Description
This Edible Red Velvet Cookie Dough is a safe-to-eat treat combining rich cocoa, classic red velvet flavors, and sweet chocolate chips, all without eggs to ensure it’s perfect for eating raw. With a creamy, buttery texture and vibrant color, it’s a delectable snack or dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup heat-treated all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
Add-ins
- 1/2 cup semi-sweet chocolate chips
Instructions
- Gather Ingredients: Collect all the ingredients on your counter to facilitate a smooth preparation process.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the heat-treated flour, cocoa powder, granulated sugar, and brown sugar until they are thoroughly combined and smooth.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter with the granulated and brown sugars until the mixture becomes light, fluffy, and well-aerated.
- Add Flavor and Color: Incorporate the vanilla extract and red gel food coloring into the butter and sugar mixture and blend well until the color is evenly distributed.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, gently mixing until just combined to maintain a tender texture.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Serve or Store: Scoop the cookie dough into bowls or airtight containers and enjoy immediately, or refrigerate to enjoy later as a chilled treat.
Notes
- Ensure the flour is heat-treated by baking it at 350°F (175°C) for 5 minutes to eliminate any risk of bacteria since this dough is not baked.
- Use unsalted butter to better control the overall saltiness of the dough.
- For a more intense red color, add slightly more red gel food coloring but avoid overdoing it for taste balance.
- This dough is safe to eat raw since it contains no eggs and uses heat-treated flour.
- Store leftover dough in the refrigerator for up to one week or freeze for longer storage.
