Edible Cookie Dough

2¼ cups all-purpose flour ((270g))

1 cup unsalted butter (room temperature (227g))

1¼ cups packed light brown sugar ((275g))

¼ cup granulated sugar ((50g))

2 teaspoons pure vanilla extract

1 teaspoon salt

2 tablespoons milk (plus more if needed)

2 cups miniature semisweet chocolate chips ((300g))

To heat treat the flour for safe consumption, place it in a large microwave-safe bowl. Microwave on high in 20-second intervals, stirring between each, until it reaches 165F. Let cool completely. (This step kills any bacteria that may be in the raw flour, so don't skip it!.)
Place the butter in a microwave-safe bowl and heat on high just until partially melted, about 30 seconds. Combine the butter with the sugars in a large mixing bowl or the bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy.
Add the salt, vanilla, and milk. Beat until well mixed. Add the cooled flour and mix on low speed just until combined.
Stir in the chocolate chips. Enjoy immediately or chill in the refrigerator to firm up. The cookie dough will keep for up to 1 week in the fridge or 1 month in the freezer.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m