Edible Chocolate Cookie Dough

Course Sweets & Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings scoops

Calories 448kcal

Author Kristine Underwood

Ingredients

▢ 1/4 cup unsalted butter (room temperature)
▢ 1/4 cup brown sugar (light or dark)
▢ 3 TBS sugar
▢ 2 TBS milk (any kind)
▢ 1 tsp vanilla extract
▢ 1/4 tsp sea salt
▢ 3 TBS cocoa powder (unsweetened)
▢ 2/3 cup flour (all-purpose and heat-treated)
▢ 1/4 cup mini chocolate chips

Instructions

In a small bowl, use the back of a spoon to cream the butter, brown sugar, and sugar together until light colored and smooth.
1/4 cup unsalted butter, 1/4 cup brown sugar, 3 TBS sugar
Add milk, vanilla extract, and sea salt and stir to mix thoroughly.
2 TBS milk, 1 tsp vanilla extract, 1/4 tsp sea salt
Stir in flour cocoa powder and mix well, until fully incorporated.
2/3 cup flour, 3 TBS cocoa powder
Fold in mini chocolate chips.
1/4 cup mini chocolate chips
Serve immediately in two small bowls or refrigerate for 3-4 days. Allow cookie dough to come up to room temperature before enjoying from the fridge.

Notes

*This recipe is egg-free and is safe to eat raw as long as the flour has been properly heat-treated.

**To heat-treat flour: Place the flour in a microwave-safe bowl and heat it on high in 30-second intervals, stirring between each interval, until the flour reaches 165°F. This usually takes about 1 to 2 minutes.

OR: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. The internal temperature should reach at least 165°F to kill any potential bacteria. Let the flour cool completely before adding it to the cookie dough.

Nutrition