Edible Cookie Dough
July 13, 2017
Is it just me, or is the cookie dough always better than the actual chocolate chips themselves? I grew up limiting myself to a single spoonful (or two), afraid of getting Salmonella, but fear no more: there’s a way to make your cookie dough risk-free. Lately, with new dough-based restaurants trending online – like DŌ in NYC – I’ve been inspired to test out some edible cookie dough recipes.
There are no rules about how to make edible cookie dough – essentially take your favorite cookie recipe and just leave out the eggs and the rising agents (like baking soda or baking powder). In this case, I’ve chosen a simple chocolate chip classic dough, but you can make it your own with peanut butter, chocolate, Nutella, pretzels, etc.
Keep your dough in the fridge or freezer and you have dessert for weeks (or days or hours). I like the idea of freezing little cookie dough truffles to have every once and while for dessert, or folded into a homemade cookie dough ice cream. With these things, it’s nice to know what kind of calorie intake you’re getting yourself into, so here’s the nutrition facts as well – the values are based on 25 truffles the size of a rounded tablespoon.
Adapted from the Instructables website:
1 cup flour
1 cup mini chocolate chips (or candy of choice)
1 tsp vanilla
½ tsp salt
½ cup (1 stick) softened butter*
¾ cup firmly packed light brown sugar
2 tbsp milk
*If you haven’t left out butter to come to room temp, simply stick in the microwave for 15 second intervals until soft.
1. Combine packed brown sugar, milk, vanilla, butter and salt in a mixer and beat well until incorporated.
2. Add in the flour and incorporate well, then mix in the chocolate chips by hand with a spatula.
3. Serve by the spoonful or shape into truffles and enjoy!