Increase the speed to medium high and beat until pale.
What happens if you bake edible cookie dough This dough is meant to be eaten as cookie dough, not as cookies. Once you take this extra step, you can enjoy edible cookie dough without any worries. Beat with a hand mixer until fully combined and fluffy. Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Just place the flour in a bowl, uncovered, and cook at high heat for 30 second intervals until the flour reaches 165. It takes a few minutes Similarly, enjoy dough straight out of the bowl with a spoon. In a medium bowl combine the softened butter and both types of sugar. Roll dough into mini bliss balls to enjoy as a snack I just use a cookie dough scooper to divide the dough into equal parts and roll. Spread the flour into an even layer on a clean baking sheet. Grab some glass meal prep bowls to store leftover cookie dough bites. For Cookie Dough: Preheat oven to 350 degrees (F).
#EDIBLE COOKIE DOUGH FREE#
TIP: If the dough seems a little dry or crumbly when it comes to room temperature, feel free to add a tablespoon of milk-any kind will do-to add a little moisture. Defrost in the refrigerator or at room temperature in the bag when you want to eat them. Once they're frozen, transfer to a freezer-safe Ziploc bag and freeze for up to 3 months. I'd recommend scooping the dough out into individual balls, putting them on a rimmed baking sheet lined with wax paper, and then freezing them. In months where it's hotter and your kitchen gets warmer, I would recommend storing in the fridge to ensure the chocolate chips don't melt. However, if you do let them sit out on the counter, they'll stay a little softer at room temperature so they are easier to eat.
You don't need to refrigerate them, but I would recommend doing so if you want them to last longer (they'll last up to 30 days in the fridge). Once you've formed the dough into balls, keep them in a covered container for up to three days. Form the balls as usual, eat a few and store the rest for later. If this is the case, and you want to make less, I would reduce this recipe by half. Sometimes it's just you and the bowl of dough. How do I make this recipe for one person?
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