Edible Cookie Dough Recipe: Get your cookie dough fix the safe way with this delicious, classic chocolate chip cookie dough you can eat without baking!
BUTTER: Melt butter and then set it aside to cool back to room temperature. (Note 2).
HEAT TREAT FLOUR: Heat treat flour in the microwave or oven, and let it cool completely to room temperature before use. (Note 4). Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is burnt). Discard any burnt or clumpy flour; it should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level it with a knife.
COMBINE: In a medium-size bowl, add melted and cooled to room-temperature butter, brown sugar, and white sugar. Whisk until smooth. Add vanilla, salt, and milk and stir until combined. Stir in cooled flour and chocolate chips. Stir until combined.
ENJOY: If dough needs it, chill in the fridge for 10 minutes before enjoying it. I love the texture and flavor the mostly melted butter adds, but sometimes it needs to chill a minute to firm up again. Enjoy!
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Notes
Note 1: Spoon flour into a measuring cup and level it with a butter knife to avoid excess flour, which can make the dough dry. If the dough is too dry, there’s too much flour; if too wet, there's not enough.Note 2: If using unsalted butter, add a pinch of salt. Melt butter, then cool to room temperature to prevent greasy dough by avoiding melted sugar.Note 3: Microwave: Microwave extra flour (1/2 to 1 cup more than needed) in a safe bowl in 30-second bursts, stirring between each, to avoid burning or clumping. Check the temperature in several spots to ensure it reaches 165°F, microwaving for another 30 seconds if necessary.Note 4: Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread extra flour (1/2 to 1 cup more than needed) on the pan. Bake, stirring every 1.5 minutes and checking the temperature until it reaches 165°F, about 3-6 minutes.STORAGE: When wrapped and stored well, this cookie dough will stay fresh in the fridge for up to five days, or in the freezer for up to 3 months.