Description
This Edible Brownie Cookie Dough recipe offers a safe-to-eat treat that combines the rich flavors of brownie and cookie dough into one delicious, no-bake dessert. Made with heat-treated flour and mini chocolate chips, this creamy and indulgent dough is perfect for snacking, serving in bowls, or adding as a sweet topping.
Ingredients
Scale
Brownie Cookie Dough
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour, heat-treated
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
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 bacteria. Remove from oven and allow it to cool completely before using.
- Prepare the Dough Base: In a large mixing bowl, cream together the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Cocoa and Flavors: Mix in the unsweetened cocoa powder, milk, and vanilla extract until all ingredients are well combined, resulting in a rich, chocolatey batter.
- Incorporate Dry Ingredients: Gradually add the heat-treated flour and salt to the wet mixture, stirring continuously until a soft, cohesive dough forms.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly throughout the dough, enhancing the texture and chocolate flavor.
- Serve or Store: Scoop the edible brownie cookie dough into individual serving dishes or place it in an airtight container. Refrigerate until ready to enjoy for best texture and freshness.
Notes
- Heat-treating the flour is crucial to eliminate any harmful bacteria, making the dough safe for raw consumption.
- You can adjust the amount of mini chocolate chips according to your preference.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- For a vegan version, use dairy-free butter and milk substitutes.
- This dough is perfect for eating by the spoonful or using as a topping for ice cream or desserts.
