Yield: About 2 cups
A rich, buttery edible cookie dough studded with chocolate chips. The flour is heat-treated first, making this
a simple, egg-free dough designed to be enjoyed by the spoonful.
Ingredients
½ cup (1 stick) unsalted butter, room temperature
1 cup packed brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 cup all-purpose flour
½ cup chocolate chips
Instructions
1. Heat-treat the flour. Place the flour in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each interval, until the flour reaches 165°F (74°C) throughout when checked with an instant-read thermometer. Allow it to cool before using.
2. Cream the butter and sugar. Using a stand mixer or mixing by hand, beat the room-temperature butter and brown sugar until light and fluffy.
3. Add the wet ingredients. Mix in the vanilla extract, heavy cream and kosher salt until evenly incorporated.
4. Add the flour. Add the cooled, heat-treated flour and mix until a smooth cookie dough forms.
5. Finish with chocolate chips. Fold in the chocolate chips until evenly distributed.
6. Serve. Enjoy immediately, or chill to your preferred texture.
Storage
Store leftover edible cookie dough in an airtight container in the refrigerator for up to 1 week.
