Description
This Edible Brownie Cookie Dough recipe combines the rich, chocolatey flavors of brownies with the soft, chewy texture of cookie dough. Safe to eat raw thanks to heat-treated flour, it’s perfect for snacking straight from the bowl or serving as a fun dessert. Ready in just 15 minutes, it’s an easy and indulgent treat that satisfies your sweet tooth without the need for baking a full batch of brownies or cookies.
Ingredients
Scale
Butter and Sugars
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar, packed
Wet Ingredients
- 1/4 cup milk
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour, heat-treated
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
Add-ins
- 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 for 5 minutes. This process ensures any potential bacteria in the raw flour is eliminated, making it safe to eat. Allow the flour to cool completely before using it in the recipe.
- Prepare the Dough Base: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This usually takes a few minutes using an electric mixer or vigorous hand mixing.
- Add Cocoa and Liquids: Mix in the unsweetened cocoa powder, milk, and vanilla extract until fully combined. The cocoa gives the dough a rich, chocolatey flavor and the milk helps achieve a soft, moist dough consistency.
- Incorporate Dry Ingredients: Gradually add the cooled heat-treated flour and salt to the wet mixture. Stir gently until a soft, cohesive dough forms, ensuring all the flour is fully incorporated without overmixing.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to distribute them evenly throughout the dough, adding bursts of melty chocolate in every bite.
- Serve or Store: Scoop the edible brownie cookie dough into serving dishes or transfer to an airtight container. For best texture and freshness, refrigerate until ready to enjoy.
Notes
- Be sure to heat-treat the flour to avoid any risk of foodborne illness from raw flour.
- This dough is designed to be eaten raw and is not suitable for baking into cookies or brownies as is.
- You can substitute mini chocolate chips with chunks or other mix-ins like nuts or white chocolate chips for variety.
- Store leftover dough in the refrigerator for up to 5 days or freeze for longer storage.
- Allow refrigerated dough to come to room temperature slightly before serving for a softer texture.
