Name: Edible Cookie Dough
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 1/3 c. (160 g.) all-purpose flour -; 3/4 c. (160 g.) packed light brown sugar -; 1/2 c. (1 stick) unsalted butter, softened -; 1/2 tsp. kosher salt -; 2 tbsp. heavy cream -; 2 tsp. pure vanilla extract -; 1/2 c. (100 g.) mini chocolate chips -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Edible Cookie Dough

1. 1 1/3 c. (160 g.) all-purpose flour -

2. 3/4 c. (160 g.) packed light brown sugar -

3. 1/2 c. (1 stick) unsalted butter, softened -

4. 1/2 tsp. kosher salt -

5. 2 tbsp. heavy cream -

6. 2 tsp. pure vanilla extract -

7. 1/2 c. (100 g.) mini chocolate chips -

How to cook deliciously - Edible Cookie Dough

1. Stage

In a small heatproof bowl, microwave flour in 15-second increments, stirring between each, until an instant-read thermometer inserted into the center of flour registers 160°, 45 seconds to 1 minute total. Let cool.

2. Stage

In a medium bowl, using a handheld mixer on medium-high speed, beat brown sugar, butter, and salt until light and fluffy. Add cream and vanilla and beat until combined.

3. Stage

Add flour and beat until no lumps remain. Using a rubber spatula, fold in chips.

4. Stage

Transfer cookie dough to an airtight container and refrigerate at least 2 hours or, preferably, up to overnight.

5. Stage

Make Ahead: Edible cookie dough can be made 3 days ahead. Keep refrigerated. To freeze, portion into 1" balls and freeze on a baking sheet until solid, then transfer to an airtight bag or container and freeze up to 1 month.