3/4 cup chocolate chips, chunks, or chopped chocolate–I chopped up a chocolate bar when I took these photos, but you can definitely use whatever chocolate you prefer or have on hand.1 1/2-2 tablespoons milk–I almost always have whole milk on hand, but you can use whatever kind you like.1/8 teaspoon baking soda– if you don’t have an 1/8 teaspoon measuring spoon, just fill 1/4 teaspoon half way.1/2 cup salted butter, softened to room temperature–Most recipes call for unsalted, but I find that the cookie flavor has a lot more depth if you use salted butter.That means that this cookie dough is not only easy to make, it’s also completely safe to eat as much as you want! And heat-treating the flour (I’ve included detailed instructions on that below) destroys any bad bacteria that may be present. In this recipe, the eggs are replaced with milk. However, edible cookie dough is completely safe to eat! Because it isn’t baked, edible cookie doesn’t rely on eggs for texture and moisture. coli, both of which can cause serious food poisoning. Raw eggs are commonly associated with salmonella, and flour can have E. Is it safe to eat edible cookie dough? How is edible cookie dough different?Ĭookie dough made to bake into cookies is technically unsafe, due to ingredients that can contain bacteria that are harmful to humans. That little bit of soda really makes a lot of difference! It’s also completely safe to consume without cooking, so don’t worry about it changing the safeness of the edible cookie dough. Not much, but enough to round out the flavor and make this taste like the real deal. But after reading this article by Stella Parks on baking soda and its effect on flavor in cookies, I tried adding a bit to my edible cookie dough. Usually, edible cookie dough to be a little lackluster in the flavor department. And, it’s completely safe to tuck into it with a spoon–no regrets or worries after! But then there’s that pesky little issue of food safety, and kids who want to join in on the cookie dough eating fun, and suddenly a bowl of cookie dough gets a lot less appealing, right?Įnter this easy, edible cookie dough that comes together in minutes. If I had to choose between eating cookies or eating cookie dough for the rest of my life, cookie dough would win, hands down.
This easy, edible cookie dough recipe comes together in minutes and is completely safe to eat raw! You can either use salted butter, or add ¼-½ tsp salt.Sometimes, the cookie dough is the best part. Another way to balance the sweetness is to add salt.Sweetness: If you’re worried about this being too sweet, reduce the amount of white sugar you add by about ¼ c.The softened butter and milk should reduce, but not eliminate, the texture of the sugar granules. Grainy: Be sure that you are mixing the ingredients in step 2 until you get a silky smooth texture.When the dough is chilled the melted butter should solidify and help the dough set. Another way to control the texture is to replace ⅛ c milk with ⅛ c melted butter.You can try adding ⅛ c milk in step 2 and then, after you have mixed in the flour, add the remaining ⅛ c as needed.To help it set, chill it in the fridge for 20-30 minutes. Too Soft: This edible cookie dough is softer than a normal cookie dough, but shouldn’t be too runny.Here are a couple of things you can keep in mind when you’re making this recipe at home. Because I only post successful recipes it can be hard to know exactly what the culprit is when a recipe doesn’t work for my readers. If I don’t like the end result of a new recipe I’m trying, then I start over. Troubleshooting : All the recipes that I post have been tested by Lil Luna. M&Ms – Add mini M&Ms to the mix and mini chocolate chips for candy lovers.Andes – Add mint Andes pieces to the dough for a mint lover.Heath – Add Toffee Bits and mini chocolate chips to the dough.Different Chips – Add white chocolate chips, caramel chips or butterscotch chips to change it up!.Variations: We love to add different goodies to the dough to jar up and give as gifts.
Go ahead and purchase a high quality vanilla. Vanilla is Key : The type of vanilla you use can make or break this recipe.
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