Wednesday, July 1, 2020

Edible Chocolate Chip Cookie Dough Sundaes!

Did you ever eat raw cookie dough??

I can remember my mom telling me NOT to gobble up her yummy cookie dough
as she was busy baking was so tempting!!

Edible cookie dough is all the rage right now... it's an edible cookie dough craze!

My kids are all about the edible cookie dough...and we have paid top-dollar for scoops of this culinary delight while out on the town...and guess what??

We created this terrific recipe and it is as good as the "best" cookie doughs out there...and ours is homemade--and very easy to make!  Simple ingredients and you can customize it!!

The key to making the cookie dough safe to eat-- there are no raw eggs... and the flour is heat-treated...which is a fancy way of saying baked.  We bake the flour (a raw ingredient) to the temperature of 165 degrees.  This process will eliminate microbes that could harm you... we don't always think about flour being a "raw" ingredient...but it is.  Food safety is always important and the quick step of heating the flour to 165 degrees Fahrenheit is super simple!!

Heat the flour on a baking sheet (I love to use makes pouring the flour into a bowl a breeze!)  Heat the flour to 165 in a 350-degree oven for about 10-15 minutes or until the flour registers 165 degrees.  Yes, you can also accomplish this step in the microwave too!!

Let the flour cool... if small clumps of flour form, break them up with the flat bottom of a measuring cup...easy.

This cookie dough is super-delicious just as it is, or you can dress it up with a scoop of vanilla ice cream or some fun add-ins.  Make it your own taste sensation!

For July Fourth, we added mini red, white, and blue candies... how sweet!!

Here's our recipe:

Karri Perry | Blue Ribbon Kitchen

2/3 cup all-purpose flour-heated to 165 degrees and cooled to room temperature. 
1 stick (8 Tbsp.) unsalted butter-softened
2/3 cup brown sugar
1/2 tsp salt
1 teaspoon vanilla extract
1-2 Tablespoons heavy cream
1/3 cup (heaping) chocolate chips (I use a mixture of  mini semi-sweet and milk chocolate chips)

On a parchment-lined baking sheet, heat the flour in a 350-degree oven to 165 degrees. 
(You can also use the microwave to heat the flour- use a microwave-safe bowl and microwave in 30-second intervals until the flour reaches 165 degrees)  Use an instant-read thermometer to verify the temperature.  Allow the flour to cool to room temperature before using it.
TIP: If any small clumps of flour form during the heating, break up the clumps with the flat bottom of a measuring cup.

In a mixing bowl, add the room-temperature (softened) butter.  Add the brown sugar and stir.  Mix well until the butter and sugar are creamy and smooth.  Add the salt and vanilla and stir.  Finally, add the flour and stir until combined.  Add 1 Tablespoon of the heavy cream, this will begin to loosen the dough.  Depending on your preference, add an additional tablespoon or two of cream and mix until you reach your desired consistency.  (I used 2 Tablespoons)

Fold in the chocolate chips and any other customizable ingredients: (fun add-ins: pecans, coconut, heath, toffee, peanut butter chips, dried  fruits, marshmallow bits, candies or sprinkles)

Cover and chill until ready to serve.  Scoop onto vanilla ice cream for a Cookie-Dough Sundae.  Add hot fudge and whipped cream for an over-the-top dessert experience.  Enjoy!

For more patriotic recipes... you might like: Pineapple Upside Down FLAG Cake... or A Watermelon Basket... or maybe Fire Crackers!!!

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