- #EDIBLE COOKIE DOUGH RECIPE SINGLE HOW TO#
- #EDIBLE COOKIE DOUGH RECIPE SINGLE FULL#
- #EDIBLE COOKIE DOUGH RECIPE SINGLE FREE#
I find that about 6-7 minutes is enough time for the flour to reach 160☏. You can use an instant-read thermometer to double check the temperature as well. Spread one cup of flour in a single layer on the baking sheet and bake at 350☏ for 5-8 minutes or until the flour reaches 160☏ (71☌). Preheat your oven to 350☏ (177☌) and line a large baking sheet with parchment paper. I love to scoop the edible cookie dough with a cookie scoop, roll it into balls, and refrigerate or freeze it to enjoy later.
Once the cookie dough is mixed up, you can serve and enjoy or store it in the refrigerator for up to 3 days. The final step is to stir in some semi-sweet chocolate chips or your favorite mix-ins.
The dough will be a little crumbly at first, so you’ll also be using a little milk to help it come together.
#EDIBLE COOKIE DOUGH RECIPE SINGLE FREE#
I find 1/4 + 1/8 teaspoon to be the perfect amount of salt, but feel free to adjust it to your personal preference.Īfter the vanilla and salt are mixed in you can add the flour.
When it comes to the salt, it’s best to start with 1/4 teaspoon and then add up to another 1/4 teaspoon if needed. Next, mix in some pure vanilla extract and salt. I suggest mixing the butter and sugars together for 1-2 minutes or until they’re thoroughly combined. You’ll be starting with some unsalted butter, brown sugar, and granulated sugar. Then, you’ll mix up the cookie dough while the flour is cooling. Why use heat-treated flour? By baking the flour in the oven, you’ll kill any harmful bacteria that could be in raw flour. To make this edible cookie dough, you’ll start by baking your flour in the oven to heat treat it. Semi-sweet chocolate chips: Can be replaced with milk or dark chocolate chips, if desired.Milk: Whole milk is best, but 2% or 1% milk will work too.Salt: Balances out the sweetness in this recipe.Vanilla extract: Pure vanilla extract is best for this homemade edible cookie dough.The combination of sugars not only adds sweetness, but also adds flavor and moisture to the edible chocolate chip cookie dough. Sugar: We’re using both granulated sugar and brown sugar here.Unsalted butter: The butter should be softened to room temperature so it incorporates evenly into the dough and doesn’t create any lumps.All-purpose flour: Make sure to spoon and level the flour when measuring it so your cookie dough doesn’t wind up super thick.This truly is such an easy edible cookie dough recipe! Here’s what we’ll be using to make it: You can even swap out the chocolate chips for your favorite cookie mix-ins to really make this recipe your own, so I’ve included some different ideas!
#EDIBLE COOKIE DOUGH RECIPE SINGLE FULL#
The full recipe will make close to two cups of edible cookie dough, but you can easily cut the recipe in half to make less or double it to make more.
#EDIBLE COOKIE DOUGH RECIPE SINGLE HOW TO#
I’ve included instructions for how to do this step, and I promise, it’s easy! And if you’re wondering what in the world it means to heat treat flour, it simply means to bake it in the oven for a few minutes. This homemade cookie dough is made with heat-treated flour and is completely egg-free.
It’s made with heat treated flour and is completely egg free so it’s safe to eat too!ĭo you have memories of making cookies with your mother or grandmother and eating some of the leftover cookie dough ? Those are some of my favorite memories when it comes to baking with my mom.However, since it’s not exactly safe to eat raw cookie dough, I wanted to create a recipe that was 100% safe to eat. This Edible Cookie Dough is super easy to make and delicious.
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