Best Edible Cookie Dough Recipe (2024)

FAQs

Why is my edible cookie dough chewy? ›

Milk: In place of eggs, milk helps to make the cookie dough "chewy."

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Ready-to-eat cookie dough is a delicious snack or dessert that can be enjoyed, but only when made safely, which would include using commercially processed heat-treated flour, ready-to-eat ingredients and using good sanitary practices when making the cookie dough.

There is a potential risk of foodborne illness from the consumption of raw flour. Follow Step 1 to heat-treat your flour so it is safe to use. If you do not have a microwave, spread flour out on a baking sheet and toast in an oven at 350 degrees F for 5 to 6 minutes.

Cookie dough contains raw eggs

Eggs are commonly contaminated with Salmonella bacteria ( 1 ). Salmonella infection is characterized by fever, vomiting, diarrhea, and abdominal cramping beginning about 12 hours after consuming the contaminated food, and typically lasts up to 7 days ( 1 ).

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

When & Why Do You Need to Heat Treat Flour? Raw flour can contain bacteria like e. coli or salmonella so it's important to always heat your flour to a temperature of 160F before eating. (This is what makes eating edible cookie dough safe!)

While heat kills the bacteria, eating raw cookie dough (and similar mixtures, like cake batter) poses risks of food poisoning. E. coli and Salmonella can cause food poisoning symptoms like nausea, vomiting, cramps, and diarrhea.

Eating uncooked flour also isn't a good idea because uncooked flour can contain E. Coli. By heating/cooking the flour, you kill the bacteria. You can either bake the flour on a cookie sheet at 350F for 10 minutes or microwave it for 60 seconds (or until it reaches an internal temperature of 165F).

It's not safe to eat raw dough made of wheat flour because raw wheat flour can contain salmonella or E. coli. However, raw cookie dough made of grain-free flour, like nut flour, including almond flour or organic coconut flour, is safe to eat raw.

How long will edible cookie dough last? ›

Store your uneaten edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.

According to the FDA, the grains from which flour is ground are grown in fields that may be exposed to harmful bacteria like salmonella and E. coli. Heating flour to at least 160 degrees kills off any nasty bacteria that might be lurking in your flour bag.

Raw flour can contain bacteria like E.coli, which is not something to mess around with! Heat treating the flour beforehand kills off any bacteria without hurting any of the flavor, and it only takes a few minutes to do.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Preheat the oven to 300°F. Spread more flour than the recipe calls for onto a baking pan (something with sides). Then follow a process similar to the microwave method by stirring the flour and checking the temp at 2-minute intervals. Make sure to check a few different spots in the pan to confirm you're safe.

Take it out of the fridge and let it soften at room temperature for while, perhaps 30 minutes to an hour. If you are in a particular hurry, divide the dough into smaller parts; a small amount of dough will warm more quickly than a large lump. Do not put it in the microwave oven. Do not put it in a conventional oven.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Use a higher ratio of brown sugar to white sugar. Brown sugar contains molasses, which adds moisture to the cookie dough and helps create a softer texture. Use melted butter instead of room-temperature butter. Melted butter incorporates more easily into the dough, creating a more cohesive and pliable dough.