Edible Chocolate Chip Cookie Dough
Can't get through a batch of cookies without eating the dough? Save yourself from the risk of Salmonella and just make this instead!
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup (1 stick) unsalted butter room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2-2½ tablespoons milk
- 1 cup chocolate chips
Bake the flour at 350°F for about 6 minutes, or until it reaches a temperature of 160°F (check using a thermometer). Let it cool.
Cream together the sugars and butter.
Add salt, vanilla, and milk. Mix well.
Gently break up the flour using the back of a spoon, and sift it into the dough mixture (discard any large flour clumps). Mix until combined.
Stir in chocolate chips.
Put the cookie dough in ice cream, on a cake, or just in your mouth by the spoonful!
Store cookie dough in the refrigerator or freezer.
The dough will be hard after chilling because the butter will solidify - if you prefer it softer, let it sit out for a bit before eating.