Storage (not that you’ll need to): You can store any un-eaten dough (although I can’t imagine there’ll be any!) in an airtight container in the fridge for up to 3 days.Dark chocolate: I prefer dark chocolate here, as I love the slightly bitter note offsetting the sweet cookie dough, but you can use your favorite chocolate chips or even chocolate chips and chopped nuts combined.If you don’t have pasteurize egg whites on hand, you can use just water in an equal amount to replace the egg whites, but I preferred the liquid egg whites as they seemed to give the dough a bit more body like the classic (theoretically inedible) cookie doughs I know and love. Pasteurized egg whites: pasteurized egg whites are treated in a way that makes them safe to eat raw, unlike traditional shelled eggs.
If you make this recipe regularly (and I mean…who could blame you?) you can sterilize a big batch of flour at once and then just keep it on hand, stored how you would store your regular flour, for any time that cookie dough craving is calling your name. Why do you have to sterilize the flour? Because unbleached, raw flour (which is what I always use in my kitchen) has no “kill” step in production (and we won’t be using the oven to kill any possible contaminants), we need to ensure the flour is safe to eat raw.⭐ If you gave this recipe a try please give it a ⭐ rating and tag me on Instagram so I can see what you're baking up! ⭐ Now, while the final product won’t taste like a traditional chocolate chip cookie since these guys are missing the eggs and leavener, they do make a lightly sweetened, sturdy, chocolate chip tea biscuit of sorts that can be quite nice if that’s a cookie category you enjoy.Bake at 375☏ for 10-12 minutes until golden brown on top edges and bottom. Sprinkle with a little flaked sea salt if you like.Although it’s optional, you can also add a little egg wash on your cookies before baking to bring some sheen and color, by beating a whole egg together and brushing the tops of the cookies right before baking.Cut out 2” circles, and tray them up 1” apart on a parchment-lined baking sheet. Dust both below and above the dough with flour as you roll to prevent sticking. Roll the dough right after mixing to the thickness of the chocolate chips (about ¼” thick).Using food processor or mixer, pulse together the butter, sugar, vanilla extract, milk almond extract, salt and heat treated flour together to get cookie dough consistency.
But, I wanted to make sure you all at least had the option! If you’d like to bake these off, I had the best results using the roll and cut method detailed below. Melt butter almost halfway in the microwave in a microwaveable bowl. If you want something just a tad lighter you can use milk.You actually can't bake many edible cookie doughs at all. Beat together until the dough starts to form. Add the heat-treated flour, salt, vanilla extract and 1 tablespoon of milk. In a large mixing bowl, combine the butter, granulated sugar and brown sugar and beat until creamy.
Soften the butter in the microwave for 20-30 seconds.
Edible cookie dough recipe for 2 plus#
Typically, I use sea salt, but table salt will also work. Ingredients 5 tablespoons all-purpose flour 2 tablespoons unsalted butter, softened 1 tablespoon plus 1 teaspoon granulated sugar 1 tablespoon packed brown. Salt - Just a pinch of salt helps elevate the flavors.Add more milk at this time depending on the consistency of your cookie dough. Then add in the milk and beat until combined. Flour - All-purpose flour is the best here, but you can use cake flour or bread flour as long as you heat treat them. In a large mixing bowl, beat together the butter, sugars and vanilla extract with a hand held mixer or stand up mixer.Some readers have said they had success using powdered sugar though!
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