Go Back
–+ servings
Scoop of thick, light edible cookie dough recipe loaded with chocolate chips on a wooden spoon.

Edible Cookie Dough

This specific edible cookie dough recipe is designed to prioritize structural integrity and mouthfeel over simple speed, utilizing an engineering mindset to ensure the sugars and fats form a stable, light matrix.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 482 kcal

Equipment

  • Electric mixer or stand mixer
  • Large Bowl
  • Parchment lined baking sheet
  • Instant-read thermometer
  • Fine mesh sieve
  • rubber spatula

Ingredients
  

Ingredients for Textural Perfection

  • 2 cups all purpose flour
  • 1 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 cup unsalted butter softened to room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 Tablespoons milk plus more if needed
  • 1 cup miniature chocolate chips

Instructions
 

The Foolproof Mixing Instructions

  • Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Measure the flour and sprinkle it evenly on the pan. Bake it for 6-8 minutes, or until the flour temperature reaches 160°F. Allow the flour to cool completely before mixing it into the cookie dough. It may tend to clump up, so sift it into the dough for a smooth texture.
  • Cream the butter and sugar: In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined.
  • Dry ingredients: Beat in heat-treated flour until just combined. Add milk one tablespoon at a time and beat until dough starts to come together. Stir in the miniature chocolate chips with a rubber spatula.
  • Serve and store: Enjoy right away or store in an airtight container in the fridge for up to 1 week. It freezes well for up to 3 months. Thaw in the fridge overnight. Allow it to sit out at room temperature before serving again to soften slightly.

Notes

The success of this system depends on maintaining the butter in a softened (not melted) state (ideally 68°F) to allow the sugar crystals to cut into the fat and create air pockets (mechanical leavening). Always allow the heat-treated flour to cool completely before incorporation, as warm flour will melt the butter and ruin the aeration. If the dough is too soft, chill for 10 minutes before folding in chips. If crumbly, add milk one teaspoon at a time.

Nutrition

Calories: 482kcalCarbohydrates: 68gProtein: 5gFat: 21g
Keyword chocolate chip, creamed butter, heat treated flour, safe dough
Tried this recipe?Let us know how it was!