Edible Cookie Dough Chocolate (Printable Version)
# What You'll Need:
→ Dough Base
01 -
250 g all-purpose flour
02 -
227 g unsalted butter, softened
03 -
200 g brown sugar, packed
04 -
50 g granulated sugar
05 -
2.5 teaspoons vanilla extract
06 -
1 teaspoon salt
07 -
29 ml milk, plus more if needed
→ Mix-ins
08 -
180 g miniature chocolate chips
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Line a baking tray with parchment paper. Spread the flour in an even layer and bake for 6–8 minutes until it reaches 71°C. Allow to cool fully before using. Sift to remove any clumps.
02 -
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 1 minute. Add vanilla extract and salt, and mix until incorporated.
03 -
Gradually add cooled, heat-treated flour to the creamed mixture. Mix on low speed until just blended.
04 -
Add milk one tablespoon at a time, mixing until a cohesive dough forms. Gently fold in the miniature chocolate chips using a spatula.
05 -
Enjoy immediately or transfer dough to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months. Thaw in the refrigerator and let sit at room temperature briefly before serving.
# Helpful Notes:
01 -
For a gluten-free preparation, substitute with certified gluten-free all-purpose flour.
02 -
Cool flour completely after heat-treating to avoid melting butter during mixing.
03 -
If the dough is crumbly, add milk gradually until the desired consistency is achieved.
04 -
Do not over-soften or melt the butter; the dough should remain creamy, not greasy.