Indescribably Delicious Edible Cookie Dough

Hey, I’m John Kanell, and today 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.

Why You’ll Love This

Cookie dough is actually one of my favorite treats, but it’s not food safe unless you cook the flour. This recipe is so low stress because normally when you make a cookie, you’re like, will it bake? Is it going to be perfectly spread? Like, what’s happening here? This doesn’t bake, unless you want to.

You’re just going to scoop it up, put it in your mouth, and it’s guaranteed to be delicious. 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.

This is like a buttery brown sugar cloud studded with chocolate. It is delicious.

Ingredients

• two and a quarter cups or 270 grams of all-purpose flour
• one cup or 226 grams of unsalted butter, partially melted
• 50 grams or a quarter cup of granulated sugar
• one and a quarter cups of light brown sugar (275 grams)
• one teaspoon of salt
• two teaspoons of vanilla
• two tablespoons of milk

For Mix-ins (choose any or all):

• two cups of mini chocolate chips
• 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 in 20-second intervals, stirring in between until the flour reaches 165 Fahrenheit.
3. 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.
4. Melt one cup or 226 grams of unsalted butter, partially melted.
5. To this soupy mixture of butter, add 50 grams or a quarter cup of granulated sugar.
6. Add one and a quarter cups of light brown sugar.
7. Mix this up on medium speed until it is light and fluffy.
8. Add one teaspoon of salt.
9. Add two teaspoons of vanilla for flavor and 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 your desired mix-ins, such as two cups of mini chocolate chips.
14. Fold this in just 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.
16. Place those onto a baking sheet and just pop those into the fridge or freezer, depending on how long you want to store this for.
17. Your cookie dough’s good in the fridge for one week.
18. Make sure it’s covered in an airtight container or up to a month in the freezer.
19. Again, make sure it’s in an airtight container.

Cooking Tips

This is the reason that regular cookie dough is not edible. Flour might seem innocuous, but until it’s baked, there could be bacteria in here that is not good to eat.

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. Into the microwave about 30 seconds, depending on how cold your butter is. If it’s ice cold, it might be longer.

You’ll notice I’m sprinkling it in. 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.

My one note to you is 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 it’s cool, 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.

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.

Serving Suggestions

You could have this cream cake. You could have this crumbled over like anything, like mixed berries or whatever, some whipped cream.

Then, 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.

If you want to nod to something really hard, eat it right out of the fridge. You’ll be super happy.

I hope you get a chance to make this recipe. And if you like this video, check out my quick and easy treats playlist.