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Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using. Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes.
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Add ½ teaspoon of salt, 3 tablespoons of milk, and 2 teaspoons of vanilla extract then mix until evenly distributed and creamy again. Then add 2 cups of heat-treated all-purpose flour (to prevent bacteria) and mix until just combined. Mix in chocolate chips. Fold in 1 cup of mini chocolate chips and serve.
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Turn off the oven. In a medium bowl, beat together the butter, brown sugar and white sugar until fluffy. Mix in the vanilla extract and salt. With the mixer on low speed, beat in the cocoa powder and flour. Mix in the milk 1 tablespoon at a time until you get the desired consistency. Stir in the chocolate chips.
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1. Start by heat-treating the flour so it is safe to eat. Add the flour to a microwave-safe bowl and microwave on high in 20-second intervals. Stir between each interval until the flour reaches 165°F when measured with an instant-read thermometer. Allow the flour to cool completely before continuing.
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STEP ONE (Picture 1 above) - In a medium bowl using an electric mixer, cream together softened butter and white sugar until light and fluffy, about 2-3 minutes. Then mix in the vanilla extract. STEP TWO (Picture 2 above) - Sift the heat treated flour into the sugar and butter mixture. Then stir in the cocoa powder and salt. STEP THREE (Picture 3 above) - Mix in mini (or regular) chocolate.
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Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over. Using an electric hand mixer whip together until pale and fluffy, about 3 minutes. Mix in 1 1/2 Tbsp milk, vanilla extract and almond extract then blend in flour mixture, while adding milk 1/2 Tbsp at a time to thin if needed.
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Place the flour in a microwave-safe bowl and microwave on high for 1 minute to heat treat it and kill any bacteria. Let cool completely to room temperature. For an oven option to heat-treat the flour, see recipe notes. In a mixing bowl, beat together the butter and sugar until light and fluffy.
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In a mixer bowl fitted with the paddle attachment (a hand mixer is ok), beat together butter and sugar on low-medium speed for 3-4 minutes until creamy and smooth and the sugar is dissolved into the butter. Add salt and vanilla extract and beat until combined. Add flour and beat just until combined.
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2 Combine the brown sugar and butter in a large bowl. Beat with a hand mixer or stand mixer with a paddle attachment until creamy and well combined, about 2 minutes. Add in the vanilla and milk and mix until combined. 3 In a small bowl, combine the salt and heat-treated flour.
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Allow the flour to cool for 8-10 minutes before adding to the cookie dough. In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined. Beat in heat-treated flour until just combined.
Edible Chocolate Chip Cookie Dough Recipe
Instructions. Use a hand or stand mixer to beat together the butter, brown sugar, and sugar until creamy. Add in salt and vanilla and mix thoroughly. Slowly add in the flour until the dough gets stiff. Fold in chocolate chips.
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Add the vanilla and salt and beat for 1 minute. Slowly add the flour, mixing on low or by hand, until combined. Then, add the chocolate chips and mix the dough until smooth. Add milk as needed until the desired consistency is reached. Serve edible cookie dough right away or cover and chill until ready to eat. Enjoy!
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Instructions. In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (2-3 minutes). Add in vanilla extract. Add in the flour, salt, and cocoa powder and mix until just combined. Add in milk a little at a time then mix again.
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In a medium-size bowl, add the melted and cooled to room-temperature butter (if the butter is still hot, it will melt the sugars and make the dough grainy), brown sugar, and white sugar. Stir until smooth. Add the vanilla, salt, and milk and stir until combined. Stir in the toasted and cooled flour and chocolate chips.
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Step 2: Soften the butter in a microwave, then mix it with brown sugar with a spoon. Brown sugar is key to the robust flavor: we tested with granulated sugar and it's not nearly as delicious. Step 3: Mix in the flour, vanilla, salt, milk and chocolate chips! Store refrigerated or frozen rolled into balls.
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