Edible Cookie Dough Recipe

Heat-treated all-purpose flour: This is regular flour that has been heated to kill any harmful bacteria, making it safe to consume raw.

Unsalted butter: Provides a rich, creamy texture and flavor to the dough.

Brown sugar: Adds a deep, molasses-like sweetness and moisture to the dough.

Granulated sugar: Contributes to the sweetness and helps to balance the flavors.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

Milk: Adds moisture and helps to bind the ingredients together.

Chocolate chips: Adds a delightful crunch and bursts of chocolate flavor throughout the dough.

When creaming together the butter and sugars, ensure the butter is softened but not melted. This will help achieve a light and fluffy texture, which is crucial for the overall consistency of the cookie dough. If the butter is too hard, it won't incorporate well with the sugars, and if it's too melted, the mixture will be too runny. Aim for a consistency where the butter yields slightly when pressed but still holds its shape.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is a great gluten-free alternative and adds a slightly nutty flavor.

• softened unsalted butter - Substitute with coconut oil: Coconut oil provides a similar texture and a subtle coconut flavor.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• granulated sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and a hint of maple flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in most recipes.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative with a similar texture and a slightly different flavor.

• To store your edible cookie dough in the refrigerator, transfer it to an airtight container. This will keep it fresh and prevent it from absorbing any unwanted odors. The dough can be refrigerated for up to one week, ensuring you have a delightful treat ready whenever the craving strikes.

• For longer storage, consider freezing the cookie dough. Scoop the dough into individual portions using a cookie scoop or spoon. Place these portions on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze the dough balls for about an hour, or until they are firm.

• Once the dough balls are frozen, transfer them to a resealable freezer bag or airtight container. Label the container with the date to keep track of freshness. The cookie dough can be frozen for up to three months, allowing you to enjoy it at your leisure.

• When you're ready to indulge, simply remove the desired amount of cookie dough from the freezer. Let it thaw at room temperature for about 10-15 minutes, or until it reaches your preferred consistency. If you're in a hurry, you can also microwave the dough for a few seconds, but be careful not to overheat it.

• For an extra touch of indulgence, consider mixing in additional chocolate chips, nuts, or even dried fruits before freezing. This will add a delightful variety to your cookie dough experience, making each bite a unique treat.

• If you prefer a firmer texture, you can enjoy the cookie dough straight from the refrigerator or freezer. For a softer, more pliable consistency, allow it to sit at room temperature for a few minutes before enjoying.

• For a quick and easy method, place the cookie dough in a microwave-safe bowl. Microwave on medium power for 10-15 seconds. This will slightly warm the dough, making it soft and gooey.

• If you prefer a more even heat, preheat your oven to 350°F (175°C). Spread the cookie dough on a baking sheet lined with parchment paper. Bake for 5-7 minutes. This will give you a warm, slightly baked texture without fully cooking the dough.

• For a stovetop method, place the cookie dough in a non-stick skillet over low heat. Stir continuously for about 2-3 minutes until the dough is warm and soft. Be careful not to overheat, as this can cause the chocolate chips to melt too much.

• If you have a sous-vide machine, seal the cookie dough in a vacuum-sealed bag. Set the machine to 140°F (60°C) and submerge the bag for about 15 minutes. This method ensures an even and gentle reheating process.

• For those who enjoy a slightly crispy texture, use a toaster oven. Preheat to 325°F (160°C) and place the cookie dough on a small baking tray. Toast for 5 minutes, checking frequently to avoid over-baking.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cookie dough in the basket and air fry for 3-4 minutes. This method gives a quick and even heat, perfect for a warm treat.

• For a unique twist, try reheating the cookie dough in a waffle iron. Preheat the iron and place a small amount of dough in the center. Close the lid and cook for 2-3 minutes. This will give you a warm, waffle-shaped cookie dough treat.

• Microwave: Used to heat-treat the flour to ensure it is safe to eat raw.

• Mixing bowl: Used to combine and mix the ingredients together.

• Hand mixer: Helps in creaming the butter and sugars until light and fluffy.

• Spatula: Useful for scraping down the sides of the mixing bowl and folding in the chocolate chips.

• Measuring cups: Essential for accurately measuring the flour, butter, sugars, and milk.

• Measuring spoons: Used to measure smaller quantities like vanilla extract.

• Thermometer: Ensures the flour reaches the safe temperature of 165°F (74°C).

• Storage container: For storing the edible cookie dough in the refrigerator if not consumed immediately.

Heat-treat flour in bulk: Heat-treat a large batch of flour at once and store it for future use to save time on multiple recipes.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Use a stand mixer: A stand mixer can cream the butter and sugars more efficiently than by hand.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Store dough properly: Make a double batch and store extra cookie dough in the fridge for quick treats later.