Safe to eat cookie dough in 3 tempting flavors - Chocolate Chip, Chocolate Chocolate Chunk and Funfetti Sugar Cookie! Made with heat treated flour and no raw eggs so no worry here. No one will be able to resist these!
Ready in: 27minutes
1cup (136g)all-purpose flour,heat treated to kill bacteria*
1/2cup (113g)unsalted butter,softened
1/2cup (110g)packed light brown sugar
3Tbsp (40g)granulated sugar
1 1/2Tbspmilk,then more as needed
1/2cup (82g)mini semi-sweet chocolate chips
Add butter, brown sugar and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk and the vanilla extract.
Add in flour and blend just to combined, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in chocolate chips.
Store cookie dough in refrigerator (note that it will harden up once chilled because the butter will solidify, you can let it rest at room temperature if desired).
FOR CHOCOLATE CHOCOLATE CHUNK COOKIE DOUGH: replace 1/3 cup of the all-purpose flour with 1/3 cup (32g) dutch process cocoa powder. Mix cocoa in with the flour. Replace mini chocolate chips with 2 oz. dark chocolate chopped into small bits.
FOR FUNFETTI SUGAR COOKIE DOUGH: omit brown sugar, use 2/3 cup (136g) granulated sugar (total). Add 1/4 tsp almond extract in with the vanilla extract. Replace chocolate chips with 1/3 cup (52g) white chocolate chips. Fold in 3 Tbsp rainbow jimmies sprinkles with white chocolate chips, serve with more sprinkles on top.
*To heat treat flour: preheat oven to 350 degrees. Evenly spread 3 cups all-purpose flour onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes or until flour registers 160 degrees on an instant read thermometer. Cool completely store in an airtight container.**Nutrition listed is for chocolate chip cookie dough.