Description
Recipe for homemade edible cookie dough, an eggless cookie dough with chocolate chips (for 8 to 10 portions)
Ingredients
- 80 g (1/3 cup) Sugar - granulated
- 40 g (1/4 cup) Brown sugar
- 75 g (1/4 Cup) Butter - unsalted and softened
- 3 tbsp. (20 ml) Milk - or plant milk or mineral water
- 1 tsp. Vanilla extract
- 125 g (3/4 cup) Flour - all-purpose flour
- 1 pinch of sea salt - Fleur de sel
- 40 g (1/4 cup) Chocolate chips
Instructions
- Preheat the oven to 350 ° F / 180°C and place the flour on a baking sheet lined with parchment paper.
- Bake the flour in the oven for about 10 minutes and then let it cool completely before sifting it at least twice to remove the small balls of flour.
- In a large bowl place the white suga, brown sugar with the softened butter and mix with an hand mixer for about 2 to 3 minutes on medium speed until creamy.
- Add the milk and vanilla extract and mix again for 2 minutes until the mixture is light and fluffy.
- Finish by adding the cooked and cooled flour and the fleur de sel and mix again with an electric mixer to incorporate them.
- Then add the chocolate chips and finish mixing with your hands or a spatula.
- Your edible cookie dough is ready to use immediately or store it in the fridge covered with cling film.
Notes
Storage: Up to 1 week in the refrigerator in a storage box and up to 3 months in the freezer.
If the texture seems too crumbly then add more milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: cookie
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 209
- Sugar: 17.8 g
- Sodium: 1564.7 mg
- Fat: 9.2 g
- Carbohydrates: 30.1 g
- Protein: 2.1 g
- Cholesterol: 20.2 mg