Description
This Edible Brownie Batter Cookie Dough is a deliciously safe-to-eat treat made without raw eggs, featuring rich cocoa flavor, soft buttery sweetness, and chocolate chips. Perfect for snacking straight from the bowl or chilling for a firmer texture, it satisfies cookie dough cravings without baking.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons almond milk
- 1/2 cup chocolate chips
Instructions
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and creamy, which usually takes about 2-3 minutes.
- Add vanilla: Stir in the vanilla extract thoroughly to infuse the dough with a rich aromatic flavor.
- Mix dry ingredients: Gradually add the heat-treated flour, unsweetened cocoa powder, and salt into the wet mixture. Stir gently until all dry ingredients are just incorporated, forming a thick batter-like consistency.
- Add almond milk: Pour in the almond milk and stir until the dough becomes smooth and soft, achieving a perfect doughy texture that is not too dry or sticky.
- Fold in chocolate chips: Gently mix in the chocolate chips so they are evenly distributed throughout the cookie dough, giving bursts of chocolate in every bite.
- Chill (optional): For a firmer, scoopable texture, cover the dough and refrigerate it for at least 30 minutes. This step is optional depending on your preferred consistency.
- Serve and enjoy: Scoop the cookie dough directly from the bowl to serve as a snack or dessert. No baking required, just enjoy the safe-to-eat brownie batter cookie dough immediately or chilled.
Notes
- Make sure to use heat-treated flour to eliminate any harmful bacteria, making the dough safe to eat raw.
- Almond milk can be substituted with any plant-based or dairy milk according to preference.
- If a firmer dough is preferred, chilling is recommended but not mandatory.
- Store leftover dough in an airtight container in the refrigerator for up to 5 days.
- Chocolate chips can be swapped with chunks or other mix-ins like nuts for variety.
