American
Edible Cookie Dough
This cookie dough is meant to be eaten unbaked, so the flour is heat-treated first and there are no raw eggs. Chocolate chips go in after the flour has cooled.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- Raw flour can carry germs, so it is baked to 165°F before it goes into the dough.
- There are no eggs in this dough, raw or otherwise.
- The flour has to cool completely or it will melt the butter into grease.
- Milk loosens the dough without an egg.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Spread the flour in a thin even layer on a parchment-lined sheet pan.
- 2
Bake 5 to 7 minutes. Stir once halfway through so the flour heats evenly.
- 3
Check the center of the flour with an instant-read thermometer. It must read 165°F. If it does not, bake 1 to 2 minutes more and check again.
- 4
Cool the flour completely. Break up any clumps. Do not mix the dough while the flour is warm, and do not taste it before this step is done.
- 5
Beat the softened butter, brown sugar, and granulated sugar until creamy.
- 6
Beat in the milk, vanilla, and salt. Stir in the cooled flour until no dry streaks remain.
- 7
Fold in the chocolate chips.
- 8
Eat immediately or chill. This batch is about 8 servings. It is not meant to be baked as cookies.
Pro tips
- A thin layer of flour is the point. A deep pile will not reach 165°F in the middle.
- If you skip the thermometer, you do not know the flour is heat-treated. Use one.
- Softened butter should dent when pressed, not slump into liquid.
Easy substitutions
- whole milk
- a non-dairy milk
- semisweet chocolate chips
- mini chocolate chips
- brown sugar
- coconut sugar
Storage and reheating
Storage
Refrigerate in a covered container up to 5 days. The butter firms in the cold, so let it sit 15 minutes before eating.
Reheating
Do not bake this dough, and do not reheat it. Eat it cold or at cool room temperature.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 292
- Protein
- 3 g
- Carbs
- 34 g
- Fat
- 16 g
- Fiber
- 1 g
Budget friendly · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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