Edible cookie dough dip
Egg-free brown sugar cookie dough made with heat-treated flour and loaded with mini chocolate chips. Scoop it up with graham crackers and pretzels.
- Prep
- 10 min
- Cook
- 3 min
- Serves
- 6
- Per serve
- 440 kcal
Ingredients
Method
Heat-treat the flour: raw flour isn't treated to kill germs and has been linked to E. coli and salmonella outbreaks, so it needs to reach 165°F before you eat it. Spread it in a microwave-safe bowl and microwave on high for 30 seconds, then stir well.
Keep microwaving in 30-second bursts, stirring between each, until an instant-read thermometer pushed into the center reads 165°F, usually 1 to 1 1/2 minutes in total. Stir out any lumps and spread it on a plate to cool.
While the flour cools, beat the butter, brown sugar, granulated sugar, vanilla and salt in a mixing bowl with a wooden spoon or hand mixer until creamy and lighter in color. If your butter is still firm, microwave it for 10 seconds first.
Add the cooled flour and stir until combined, then add the milk a tablespoon at a time until the dough is soft and scoopable, like thick frosting.
Fold in most of the chocolate chips, spoon into a serving bowl and scatter the rest on top. Serve with the graham crackers and pretzels for dipping.
Tips
- Let the flour cool until it's just warm before adding it, or it will melt the butter and the chocolate chips.
- No thermometer? Microwave until the flour is steaming and too hot to touch in the center, stirring every 30 seconds, but a thermometer is the only way to be sure it hit 165°F.
- Keeps covered in the fridge for up to 5 days; let it soften for 10 minutes before serving.
