Edible Chocolate Cookie Dough Food

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

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

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. Let cool.
• Add the flour, almond meal, salt and protein powder to a medium bowl and mix until combined. Cream the butter, sugar and vanilla in a separate bowl. Add the flour mixture to the butter mixture. Add the chocolate chips, white chocolate, carob and sprinkles and mix until combined. The dough should be a little wet, unlike the usual cookie dough texture.
• Serve with apple slices and graham crackers for dipping. Or roll into balls and coat in additional rainbow sprinkles.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

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.

FROZEN EDIBLE COOKIE DOUGH (NO EGGS)

Steps:

• Cream together the butter, white sugar, and brown sugar until smooth and creamy.
• Mix in the milk, vanilla extract, and salt until thoroughly combined.
• Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry.
• Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour.
• Once frozen you can store them in a zipper bag in the freezer.
• Makes approximately 20 cookie dough balls. Enjoy!

EDIBLE COOKIE DOUGH FOR ICE CREAM (NO EGGS)

Steps:

• In a medium bowl mix together both sugars and butter until smooth.
• Stir in vanilla and milk.
• Mix in the flour until well blended.
• Add in chocolate chips.
• Shape into a log and freeze for about 1-2 hours or until firm.
• Cut or break into small chunks.
• Mix into softened ice cream.
• Return the ice cream to freezer.

EDIBLE COOKIE DOUGH

Steps:

• Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
• Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
• S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
• Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
• Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

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.

EDIBLE COOKIE DOUGH WITH VARIATIONS

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.