Edible cookie dough has gone from a guilty pleasure to a full-blown dessert obsession, popping up everywhere from ice cream shops and bakeries to grocery store freezer aisles. It’s easy to see why: it’s rich, nostalgic, and arguably even better than baked chocolate chip cookies. And because the flour is heat-treated and there are no raw eggs, it’s completely safe to eat.
What You’ll Need To Make Edible Cookie Dough
You’ll need all-purpose flour, butter, confectioners’ sugar, dark brown sugar, vanilla extract, salt, heavy cream (or milk), milk or semi-sweet chocolate.
Step-By-Step Instructions
Step 1: Heat-treat the flour. Spread the flour on a foil-lined baking sheet and bake for 7 to 10 minutes, stirring once. Let the flour cool completely on the countertop for about 10 minutes, then use a fork to mash any remaining lumps.Pro Tip: Making sure the flour is completely cool before mixing it with the butter and sugar ensures it won’t melt the butter or chocolate, turning the dough greasy instead of fluffy.
Step 2: Mix the dough. Using an electric mixer, beat the butter, sugars, vanilla, and salt on medium speed until smooth and creamy, about 3 minutes. Mix in the cooled flour on low speed until crumbly, then incorporate the cream and chocolate.
Step 3: Serve or store. Enjoy right away, refrigerate for up to 5 days, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator and let sit at room temperature for about 10 minutes before serving.
Ideas for Serving
- Spoon straight from the bowl
- Roll into truffle-size balls and chill
- Dollop over or stir into vanilla ice cream
- Serve with espresso or a glass of milk
- Finish with a light sprinkle of flaky sea salt
