Hey everyone. It's Sam here from Sugar Spun Run and today I will be showing you how to make edible cookie dough
I know what a lot of you are thinking right now, isn't all cookie dough edible? While I certainly treat it like it is,
and I am always sampling cookie dough. Technically, as most of you probably know, it is not supposed to be eaten raw.
The problem is, raw eggs carry salmonella and recently raw flour has been linked to E. Coli.
To solve this problem and make this edible cookie dough completely safe for eating,
what I have done is, I have cut out the eggs, and we are also going to be heat treating our flour.
Now, lets talk about that flour for a minute.
As you can see here, I already have some heat treated flour. The way to do this is to measure out your flour.
You are going to need 1 and 3/4 cups of all purpose flour.
and evenly spread that over a baking sheet that has been completely lined with parchment paper.
What we will do is pop that in our 350 degree pre-heated oven and cook that for 5 to 7 minutes
Once it's finished cooking, we are going to let it cool completely. Now this flour is still a little warm, because it just came out of the oven.
So I am going to let this cool, and meanwhile, I am going to prepare the rest of our cookie dough.
I am going to be using a stand mixer for today's recipe, but if you don't have one an electric hand mixer will work instead.
So the first thing we are going to need is two sticks, or one cup of unsalted butter, and you want this to be softened to room temperature.
We'll add this to the bowl of our stand mixer.
and we are going to add 1 and 1/2 cups of tightly packed light brown sugar.
1/4 cup of granulated sugar, a half teaspoon of salt,
and one teaspoon of pure vanilla extract.
Now we will use our mixer to stir everything together until it is creamy and well combined.
Alright so this is looking pretty good, so we can add our flour, as long as it has cooled completely.
Now again, if you have any questions on how to heat treat your flour, I did leave thorough instructions in the printable recipe down below.
So I am just going to knock this extra cookie dough off of the paddle, because I am going to need to remove it.
just momentarily so we can sift in our flour. So I just have a standard sifter here.
and what I am going to do is, I am just going to grab this parchment paper to hold the flour.
Careful because we don't want to lose any of that flour while we are doing this.
and we are just going to pour this flour into the sifter.
Now the reason I recommend sifting your flour is because, when it bakes in the oven clumps are going to form.
So you don't want those clumps in your cookie dough, so we are just going to run it through our sifter so those clumps are broken up.
I'm just using this spoon to work and clumps through so we don't lose any of this flour.
See how we have all of these clumps here.
Alright we are going to reattach our paddle here.
Now we are going to mix this together on low speed, because you don't want that flour to go flying everywhere.
So we will just gradually start mixing everything together.
Now I am going to pause to scrape down the sides and bottom of the bowl.
I want to make sure I have all of the flour well combined, and this is actually looking pretty good at this point.
I'm just going to stir it another second or two longer.
One thing I want to note, is that in the printable directions I have included a note that you can add a tablespoon or two tablespoons of milk if necessary.
Now anytime I've made this cookie dough I've never needed to add milk. It always comes out nice and creamy, a pretty good cookie dough consistency.
What I think might be the problem is people are either over measuring their flour, it's really easy to do that if you are scooping your flour.
rather than weighing it using a scale.
or spooning the flour into a measuring cup and leveling it off.
Or if someone is using an electric hand mixer, it might not do as good of a job creaming everything together as it should.
So if you have a problem where it is too stiff and crumbly and not coming together.
You can add just a splash of milk just to get everything to come together nicely.
Alright the final thing we are going to be adding to our cookie dough is 1/2 cup of miniature semi sweet chocolate chips.
or a blend of mini and regular sized chocolate chips.
and you can either stir these in by hand or using a mixer on low speed.
So at this point, our edible cookie dough is finished. I have some notes in the recipe if you want to add some different add-ins.
like peanut butter, or cookies, or sprinkles. You can add any of those that you like.
or any of your favorite add-ins
but now I am just going to scoop this and serve it.
That's all there is to making your own edible cookie dough.
Safe to eat because of our heat treated flour, and the fact that there are no eggs in this.
I think you guys are really going to love this recipe, especially if you are a cookie dough fiend like I am.
If you guys try this one out, please leave me a comment and let me know what you think.
Thank you so much for watching and I'll see you next time.
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