Description
This Edible Brownie Cookie Dough recipe offers a safe-to-eat, decadent treat that combines rich cocoa and chocolate chips with the nostalgic comfort of cookie dough. The flour is heat-treated for safety, creating a luscious, no-bake dessert that’s perfect for indulging without the guilt or risk of raw ingredients.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour, heat-treated
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the flour evenly across a baking sheet and bake for 5 minutes to kill any bacteria, then allow it to cool completely before using.
- Prepare the Dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and well combined.
- Add Cocoa, Milk, and Vanilla: Mix in the unsweetened cocoa powder, milk, and vanilla extract until everything is smoothly incorporated, creating a rich chocolate base.
- Combine Dry Ingredients: Gradually add the heat-treated flour and salt to the wet mixture, stirring until a soft, cohesive dough forms.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly throughout the dough.
- Serve or Store: Scoop the edible brownie cookie dough into serving dishes for immediate enjoyment, or transfer to an airtight container and refrigerate until ready to serve.
Notes
- Heat-treating the flour is essential to make the dough safe to eat raw by eliminating potential bacteria.
- Use mini chocolate chips to evenly distribute chocolate throughout the dough.
- This dough can be stored in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, chill the dough before serving.
- Do not bake this dough as it is intended to be eaten raw and heat-treated flour ensures safety.
