Description
This Edible Brownie Cookie Dough recipe offers a safe-to-eat, deliciously rich chocolate-flavored treat that combines the fudgy texture of brownie batter with the convenience of cookie dough. Perfect for snacking or dessert, it’s made without eggs and uses heat-treated flour to ensure safety.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour, heat-treated
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Heat-Treat the Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake it for 5 minutes to kill any harmful bacteria. Allow the flour to cool completely before using it in the recipe.
- Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, which helps create a smooth dough texture.
- Mix in Cocoa, Milk, and Vanilla: Add the unsweetened cocoa powder, milk, and vanilla extract to the creamed butter and sugar. Mix until all the ingredients are well incorporated into a uniform chocolatey batter.
- Add Dry Ingredients: Gradually add the heat-treated flour and salt to the wet mixture. Stir gently until a soft, pliable dough forms, ensuring not to overmix to keep the texture tender.
- Fold in Mini Chocolate Chips: Carefully fold the mini chocolate chips into the dough, distributing them evenly throughout for bursts of chocolate in every bite.
- Scoop and Serve or Store: Scoop portions of the brownie cookie dough into serving dishes for immediate enjoyment or transfer the dough into an airtight container. Refrigerate to keep it fresh until ready to eat.
Notes
- Ensure flour is properly heat-treated to make the dough safe for raw consumption.
- Refrigerate leftover dough to maintain freshness and texture.
- This recipe contains dairy and gluten; substitute ingredients accordingly for dietary restrictions.
- Do not bake the dough; this is intended to be eaten raw as an edible treat.
- For a richer taste, use whole milk or substitute with dairy-free milk alternatives.
