Hey, bakers. Today we’re making edible cookie dough. This stuff is, I can’t even tell you, I have no words for how delicious it is. I’ve eaten a ton just in between takes, a ton. I will be baking up one cookie from this batch to show you what they are like baked. I’m so curious because if they bake up well, it’s the best of both worlds and game over. Let’s get started.
First off, we’re going to test our flour. It’s important to do this because flour can actually have a bunch of bacteria and other things inside of it. You can kill that in the oven and make sure it’s nice and clean for raw consumption. I mean, you’re cooking this part, but the rest of it’s raw, okay.
240 grams or two-and-a-quarter cups of flour. Just spread it out evenly onto your baking sheet. Give it a nice little spread. Move it to the edges a little bit. And we’re going to cook this for about 10 minutes at 350, in you go.
Let’s take one cup or about 230 grams of unsalted butter. My is very room temperature, but we’re going to pop it into the microwave for a couple seconds and just give it a little bit of heat. I want it to kind of almost be melted. About 30 seconds at 40% power and my butter is like halfway melted, which is what I wanted. Add that into your stand mixer. You could do this all in a bowl by hand, but I don’t want to. There we go. All that butter.
One-and-a-half cups of golden brown sugar or you can use regular brown sugar. I’m adding in two teaspoons of a nice vanilla, one, two, a little bit extra. That’s about a tablespoon in case you’re wondering. And two tablespoons of milk, you could use whole milk, cream, whatever you want. The milk is basically taking some of the moisture that would have come from the eggs and adding it back in there because we don’t want to have a dry cookie dough, that’s not delicious.
Mix it up just to combine everything. That sugar will melt a bit, it’ll become nice and smooth, you’ll be in heaven. Okay, look at this. It looks like silk, delicious. That’s really nice. Oh, my gosh. Now I’m going to add in a generous teaspoon of salt, this makes a big difference and it really wakes the whole thing up. Do you know what I’m going to do? I’m going to make a good choice and do this the right way. I’ll be right back.
Okay. Put this on some parchment paper. And now making good choices, we can just add this in with no spilling, amazing. Mix that up. Let’s scrape the bowl down a bit, too. This really smells good. You can’t easily make a regular cookie with just brown sugar because it spreads out so much. I actually like that, but most people don’t. It has so much flavor, it’s amazing. Okay. Continue mixing.
All right, that looks pretty good to me. Now it’s time for something extra. How about chocolate chips, we’re going to add in about two cups. One cup. These are bittersweet chocolate chips, but you could also use milk chocolate chips, anything you want. You could add in toasted walnuts, the world is your oyster here.
Bag number two. This is why I did not want to do this by hand. That’s it. All right, this is a little bit runny, but I’d rather have a runny cookie dough from the start than one full of like granulated sugar bits, that’s why we use that melted butter. This can go into the fridge now just to chill out, but in the meantime, I will be giving this a little taste. A little sample for me.
Okay, we’re going to transfer this to a bowl, put it in the fridge, and we’ll be back. I was so curious if this edible cookie dough would actually bake up into a real cookie that I baked one to show you. Look at the result, this looks, I’m not going to be hasty, it looks like my dream cookie because I like a crisp, flat cookie. So with all of that brown sugar, the melted butter, the no leavening agents, that’s what you want for a nice flat, crispy. The brown sugar makes it chewy, but we’ll see what happens. Do you see this? It looks amazing.
Okay. Giving you my full attention. That’s good. Is it my dream cookie? No. Can you bake this up and have a pleasant experience? Yeah, they’re really crispy on the outside and chewy on the inside. Enough of you, what about my raw version? That’s the business.
If you liked this video, check out my cake mix cookies. They have two versions from scratch and with cake mix, both are delicious and super fast and easy. And for ultimate chocolate cookie time, check out my chocolate, chocolate chip cookie. They are amazing and fudgey and delicious.
Mildred Freeman is a 39-year-old struggling artist who enjoys upcycling, travelling and extreme ironing. She is currently in a relationship with Adil Christy Baldwin. Adil is 4 years older than her and works as a senior programmer.