Description
Eat raw cookie dough without worry using a safe-to-eat cookie dough. Perfect for endless cookie dough treats, the technique can be adapted to any vintage recipe.
Makes 1 to 1 1/2 cups raw cookie dough.
From Bridget Edwards of Bake at 350.
Ingredients
- ¾ cups Unbleached All-purpose Flour, Up To Double The Amount As Needed
- ¾ cups Salted Butter, At Room Temperature
- ½ cups Sugar
- ½ cups Packed Light Brown Sugar
- ¼ cups Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Kosher Salt
- ½ cups Mini Or Regular Semisweet Chocolate Chips
Preparation
Preheat oven to 350ºF. Line a rimmed cookie sheet with parchment paper. Spread the flour on the parchment and bake for 5 minutes. Use the parchment as a funnel to transfer to a bowl. Whisk to remove any lumps.
Cream butter and sugars together until fluffy. Mix in milk and vanilla. On low speed, mix in flour and salt. Stir in chocolate chips.
May be used immediately to fill a cake or spread onto brownies. For dipping or portioning, refrigerate for 30 minutes first.
Note: Using a smaller amount of flour yields a smoother cookie dough that is more suited for cake fillings. A higher amount of flour is good for cookie dough truffles and applications where you want a stiff dough.
