How to make cookie dough: edible raw cookie dough

If you have traveled abroad recently, you will have seen in most supermarkets a curious chilled dessert: cookie dough. Yes, literally translated, it is cookie dough, not for baking, but to enjoy by the spoonful, just like that, raw, without going through the oven. Warning: it is addictive, and today you will see how to make this American edible cookie dough recipe at home - in less than 15 minutes it will be ready to enjoy!

Raw cookie dough is a super easy recipe to make and one that kids and adults alike love. Who would refuse to taste the leftover dough when you make cookies? Exactly: a delicious dough, with a few points to keep in mind so you can eat it safely and it turns out great.

To liven up the dough, it is usually served with chocolate chips, but you can mix it with whatever you like (mini chocolate candies, white chocolate, nuts...), or not mix it at all and top it with coconut shavings, mini chocolate candies, brown sugar, chopped hazelnuts...). Either way, it is delicious.

What is cookie dough

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

Heating the flour (important!)

Although it is 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 is a dry product but not cooked. It has not gone through high enough temperatures to eliminate possible microorganisms, so if we are going to use it in a recipe that is not baked, as is the case with edible cookie dough, it is important to heat it beforehand so it is safe.

How do you treat flour 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
This is the most common and easiest method if you are going to prepare a larger amount.
Spread the flour on a baking tray (preferably lined with parchment paper) and bake at 160 ºC for about 10 minutes, stirring halfway through so the heat is distributed evenly. The flour must reach at least 74 ºC inside, which is the temperature at which bacteria are deactivated. 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 bowl (microwave-safe), heat it on full power in 30-second intervals, stirring between each round, until it reaches 74 ºC throughout the bowl. Usually it is done in 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 is baked, the problem disappears because the cooking heat already does its job. But if you are going to prepare cookie dough to eat raw, as a topping or in ball form, it is essential not to skip this step. It only takes a few minutes and makes the difference between a delicious recipe and one that could make you feel ill.

Raw cookie dough, can it be hard to digest?

Edible cookie dough is only guilty of one thing: it is delicious! That said, there are two things you should keep in mind so it does not make you feel unwell: making a dough that does not contain egg - like the recipe you will see below -, and cooking the flour before preparing it.

It is a dough that does not contain egg, and if you keep in mind cooking the flour beforehand, it should not pose any problem, because in all cases these are ingredients you can eat raw (butter, sugar, milk, chocolate...).

Obviously, it should not be eaten by someone who is gluten intolerant (in that case, they should look for a gluten-free recipe) and, like any other food in excess, it can make you feel overfull 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 and white sugar. The more brown sugar you use, 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 evenly. Remove from the oven and let cool completely.
2. Beat the butter with both types of sugar until you get a creamy texture.
3. Add the vanilla and salt, and mix well.
4. Add the treated flour and mix until incorporated.
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. Shape into balls, or store in a bowl in the refrigerator. It keeps for 4–5 days refrigerated, or for weeks in the freezer.

Additional notes

• You can use half wheat flour and half oats.
• If you want, you can add a touch of cinnamon or half a teaspoon of ginger.
• The usual version is to make it as I have indicated with chocolate chips, but who told you that you cannot try making it by 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 brand of cookie, or whatever you prefer (colored mini candies, coarse brown sugar, vanilla sugar, hazelnuts...)
• You will love this! You can coat the balls in melted chocolate and let them cool; they will be an irresistible snack.

How should we store the cookie dough we get?

Once prepared, this edible cookie dough can keep perfectly for several days. Store it in an airtight container in the refrigerator and it will keep well for 4 to 5 days (in fact, given its ingredients, I would say it could last much longer in an airtight container, even more so if you store it in a vacuum container, but just to be safe, I am giving you those days). If you prefer to keep 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 any problem.

How should you serve or use cookie dough?

When serving it, there are many options:

• You can fill some glasses or mini cocottes to enjoy it just as you prepared the dough, or as balls in ice cream cups.
• When serving them, you can mix them or top them with mini chocolate candies, shredded coconut, almonds, pistachios or chopped hazelnuts, little pieces of white chocolate... 
• You can prepare the cookie dough with a spoon in mind, or use it as a topping for ice cream, yogurt, or even as a brownie base.
• If you want, you can also coat the balls with melted chocolate and let them cool: they turn out like irresistible mini truffles.

I'm sure you can think of more ideas—how do you want to enjoy it?

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