Description
Enjoy a safe-to-eat, rich, and fudgy Edible Brownie Cookie Dough that’s perfect for dessert lovers who crave the flavor of brownie batter without baking. This no-bake recipe uses heat-treated flour and no eggs, making it safe and delicious to enjoy raw, with the added indulgence of mini chocolate chips for extra chocolatey goodness.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
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 to eliminate any potential bacteria. Remove and allow the flour to cool completely before using.
- Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is smooth and fluffy, ensuring sugars are well incorporated.
- Add Cocoa and Wet Ingredients: Mix in the unsweetened cocoa powder, milk, vanilla extract, and salt into the creamed butter and sugars. Stir or beat until all ingredients are combined into a consistent batter.
- Incorporate Flour: Gradually add the cooled, heat-treated flour to the wet mixture. Mix gently until a soft brownie cookie dough forms, being careful not to overmix to maintain a tender texture.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips using a spatula, distributing them evenly throughout the dough.
- Serve or Chill: The brownie cookie dough can be enjoyed immediately for a soft texture. For a firmer, sliceable consistency, refrigerate the dough for at least 30 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Store the cookie dough in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a vegan version, substitute dairy-free butter and plant-based milk of your choice.
- Do not bake this dough as it is intended to be eaten raw and safe only because of the heat-treated flour.
