Edible Chocolate Chip Cookie Dough
A safe-to-eat chocolate chip cookie dough made by heat-treating the flour and mixing with butter, sugars, vanilla, cream, salt, and mini semi-sweet chocolate chips. Chill before serving.
Servings: 16 servings
Ingredients
Ingredients
- 1 3/4 cupsall-purpose flour
- 1 cupsalted sweet cream butter softened
- 3/4 cuplight brown sugar packed
- 1/2 cupgranulated sugar
- 1 1/2 teaspoonsvanilla extract
- 2 tablespoonsheavy cream
- 1/4 teaspoonsalt
- 1 1/2 cupsmini semi-sweet chocolate chips
Instructions
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper and evenly spread the 1¾ cups all-purpose flour in a thin, even layer on the parchment.
- Bake the flour for 5 to 7 minutes, stirring once halfway through to ensure even heat. Watch closely so the flour does not burn.
- Remove the flour from the oven and let it cool completely on the baking sheet before using.
- In a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, combine the 1 cup softened salted sweet cream butter, ¾ cup packed light brown sugar, ½ cup granulated sugar, and 1½ teaspoons vanilla extract. Beat on medium-high until the mixture is light and fluffy, scraping down the bowl as needed.
- Reduce the mixer speed to low and add 2 tablespoons heavy cream. Mix on low until the cream is fully incorporated.
- With the mixer on low, add the cooled, heat-treated flour and ¼ teaspoon salt in portions: add three ½-cup portions and then the remaining ¼ cup, mixing after each addition until just combined. Scrape the bowl and mix briefly if needed so no dry streaks remain, but avoid overmixing.
- Transfer the dough to a bowl (if not already) and fold in the 1½ cups mini semi-sweet chocolate chips with a large spoon until evenly distributed.
- Cover the dough and chill in the refrigerator for 30 minutes before serving.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Stand mixer
- paddle attachment
- Handheld mixer
- Large Bowl
- Mixing spoon
- Refrigerator
Notes
In order to kill any possible bacteria that may be present in the all-purpose flour, it is recommended that the flour be “heat-treated”.
If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.
If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
Make sure your butter is at room temperature and not cold or melted to ensure it blends well and gives the dough the right consistency.