Ingredients: |
Ingredients: 1¾ cups all-purpose flour
1 cup unsalted butter, softened to room temperature
1¼ cup brown sugar, tightly packed
¼ cup sugar
1 tsp. vanilla extract
½ tsp. salt
½ cup semisweet chocolate chips
(recommend using a mix of mini & regular size chips)
Optional Mix-Ins:
peanut butter
colored sprinkles
broken Oreo cookies
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Directions: |
Directions:1) Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spread flour in an even layer over the parchment paper.
2) Bake flour in 350 degree oven for 5-7 minutes. Remove from oven. Use an instant read thermometer to check that the flour reached the temperature of 160F.
3) Allow floor to cool, then run it through a sifter to break up any clumps that may have formed while baking. Set aside.
4) In a large bowl (preferably a stand mixer), combine softened butter, sugars, vanilla extract, and salt. Use an electric mixer to cream together until very creamy and well-combined, 1-3 minutes.
5) Gradually add cooled, sifted flour, stirring until completely combined. If dough is too stiff after thoroughly stirring, add milk, one tablespoon at a time, until desired consistency is reached, 1-2 Tbsp. milk.
6) Stir in chocolate chips and additional add-ins you might like.
7) Best enjoyed immediately after preparing, but you may store in an airtight container in the refrigerator, so for best enjoyment let it sit at room temperature for 15-20 minutes before enjoying leftovers. |
This recipe for Edible Cookie Dough is from