Edible Chocolate Chip Cookie Dough with Ready-to-Eat Flour
An egg-free spoonable cookie dough made with commercially treated ready-to-eat flour, softened butter, two sugars, milk, and chocolate chips.
Ingredients
Ready-to-Eat Dough
- 1 cup commercially treated ready-to-eat flour must be explicitly labeled for uncooked consumption; follow package
- ¼ cup granulated sugar
- ⅓ cup packed brown sugar
- ½ cup butter softened, not melted
- 2–4 tablespoons pasteurized milk start with 2 tablespoons
- ½ teaspoon vanilla extract
- 1 pinch salt omit with salted butter
- ½ cup chocolate chips
Instructions
- Confirm that the flour package explicitly permits ready-to-eat use. Beat softened butter, granulated sugar, and packed brown sugar together until blended. Add vanilla and, with unsalted butter, a pinch of salt.
- Add the measured cup of flour labeled for ready-to-eat use, following its package instructions. Mix until no dry pockets remain.
- Blend in 2 tablespoons pasteurized milk. If needed, add milk 1 tablespoon at a time, using no more than 4 tablespoons total, until the mixture is scoopable but holds its shape.
- Fold in chocolate chips, cover, and refrigerate for 20 minutes. Divide into 8 small servings and keep leftovers refrigerated.
Notes
Only flour explicitly labeled ready to eat is suitable. Do not substitute raw flour or rely on home heat treatment. This egg-free mixture is a chilled dessert rather than a baking dough.