![]() ![]() All are likely to gather dust in my pantry until I stumble across them one day, just like the poor peanut butter chips. I could go on, but I’ve clearly gone down rabbit hole of cookie dough additions, and have added more to my cart than I care to admit. Try it with chopped nuts or toasted coconut!.Mint Chips – also perfect for a dark chocolate cookie dough.Cinnamon Chips – would go so well with a gingerbread cookie dough!.S’mores Chips – I must try to find these!! Where can I get them in Canada?.Espresso Morsels – for coffee addicts – sign me up for some of these!.Semi-Sweet Chunks – for serious chocolate lovers.Unicorn Morsels – super fun for kids or birthdays – great with a sugar cookie dough.If you like, you can easily replace (or add to) the mini chocolate chips. Of course, there is nothing better than traditional chocolate chip cookie dough (or so I thought, but read on). Here are some great ones to try as edible cookie dough versions: If mixing by hand, you won’t be able to get the butter and sugars light and fluffy, but it doesn’t really matter all that much.Ĭan I make Edible Cookie Dough from any cookie recipe?Īs long as you replace the eggs with milk (or use pasteurized eggs) and heat-treat your flour, you should be able to make almost any cookie dough edible (unless there is some other questionable ingredient in there). I recommend that the butter be very soft so it’s easier to incorporate, regardless of whether you use a mixer or not. I find it easiest to do this with a stand mixer (or hand mixer), but you could totally do this by hand. Fold in chocolate chips or other additions.I recommend only adding milk as needed to get it to the consistency you like - you might not even need to add any.ĭetails on the method are in the recipe below, but you pretty much follow a standard cookie recipe: The good news is that since we’re not baking this cookie dough, you don’t need to be as precise, but you still don’t want the dough to be overly flour heavy (for flavor and texture). I generally recommend spooning and leveling your flour rather than scooping it, as this can greatly affect the quantity of flour you get, which can adversely affect the end result (thick, dry cookies). Feel free to use regular salt if you don’t have any sea salt on hand, but use less of it (see recipe for info). I prefer to use flakey sea salt vs regular table salt, as I LOVE the contrast of those sea salt flakes with the sweet chocolate chips. mini chocolate chips (or other additions)įairly standard ingredients for a chocolate chip cookie recipe, except for one key element that I think makes all the difference: flakey sea salt.Īll cookie recipes have some salt in them to help cut the sweetness.Check out Betty’s best chocolate crinkle cookies to learn more about other fun recipes.Now that your flour is safe to eat, it’s time to make Edible Cookie Dough! Add the flour until your dough forms, then cover with plastic wrap and chill in the refrigerator for at least an hour. Add the eggs, salt, baking powder, and vanilla and combine well. While this classic recipe is widely acknowledged to be straight-up chocolate perfection, feel free to explore some variations on the theme of chocolate crinkle cookies. To make Vintage Betty Crocker Rolled Sugar Cookies, for best results, cream together the shortening (plus butter or margarine) and sugar. Sprikle additional powdered sugar on tops of cookies if needed. Thaw in container at room temperature for 1 to 2 hours. Place baked cookies between layers of waxed paper in a freezer container. It’s easy to make these cookies ahead of time and keep on hand in the freezer for when that “home-baked cookie” urge strikes. As they bake, they create a unique topography of hills and valleys, crags and nooks, all filled with chewy, gooey chocolate and a delicate dusting of powdered sugar. That’s certainly the case with crinkle cookies. After just a few minutes in an oven, a humble mix of raw ingredients can be transformed into something amazing. Sometimes kitchen chemistry can seem almost magical. ![]()
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