We all love the guilty pleasure of eating raw cookie dough and with this edible cookie dough recipe, you can forget the guilt.
Prep Time10 minutesmins
Chill Time30 minutesmins
Total Time40 minutesmins
Keyword: Edible Cookie Dough Recipe
1cupsalted sweet cream butter,softened
¾cuplight brown sugar,packed
1½cupsmini semi-sweet chocolate chips
Preheat the oven to 300°F.
Line a baking sheet with parchment paper.
Evenly spread the all-purpose flour over the parchment paper.
Allow the flour to be treated in the oven for 5 to 7 minutes. Keep a close eye on the flour, making sure it does not burn.
Remove the flour from the oven and allow it to completely cool before using it in this recipe.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, cream together the butter, light brown sugar, granulated sugar, and vanilla extract. Mix the butter mixture until it is fluffy.
Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
Slowly add the flour ½ cup at a time and the ¼ teaspoon of salt. Mix until the flour is well incorporated and no white streaks of flour are visible.
Using a large wooden spoon, mix in the chocolate chips until they are evenly distributed.
Cover the cookie dough and chill in the refrigerator for 30 minutes.
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.