INGREDIENTS
- 1¾ cups all-purpose flour
- ¼ teaspoon of salt
- 1 cup (16 tablespoons) salted sweet cream butter, softened
- ¾ cups light brown sugar, packed
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 tablespoon heavy cream
- 1½ cups mini semi-sweet chocolate chips
Directions
STEP ONE: In order to kill any possible strains of e. coli that may be present in the uncooked flour, it is recommended that the flour be “heat-treated”. To do this, line a baking sheet with parchment paper, evenly spread the 2 cups of flour over the parchment paper, and bake at 300°F for 5 to 7 minutes.
PRO TIP: If you wanted to heat treat additional flour for another recipe, you can do it all at once and store the extra in an airtight container until you are ready to use it.
STEP TWO: Keep a close eye on the flour, making sure it does not burn. Remove the flour from the oven and allow it to completely cool before using it in this recipe.
STEP THREE: Using a stand mixer, or a large mixing bowl and a hand mixer, on medium-high speed. Cream together the butter, brown sugar, white sugar, and vanilla extract. Mix this mixture until it is fluffy.
STEP FOUR: Slow the mixer speed to low and add 2 tablespoons of heavy cream. Continue to mix on low until the cream is completely incorporated.
STEP FIVE: Slowly add the flour ½ cup at a time and the ¼ teaspoon of salt. Mix until the flour is well incorporated and white streaks of flour are no longer visible.
STEP SIX: Using a large wooden spoon, mix in the regular and mini chocolate chips until they are evenly distributed.
STEP SEVEN: Cover the cookie dough and chill in the refrigerator for 30 minutes.
HOW TO SERVE
The obvious way to eat this fun and tasty treat is right from the bowl, but you could use a little bit of cookie dough as a topping for other treats. Add pieces of your own edible cookie dough to a bowl of ice cream along with a drizzle of hot fudge and whipped cream.
STORAGE
IN THE FRIDGE: Keep the unused cookie dough covered in plastic wrap or in an airtight container and stored in the refrigerator. It will last for 2 to 3 days.
IN THE FREEZER: You can also place the edible chocolate chip cookie dough in the freezer, covered for 2 to 3 months.
