This week I’ll be live-streaming a cookie dough cake on the Food Network! With that in mind, I figured it was time I post my edible cookie dough recipe! If you want to be sure your flour is safe, you can pasteurize it by microwaving it!! Just be sure that the internal temperature reaches 160 degrees Fahrenheit. I’ve made a few tweaks to this recipe over the last year, and this is my final recipe:
- 1 1/2 cups of unsalted butter (3 sticks), room temperature
- 2 1/4 cups of brown sugar (light or dark)
- 1 tsp. salt
- 1 tsp. vanilla
- 1 Tbsp. heavy cream
- 2 1/4 cups all purpose flour
- 1 cup mini chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup sprinkles
Place butter and brown sugar into bowl, and beat on medium speed using a hand mixer or the paddle attachment of a stand mixer. Once the butter and brown sugar are creamed together, mix in the salt, heavy cream, and vanilla. Next mix in the flour, one cup at a time. With a spatula, gently fold in both types of chocolate chips, and sprinkles.
The batter should be sturdy enough to shape with your hands. If it still seems too tacky, add in more flour, 1/4 cup at a time. If your dough seems too firm, add in more heavy cream, 1 Tbsp. at a time.
I like to shape the dough into either disks to place between cake layers, or into balls for cake decorating! You also forgoe this step and just eat the dough out of the bowl 😛