Our egg-free base boasts all the hallmarks of classic chocolate chip cookie dough—molasses-rich dark brown sugar, intense vanilla flavor, and velvety dark chocolate chunks—without the need for warning labels. We toasted the flour in the oven, as eating raw flour is also unsafe, and enjoyed the touch of nuttiness it brought to this irresistible snacking dough.
Edible Cookie Dough
Makes 2½ cups
- 1½ cups (188 grams) all-purpose flour
- ⅔ cup (150 grams) unsalted butter, room temperature
- 1 cup (220 grams) firmly packed dark brown sugar
- 1 teaspoon (3 grams) kosher salt
- 2 tablespoons (30 grams) whole milk
- 3 tablespoons (39 grams) vanilla extract
- ½ cup (85 grams) chopped 70% cacao dark chocolate
- Preheat oven to 350°F (180°C).
- On a rimmed baking sheet, spread flour.
- Bake for 5 to 7 minutes, checking every 2 minutes for any signs of burning. Let cool completely on pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and salt at medium speed until fluffy, 3 to 4 minutes. With mixer on medium-low speed, gradually add toasted flour alternately with milk and vanilla, beginning and ending with toasted flour, beating just until combined after each addition. Gently stir in chocolate. Refrigerate until firm, about 20 minutes, if desired.
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