Edible Cookie Dough Recipe

All-purpose flour: This is the base of the cookie dough, providing structure and texture.

Butter: Adds richness and a creamy texture to the dough.

Brown sugar: Gives the dough a deep, molasses-like sweetness.

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

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Milk: Helps to bind the ingredients together and adds moisture.

Chocolate chips: Adds bursts of chocolatey goodness throughout the dough.

When creaming the butter and sugars, ensure the butter is softened but not melted. This will help achieve a smooth and creamy texture, which is crucial for the final consistency of the cookie dough. If the butter is too hard, it won't mix well, and if it's too soft, the dough can become greasy.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is naturally gluten-free and provides a slightly nutty flavor, making it a healthier alternative.

• softened butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a dairy-free option for those with lactose intolerance.

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

• granulated sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich, complex flavor and can be used to reduce refined sugar intake.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor profile, adding a nutty essence to the dough.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or vegan.

• chocolate chips - Substitute with cacao nibs: Cacao nibs are less processed and contain more antioxidants, offering a healthier and slightly more bitter chocolate flavor.

• To keep your edible cookie dough fresh and delicious, store it in an airtight container. This prevents it from drying out and absorbing any unwanted odors from your fridge.

• For short-term storage, place the container in the refrigerator. Your cookie dough will stay fresh for up to one week. Just remember to let it sit at room temperature for a few minutes before enjoying, as it can firm up when chilled.

• If you want to savor your cookie dough over a longer period, freezing is the way to go. Portion the dough into individual servings using a cookie scoop or spoon. This makes it easy to grab a quick treat without defrosting the entire batch.

• Lay the portioned dough on a baking sheet lined with parchment paper. Ensure the pieces are not touching each other to prevent them from sticking together. Place the baking sheet in the freezer for about an hour, or until the dough is firm.

• Once the dough portions are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness. Your edible cookie dough can be stored in the freezer for up to three months.

• When you're ready to indulge, simply take out the desired amount of cookie dough and let it thaw at room temperature for about 10-15 minutes. This will bring it back to its soft, delectable state.

• For an extra treat, consider mixing in additional ingredients before freezing. Think crushed nuts, dried fruits, or even mini marshmallows. This adds a delightful twist to your cookie dough experience.

• If you prefer a warm treat, you can bake the frozen dough portions. Preheat your oven to 350°F (175°C) and bake the dough for 10-12 minutes, or until the edges are golden brown. Enjoy freshly baked cookies straight from the freezer!

• For a quick fix, place the cookie dough in the microwave. Heat it in 10-second intervals, stirring in between, until it reaches your desired warmth. Be cautious not to overheat, as it can become too soft.

• If you prefer a more even heat, use a double boiler. Place the cookie dough in a heatproof bowl over simmering water. Stir continuously until it warms up to your liking.

• For a more controlled method, preheat your oven to 200°F. Spread the cookie dough on a baking sheet and warm it for about 5-10 minutes. This method ensures the dough heats evenly without melting the chocolate chips too much.

• If you have a sous-vide machine, seal the cookie dough in a vacuum bag and submerge it in a water bath set to 150°F. Let it warm for about 15 minutes. This method keeps the dough's texture intact while gently warming it.

• For those with an air fryer, set it to 300°F. Place the cookie dough in a heatproof dish and warm it for about 3-5 minutes. This method is quick and efficient, giving you a warm treat in no time.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

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

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

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

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

• Hand mixer: Useful for creaming together the butter and sugars until smooth.

• Thermometer: Ensures the flour reaches the safe temperature of 165°F.

• Spoon: For scooping and serving the edible cookie dough.

Heat-treat in bulk: Heat-treat a large batch of flour at once and store it in an airtight container for future use.

Soften butter quickly: Cut butter into small pieces and microwave for 10-15 seconds to soften it faster.

Use a stand mixer: Save time by using a stand mixer to cream together butter and sugars.

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

Chill dough quickly: If you prefer chilled cookie dough, spread it thinly on a baking sheet and refrigerate for faster cooling.