Double Chocolate Edible Cookie Dough Recipe By Tasty

EDIBLE CHOCOLATE COOKIE DOUGH

Steps:

• Preheat the oven to 350F degrees.
• Pour the flour onto a cookie sheet (line the cookie sheet if it's very burnt/discolored) and bake the flour for 5-7 minutes in the preheated oven.
• Remove the flour into the oven and measure out 1 cup of flour (I spoon it into a dry measuring cup and level off the top). Turn off the oven.
• In a medium bowl, beat together the butter, brown sugar and white sugar until fluffy.
• Mix in the vanilla extract and salt.
• With the mixer on low speed, beat in the cocoa powder and flour.
• Mix in the milk 1 tablespoon at a time until you get the desired consistency.
• Stir in the chocolate chips.

TASTY 101 EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
• Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
• Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
• In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
• Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
• Fold in the chocolate chips and chopped chocolate until incorporated.
• Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
• Enjoy!

FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F.
• Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
• Next, add brown sugar and granulated sugar to a bowl and whisk together.
• Melt butter and add it to the sugar. Cream together or whisk until fluffy.
• Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
• Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
• Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
• Pop into the oven for 9-11 minutes and take them out and let them cool.
• Serve warm.

DOUBLE CHOCOLATE EDIBLE "COOKIE DOUGH" RECIPE BY TASTY

Steps:

• Soak cashews in boiling water for two hours.
• Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave, and chocolate, and continue to blend for 1 minute.
• Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
• Remove from food processor and transfer to a food storage container and stir in chocolate chips.
• Store in an airtight container in the refrigerator.
• Enjoy!

CHOCOLATE CHIP EDIBLE "COOKIE DOUGH" RECIPE BY TASTY

Steps:

• Soak cashews in boiling water for two hours.
• Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.
• Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
• Remove the mixture from the food processor and transfer to a food storage container and stir in chocolate chips.
• Store in an airtight container in the refrigerator.
• Enjoy!

EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
• In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
• Refrigerate mix for 30 minutes.
• Separate dough into 4 sections
• For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
• For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
• Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
• For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
• For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
• Add the chocolate chips and white chocolate chips, then mix until combined.
• Enjoy!

EDIBLE COOKIE DOUGH BOARD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Heat treat the flour: Spread the flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour temperature reaches 165˚F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat-treating may cause the flour to get clumpy). Let cool completely before using, about 20 minutes.
• Make the chocolate chip cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add the vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt. Use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Make the double chocolate cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Sift in ⅔ cup plus 2 tablespoons of the heat-treated flour, the cocoa powder, baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together, adding the water if the dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Make the funfetti cookie dough: In a medium bowl, use an electric hand mixer on medium speed to whip the butter until light and fluffy, about 2 minutes. Add the granulated sugar and beat until airy and fully combined, about 2 minutes. Add the clear vanilla and water and beat until incorporated. Sift in 1 cup plus 1 tablespoon of the heat-treated flour, the baking soda, if using, and the salt and use a wooden spoon or rubber spatula to mix until the dough comes together. Fold in the sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
• Assemble the board: Remove the cookie dough from the refrigerator at least 1 hour before assembling to bring to room temperature for the best texture.
• Transfer each flavor of cookie dough to a serving bowl and arrange on a large board. Surround with the rainbow sprinkles, chocolate and caramel sauces, waffle cones, mini marshmallows, chocolate chip cookie crumbles, chocolate sandwich cookie crumbles, white chocolate chips, white chocolate-covered pretzels, chocolate candies, toasted walnuts, and mini peanut butter cups.
• Enjoy!

EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Mix together granulated sugar, brown sugar, salt, milk, and vanilla in a small bowl.
• Once combined, add in flour and mix.
• Then, add the butter and fold until it becomes a dough. Finally, add chocolate chips.
• Serve.