Description
A warm, creamy, and safe-to-eat chocolate chip edible cookie dough, perfectly portioned for one serving. Enjoy this sweet treat without the worry of raw ingredients.
Ingredients
Scale
- 28 g (2 tbsp) unsalted butter
- 25 g (2 tbsp) packed light brown sugar
- 12 g (1 tbsp) granulated sugar
- 2.5 ml (1/2 tsp) vanilla extract
- 0.75 g (1/8 tsp) salt
- 35 g (about 1/4 cup + 1 tbsp) all-purpose flour, heat-treated
- 30 ml (2 tbsp) whole milk
- 30 g (2 tbsp) mini chocolate chips
- Optional: Flaky sea salt, a pinch
Instructions
- Heat-treat the flour by spreading it on a baking sheet and baking at 175°C (350°F) for 5 minutes, or by microwaving in 30-second bursts until it reaches 74°C (165°F), then cool completely.
- Cream butter and sugars together in a bowl until smooth and fluffy, about 1–2 minutes.
- Add vanilla extract and milk, stirring until smooth.
- Fold in the heat-treated flour and salt until no dry streaks remain, being careful not to overmix.
- Stir in mini chocolate chips until well distributed and adjust with a pinch of flaky sea salt if desired. Serve immediately or chill for 10 minutes for a firmer texture.
Notes
For variations, substitute with vegan butter for a dairy-free option or almond flour for a gluten-free dough. Make sure to store leftovers airtight in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 650
- Sugar: 60g
- Sodium: 160mg
- Fat: 32g
- Saturated Fat: 23g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg