EDIBLE COOKIE CHIP DOUGH
A recipe that you can eat with or without baking. Kids can help make this in the kitchen and you can bake it the next day if you prefer.
Provided by KrysDannielle
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Mix flour, white sugar, brown sugar, and salt together in a large bowl. Add milk, butter, and vanilla extract; stir with a wooden spoon until dough is combined. Fold in chocolate chips.
- Turn dough out on a large piece of plastic wrap; roll into a log and wrap up tightly. Freeze until firm, about 1 hour. Cut dough with a wet knife; it will be sticky.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 36.6 g, Cholesterol 14.6 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 56.5 mg, Sugar 19.9 g
CHOCOLATE CHIP COOKIE DOUGH
Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Quick, easy, and delicious way to make edible cookie dough that the whole family will love. Best with semisweet or milk chocolate Nestle® chocolate chips. Store in a sealed container in the refrigerator.
Provided by Lauraalex
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 15m
Yield 36
Number Of Ingredients 10
Steps:
- Mix butter, milk, and vanilla extract together in a large bowl.
- Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
- Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 16.4 g, Cholesterol 13.7 mg, Fat 7.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.2 g, Sodium 138.1 mg, Sugar 9.8 g
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 3 cups
Number Of Ingredients 7
Steps:
- Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
- Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight.
EDIBLE COOKIE DOUGH WITH VARIATIONS
Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe for kids-and grown-ups-to eat as is. See below for classic chocolate chip, plus four other delicious flavors to try.
Provided by Katherine Sacks
Categories Small Plates Cookies Chocolate Oatmeal Kid-Friendly Peanut Butter Dessert snack
Yield Makes 25-28 balls
Number Of Ingredients 29
Steps:
- Make the Base Cookie Dough:
- Preheat oven to 350˚F. Spread flour on a parchment-lined rimmed baking sheet and bake 10 minutes. Let cool slightly (flour should still be warm to the touch), about 3 minutes.
- Meanwhile, using an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and salt in a large bowl until light and fluffy, 2-3 minutes. Reduce mixer speed to low and beat in milk and vanilla. Add warm flour and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until dough separates, then comes back together, about 30 seconds. Chill 10 minutes.
- Make the Chocolate Chip Dough:
- Mix base cookie dough and chocolate chips with a spatula in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 30 minutes.
- Make the Cookies and Cream Dough:
- Crush cookies in a plastic bag until finely crushed. Mix base cookie dough, cookie crumbles, and oil with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Make the Rocky Road Dough:
- Sift cocoa powder over base cookie dough. Add marshmallows, almonds, chocolate chips, and oil and mix with a spatula or your hands until incorporated. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Make the Oatmeal-Raisin Dough:
- Preheat oven to 350˚F. Spread oats and walnuts on a rimmed baking sheet and bake until walnuts are lightly toasted, about 10 minutes. Let cool at least 15 minutes.
- Mix base cookie dough, oats, walnuts, raisins, oil, and cinnamon with a spatula or your hands in a large bowl. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Make the Peanut Butter and Chocolate Dough:
- Using an electric mixer on medium-high speed, beat base cookie dough and peanut butter in a large bowl until smooth. Add peanut butter cups and candies and fold with a spatula. Using a small ice cream scoop or tablespoon, divide dough into balls and transfer to a rimmed baking sheet. Chill at least 15 minutes.
- Do Ahead
- Cookie dough made 5 days ahead. Store in an airtight container and chill, or freeze up to 1 month.
EDIBLE COOKIE DOUGH BOARD RECIPE BY TASTY
There's no party like a cookie dough party! Three delicious flavors of edible cookie dough-chocolate chip, double chocolate, and funfetti-are surrounded by a sea of sweets like rainbow sprinkles, mini marshmallows, cookie crumbs, and waffle chips for the ultimate DIY dessert. We heat-treat the flour and leave out the eggs so this dough is safe to eat raw! Adding baking soda helps mimic the flavor of traditional cookie dough, but feel free to leave it out.
Provided by Aleya Zenieris
Categories Desserts
Time 1h5m
Yield 10 servings
Number Of Ingredients 35
Steps:
- Preheat the oven to 350˚F (180˚C).
- Heat treat the flour: Spread the flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour temperature reaches 165˚F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat-treating may cause the flour to get clumpy). Let cool completely before using, about 20 minutes.
- Make the chocolate chip cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add the vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt. Use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
- Make the double chocolate cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Sift in ⅔ cup plus 2 tablespoons of the heat-treated flour, the cocoa powder, baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together, adding the water if the dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
- Make the funfetti cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Add the clear vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
- Assemble the board: Remove the cookie dough from the refrigerator at least 1 hour before assembling to bring to room temperature for the best texture.
- Transfer each flavor of cookie dough to a serving bowl and arrange on a large board. Surround with the rainbow sprinkles, chocolate and caramel sauces, waffle cones, mini marshmallows, chocolate chip cookie crumbles, chocolate sandwich cookie crumbles, white chocolate chips, white chocolate-covered pretzels, chocolate candies, toasted walnuts, and mini peanut butter cups.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 73 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, Sugar 35 grams
CHOCOLATE CHIP EDIBLE "COOKIE DOUGH" RECIPE BY TASTY
Here's what you need: cashews, coconut oil, agave, almond flour, chocolate chips
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Soak cashews in boiling water for two hours.
- Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.
- Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
- Remove the mixture from the food processor and transfer to a food storage container and stir in chocolate chips.
- Store in an airtight container in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 7 grams, Sugar 14 grams
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- Heat treat the flour to ensure it is safe to eat. Do not skip this step as untreated flour can contain contaminants and is not safe to eat. Place the flour in a microwave safe bowl and microwave on high in 30 second intervals while stirring in between. Use an instant read thermometer to ensure that the flour reaches 165 degrees farenheit throughout.
- Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.
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4/5 (5)Total Time 10 minsCuisine AmericanCalories 20 per serving
- First, to heat-treat the flour, place the All-Purpose Flour (1 cup) in an oven-proof dish and heat at 150 degrees C (300 degrees F) for 5-10 minutes.
- To make the cookie dough, chop up the Butter (8 tablespoon) and add to a large mixing bowl. Add the Brown Sugar (3/4 cup) and beat with a hand mixer until nice and smooth
- Add Vanilla Extract (1 teaspoon), Salt (1/2 teaspoon), then mix with a wooden spoon. Add the heat-treated flour and mix together. Add the Milk (2 tablespoon) and mix.
- Finally, add the Milk Chocolate Chips (1/2 cup) and Dark Chocolate Chips (1/2 cup) and carefully fold into the dough.
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