Safe Edible Cookie Dough Recipe That Satisfies Your Sweet Tooth

We have safe tips and recipes to enjoy your favorite cookie dough straight from the bowl.

Baking cookies as a family is a time-honored tradition. But why put them in the oven when the raw dough is the best part?

The chefs at Barry Callebaut Chocolate, with the U.S. Chocolate Academy based in Chicago, have a few tips to help improve the taste of your raw dough while keeping it safe to eat right out of the bowl on movie night.

Top tips from Chef Gabrielle Draper of Barry Callebaut Chocolates to ensure safety and quality:

  • Toasting the flour makes it food safe. You’d think it’s the eggs that make regular cookie dough unsafe, but it’s also flour, which – as an uncooked grain – could also expose you to Salmonella and E. coli.
  • Cream the butter and sugar together first until it is “very light and fluffy,” Draper says. “This will help the texture of the final dough.”
  • Creativity counts. You don’t have to follow the recipe word-for-word, add your own favorite tastes to the base dough. “Don’t be afraid to create and innovate with different inclusion combinations,” Draper says.
  • For date night, you can make your dough adult-worthy with a favorite liqueur. “Imagine a cookie dough with a little rum, coconut, dried pineapple and chocolate chips,” Draper says.
  • With the variations listed below, start with the base formula, then replace the chocolate chips with the other ingredients listed.
  • The dough is good in the refrigerator for a week or in the freezer for up to three months.

Barry Callebaut Edible Cookie Dough

Base formula

  • 1/2 cup granulated sugar
  • 1 3/4 cup brown sugar (lightly packed)
  • 1 lb. butter
  • 1/2 tsp. salt
  • 3 cups all purpose flour (lightly packed)
  • 1 Tbsp. vanilla extract
  • 2 1/2 cups chocolate chips

Directions

  1. Toast the flour in a 350F oven until it reaches a temperature of 165F (using a probe thermometer) to render it food safe (about 15-20 minutes). Allow the flour to cool and sift it to get rid of lumps.
  2. Cream together the butter, sugars and salt until very light in color and fluffy, scraping occasionally.
  3. Add in the vanilla, followed by the flour. Mix just until combined.
  4. Add in any inclusions and mix until just combined.
  5. Scoop as desired and enjoy, or refrigerate to enjoy later.

Other Variations

Everything but the Kitchen Sink

  • 1/2 cup walnuts
  • 3/4 cup chocolate chunks
  • 1 1/2 tsp. sea salt (in place of regular)
  • 1/2 cup sweetened shredded coconut
  • 3/4 cup caramel chocolate chips
  • 3/4 cup chocolate peanut butter
  • 3/4 cup peanut butter cups (chopped)
  • 1/2 cup peanuts, salted, roasted
  • 1 cup chocolate chips
  • 1/2 cup peanut butter (substitute in place of the regular butter)

Celebration Cookie Dough

  • 1/2 to 3/4 cup colorful sprinkles
  • 2 cups white chocolate chips or chunks
  • 2/3 cup cream cheese (substitute in place of the regular butter)

Snickerdoodle Cookie Dough

Start with base recipe (minus the butter) and add:

  • 1 1/2 cups white chocolate chips
  • 1 cup cinnamon chips
  • 1 1/4 tsp. ground cinnamon
  • 2/3 cup cream cheese (substitute in place of the regular butter)

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