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#EDIBLE COOKIE DOUGH FREE#

If mixing by hand, you won’t be able to get the butter and sugars light and fluffy, but it doesn’t really matter all that much.Ĭan I make Edible Cookie Dough from any cookie recipe?Īs long as you replace the eggs with milk (or use pasteurized eggs) and heat-treat your flour, you should be able to make almost any cookie dough edible (unless there is some other questionable ingredient in there). I recommend that the butter be very soft so it’s easier to incorporate, regardless of whether you use a mixer or not. I find it easiest to do this with a stand mixer (or hand mixer), but you could totally do this by hand.

Fold in chocolate chips or other additions.

I recommend only adding milk as needed to get it to the consistency you like - you might not even need to add any.ĭetails on the method are in the recipe below, but you pretty much follow a standard cookie recipe: The good news is that since we’re not baking this cookie dough, you don’t need to be as precise, but you still don’t want the dough to be overly flour heavy (for flavor and texture). I generally recommend spooning and leveling your flour rather than scooping it, as this can greatly affect the quantity of flour you get, which can adversely affect the end result (thick, dry cookies).

Feel free to use regular salt if you don’t have any sea salt on hand, but use less of it (see recipe for info). I prefer to use flakey sea salt vs regular table salt, as I LOVE the contrast of those sea salt flakes with the sweet chocolate chips. mini chocolate chips (or other additions)įairly standard ingredients for a chocolate chip cookie recipe, except for one key element that I think makes all the difference: flakey sea salt.Īll cookie recipes have some salt in them to help cut the sweetness.Now that your flour is safe to eat, it’s time to make Edible Cookie Dough!

#EDIBLE COOKIE DOUGH FREE#