Who is OVER this virus?! I know I am.
It’s been hard being cooped up in the house. I went back to work Monday (BLAH!), and I miss being home with my girls and hubs.
During the time of self-isolation, I indulged (as I’m sure we all did) in some major sweets! My go-to: EDIBLE COOKIE DOUGH!
Just admit it! Your favorite part about making chocolate chip cookies is the cookie dough. I know that’s mine.
My oldest daughter loves to bake, but she’s been a little preoccupied with Pokemon to want to help in the kitchen. It’s my littlest daughter who has been helping me make it. She claims she is the “Secret Ingredient”! So sweet!
The very first time I made it, I wanted chocolate chip cookies SO BAD, but we were out of eggs! During this time, it isn’t so easy just running to the store, so in comes this recipe.
We made quite a few successful batches, but there were some fails as well. I’m going to give you some of the tips I found along the way!
First things first, did you know you shouldn’t eat raw flour?! It should be cooked before you indulge in this snack. I simple pop my flour into the microwave for 60 seconds. Maybe more or less depending on your microwave, I stop around 30 seconds, and whisk it around, otherwise it’ll clump together. I then let it cool. It worked better when it wasn’t as hot!
Second, don’t be a #hotmessmom like me and forget to pull out the butter. It should be at room temp. If you do end up forgetting, just soften it in the microwave!
Third, I say vanilla is “optional” because I ran out after my second batch, and no one really noticed a difference. I thought it was richer with it, but again it’s “optional”. Don’t make your hubs go out and get it if you’re out!
Last but not least, chocolate chip to dough ratio is COMPLETELY OPTIONAL! I LOVE to have chocolate chips in every dough bite, BUT my hubs just wants to eat the dough and no chocolate. Weird, I know!
Sooo, Without further ado, I present my recipe for EDIBLE COOKIE DOUGH!
- 1 c. unsalted butter (room temperature)
- 1 c. brown sugar
- ¼ c. granulated sugar
- 2 t
- 1 tsp. Salt
- 2 c. all-purpose flour
- 1-2 tbsp. Milk
- 1-? C. chocolate chips
- “Cook” or heat up your flour. The internal temp should be 165 degrees.
- In a large mixing bowl, beat together on low to medium speed, butter, brown sugar, and granulated sugar. It should be creamy, and a light brown color. YUM! Beat in the salt, and the vanilla (if you have it!)
- Beat in flour until combined. I add about ½ a cup at time so it doesn’t explode everywhere! It will start to come together. SLOWLY add your milk a little at a time. Fold in your chocolate chips with a spatula.
This is honestly such a quick and easy recipe!
I hope you enjoy this treat as much. Let me know if you end up making it!
Also, if you have made a similar recipe already.