Edible Chocolate Chip Cookie Dough Recipe (2024)

FAQs

Why can't I bake edible cookie dough? ›

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Not all cookie dough is safe to eat before baking it. Both the flour and the egg ingredients should be cooked for food safety reasons. What makes Pillsbury's refrigerated cookie and brownie doughs ready to eat raw? We use heat treated flour and pasteurized eggs so you can now safely enjoy our cookie dough baked or raw.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

When & Why Do You Need to Heat Treat Flour? Raw flour can contain bacteria like e. coli or salmonella so it's important to always heat your flour to a temperature of 160F before eating. (This is what makes eating edible cookie dough safe!)

Raw Dough Can Contain Germs That Make You Sick

That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella.

If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Don't eat uncooked dough, batter or other foods containing raw flour. Be sure children don't eat or taste dough used in crafts.

Cookie dough is an uncooked blend of cookie ingredients. While cookie dough is normally intended to be baked into individual cookies before eating, edible cookie dough is made to be eaten as is, and usually is made without eggs to make it safer for human consumption.

Why bake flour for edible cookie dough? ›

According to the FDA, the grains from which flour is ground are grown in fields that may be exposed to harmful bacteria like salmonella and E. coli. Heating flour to at least 160 degrees kills off any nasty bacteria that might be lurking in your flour bag.

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Most edible cookie dough products are formulated exclusively for snacking and cannot be baked, but some edible cookies doughs are formulated so they can be enjoyed both raw and baked.

The U.S. Food and Drug Administration (FDA) has offered the following safety tips when preparing cookies, pies, cakes and other foods containing flour: Don't eat uncooked dough, batter or other foods containing raw flour. Be sure children don't eat or taste dough used in crafts.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

According to the FDA, the grains from which flour is ground are grown in fields that may be exposed to harmful bacteria like salmonella and E. coli. Heating flour to at least 160 degrees kills off any nasty bacteria that might be lurking in your flour bag.