Edible Cookie Dough

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READY IN: 10mins
SERVES: 5
YIELD: 10 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup unsalted butter, melted
  • 1 14
    cups brown sugar, loosely packed
  • 14
    cup milk (feel free to substitute soy milk, almond milk, rice milk or coconut milk)
  • 1
    tablespoon vanilla extract
  • 2
    cups all-purpose flour (you can substitute all-purpose gluten-free flour, if desired)
  • 2
    tablespoons all-purpose flour (you can substitute all-purpose gluten-free flour, if desired)
  • 12
    teaspoon sea salt
  • 1
    cup semi-sweet chocolate chips (mini, regular or chunks depending on your chocolate addiction)
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DIRECTIONS

  • Toss together flour and salt in a bowl. Set aside.
  • In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
  • Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
  • Slowly add in flour mixture and stir with a rubber spatula until smooth.
  • Fold in chocolate chips (or your favorite mix-ins — see below).
  • Enjoy! Eat by the spoonful or use however your sweet tooth desires.
  • TODAY.
  • Courtesy Cookie DO NYC.
  • Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.
  • Pro tip: Scoop into balls and freeze (for up to 6 months). Then, defrost and use as needed. The dough is a great addition to ice cream, milkshakes, pancakes, and more.
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