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Ingredients
  • 1 ½ cups all-purpose flour
  • ½ tsp. salt
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 tsp. vanilla extract
  • 2⁄3 cups chocolate chips
  • 2 to 4 Tbsps. whole milk

Edible Cookie Dough Mini Pots

A common misconception about eating raw cookie dough is that it’s the eggs that can make you sick. While this can be true, illness from raw cookie dough is actually more likely to result from strains of E. coli in the unbaked flour (incurred in the wheat fields before processing). This eggless cookie dough recipe calls for toasting the flour before mixing, resulting in an adorably delicious treat that’s perfectly safe to eat.

How to Make

1. Line a baking sheet with a silicone baking mat or parchment paper (this will make it easy to funnel the flour once cooked). Shake out the flour evenly onto baking sheet and toast at 300 degrees for 10 minutes. Let cool completely before using.

2. In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour (may need to sift flour into mixture using a tight mesh strainer if it’s clumpy after baking), salt, brown sugar, and granulated sugar.

3. Pour in melted butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed (this is “stir” on a KitchenAid) until they are evenly dispersed.

4. Add 1 tablespoon at a time of whole milk to the mixture on low speed until dough becomes moist. Scoop into desired-sized jars, or roll out into a log to wrap in plastic wrap with decorative twist ties.

Photos
Chelsi Fisher