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Edible Cookie Dough
John Kanell · preppykitchen.com · Original Recipe
Try this edible cookie dough recipe when you want a sweet treat but don’t feel like baking. It’s quick, easy, and safe to eat since you heat treat the flour and don’t use eggs!
4
chewiness
2
crispiness
1
cakeyness
2
thickness
2
spread
4
richness
2
sweetness
3
complexity
chewyrichbutteryvery chocolatey
Ingredients
all-purpose flour(270g)2.25 cup (281g)
unsalted butter )(room temperature (227g)1 cup (227g)
packed light brown sugar(275g)1.25 cup (175g)
granulated sugar(50g)0.25 cup (50g)
pure vanilla extract2 tsp (8g)
salt1 tsp (3g)
milk(plus more if needed)2 tbsp (31g)
miniature semisweet chocolate chips(300g)2 cup (340g)
Total dough weight1.1kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- none
- Bake Temp
- 329°F (165°C)
- Bake Time
- 10-12 min
- Chill
- 30 min
- Yield
- ~14 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.24 (28th percentile)
Flour:Sugar1.25 (47th percentile)
Brown:White Sugar3.50 (85th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour1.21 (77th percentile)
Fat %20.4 (85th percentile)
Sugar %20.2 (54th percentile)
Hydration0.11 (18th percentile)
Bake Temp329 (8th percentile)
Key Ratios
Flour:Fat
1.24
Flour:Sugar
1.25
Brown:White Sugar
3.50
Egg:Flour
0
Chocolate:Flour
1.21
Fat %
20.4
Sugar %
20.2
Flour %
25.2
Hydration
0.11