Use this chart to convert measurements for common ingredients! Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. If the cookie dough starts to dry out, just add in a bit more milk! Recipe FAQ'sįor best results I always recommend using weight measurements (especially when baking) because it's the most accurate. The butter in the dough will harden in the fridge, so you may need to let it sit out for a few minutes before it's easily scoopable. Store the edible chocolate chip cookie dough in an airtight container in the fridge for up to a week or freeze in balls for up to 3 months. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together.įold in the mini chocolate chips and enjoy! Then add in the milk and mix until combined.įold in the heat treated flour. Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature brown butter, brown sugar, granulated sugar, salt, and vanilla until light and fluffy (3-4 minutes). Sometimes heat treated flour will get clumpy, so be sure to sift it before using! Cookie Dough Spread 1 cup of all purpose flour on a parchment lined baking sheet.īake for 5-7 minutes or until the flour registers at least 160☏ on an instant read thermometer. This recipe calls for 1 cup of flour, but you can go ahead and heat treat extra just to have on hand (if you have other uses for it)! Once the flour is cool, it can be stored in an airtight container! Most people understand that typical cookie dough isn't considered safe to eat because of the raw eggs.īut something you might not know is that flour isn't supposed to be eaten raw either! There is a slight possibility of e-coli being found in raw flour, so it needs to be heat treated in the oven to kill off any possible bacteria before consuming. How to Make Cookie Dough that’s Edible – Safe to Eat Milk - For most cookie dough, eggs make up the liquid component so for this edible cookie dough we use milk instead! I always use regular whole milk, but you could sub your favorite dairy-free milk if you prefer!īrowning the butter is optional but the extra time is SO worth it! I recommend making the brown butter the night before you make the cookie dough so that it has time to fully cool.Mini chocolate chips - You could use regular chocolate chips, but mini chips just feel right for this cookie dough! My favorite are the Ghirardelli semi-sweet mini chips, but you can use whatever brand you prefer!.If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter! Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor.Flour - You need regular all purpose flour for this cookie dough, but the key is we're going to heat treat it first! For a gluten-free option, you could sub almond flour (no need to heat treat that)!.You just need a handful of ingredients for delicious edible cookie dough! How to Make Cookie Dough that’s Edible – Safe to Eat.This edible cookie dough is intended to be eaten raw, so if you want to bake some cookies I highly recommend my brown butter chocolate chip cookies! Jump to: Note: Since this cookie dough doesn't use egg or baking soda, DO NOT BAKE! It will spread out into a giant melty cookie mess if you bake it.

Warning! You will want to just eat this cookie dough by the spoonful! But it's so good I decided it deserved its own post! So I created this edible brown butter chocolate chip cookie dough recipe specifically to be used in my cookie dough cupcakes and cookie dough macarons. Personally, I'm of the opinion that all cookie dough is edible cookie dough! But *technically* you aren't supposed to eat raw cookie dough because of the raw flour and eggs.

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