![]() You could freeze balls on a tray until frozen then transfer to a freezer safe container, this way the balls won't freeze stuck together. You can freeze the whole batch or portion into smaller portions so you can enjoy a little bit at a time. The cookie dough will keep in the refrigerator for up to 5 days, or you can freeze it in a freeze-safe container for up to a month. Serve immediately or store leftovers in an air-tight container in the fridge, keep in mind it will harden a lot in the fridge, as the butter resolidifies, so let it thaw on the counter for a while before indulging! If your batter is too thick add a splash more of milk.įinally, the best part, mix in chocolate chips. Gently mix in the flour and salt, don't over mix the batter! Next, add the pure vanilla extract and milk then mix to combine. Scrape down the sides of the bowl to ensure everything is evenly combined. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the butter and sugars for 2-3 minutes, until light and fluffy. Let the flour cool completely before proceeding with the rest of the recipe. When the oven is preheated bake the flour for 5 minutes to heat treat it, this prevents any potential bacteria from forming in the cookie dough. Preheat the oven to 350F/180C and sprinkle the flour into an even layer on a sheet pan. Why stop at just chocolate? Some other delicious add-ins you could try are roasted and chopped nuts, M&M's, raisins, cranberries, the options are endless! My favorite part! I like to use milk chocolate chips, but dark chocolate work beautifully as well! I start off with a small amount of milk but if you want a looser or creamier cookie dough you can add more. If you use unsalted butter then I would double the amount of salt. The recipe below only calls for a small amount, this helps balance out all of the sweetness. ![]() This ingredient also adds to the classic CCC flavor profile. I like to use real vanilla extract instead of imitation. Make sure your brown sugar is soft, this ingredient helps give the iconic chocolate chip cookie flavor. You can use unsalted butter too, I would just slightly increase the amount of salt you add into the cookie dough later in the recipe. I like to use salted butter since we are making a very sweet treat here, I find the salt helps balance out all of the sugar and chocolate. Baking the flour for five minutes helps kill off any potential bacteria. This edible cookie dough would be great to put into ice cream or a no-bake treat! Luckily all you have to do to make edible cookie dough is remove the egg from the ingredient list and you should also bake the flour for a few minutes to eliminate any potential bacteria that could be there. I don't know about you but I have NEVER made a batch of cookies and not "sampled" the dough, sometimes the dough is even better than the baked cookies. ![]()
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