Step 1: Begin by heat-treating your all-purpose flour. Spread 1 cup of all-purpose flour thinly on a microwave-safe plate or in a bowl. Microwave on high for 30-second intervals, stirring well after each, until the flour reaches 160°F (71°C) on an instant-read thermometer (this usually takes 1-2 minutes). Alternatively, spread the flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes. Let the flour cool completely before proceeding with your edible cookie dough recipe. This step is crucial for safety!
Step 2: In a large mixing bowl, using an electric mixer, cream together 1/2 cup (1 stick) unsalted butter (room temperature), 1/4 cup granulated sugar, and 1/2 cup packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 3: Beat in 1 teaspoon of pure vanilla extract and 1/2 teaspoon of salt until just combined. The vanilla adds that classic, comforting flavor to this delightful edible cookie dough recipe.
Step 4: Gradually add the cooled, heat-treated flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
Step 5: Stir in 2-4 tablespoons of milk, one tablespoon at a time, until the edible cookie dough reaches your desired consistency. You want it soft, pliable, and easy to scoop, but not sticky or runny. The amount needed can vary based on humidity and flour absorption.
Step 6: Fold in 1 cup of chocolate chips. You can use semi-sweet, milk chocolate, dark chocolate, or a mix of your favorites. Mini chocolate chips also work wonderfully in this edible cookie dough recipe.
Step 7: Serve immediately, or transfer the edible cookie dough to an airtight container and refrigerate for later enjoyment.