Edible Cookie Dough

Making Edible Cookie Dough

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Spread the flour on a baking tray and bake for 5 to 8 minutes, until a thermometer pushed into the flour reads 74°C / 165°F. Tip it into a bowl, cool completely and sift to remove any lumps.

   Mark done Start 5 min timer

2. Beat the butter with the brown sugar and caster sugar for 2 minutes, until creamy and light.

   Mark done Start 2 min timer

3. Beat in the milk, vanilla and salt.

   Mark done

4. Stir in the cooled flour until just combined, then fold in the chocolate chips.

   Mark done

5. Serve at once with spoons, or scoop into balls and keep in the fridge.

   Mark done

Small Things That Help

• Do not skip the heat treatment. Raw flour is not safe to eat, and this step is what makes the dough safe.
• Cool the flour completely before you add it. Warm flour melts the butter and makes the dough greasy.
• Use mini chocolate chips if you can. They spread through the dough more evenly, and each bite has some.

Serving Suggestions

• Vanilla ice cream
• Cold milk
• Strawberries

Keeping and Reheating

Keeps in an airtight container in the fridge for up to 5 days. Freezes for 3 months.

Edible Cookie Dough FAQ: Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.