Description
This recipe for the Best Edible Red Velvet Cookie Dough offers a safe-to-eat, luscious treat that blends the iconic flavors of red velvet cake with the fun texture of cookie dough. Perfect for enjoying raw or chilled, this dough is heat-treated to ensure safety and enhanced with chocolate chips for extra indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour (heat-treated for safety)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/4 teaspoon red gel food coloring
- 2-3 tablespoons milk (adjust for consistency)
Optional
- 1/2 cup mini chocolate chips
Instructions
- Heat-treat the flour: Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5-7 minutes to kill any potential bacteria. Allow it to cool completely before using.
- Prepare dry ingredients: In a medium bowl, sift together the heat-treated flour, unsweetened cocoa powder, and salt to ensure even mixing and to avoid lumps.
- Cream wet ingredients: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and well combined. This aerates the mixture, contributing to a smooth texture.
- Add flavor and color: Stir in the vanilla extract and red gel food coloring thoroughly until the color and flavor are uniform throughout the mixture.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring until just combined. Add milk one tablespoon at a time to adjust the dough’s consistency, making it soft but not too sticky.
- Fold in chocolate chips: Gently fold in the mini chocolate chips evenly throughout the dough to add texture and bursts of chocolate flavor.
- Serve or refrigerate: Enjoy the edible cookie dough immediately as a safe-to-eat treat or store it in an airtight container in the refrigerator for up to one week for later indulgence.
Notes
- Heat-treating the flour is essential for making this cookie dough safe to eat raw.
- Adjust milk quantity to achieve your preferred dough consistency; less milk for thicker dough, more for softer dough.
- This cookie dough can be enjoyed on its own or used as a topping for ice cream and other desserts.
- Store the dough in an airtight container in the fridge to keep it fresh and safe to consume.
- Feel free to omit the chocolate chips or substitute with nuts or white chocolate chips according to preference.
