If you are reading this, chances are you are the chief cookie maker in your house. AND, you've probably been stealing little tastes from your chocolate chip cookie dough batter for years.
That's just not a good idea unless you are using pasteurized eggs and flour. Why? Because non-pasteurized eggs can contain salmonella and flour can harbor E coli or other harmful bacteria.
But you just can't help yourself, right?
Neither can we, so we have a safer solution for you. Easy edible cookie dough.
You can still use the all-purpose flour you have on hand, but you'll have to "pretreat" it a little by heating it to a temperature that will kill most bacteria, which is 160 degrees.
Food bloggers have figured out a couple of methods to get the job done. The first is the standard oven method, which calls for spreading the flour on a raised-edge cookie sheet and baking in a 375-degree oven for 5 to 10 minutes, depending on how long it takes the flour to reach the 160-degree mark. The other method involves microwaving in a microwave-safe bowl on high-power and heating the flour for at least a minute and a half, stirring every 15 seconds to ensure even heating, and that the flour reaches a temperature of 160 degrees.
But as with everything, these methods are not foolproof, so we have to provide a disclaimer: Proceed at your own risk.
And without further ado, here's the recipe:
Edible Cookie Dough
Preheat oven to 375 degrees and spread one cup of flour evenly on raised-edge baking sheet. Bake for up to ten minutes, or until the flour reaches a temperature of 160 degrees.*
Ingredients:
1/2 cup butter, melted
3/4 cup brown sugar
1 cup toasted flour*
1 tbsp. vanilla
1/2 to 2/3 cup chocolate chips
Instructions:
Mix the melted butter and brown sugar. Add the still-warm toasted flour and vanilla. Mix well. Add chocolate chips and mix. If dough is too stiff, add between 1 and 3 tbsp. water.
Store extra in the refrigerator.
That's it. Simple. Easy. And yummy!