Edible Cookie Dough Recipe

IMPORTANT: Avoid using raw flour in your cookie dough. It's simple to pasteurize it! Just place the flour in the microwave for a minute, stir to prevent clumping, and then microwave for another minute (total of 2 minutes). This process eliminates any bacteria present in the raw flour, ensuring that your cookie dough is safe to eat!

Here is the rewritten review: First and foremost, it is crucial to note that simply excluding eggs does not automatically make any cookie dough recipe safe to eat. Recent reports have highlighted the risks associated with consuming raw flour, which may contain salmonella. However, it is simple to mitigate this risk by toasting or baking the flour, which also imparts a delightful flavor profile. One quick method is to heat 1 cup of flour in a medium-sized frying pan over medium heat for 5-6 minutes until it changes color slightly and develops a nutty aroma. While raw eggs are commonly associated with food safety concerns, raw flour poses a similar threat and should not be overlooked. As for recipe adjustments, consider reducing the amount of salt and feel free to experiment with different types of chocolate chips or mix-ins. Personally, I enjoy combining butterscotch and chocolate chips for a unique taste experience.

This recipe was fantastic! I must admit, using soft brown sugar and softened butter is key. It eliminates the need for an electric mixer, making the whole process much simpler. I appreciate that there's no need to wrap the dough in plastic. A helpful tip is to microwave the flour for one minute, stir it, then microwave it for another minute. This ensures the flour is free of bacteria, making the cookie dough safe to enjoy. The cookies disappeared in no time and we absolutely adored them!

I've tried making this recipe before, but instead of using a microwave or baking the flour in the oven, I opted for a stove-top pan. I cooked it over low heat to avoid burning the flour. It reminded me of making polvoron, although we usually add powdered milk and sugar while toasting it. If you're not familiar with polvoron, just search it up to see what I mean! 😄

I haven't tasted it yet, but it looks and smells delicious to me. I'm letting it cool off in the refrigerator for a bit after melting the butter on the stovetop. I took it off the heat, mixed in brown sugar, and then added it to the other ingredients in a separate bowl. I'm fairly new to baking, and this method seems to work really well for me. Update: I finally tasted it, and it was delicious! I should mention that I didn't use milk and added a bit more vanilla extract than the recipe called for.

I decided to give this recipe another try, and what a difference it made! The first time I used coconut flour instead of all-purpose flour, which made the dish unpleasantly grainy and difficult to enjoy. This time, I used einkorn all-purpose flour, and the results were amazing. It was my first time using this flour, and I was impressed by the outcome. Whether it was the failure of my first attempt or the quality of the flour itself, this recipe turned out fantastic! A tip for others trying this recipe: consider softening the butter before beating to avoid straining your equipment - beating straight from the fridge can be challenging.

This recipe was simple to follow and delicious!

I absolutely adore this recipe! Even though I didn't have any chocolate chips on hand, it still turned out delicious. I highly recommend trying it out!

I found it to be delicious, and my brothers agreed. I also didn't find it too difficult; in fact, it was quite simple and easy for me. The only part I didn't enjoy was heat-treating the flour, but that was unavoidable.

Perhaps my expectations were too high because I adore cookie dough and my grandmother makes the best cookies I've ever tasted. I always enjoy making them and indulging in the raw cookie dough, eggs and all. However, after trying this recipe, I found the texture to be too smooth and fluffy, almost like cloud slime. I ended up adding an egg, which enhanced the flavor, but it still lacked the desired texture. To improve it, I added vegetable oil and white sugar. Next time, I would recommend using a combination of half brown sugar and half white sugar.

It's decent, but slightly rough in texture.

This recipe is amazing! I've made it at least four times and it has never failed me. It's easy to make, though not very quick. I suggest reducing the amount of sugar and adding a tad more salt - other than that, it's a perfect 10/10.