
How To Make Chewy Edible Cookie Dough
Guilty of eyeing the cookie dough so you could get a bite out of it? Well then, this cookie dough recipe is just for you that’s tasty and chewy too.
Serves:
Ingredients
- 3cupsall purpose flour
- 3sticksunsalted butter
- wateras needed
- 3/4cupgranulated sugar
- 1 1/2cupsdark brown sugar
- 1 1/2tspespresso powder
- 1tbspkosher salt
- 1tbspvanilla extract
- 3tbspmilk
- 1cupsemisweet chocolate chip
- 7ozdark chocolatechopped
Instructions
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Preheat the oven to 350 degrees F (180 degrees C).
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Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
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Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
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Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
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In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
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Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
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Fold in the chocolate chips and chopped chocolate until incorporated.
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Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
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Enjoy!
Nutrition
- Calories:Â 910.66kcal
- Fat:Â 52.08g
- Saturated Fat:Â 31.86g
- Trans Fat:Â 1.40g
- Monounsaturated Fat:Â 14.32g
- Polyunsaturated Fat:Â 2.02g
- Carbohydrates:Â 106.91g
- Fiber:Â 5.25g
- Sugar:Â 63.47g
- Protein:Â 8.25g
- Cholesterol:Â 92.41mg
- Sodium:Â 441.39mg
- Calcium:Â 71.80mg
- Potassium:Â 364.15mg
- Iron:Â 6.02mg
- Vitamin A: 292.93µg
- Vitamin C:Â 0.00mg
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