Edible Cookie Dough (a better method)
- Yield: about 1 lb cookie dough
Ingredients
- 1 stick unsalted butter [115g]
- 1 cup [130g] flour
- 1/3 cup [65g] granulated sugar
- 1/3 cup [65g] packed brown sugar
- 4 Tbsp [60g] milk (divided)
- 1 tsp [5g] vanilla
- 1/2 tsp salt
- 1/2 cup [80g] chocolate chips
Instructions
- Make sure you have all your ingredients ready and measured before you start.
- Melt the butter in a small saucepan over medium-low heat, keeping a close eye on it and gradually reducing the heat. It will start out very loud and after a few minutes will suddenly get a bit quieter.
- Add the flour as soon as the butter becomes slightly quieter. Stir constantly for about 5 minutes over low heat, until it reaches 300°F [149°C] and you start to see a few golden brown flecks appearing in the mix.
- Immediately remove from heat, add the sugars directly to the hot butter/flour, and stir together. Immediately stir in 3 Tbsp of the milk, the vanilla, and the salt.
- Remove to a bowl and let cool in the refrigerator for just 30-60 minutes (set a timer). It will take less time in a steel bowl and more time in a glass container.
- Once it’s cool enough not to melt chocolate, check to see if it looks too dry and crumbly. Stir in the remaining tablespoon of milk if needed, breaking up any clumps. If it’s still too dry, you can add more milk, but do so very gradually one teaspoon at a time, stirring between each addition. Stir in the chocolate chips.
Notes
Store in the refrigerator for up to 3 days or the freezer for up to 3 months. For both fridge and freezer storage, I recommend scooping into balls or crumbles while it is still malleable (right after adding the chocolate chips), freezing on a sheet pan, and then transferring to a plastic bag or jar. You can eat it straight from the freezer—it does not freeze up rock solid (thanks to all the sugar and fat).
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