Edible Cookie Dough

Submitted by Heidle

"Go ahead and eat this "raw" cookie dough--it's totally safe because there are no eggs."

 

• Ready In: 10mins
• Ingredients: 9
• Yields: 10 cookies
• Serves: 5

ingredients

• 3⁄4 cup unsalted butter, melted
• 1 1⁄4 cups brown sugar, loosely packed
• 1⁄4 cup granulated sugar
• 1⁄4 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)
• 1⁄2 teaspoon sea salt
• 1 cup semi-sweet chocolate chips (mini, regular or chunks depending on your chocolate addiction)

directions

1. Toss together flour and salt in a bowl. Set aside.
2. In a large bowl, whisk the melted butter, brown sugar and white sugar together until completely smooth - no brown sugar lumps should remain.
3. Whisk in the milk until combined, then add vanilla. Stir until completely mixed.
4. Slowly add in flour mixture and stir with a rubber spatula until smooth.
5. Fold in chocolate chips (or your favorite mix-ins — see below).
6. Enjoy! Eat by the spoonful or use however your sweet tooth desires.
7. TODAY.
8. Courtesy Cookie DO NYC.
9. Store in an airtight container in the refrigerator for up to 3 weeks in the fridge, but good luck keeping it around that long.
10. 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.