edible cookie dough

• total tid: total time 30 minutes

Ingredienser

2 tablespoons all-purpose four

1 tablespoon unsalted butter, softened

1 tablespoon packed brown sugar

1 tablespoon mini chocolate chips

1 teaspoon milk

⅛ teaspoon vanilla extract

Pinch table or sea salt

Vejledning

1 Microwave flour in small bowl for 45 seconds; set aside to cool, about 3 minutes.

2 Using rubber spatula, mash butter and sugar together in separate bowl until well combined and lightened in color. Stir in cooled flour, chocolate chips, milk, vanilla, and salt until combined Refrigerate until firm, about 15 minutes. Roll into 3 balls and serve.

Notater

kitchen improv

use what you've got You can use any type of chocolate (chopped bar or chips) that you have on hand. Or, substitute crushed Oreos, toffee pieces, Reese's Pieces, peanut butter chips, cereal, or any bite-size candy or snack.

make it funfetti Use white mini chocolate chips and add rainbow sprinkles.

make it butter pecan Substitute COOKING FOR ONE mini butterscotch chips for the chocolate chips and add chopped toasted pecans (see page 15).

make it rocky road Substitute mini marshmallows for the chocolate chips and add chopped walnuts,

why this recipe works Who among us hasn't been tempted by the supermarket cookie dough tubes, or sneaking a spoonful from a homemade batch? But health concerns like raw eggs leave many of us feeling queasy at the thought. Whether you're nurturing a bout of childhood nostalgia, or simply don't want to turn on your oven, we developed a safe and delicious recipe that can be easily made from pantry ingredients. The key to making the dough edible was more than just nixing the egg and leaveners, though: Flour is unsafe to eat raw, so we microwaved it to zap any potential bacteria. Because we couldn't achieve caramelization from baking, brown sugar delivered deep, complex flavor. We found that mini chocolate chips were more evenly distributed throughout the dough, but any chips you have on hand would work. Best of all, you can easily double (or triple!) this recipe, freeze the balls, and save them for a rainy day. See pages 14-15 for more information about microwaves and softening butter in a pinch.