little bit fluffy. Obviously, this step could even be done by hand with a spatula.

If you’re adding any nuts in, make sure they’re toasted. That’ll increase the flavor so much. If you have this in one giant mound, it’s really hard to chisel a little bit off and enjoy that as you want. You want to have little portions that you can pull out for a treat whenever you want. Your cookie dough’s good in the fridge for one week. Just make sure it’s covered in an airtight container or up to a month in the freezer. Again, make sure it’s in an airtight container.

Just to be clear, this is an edible cookie dough recipe, meaning the cookie dough is safe to eat. It is edible. Normal cookie dough is not safe to eat because there’s raw eggs in there and the flour’s not cooked. This is not an edibles cookie dough video. I posted a recipe like this many years ago, and so many people commented and were very confused. So, edible cookie dough, safe to eat.

Serving Suggestions

This is something you can enjoy by the spoonful at nighttime, middle of the day, morning, whenever you want a treat, or you can incorporate it into any of your favorite dishes. You could have this cream cake. You could have this crumbled over like anything, like mixed berries or whatever, some whipped cream. If you want to nod to something really hard, eat it right out of the fridge. You’ll be super happy.

And delicious. Shockingly, these baked up pretty nice. This is like a buttery brown sugar cloud studded with chocolate. I hope you get a chance to make this recipe.