Edible Chocolate Cookie Dough
This edible cookie dough is the best double chocolate no bake treat!
Servings: 2 cups
Calories: 1042kcal
Equipment
- Sifter or fine mesh sieve
- Microwave-safe bowl or pan
- Mixing bowl
- Measuring spoons
- Electric mixer optional
Ingredients
- ¾ cup + 1 tablespoon (102 g) all-purpose flour heat-treated
- ½ cup (113.5 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (10 g) cocoa powder
- ⅛ teaspoon salt
- 2 tablespoons (30 g) mini chocolate chips
Instructions
- Heat-treat the flour in the oven or the microwave & then let it cool.Oven: Preheat to 350°F. Measure flour into a small/medium pan & bake for 6-10 minutes or until it reaches a temperature of 160-165°F.Microwave: Measure flour into a microwave-safe bowl & heat for 30 seconds. Stir and check the temperature with a thermometer. Continue heating in 15 sec intervals until it reaches 160-165°F.
- In a medium bowl, cream together the butter and sugar really well. Stir in the vanilla extract.
- Sift the heat-treated flour into the wet ingredients and then mix it in along with the cocoa powder and salt.
- Stir in the chocolate chips and enjoy!
Notes
Chocolate Chips: These are optional. They can also be replaced with any other mix-ins!
Storage: Store leftover cookie dough in an airtight container in the refrigerator for up to 1 week or freezer for up to 1 month.
Nutrition Information: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 1042kcal | Carbohydrates: 137g | Protein: 12g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 165mg | Potassium: 196mg | Fiber: 5g | Sugar: 60g | Vitamin A: 1452IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 5mg
