Edible cookie dough is probably one of my all time favourite snacks. Whether it be for movie night or just a self care Sunday, I find myself reaching for this recipe as its quick, easy and delicious. Sure, technically all cookie dough is “edible”, but this recipe is made with safety precautions in mind like eliminating salmonella and e. coli risks that regular raw cookie dough has.
Every time I make cookies, I usually end up doubling the recipe and freezing half the batch of raw cookie dough to bake later on when I’m craving fresh cookies. However, I often find myself visiting the freezer to eat a ball of frozen cookie dough before I even get around to baking them. Next thing I know, I only have about five dough balls left to bake into actual cookies.
The problem with my gross habit of picking away at frozen cookie dough, is that the raw dough contains all sorts of health risks such as salmonella and e. coli poisoning. What makes it worse is that I and everyone else I know has not suffered any of these consequences from eating raw cookie dough so I usually waive off concerns of salmonella etc and eat regular raw cookie dough anyways.
So this is what lead me to trying multiple edible cookie dough recipes and eventually formulating my own. I LOVE cookie dough and if I were to continue on with my habits I would probably suffer the consequences sooner or later.
You may be asking, what makes this recipe different? Well, this recipe eliminates every single risk factor that eating regular cookie dough poses. For starters, this recipe is eggless so there is no risk of salmonella. Another safety precaution is that this recipe also eliminates any risk of e. coli poisoning that can occur when eating raw flour.
Yes, raw flour can pose as a salmonella and e. coli risk. If that shocks you, know that I was completely shocked when I heard this too because I had no idea! Anyways, the good news is that the process to make raw flour safe to consume is really simple. All you gotta do is microwave the flour for about 45 seconds on high until it’s hot to the touch or 160 F (which is the temperature of a starbucks drink). If the flour is hot to the touch, it’s probably safe to eat. If you really want to be certain, bust out that kitchen thermometer and give it a read.
Despite the extra step of microwaving the flour, the rest of the recipe is made exactly how regular cookie dough is made. Cream together the butter and sugar, add in the dry ingredients and add in whatever topping your heart desires. The standard option is to mix in some chocolate chips. I like to combat the sweetness of the dough with semi-sweet chocolate chips, but milk, dark or white chocolate chips work all the same. You can also have fun with it and mix in sprinkles, nuts, toasted oatmeal, raisins, etc.
This recipe makes about three cups of edible cookie dough. I would say that a 1/2 cup serving is perfectly satisfying for a person such as myself who has a massive sweet tooth. The reason why this recipe makes this much is because the leftovers can be saved for months in the freezer then thawed to room temp when ready to consume.
Edible cookie dough can also be used as an ingredient in other recipes, such as homemade cookie dough ice cream or even layered in between cake layers for an extra fun birthday cake! But be warned, after trying this recipe you will become addicted. You’ll definitely want to have this edible cookie dough on hand for those late night snacks and the days when your cravings just seem to be incurable.
Here’s the recipe!
Edible Cookie Dough
Ingredients
- 3/4 cup all purpose flour
- 1/2 cup unsalted butter softened
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup plus one tablespoon granulated sugar
- 1/4 cup plus one tablespoon brown sugar
- 1 cup chocolate chips milk, semi-sweet or dark
Instructions
- Put the flour in a microwave safe bowl and microwave on high for about 45 seconds until hot or reaches a temperature of 160°F. Set aside.
- Cream together the butter and both sugars until fluffy. Add in the vanilla and stir to combine.
- Sift the flour and salt overtop the sugar and butter mixture and stir until everything is combined. Fold in the chocolate chips.
- Use an ice cream scoop or smaller spoon to form the dough into multiple balls. Eat at room temp and store leftovers in the fridge for up to a week or in the freezer for several months.
Notes
- this recipe can be made vegan by subbing the butter for vegan butter and using vegan chocolate chips as well as gluten free by subbing flour for gluten-free all purpose flour
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