Small batch of edible cookie dough
This cookie dough contains no eggs, so is safe to eat raw. Dip dough balls in melted chocolate for some delicious cookie dough truffles.
Equipment
- 1 Mixing Bowls
- 1 Measuring Spoons
- 1 Spatulas
Ingredients
- 115 g ½ cup Unsalted butter At room temperature
- 50g ¼ cup Caster sugar (US granulated sugar)
- 50g ¼ cup Light or dark brown sugar
- 4 tbsp Milk
- ½ tbsp Vanilla extract
- 150 g 1 cup Plain or all-purpose flour
- ¼ tbsp Salt
- 150 g 5.3oz Milk or semi-sweet chocolate chips
Instructions
- Beat the butter with a stand or hand mixer until it becomes light in colour and smooth. Then, incorporate both types of sugar into the bowl and mix thoroughly.
- Incorporate the milk gradually, adding one tablespoon at a time and mixing thoroughly after each addition. Then, stir in the vanilla extract and blend again.
- Incorporate the flour and salt into the bowl, stirring lightly until just combined. Then, add the chocolate chips and mix carefully until they are evenly dispersed.
- The dough can either be rolled into balls (and dipped into melted chocolate), or eaten with a spoon.
Video
Notes
To avoid any potential risks with eating raw flour, the flour can be baked beforehand to kill any bacteria.To accomplish this, lay the flour out on a baking sheet and place it in a preheated oven at 180°C (350°F) or 160°C for fan-assisted baking for 10 minutes. After that, incorporate the baked flour into the recipe mentioned above.
While refrigerating the cookie dough isn't necessary, it will hold a firmer texture if kept chilled. For the best taste, it's recommended to consume the dough within 2-3 days. It can also be stored in the freezer for 2-3 months; just let it thaw at room temperature when you're ready to eat it.