Imported from TikTok

Edible Raw Chocolate Chip Cookie Dough

Name: Edible Raw Chocolate Chip Cookie Dough
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 180 g all-purpose flour (Toast in the oven, then let cool completely before incorporating. The description also suggests, without an oven, microwaving for 30 seconds at 800 W, stirring halfway through.); 90 g butter (Softened, and beaten until smooth and creamy.); 80 g granulated sugar; 20 g brown sugar; 45 ml milk (Used as a substitute for eggs.); 1 cc vanilla extract (The description specifies liquid vanilla; the transcript says “a small capful.”); milk chocolate chips (One handful; the total amount of chips indicated in the description is 2 to 3 handfuls combined for the milk and white chocolate chips.); white chocolate chips (One handful; the total amount of chips indicated in the description is 2 to 3 handfuls combined for the milk and white chocolate chips.); fleur de sel or salt (A small pinch; the creator prefers fleur de sel.)

Recipe by @chunky_cooker @chunky_cooker · TikTok

Imported by Rose HAMON on SeeMeCook

Egg-free cookie dough made with toasted flour, softened butter, and milk and white chocolate chips. Milk replaces the eggs; the flour must be allowed to cool before being incorporated to prevent the butter from melting.

6 servings30 minAmerican

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Ingredients

180 g all-purpose flour (Toast in the oven, then let cool completely before incorporating. The description also suggests, without an oven, microwaving for 30 seconds at 800 W, stirring halfway through.)
90 g butter (Softened, and beaten until smooth and creamy.)
80 g granulated sugar
20 g brown sugar
45 ml milk (Used as a substitute for eggs.)
1 cc vanilla extract (The description specifies liquid vanilla; the transcript says “a small capful.”)
milk chocolate chips (One handful; the total amount of chips indicated in the description is 2 to 3 handfuls combined for the milk and white chocolate chips.)
white chocolate chips (One handful; the total amount of chips indicated in the description is 2 to 3 handfuls combined for the milk and white chocolate chips.)
fleur de sel or salt (A small pinch; the creator prefers fleur de sel.)

Steps

1
Preheat the oven to 180 °C. Spread the 180 g of flour on a baking sheet and toast it for 12 minutes—not a second longer, according to the creator—to prevent it from burning.
2
Let the flour cool completely before incorporating it; flour that is still hot would melt the butter and result in oily dough.
3
In a mixing bowl, beat the 90 g of softened butter until smooth and creamy. A stand mixer can be used to make incorporation easier and minimize lumps.
4
Add the 80 g of granulated sugar and the 20 g of brown sugar to the softened butter.
5
Pour in the 45 ml of milk, which replaces the eggs, then add the liquid vanilla (1 tsp according to the description; the transcript says a small capful). Mix to combine.
6
Add the cooled flour and incorporate it into the mixture. A stand mixer can help produce smooth, lump-free dough.
7
Add one handful of milk chocolate chips and one handful of white chocolate chips.
8
Add a small pinch of fleur de sel or salt, according to your preference.
9
Shape the dough into small balls and serve raw.

Notes

Without an oven, the description recommends heating the flour in the microwave for 30 seconds at 800 W, stirring halfway through, then letting it cool. The description indicates 2 to 3 handfuls of chips in total, while the transcript specifies one handful of each type. The yield is not specified and is estimated at approximately 6 servings. Comments indicate that the flour may brown or burn; monitor it carefully.