![]() ![]() To speed things up, I place the bowl in the freezer for 5 minutes.Īdd the sugar, melted butter, salt (DO NOT SKIP THE SALT, salt is a must for cookie dough), and milk and mix to combine.Īdd a handful of rainbow sprinkles if desired and enjoy! SMALL DOUBLE CHOCOLATE CHIP COOKIE DOUGHĪdd the sugar, melted butter, salt (DO NOT SKIP THE SALT, salt is a must for cookie dough), unsweetened cocoa powder and milk and mix to combine. Break up the clumps using a spatula and allow the flour to cool down. You'll notice the flour will have formed clumps, this is due to the water evaporating. To speed things up, I place the bowl in the freezer for 5 minutes.Īdd brown sugar, sugar, melted butter, salt (DO NOT SKIP THE SALT, salt is a must for cookie dough), and milk and mix to combine.Īdd 2 tbsp of chocolate chips and enjoy! SMALL BATCH SUGAR COOKIE DOUGH You'll notice the flour will have formed clumps, this is due to the water evaporating. As soon as the flour is ready you can get. ![]() Alternatively, you can spread the flour out onto a lined baking sheet. This can take around one minute in the microwave. You need to heat treat the flour before you use it. While the flour is baking, in the bowl of a large stand mixer, cream the butter and the sugar until light and fluffy, about 3 to 6 minutes. ![]() Heat-treating the flour kills bacteria and it cooks off that raw flour taste. (See mix-in ideas below) Is it OK to eat edible cookie dough It is ok to eat edible cookie dough if you heat treat flour, so it can get rid of the bacteria that some flour is said to contain. Method The first super important step is the flour. Ingredients 1/2 cup all purpose flour 2 Tbsp light butter(see notes) softened-I use Land O Lake light butter made with canola oil 3 Tbsp light brown sugar. Spread the flour on a rimmed baking sheet and bake for 5 minutes. In a microwave-safe bowl, add your flour and microwave on high for 1 minute. STEP 1 To make sure your flour is sterile, you’ll need to heat it up before using it. If its too dry, add an extra 1/2 Tablespoon of milk. If the dough is too sticky, add an extra 1/2 Tablespoon flour. If you want something just a tad lighter you can use milk.INSTRUCTIONS SMALL BATCH CHOCOLATE CHIP COOKIE DOUGH In a medium size bowl, using a mixer, cream together the butter and sugars. Cream or milk - For a decadent treat, you want to use heavy or whipping cream. Pin Recipe How to make Edible Sugar Cookie Dough Video What is Edible Sugar Cookie Dough Maybe you’ve had edible chocolate chip cookie dough, but have you tried edible sugar cookie dough Not everyone is a chocolate chip fan, so this is a good one to make when you want to satisfy those sugar cookie cravings. Ingredients & Substitutions Brown sugar & granulated sugar - I like using both types of sweetener to add the right amount of molasses-caramel.Mix in the applesauce and vanilla until fully combined. Vanilla - Pure vanilla extract is essential here. In a medium bowl, mix together the flour and 0 calorie brown sugar.Kosher salt might be used, but make sure the salt dissolves fully in the butter. Typically, I use sea salt, but table salt will also work. Salt - Just a pinch of salt helps elevate the flavors.Using a rubber spatula or wooden spoon stir in the cooled butter and vanilla extract until combined. When the butter and flour have cooled whisk in the brown sugar and granulated sugar into the flour until evenly mixed. Flour - All-purpose flour is the best here, but you can use cake flour or bread flour as long as you heat treat them. Allow the flour to cool completely, while the butter cools.Indulgence is necessary when it comes to cookie dough. You must use heat-treated flour to make this edible chocolate chip cookie dough. Some readers have said they had success using powdered sugar though! Good ol’ all-purpose flour is the base for our edible cookie dough. Get ready to enjoy 15 servings of this rich and delicious cookie dough Cream. Sugar - I recommend using granulated sugar for this cookie dough recipe. ![]() Butter - This recipe works best with melted butter because it helps dissolve the sugar so you don't end up with a grainy final product.We also take out any rising agents like baking powder simply because we don't need them. We use all the primary ingredients (minus the egg, of course), that you would use to make a regular baked sugar cookie. ![]()
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