Cookie Dough 3 Ways!!

Cookie Dough 3 Ways!!


Cookie Dough!! Who could resist a spoonful of this? It’s just sweet, nostalgic comfort food and perfect in every way. And no risk of food born illnesses here, it’s made with heat treated flour and no eggs so you can scoop away without all the worry.







Cookie Dough 3 Ways!!


Best Edible Cookie Dough Recipe!

Forget every other dessert I’ve ever recommend you make because this is the only one that really matters. Okay I’m kidding but honestly cookie dough is one of the best treats ever, right?

I’ve always had to sneak a taste of every batch of cookies before baking but this way is definitely the safer option.



The great thing about these recipes are that just about anyone could make it. No baking skills required! Sure cooking the flour adds an annoying step but it’s worth the peace of mind especially when you are serving it to someone else.

Since I love cookie dough so much I’ve decided to share THREE incredibly delicious flavors that will tempt everyone and anyone, trust me no one can resist young and old alike!

Here’s the flavors you can choose from:

Chocolate Chip Cookie Dough
Chocolate Chocolate Chunk Cookie Dough
Funfetti Sugar Cookie Dough


Cookie Dough 3 Ways!!


Ingredients for Chocolate Chip Cookie Dough


  • All-purpose flour: heat treated to kill bacteria (as noted in recipe below)
  • Granulated sugar and brown sugar: the combination of the two gives it that classic flavor.
  • Unsalted butter: salted butter will work as well just add a pinch of salt if using salted.
  • Salt: this will bring out the flavors of the cookie dough.
  • Vanilla extract: use real vanilla extract for the best flavor.
  • Milk: since there’s no eggs milk is added so cookie dough isn’t dry.
  • Mini or regular chocolate chips: prefer the mini especially once cold.





For Chocolate Chocolate Chunk Cookie Dough you’ll also need cocoa powder, and I like to use dark chocolate chunks instead of the chocolate chips but chocolate chips are fine too. No brown sugar is needed.

For the Funfetti Sugar Cookie Dough you’ll also need almond extract and sprinkles. No brown sugar is needed.



Cookie Dough 3 Ways!!


How to Make Cookie Dough that’s Edible – Safe to Eat?

Because of the possibility of e-coli being found in flour it’s now a good idea to heat it in the oven to kill off any possible bacteria before consuming for things like cookie dough. And of course let’s skip the eggs.

Heat treat the flour: spread 3 cups of flour out onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes, or until flour temperature registers 160 degrees on an instant read thermometer. Let cool completely then transfer to an airtight container.
I’ll be honest this step is a little messy, I like to use a metal spatula and scrap to one corner and pour into a resealable bag. Then measure out what you need from there (using the scoop and level method).


Cookie Dough 3 Ways!!


Cream butters, sugars and salt: Add butter, brown sugar and granulated sugar to a mixing bowl then sprinkle in salt . Using an electric hand mixer whip mixture until pale and fluffy, about 3 minutes.





Cookie Dough 3 Ways!!

Blend in liquids: Then add in milk and vanilla and mix until well blended.


Cookie Dough 3 Ways!!

Blend in flour: Next add in all of the flour and mix just until combined


Cookie Dough 3 Ways!!

Finish with the chocolate: Add the chocolate chips then fold with a rubber spatula to incorporate.


Cookie Dough 3 Ways!!


How Long Does Cookie Dough Last in the Fridge?

Serve dough right away or chill in refrigerator in an airtight container up to one week.



Can I Freeze It?

Yes. You can freeze this cookie dough up to 2 months.

Can I Add it to Ice Cream?

Yes. Don’t add much milk so you can shape the dough, then the easiest method would be to shape into a couple of small logs, freeze a few hours in parchment paper then cut into small rounds.


Cookie Dough 3 Ways!!


I Don’t Have an Electric Mixer, Can I Mix This by Hand?

Yes you could make this by hand if you don’t own a mixer. I would probably go with nearly melted butter though to make mixing easier (therefor skipping getting to the pale and fluffy stage) and use a wooden spoon to mix.



Can I Bake This Cookie Dough?

No, please don’t try to bake this cookie dough. With its lack of egg and leavening (baking soda/baking powder) the cookies would spread and be flat, and you wouldn’t end with a soft and chewy cookie.


Cookie Dough 3 Ways!!


How to Make Cookie Dough for Two People?

If you don’t want a whole batch sitting around to tempt you here’s the amounts you’ll want to use:


  • 1/4 cup all-purpose flour, heat treated
  • 2 Tbsp unsalted butter
  • 2 Tbsp packed light brown sugar
  • Scant 1 Tbsp granulated sugar
  • Pinch of salt
  • 1 tsp milk, then more as needed
  • 1/8 tsp vanilla extract
  • 2 Tbsp mini chocolate chip



Cookie Dough 3 Ways!!


I’m not sure if the way I’ve written it up in the notes of the recipe (below) is confusing so I though I better just throw the fully written out recipe here too.



Chocolate Chocolate Chunk Cookie Dough Recipe


  1. 2/3 cup (92g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
  2. 1/3 cup (32g) dutch process cocoa powder
  3. 1/2 cup (113g) unsalted butter, softened
  4. 1 cup (200g) granulated sugar
  5. 1/4 tsp salt
  6. 1 1/2 Tbsp milk, then more as needed
  7. 1/2 tsp vanilla extract
  8. 2 oz (1/3 cup) dark chocolate, chopped into small bits


Instructions


  1. Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
  2. Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
  3. Mix in 1 1/2 Tbsp milk and the vanilla extract then blend in flour and cocoa powder, while adding milk 1/2 Tbsp at a time to thin if needed.
  4. Using a rubber spatula fold in chocolate bits. Store cookie dough in refrigerator.



Cookie Dough 3 Ways!!

Funfetti Sugar Cookie Dough Recipe




  1. 1 cup (136g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
  2. 1/2 cup (113g) unsalted butter, softened
  3. 2/3 cup (136g) granulated sugar
  4. 1/4 tsp salt
  5. 1 1/2 Tbsp milk, then more as needed
  6. 1/2 tsp vanilla extract
  7. 1/4 tsp almond extract
  8. 1/3 cup (54g) white chocolate chips
  9. 3 Tbsp (36g) rainbow jimmies, then more for topping


Instructions


  1. Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
  2. Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
  3. Mix in 1 1/2 Tbsp milk, vanilla extract and almond extract then blend in flour mixture, while adding milk 1/2 Tbsp at a time to thin if needed.
  4. Using a rubber spatula fold in white chocolate chips and sprinkles. Serve with more sprinkles on top. Store cookie dough in refrigerator.



Cookie Dough 3 Ways!!


What Would Be Your Favorite Flavor?

So I’m torn between all three flavors in picking a favorite. I thought for sure chocolate chip cookie dough would be the winner, then I made the chocolate version and was smitten after one bite (hello brownie batter flavor!).

Then next came along the funffeti sugar cookie dough and I felt like I was eating a slice of birthday cake in cookie dough form (hello best of both worlds). I mean how could be pick a favorite here?

Try them them all and let me know your favorite!


Cookie Dough 3 Ways!!


Ingredients





  1. 1 cup (136g) all-purpose flour, heat treated to kill bacteria*
  2. 1/2 cup (113g) unsalted butter, softened
  3. 1/2 cup (110g) packed light brown sugar
  4. 3 Tbsp (40g) granulated sugar
  5. 1/4 tsp salt
  6. 1 1/2 Tbsp milk, then more as needed
  7. 1/2 tsp vanilla extract
  8. 1/2 cup (82g) mini semi-sweet chocolate chips


Instructions



Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over. 

Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.

Mix in 1 1/2 Tbsp milk and the vanilla extract.

Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.

Using a rubber spatula fold in chocolate chips. 

Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).

FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.


FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.

Recipe Notes



*To heat treat flour: preheat oven to 350 degrees. Evenly spread 3 cups all-purpose flour onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes or until flour registers 160 degrees on an instant read thermometer. Cool completely store in an airtight container.

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