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Double Chocolate Edible Chocolate Chip Cookie Dough
Today, June 21st, is National Cookie Dough Day, a day to celebrate the true hero of any cookie. If it wasn’t for great dough, cookies wouldn’t taste as amazing as they do. Edible cookie dough has been a trend for the last few years and is safer to eat than traditional cookie dough as it doesn’t contain raw eggs (salmonella) and the flour is heated prior to mixing (E. coli).
Join us in celebrating the holiday by making our Double Chocolate Edible Chocolate Chip Cookie Dough.
If you want to make a traditional edible chocolate chip cookie dough, use 1 cup of all-purpose flour and omit the cocoa.
In addition, our Cooked on Propane blog shares these cookie recipes:
Nutella Stuffed Brown Butter Chocolate Chip Cookies
Strawberry Cream Cheese Cookies
Double Chocolate Edible Chocolate Chip Cookie Dough
Equipment
- 1 Propane Oven
Ingredients
- 2/3 cup All-purpose flour
- 1/3 cup Dutch process cocoa powder
- 1/2 cup Salter butter
- 1/2 cup Brown sugar
- 3 tbsp Sugar
- 2 tbsp Whole milk
- 1 tsp Vanilla extract
- 3/4 cup Mini chocolate chips
Instructions
- Spread flour out onto a rimmed 18 x 13-inch baking sheet. Bake in preheated oven 7 minutes, or until flour temperature registers 160 degrees on an instant-read thermometer.
- Transfer flour to a cool dish and place in the fridge to cool completely.
- While flour cools, combine the softened butter, brown sugar, and sugar in a bowl and use a hand mixer to beat until light and fluffy. Mix in the milk and vanilla, scraping the sides of the bowl as needed.
- Add in the flour, cocoa, and mix until combined. Fold in the chocolate chips. If the dough seems too thick to your liking, add milk 1 tsp. at a time.
- You can enjoy the dough right away, or chill in an airtight container in the fridge for up to 1 week or in the freezer up to 1 month.
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