Best Edible Cookie Dough Recipe!
Forget every early dessert I ’ ve ever recommend you make because this is the alone matchless that very matters. Okay I ’ thousand pull the leg of but honestly cookie boodle is one of the best treats ever, right ?
I ’ ve constantly had to sneak a smack of every batch of cookies before baking but this way is decidedly the dependable choice .
The capital thing about these recipes are that merely about anyone could make it. No baking skills required ! certain cooking the flour adds an annoy footfall but it ’ second worth the peace of mind specially when you are serving it to person else .
Since I love cookie dough so much I ’ ve decided to share THREE incredibly delectable flavors that will tempt everyone and anyone, trust me no one can resist new and old alike !
here ’ s the flavors you can choose from :
- Chocolate Chip Cookie Dough
- Chocolate Chocolate Chunk Cookie Dough
- Funfetti Sugar Cookie Dough
Watch Us Make All Three!
Ingredients for Chocolate Chip Cookie Dough
- All-purpose flour: heat treated to kill bacteria (as noted in recipe below)
- Granulated sugar and brown sugar: the combination of the two gives it that classic flavor.
- Unsalted butter: salted butter will work as well just add a pinch of salt if using salted.
- Salt: this will bring out the flavors of the cookie dough.
- Vanilla extract: use real vanilla extract for the best flavor.
- Milk: since there’s no eggs milk is added so cookie dough isn’t dry.
- Mini or regular chocolate chips: prefer the mini especially once cold.
For Chocolate Chocolate Chunk Cookie Dough you’ll also need cocoa powder, and I like to use dark cocoa chunks alternatively of the chocolate chips but cocoa chips are fine excessively. No brown boodle is needed .
For the Funfetti Sugar Cookie Dough you’ll also need almond extract and sprinkles. No brown boodle is needed .
How to Make Cookie Dough that’s Edible – Safe to Eat?
Because of the hypothesis of e-coli being found in flour it ’ s now a good idea to heat it in the oven to kill off any possible bacteria before consuming for things like cookie dough. And of path lashkar-e-taiba ’ s skip the eggs .
- Heat treat the flour: spread 3 cups of flour out onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes, or until flour temperature registers 160 degrees on an instant read thermometer. Let cool completely then transfer to an airtight container.
- I’ll be honest this step is a little messy, I like to use a metal spatula and scrap to one corner and pour into a resealable bag. Then measure out what you need from there (using the scoop and level method).
- Cream butters, sugars and salt: Add butter, brown sugar and granulated sugar to a mixing bowl then sprinkle in salt. Using an electric hand mixer whip mixture until pale and fluffy, about 3 minutes.
- Blend in liquids: Then add in milk and vanilla and mix until well blended.
- Blend in flour: Next add in all of the flour and mix just until combined.
- Finish with the chocolate: Add the chocolate chips then fold with a rubber spatula to incorporate.
How Long Does Cookie Dough Last in the Fridge?
Serve dough right away or chill in refrigerator in an airtight container up to one week .
Can I Freeze It?
Yes. You can freeze this cookie dough up to 2 months .
Can I Add it to Ice Cream?
Yes. Don ’ thyroxine add much milk so you can shape the dough, then the easiest method acting would be to shape into a pair of little logs, freeze a few hours in parchment newspaper then cut into small rounds .
I Don’t Have an Electric Mixer, Can I Mix This by Hand?
Yes you could make this by hired hand if you don ’ metric ton own a mixer. I would probably go with about melted butter though to make mixing easier ( therefor skipping getting to the pale and downy stage ) and use a wooden spoon to mix .
Can I Bake This Cookie Dough?
No, please don ’ t try to bake this cookie dough. With its miss of testis and leaven ( baking soda/baking powder ) the cookies would spread and be flat, and you wouldn ’ deoxythymidine monophosphate conclusion with a piano and chewy cookie .
How to Make Cookie Dough for Two People?
If you don ’ t want a whole batch sitting around to tempt you here ’ s the amounts you ’ ll want to use :
- 1/4 cup all-purpose flour, heat treated
- 2 Tbsp unsalted butter
- 2 Tbsp packed light brown sugar
- Scant 1 Tbsp granulated sugar
- Pinch of salt
- 1 tsp milk, then more as needed
- 1/8 tsp vanilla extract
- 2 Tbsp mini chocolate chips
I ’ m not indisputable if the means I ’ ve written it up in the notes of the recipe ( below ) is confusing so I though I better equitable throw the amply written out recipe here excessively .
Chocolate Chocolate Chunk Cookie Dough Recipe
2/3 cup ( 92g ) general-purpose flour, hotness treated to kill bacteria ( see notes in recipe box below )
1/3 cup ( 32g ) dutch action cocoa powder
1/2 cup ( 113g ) unsalted butter, softened
1 cup ( 200g ) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla excerpt
2 oz ( 1/3 cup ) dark chocolate, chopped into modest bits
Instructions
Add butter and granulated carbohydrate to a medium mixing bowl, scattering salt evenly over.
Using an electric hand mixer blister together until pale and downy, about 3 minutes.
Mix in 1 1/2 Tbsp milk and the vanilla educe then blend in flour and cocoa powderize, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubberize spatula fold in cocoa bits. Store cookie boodle in refrigerator .
Funfetti Sugar Cookie Dough Recipe
1 cup ( 136g ) general-purpose flour, heat treated to kill bacteria ( see notes in recipe box below )
1/2 cup ( 113g ) unsalted butter, softened
2/3 cup ( 136g ) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla press out
1/4 tsp almond extract
1/3 cup ( 54g ) white chocolate chips
3 Tbsp ( 36g ) rainbow jimmies, then more for topping
Instructions
Add butter and granulated carbohydrate to a medium mixing roll, scatter salt evenly over.
Using an electric hand mixer whip together until pale and downy, about 3 minutes.
Mix in 1 1/2 Tbsp milk, vanilla distill and almond educe then blend in flour assortment, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in white chocolate chips and sprinkles. Serve with more sprinkles on peak. Store cookie boodle in refrigerator .
What Would Be Your Favorite Flavor?
so I ’ thousand tear between all three flavors in picking a favorite. I thought for sure chocolate chip cookie boodle would be the achiever, then I made the chocolate version and was smitten after one sting ( hello brownie batter spirit ! ) .
then next came along the funffeti carbohydrate cookie dough and I felt like I was eating a cut of birthday patty in cookie boodle form ( hello dear of both worlds ). I mean how could be pick a front-runner hera ?
Try them them all and let me know your favorite !
Other Cookie Recipes You’ll Love:
Follow Cooking Classy
from
votesReview recipe
Edible Cookie Dough {3 Flavors}
- pivot
Safe to eat cookie dough in 3 tempting flavors – Chocolate Chip, Chocolate Chocolate Chunk and Funfetti Sugar Cookie! Made with heat treated flour and no raw eggs so no worry here. No one will be able to resist these!
Watch the video
Servings:
7
Prep
15
minutes
Cook
7
minutes
Cooling time
10
minutes
Ready in:
27
minutes
Ingredients
- 1 cup ( 136g ) general-purpose flour, heat treated to kill bacteria*
- 1/2 cup ( 113g ) unsalted butter, softened
- 1/2
cup ( 110g ) packed light brown boodle
- 3 Tbsp ( 40g ) granulated carbohydrate
- 1/4 tsp salt
- 1 1/2 Tbsp milk, then more as needed
- 1/2 tsp vanilla extract
- 1/2 cup ( 82g ) mini semi-sweet chocolate chips
Instructions
-
Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
-
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
-
Mix in 1 1/2 Tbsp milk and the vanilla extract.
-
Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.
-
Using a rubber spatula fold in chocolate chips.
- store cookie dough in refrigerator ( note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired ) .
-
FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.
-
FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.
Notes
*To heat treat flour : preheat oven to 350 degrees. evenly spread 3 cups general-purpose flour onto a rim 18 by 13-inch bake sheet. Bake in preheated oven 7 minutes or until flour registers 160 degrees on an clamant read thermometer. Cool wholly store in an airtight container .
**Nutrition listed is for chocolate chip cookie dough. nutrition Facts
comestible Cookie Dough { 3 Flavors }
Amount Per Serving
Calories 338
Calories from Fat 153
% Daily Value*
Fat 17g
26%
Saturated Fat 10g
63%
Cholesterol 35mg
12%
Sodium 92mg
4%
Potassium 108mg
3%
Carbohydrates 42g
14%
Fiber 1g
4%
Sugar 25g
28%
Protein 2g
4%
Vitamin A 405IU
8%
Calcium 31mg
3%
Iron 1.7mg
9%
* Percent Daily Values are based on a 2000 calorie diet .
nutriment values are estimates only. See full disavowal here.
