Many of us love sneaking a pinch of cookie dough out of the bowl, but we’ve all been told that raw dough is not safe to eat. And while the risks are low, it’s true — the bacteria in raw eggs and flour can be risky, especially for small children and people with various health issues. Which brings us to the world of “edible” cookie dough.

Edible cookie dough is the latest “it” treat — shops have popped up all over North America selling unbaked cookie dough that you can eat out of a cup with a spoon. Generally, it does not contain any eggs and the flour has been heat treated to eliminate the danger of e. coli contamination. It’s fun and faddish, but welcome news for anyone who can’t help but eating more dough than they bake when they’re making cookies at home.

This recipe doesn’t seem to make a whole lot of dough, but a little goes a long way (remember, each scoop is equivalent to one large cookie).

  • c
    1 cup
    flour
  • c
    1/2 cup
    brown sugar
  • c
    1/2 cup
    butter, at room temperature
  • c
    1 tbsp
    milk
  • c
    1/2 tsp
    vanilla
  • c
    1/2 tsp
    salt
  • c
    1/4 cup
    semi-sweet chocolate chips
  • Directions
    • 1
      Heat oven to 350 degrees F. Spread flour in an even layer on a baking sheet.
    • 2
      Roast the flour for five minutes. Keep an eye on it to make sure it doesn’t brown (a little bit of golden colour around the edges is okay). Remove from oven and let cool slightly.
    • 3
      Meanwhile, cream the butter and sugar in a large bowl using beaters or a stand mixer, until light and fluffy. Mix in the flour, milk, vanilla, and salt. If the consistency is dry, add a few more drops of milk. Stir in the chocolate chips.
    • 4
      Chill the dough for 30 minutes, or until it’s hard enough to easily scoop into balls. Scoop into individual bowls with a small ice cream scoop and serve. Dough will keep, refrigerated and covered, for up to a week.
    Tips
    • 1
      Roasting the flour for five minutes should reduce the risk of contamination, but if you are concerned, be sure to roast it until an instant-read thermometer inserted into the pile of flour reads 160 degrees F. If it is not warm enough, give it a zap in the microwave for 10 seconds, stir it slightly and measure the temperature again. Repeat until it reaches 160 degrees F.

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