Ingredients
Scale
- 4 tbsp unsalted butter (dairy-free can be used too)
- 1 tsp granulated white sugar
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1 tbsp milk of your choice (I used vanilla almond milk!)
- 1/4 cup chocolate chips (I prefer semisweet)
Instructions
- Toast the flour on the stove using medium heat for around 5 minutes. This will make it safe to consume. Flour should not be eaten raw! Stir every 30 seconds or so, making sure not to burn the flour. The flour should be heated through and hot to the touch.
- In the meantime, cream together the butter and two types of sugars. You can make this easier by using room temperature butter or simply cut the butter into pieces then mix it all together with a spatula. This step is very important and should not be skipped. Remember that technique is key to baking!
- Once the mixture is completely smooth, add the vanilla extract and mix.
- Then, gradually add in the flour while mixing. The mixture will look shaggy.
- Add the milk of your choice and this should bring the entire mixture together. Mix well and make sure it’s smooth and evenly mixed with no lumps.
- Lastly, gently fold in the chocolate chips. I find this is easier if you use your hands!
- You can serve all together, or roll it into balls like you’re about to make cookies!
- Enjoy! These are best served at room temperature but should be refrigerated if not eaten right away. Simply let it come to room temperature after removing it from the fridge.
- Also check out my Mochi Cookie Dough recipe I made with the edible cookie dough 🙂