Studio 5 Recipe Box: Edible Chocolate Chip Cookie Dough

Shared by @balsamicbaker/@tablescapeaparty.

Edible Chocolate Chip Cookie Dough

Microwave flour 1 min. twice, stirring between, & set aside to cool while mixing wet ingredients.

Mix wet batter & set aside (cream butter & sugars together first, then mix in others):

• 1/2 c  (4 oz – 1 stick) Butter – softened, not melted
• 6 T light brown sugar
• 6 T white sugar (can adjust this to sub more brown sugar to your tastes)
• 1 T Mexican vanilla (or vanilla of choice – please use a good tasting vanilla, some are gross!)
• 1 T heavy cream (can sub 1/2 T milk in a pinch, add more if needed

In a separate bowl mix well:

• 5 oz. (about 1 c) all purpose flour – heat treated to 165 degrees (many say microwave 1 min. – I do 2 min. to be safe & call it good)
• 1 t baking powder (optional – use if you want to bake them too. Or for the real dough taste)
• 1/2 t salt (+ 1/8 t & a pinch if using unsalted butter above – optional)

Mix wet & dry ingredients together, stop just before fully mixed & add (then finish mixing):

• 3/4 c – 1 c mini chocolate chips or other small or chopped mix ins*

Chill dough before eating if still warm from heat treating flour. Cool is so much better! Store well covered in air tight container in fridge or freezer. I prefer to use a tiny scooper to make little balls for storage.

*I prefer 1/2 mini semi-sweet & 1/2 chopped milk chocolate. Or, 1/2 semi-sweet & 1/4 chopped white or milk chocolate with 1/4 sprinkles. More than 1 c total will run the risk of preventing dough from sticking together.

To Bake (NOT REQUIRED!)

Chill dough balls, bake 7-9 minutes at 375 degrees on ungreased parchment paper. Under bake!! Bake just until edges are a bit done & centers have spread just a bit but are clearly still “doughy.” If the whole cookie looks cooked, it will be too cooked & too spread (especially true for Gluten-Free dough). Remove from oven, allow to remain on pan to finish baking & to cool completely.

Gluten-Free Adjustments

No adjustments needed if using as just edible cookie dough. Although, I always add 2 T cornstarch to the flour, which is likely not necessary if not baking. Use a rice based GF flour for best taste. I use Bob’s Red Mill GF 1 to 1. I do heat treat GF flour too, to be safe. If you DO want to be able to bake the dough, reduce butter by 2 T. (Use 3 oz or 6 T). Reduce extra salt slightly, if using unsalted butter method, to a scant 1/8 t extra. Increase baking powder to 1 1/4 t. Bake as directed above.

Why would I bake edible cookie dough?

To make decorative cookies for the outside of a cookie dough cake without making a second batch of dough. Or just for fun. Add an egg into the wet ingredients if you want a true baked cookie experience (no longer safe to eat as dough).