Red Velvet Edible Cookie Dough
An egg free cookie dough with heat treated flour, cocoa, and mini chocolate chips that is safe to eat raw.
Equipment
- Baking sheet
- Instant-read thermometer
- Mixing bowl
- Hand mixer
Ingredients
Main Ingredients
- ¼ cup unsalted butter softened
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- ½ tbsp red food coloring gel gives a deeper red
- ⅔ cup all-purpose flour heat treated and cooled
- 1 tbsp unsweetened cocoa powder
- ¼ tsp salt
- ⅓ cup mini chocolate chips
Instructions
Cooking
- Heat treat the flour. Heat the oven to 350 degrees F. Spread the flour on a baking sheet and bake about 5 minutes until it reaches 165 degrees F.
- Cool the flour. Let it cool completely, about 15 minutes, so it does not melt the butter.
- Cream. Beat the butter with both sugars until creamy.
- Add liquids. Mix in the milk, vanilla, and red food coloring until even.
- Add dry. Stir in the cooled flour, cocoa, and salt until a soft dough forms.
- Fold in chips. Mix in the mini chocolate chips. Chill briefly to scoop or roll.
Notes
Substitutions: Use plant based butter and milk plus dairy free chips for a dairy free version.
Tips: Always check that the flour reaches 165 degrees F and cool it fully. Add coloring gradually.
Storage: Refrigerate airtight for up to one week or freeze up to three months. Thaw in the refrigerator before serving.