Edible Double Chocolate Cookie Dough
Rich, fudgy, and full of chocolate chips, this double chocolate edible cookie dough is perfect for serious chocolate lovers. A quick and easy no bake dessert!
Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1-2 Tbsp milk to adjust the texture
- 1 cup flour heat-treated
- 1/4 cup unsweetened cocoa powder
- 1/2 cup mini chocolate chips or regular
- 1/2 tsp salt
Instructions
- Heat-Treat the Flour. Microwave the flour in a bowl for about 1 minute, stirring every 15 seconds to ensure it reaches 165°F throughout. Let it cool before using. You can also spread it on a baking sheet and bake it at 350°F for 5 minutes.
- In a bowl, beat together the butter and both sugars until creamy.
- Add vanilla extract and a splash milk. Save the rest of the milk to adjust the texture later if you need to.
- Stir in the heat-treated flour, cocoa powder and salt
- Fold in the mini chocolate chips
- Scoop the dough into mini cupcake liners (I like to use a cookie scoop, but you can use a spoon too) for easy storage and serving or enjoy straight from the bowl.
- If scooping your dough, chill in the fridge for at least 30 minutes for best results. Store any leftover cookie dough in an airtight container in the fridge.