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: Provides a deep, molasses-like sweetness and helps keep the dough moist.

Granulated sugar: Adds sweetness and a bit of crunch to the dough.

Vanilla extract: Enhances the flavor of the cookie dough with a warm, aromatic note.

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

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

To achieve the perfect texture for your edible cookie dough, ensure that your butter is properly softened. Softened butter should be at room temperature, which allows it to cream smoothly with the sugars. If the butter is too cold, it won't mix well, and if it's too melted, the dough will be too runny. You can quickly soften butter by cutting it into small pieces and letting it sit out for about 15 minutes.

• heat-treated all-purpose flour - Substitute with oat flour: Oat flour is naturally gluten-free and provides a slightly nutty flavor that complements the sweetness of the cookie dough.

• softened butter - Substitute with coconut oil: Coconut oil provides a similar texture and adds a subtle coconut flavor, making it a great dairy-free alternative.

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

• granulated sugar - Substitute with maple syrup: Maple syrup adds a rich, natural sweetness and moisture to the cookie dough.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor profile, adding a hint of nuttiness.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in maintaining the consistency of the cookie dough.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative to chocolate chips and offer a unique, slightly sweet flavor.

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

• If you plan to enjoy the cookie dough within a week, the refrigerator is your best friend. Simply place the container in the fridge, and it will stay fresh for up to 7 days.

• 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 and freeze until solid.

• Once the cookie dough portions are frozen, transfer them to a resealable freezer bag or an airtight container. Label the container with the date, so you know when you made it. The dough can be frozen for up to 3 months.

• When you're ready to indulge, simply take out the desired number of cookie dough portions and let them thaw at room temperature for about 10-15 minutes. This will bring them back to their soft, creamy texture.

• If you prefer a quicker thawing method, you can microwave the frozen cookie dough portions on a low setting for a few seconds. Be cautious not to overheat, as this can alter the texture.

• For an extra treat, consider mixing in additional ingredients like nuts, dried fruits, or even candy pieces before freezing. This adds a delightful twist to your edible cookie dough experience.

• Remember to always use clean utensils when scooping out the cookie dough to avoid any contamination, ensuring each bite is as delicious as the first.

• For a quick fix, microwave the edible cookie dough in a microwave-safe bowl for 10-15 seconds. This will soften it up without melting the chocolate chips too much.
• If you prefer a more even texture, place the cookie dough in an oven-safe dish and warm it in a preheated oven at 300°F (150°C) for about 5 minutes. Keep an eye on it to ensure it doesn't start to bake.
• For a gourmet touch, use a double boiler. Place the cookie dough in a heatproof bowl over simmering water and stir gently until it reaches your desired consistency.
• If you have a sous-vide machine, seal the cookie dough in a vacuum bag and immerse it in a water bath set to 140°F (60°C) for about 10 minutes. This method ensures even heating without altering the texture.
• For a stovetop method, place the cookie dough in a non-stick pan over low heat. Stir continuously for 2-3 minutes until it softens. Be cautious not to overheat, as this can cause the butter to separate.

• Baking sheet: Used to spread the flour for heat treating in the oven.

• Oven: Necessary for heat treating the flour to ensure it's safe to eat.

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

• Hand mixer: Helpful for creaming the butter and sugars until light and fluffy.

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

• Measuring spoons: Used to measure the vanilla extract.

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

• Cooling rack: Optional, but can be used to cool the heat-treated flour more quickly.

• Storage container: For storing any leftover cookie dough in the refrigerator.

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

Soften butter quickly: Cut butter into small cubes 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 out all ingredients before starting to streamline the process.

Chill dough: If you prefer a firmer texture, chill the cookie dough in the refrigerator for 10-15 minutes before enjoying.