Description
A safe-to-eat cookie dough that tastes like classic chocolate chip cookie dough, made without raw eggs and using heat-treated flour.
Ingredients
- 1 cup (120 g) all-purpose flour (heat-treated)
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 tbsp (30 ml) milk
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup (90 g) mini chocolate chips
Instructions
- Preheat oven to 350 °F (175 °C). Spread flour on a baking sheet and bake for 5 minutes to heat-treat. Cool completely.
- In a medium bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in milk, vanilla extract, and salt until combined.
- Gradually stir in cooled, heat-treated flour until dough forms.
- Fold in mini chocolate chips evenly throughout the dough.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Heat-treating the flour kills any bacteria and makes it safe for raw consumption.
- Use mini chocolate chips for better distribution in each bite.
- Experiment by adding nuts, sprinkles, or other mix-ins.
- Dough can also be frozen in portions for longer storage.