Что такое Cookie dough и как его приготовить: 3 рецепта в домашних условиях

Тем, кто любит десерты американской кухни, наверняка не раз приходилось встречаться со странными продуктами, о которых мы ничего не знаем и найти на полках магазинов такие продукты достаточно проблематично. Впрочем, в этом нет ничего критичного, ведь в Америке полно всяких полуфабрикатов, которые с легкостью можно приготовить самостоятельно в домашних условиях.

Одним из таких полуфабрикатов является Cookie Dough, что в переводе на русский означает «тесто для печенья». Выходит, что Cookie Dough (читается как Куки До) — это обычное тесто для приготовления печенья, однако американские домохозяйки часто используют его в своих рецептах в сыром виде. Что за ерунда, спросите Вы? Да, действительно, звучит странно, хотя в детстве, наверняка каждый, хоть раз, но пробовал сырое тесто, помогая маме на кухне.

Есть несколько способов приготовления Cookie Dough в домашних условиях. О них мы сейчас и расскажем.

Базовый рецепт Cookie Dough

• 4 палочки несоленого сливочного масла, комнатной температуры
• 2 ст. сахара
• 2 больших яйца
• 2 ст.л. экстракта ванили
• 2 ч.л. соли
• 5 ст. муки

1. В миске с помощью электрического миксера взбейте сливочное масло с сахаром на большой скорости до образования легкой и пушистой массы, примерно 5 минут.
   
2. Затем добавьте яйца, ваниль и соль; взбивайте на средней скорости до полной однородности.
3. Затем снизьте скорость до минимальной и добавьте половину муки. Перемешайте. Добавьте вторую половину муки.
   
4. Тесто разделить на 4 равные части. Каждую завернуть в пищевую пленку, предварительно слегка расплющив, и положить в морозилку минимум на 2 часа. Тесто для печенья (Cookie Dough) готово к использованию!
   

Рецепт Cookie Dough с шоколадом

• 2¼ ст. муки
• 1 ч.л. соды
• 1 ч.л. соли
• 2 палочки сливочного масла, размягченного
• ¾ ст. сахарного песка
• ¾ ст. коричневого сахара
• 1 ч.л. ванильного экстракта
• 2 больших яйца
• 2 ст. шоколадных капель
• 1 ст. измельченных орехов

1. В небольшой миске смешайте муку, соду и соль.
   
2. В отдельной миске миксером взбейте сливочное масло, сахарный песок, коричневый сахар и ванильный экстракт до мягких пиков.
   
3. Добавьте яйца, по одному за раз, хорошо взбивая после каждого добавления.
   
4. Постепенно вбейте в смесь муку, которую мы смешали с содой и солью.
   
5. Вмешайте кусочки шоколада и орехи.
   
6. Тесто заверните в пищевую пленку и положите в морозилку для охлаждения, часа на 2.
   

Рецепт Cookie Dough без яиц

• ½ ст. масла, размягченного
• ¾ ст. коричневого сахара
• 1 ст. муки
• ½ ч.л. соли
• 1 ст.л. экстракта ванили
• 1 ст. шоколадных капель
• вода

1. Миксером на средней скорости взбейте масло с сахаром.
   
2. К масляной смеси добавьте муку, соль и ваниль. Тщательно перемешайте.
   
3. Добавьте шоколадные капли и перемешайте ложкой.
   
4. Медленно по 1 ст.л. добавляйте холодную воду. Продолжайте до тех пор, пока тесто не станет клейким и однородным, но не слишком жидким.
   
5. Т.к. в этом тесте нет яиц, его можно использовать в сыром виде.
   

Edible cookie dough

Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye

Nutrition: per cookie dough ball (without flavourings)

Nutrient	Unit
kcal	165
fat	7 g
saturates	4 g
carbs	23 g
sugars	14 g
fibre	1 g
protein	1 g
salt	0.4 g

Ingredients

• 100g butter, softened to room temperature
• 175g soft brown sugar
• 2 tsp vanilla extract
• 140g plain flour
• 2 tbsp full-fat milk

Method

Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:

Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.

S’more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.

Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).

Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

How to Make Edible Cookie Dough

This easy edible cookie dough recipe is the perfect sweet treat! Eggless cookie dough with heat-treated flour makes it safe for everyone to eat.

It’s pretty much been all cakes around here lately, because they are truly my fave to make and share, but I would be remiss not to share with you my very favourite (and easy to make) indulgence — Edible Cookie Dough!

I used to buy the Pilsbury logs of cookie dough in an effort to get my fix, but there is really nothing better than a homemade version. Plus my version is completely safe to eat, so you don’t have to worry about any potential risks in eating the dough.

This Edible Cookie Dough post is your one stop shop for everything you need to know about:

• How to make cookie dough safe to eat
• How to convert any cookie dough recipe into an edible cookie dough
• How to store and serve edible cookie dough for best results

Plus, I’ll share my favourite flavour pairings for various types of cookie dough. Read on!

The Ultimate Cake Collection

Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.

Is Raw Flour Safe to Eat?

Let’s be honest here, who hasn’t indulged in a bite of raw cookie dough or a lick of raw cake batter? Heck, I still do it with every single cake and cookie I make. I bet most of you do the same, and haven’t had any ill effects (that you’ve noticed, anyhow). Are the chances high that you’ll get sick from eating raw dough or batter? Probably not, but why take the chance??

Do as I say, not as I do, people.

The reality is that eating raw flour is just as risky as eating raw eggs. Raw flour can carry E. coli, and that’s just not something you want to risk having in your system.

So, how do we make raw cookie dough safe to eat??

How to Make Raw Cookie Dough Safe to Eat

1. Don’t use eggs
2. Heat-treat the flour

Raw eggs can carry salmonella, and raw flour can carry E. coli. You can read more about the dangers of them here.

Both salmonella and E.coli can be deadly, and at the very least could make you very sick. Why risk it when it’s so easy to make a safe, edible version?

Now, you could use pasteurized eggs that have been treated to kill bacteria, but unless you’re ingesting eggs for some kind of health benefit, I don’t see why you’d bother. Seeing as how this is a recipe for raw cookie dough, I’m gonna guess health is not super high on your radar.

In place of the eggs, because the cookie dough may need some moisture in there, we add a bit of milk. That is pretty self-explanatory, so let’s talk about heat-treating the flour.

How to Heat Treat Flour

Heat-treating the flour helps to kill any residual bacteria that may be present. It’s fairly easy to do, albeit a tad messy. I suggest lining a baking sheet with parchment paper that overhangs slightly to help with the process.

1. Preheat your oven to 350°F.
2. Line a baking sheet with parchment paper.
3. Spread flour evenly on baking sheet.
4. Bake for 5-10mins.*
5. Remove from oven and cool before use.**

* I say 5-10 mins because ovens vary. You don’t want the flour to start turning brown, but you want to cook it long enough to kill the bacteria. You’re looking to get the flour to 160F. I use my favourite Thermapen instant-read thermometer to check this, but there are plenty of other good options.

** If the flour clumps a bit, be sure to sift it before use in the recipe.

How to Make Edible Cookie Dough

Now that your flour is safe to eat, it’s time to make Edible Cookie Dough!

Here are the ingredients you’ll need:

• flour (heat-treated)
• butter (room temperature, very soft)
• light brown sugar
• granulated sugar
• sea salt
• milk (room temperature)
• vanilla
• mini chocolate chips (or other additions)

Fairly standard ingredients for a chocolate chip cookie recipe, except for one key element that I think makes all the difference: flakey sea salt.

All cookie recipes have some salt in them to help cut the sweetness. I prefer to use flakey sea salt vs regular table salt, as I LOVE the contrast of those sea salt flakes with the sweet chocolate chips. It’s literally mouth-watering. Feel free to use regular salt if you don’t have any sea salt on hand, but use less of it (see recipe for info).

I generally recommend spooning and levelling your flour rather than scooping it, as this can greatly affect the quantity of flour you get, which can adversely affect the end result (thick, dry cookies).

The good news is that since we’re not baking this cookie dough, you don’t need to be as precise, but you still don’t want the dough to be overly flour heavy (for flavour and texture). I recommend only adding milk as needed to get it to the consistency you like — you might not even need to add any.

Details on the method are in the recipe below, but you pretty much follow a standard cookie recipe:

1. Cream butter & sugars
2. Add dry ingredients
3. Add milk (if needed)
4. Fold in chocolate chips or other additions

I find it easiest to do this with a stand mixer (or hand mixer), but you could totally do this by hand. I recommend that the butter be very soft so it’s easier to incorporate, regardless of whether you use a mixer or not.

If mixing by hand, you won’t be able to get the butter and sugars light and fluffy, but it doesn’t really matter all that much.

Frequently Asked Questions

How do I make a smaller batch?

I realize that not everyone wants/needs 18 servings of cookie dough around, so you can easily adjust the Servings in the recipe below to get smaller proportions.

However, if you get too small a portion, the numbers can be a bit funny and hard to figure out, so I thought I’d include the amounts if you just wanted to make enough for two:

Cookie Dough for Two:

• 1/4 cup all-purpose flour (heat-treated)
• 2 Tbsp unsalted butter (room temperature, very soft)
• 2 Tbsp light brown sugar (packed)
• 1 Tbsp granulated sugar
• 1/4 tsp vanilla
• 1/8 tsp sea salt
• 1/4 cups mini chocolate chips (or other additions)
• 1 tsp milk (as needed)

Follow the instructions in the recipe below.

Can I make Edible Cookie Dough from any cookie recipe?

As long as you replace the eggs with milk (or use pasteurized eggs) and heat-treat your flour, you should be able to make almost any cookie dough edible (unless there is some other questionable ingredient in there). Here are some great ones to try as edible cookie dough versions:

Of course, there is nothing better than traditional chocolate chip cookie dough (or so I thought, but read on). If you like, you can easily replace (or add to) the mini chocolate chips. Here are some fun ideas!

• Mini m&m’s – for an added candy crunch
• Unicorn Morsels – super fun for kids or birthdays – great with a sugar cookie dough
• Semi-Sweet Chunks – for serious chocolate lovers
• Espresso Morsels – for coffee addicts – sign me up for some of these!
• S’mores Chips – I must try to find these!! Where can I get them in Canada??
• Cinnamon Chips – would go so well with a gingerbread cookie dough!
• Mint Chips – also perfect for a dark chocolate cookie dough
• Try it with chopped nuts or toasted coconut!

I could go on, but I’ve clearly gone down rabbit hole of cookie dough additions, and have added more to my cart than I care to admit. All are likely to gather dust in my pantry until I stumble across them one day, just like the poor peanut butter chips.

In this edible cookie dough recipe here today, I used:

Surprisingly (to me), the ones with the Reese’s Pieces were my favourite by far. Like, landslide. They well surpassed the regular old mini chocolate chips. SO good! In my next batch, I’m using these only.

Can you bake it?

Technically, you can (I tried it), but the cookies will not turn out right, since there is no leavening agent (baking soda) or eggs. I baked one cookie just to test it out and see — I baked it at 350 using a chilled ball of cookie dough.

The cookie didn’t spread as much as I expected but also didn’t really puff up at all. It turned out a bit greasy, dense, and flat.

So, basically, I don’t recommend it.

If you’re desperate for some freshly baked cookies instead of edible cookie dough, you’d be much better off just making a proper batch of cookie dough and storing that in the freezer in case of cookie emergencies.

How do you store leftovers?

The recipe below makes a large amount of cookie dough. I like it this way, because I can portion it up and store it for later. I like to use a small cookie scoop (2 tsp) to portion the dough.

I then place all the little cookie dough balls on a sheet pan, and pop them into the fridge or freezer to firm up. Once firm, I transfer them all to a large Ziploc freezer bag and keep them in the freezer. That way, I limit the amount that I eat. Or so I thought.

Turns out my favourite way to eat these is actually straight out of the freezer! I find room temperature cookie dough to be a little bit too sweet, and chilling it helps cut that down a bit. They are such a perfect texture, too. Firm enough to bite into, but not something you’ll break your teeth on.

If you haven’t tried frozen cookie dough, do not miss out!!

I hope you found this post helpful and will experiment with delicious options of edible cookie dough.