How to make cookie dough: edible raw cookie dough

If you've traveled abroad recently, you've probably seen an unusual refrigerated dessert in most supermarkets: cookie dough. Yes, translated literally it's cookie dough, not for baking, but to enjoy by the spoonful, as is, raw, without going through the oven. Warning, it's addictive, and today you'll see how to make this American recipe for edible cookie dough at home -in less than 15 minutes you'll have it ready to enjoy!

Raw cookie dough is a super easy recipe to make and is loved by kids and adults. Who would refuse to taste the leftover dough when you make cookies? So yes, a delicious dough, with a few points to keep in mind to be able to eat it safely and have it turn out great.

To liven up the dough, it's customary to present it with chocolate chips, but you can mix it with whatever you want (M&M's, white chocolate, nuts...), or not mix it and top it with coconut flakes, M&M's, brown sugar, chopped hazelnuts...). Either way it's delicious.

What cookie dough is

Literally translated cookie dough means "cookie dough". Traditionally, when we talked about cookie dough in English we meant the dough we prepare to form cookies and then bake them, but today this has changed: while the term is still valid for its original purpose, we can also be referring to cookie dough intended to be devoured without baking.

Cooking the flour (important!)

Although it's not always taken into account, raw flour is not a harmless ingredient. Like eggs, untreated flour can contain bacteria such as E. coli, since it's a dry product but not cooked. It hasn't passed through temperatures high enough to eliminate possible microorganisms, so if we're going to use it in a recipe that isn't baked, as is the case with edible cookie dough, it's important to heat it beforehand so it's safe.

How is flour treated for use in raw doughs?

There are two simple methods to eliminate possible pathogens and be able to use the flour with complete peace of mind:

1. In the oven
It's the most common and easy method if you're going to prepare a larger amount.
Spread the flour on a baking tray (preferably with parchment paper) and bake at 160 ºC for about 10 minutes, stirring halfway through so the heat is distributed well. The flour should reach at least 74 ºC inside, which is the temperature at which bacteria are inactivated. You can check it with a kitchen thermometer if you want to be sure.
Once baked, let it cool completely before adding it to the mixture.

2. In the microwave
You can also do it in the microwave if you need a small amount or want to go faster.
Place the flour in a large (microwave-safe) bowl, heat it at full power in 30-second intervals, stirring between each session, until it reaches 74 ºC throughout the bowl. It usually takes about 1.5 to 2 minutes, depending on the amount and the appliance.

Can I skip the step of cooking the flour?

In a recipe that goes in the oven, the problem disappears because the cooking heat already does the job. But if you're going to prepare cookie dough to eat raw, as a topping or in ball form, it's essential not to skip this step. It only takes a few minutes and it makes the difference between a delicious recipe and one that could make you sick.

Is raw cookie dough likely to cause indigestion?

Edible cookie dough is guilty of only one thing: that it's delicious! That said, there are two things you should keep in mind so it doesn't upset your stomach: make a dough that doesn't include egg -like the recipe you'll see below-, and cook the flour beforehand before preparing it.

It's a dough that contains no egg, and if you take into account cooking the flour beforehand, it shouldn't present any problem, because in all cases the ingredients are ones you can eat raw (butter, sugar, milk, chocolate...).

Obviously, someone who is gluten intolerant should not eat it (in that case, look for a gluten-free recipe) and, like any other food in excess, it can make you feel unwell if you overdo it.

Step by step to make edible raw cookie dough

Ingredients

• 60 g butter (at room temperature)
• 40 g brown sugar*
• 20 g white sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 85 g wheat flour
• 1–2 tablespoons milk (as needed)
• 50 g chocolate chips or chopped chocolate

*You can vary the ratio of brown to white sugar. The more brown sugar, the darker the dough will be.

Preparation

1. You must cook the flour. To do this, spread the flour on a baking tray lined with parchment paper, and bake at 160 ºC for about 10 minutes. Remember to stir halfway through to ensure the heat is distributed well. Remove from the oven and let cool completely.
2. Beat the butter with both types of sugar until you obtain a creamy texture.
3. Add the vanilla and salt, and mix well.
4. Incorporate the treated flour and mix until integrated.
5. Add 1 tablespoon of milk and mix. If the dough is very dry, add a little more (carefully).
6. Finally, fold in the chocolate chips.
7. Form balls, or store in a bowl in the fridge. It lasts 4–5 days refrigerated, or weeks in the freezer.

Additional notes

• You can use half wheat flour and half oats.
• If you like, you can add a touch of cinnamon or half a teaspoon of ginger.
• The usual way is to make it as I've indicated with chocolate chips, but who said you can't try adding cocoa powder to the recipe to make edible cocoa cookie dough? Simply add a few tablespoons of cocoa to the dough when you combine the ingredients.
• Add nuts, pieces of your favorite cookie brand or whatever you prefer (colored chips, coarse brown sugar, vanilla sugar, hazelnuts...)
• You'll love this! You can dip the balls in melted chocolate and chill them; they'll be an irresistible snack.

How to store the cookie dough we make?

Once prepared, this edible cookie dough can be kept perfectly for several days. Store it in an airtight container in the fridge and it keeps well for 4 to 5 days (in fact, given the ingredients I'd say it could last much longer in an airtight container, even more so if you store it in a vacuum container, but out of caution I'm giving you that timeframe). If you prefer to have it ready for longer, you can also freeze it in small portions, like balls, and take them out as needed. In the freezer it will last up to 2 or 3 months without problem.

How to serve or use the cookie dough?

When serving it, the options are many:

• You can fill glasses or mini cocottes to enjoy the dough as prepared, or form balls to serve in ice cream bowls.
• When serving them, you can mix them or top them with M&M's, shredded coconut, almonds, pistachios or chopped hazelnuts, pieces of white chocolate...
• You can prepare the cookie dough to be eaten with a spoon, or use it as a topping for ice cream, yogurt or even as a base for a brownie.
• If you like, you can also coat the balls with melted chocolate and let them cool: they turn into irresistible mini truffles.

Surely you'll think of more ideas, how do you want to enjoy it?

It's a simple and versatile recipe that you can adapt to your taste depending on the moment or craving. I hope this becomes a small great discovery for you!