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5 from 7 votes

Edible Chocolate Brownie Batter Cookie Dough

Author: Kim Lange

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 2-4 tbsp milk or cream or milk of choice
  • 1/3 cup unsweetened dark cocoa powder I used Ghirardelli’s 100% Unsweetened Cocoa Powder
  • 1 cup all-purpose flour heat treated to kill bacteria (microwave for 1 minute 15 seconds, whisking in 15 seconds intervals reaching 160 degrees).
  • 1/4 teaspoon salt
  • 1/2 cup mini dark chocolate chips

Instructions

  • Melt butter about halfway in the microwave in a microwaveable bowl. Using food processor or mixer, pulse or beat together the butter, sugars, vanilla extract, milk, salt, cocoa powder and heat treated flour together to get cookie dough consistency. Add in mini chocolate chocolate chips and devour!
  • Store cookie dough in an airtight container in the refrigerator for up to one week. Cookie dough will firm up some in the refrigerator, so let it sit at room temperature for 10-15 minutes before enjoying.

Notes

Ultimate Edible Chocolate Brownie Batter Cookie Dough:
Add some actual brownie chunks to the mix and HELLO BABY!!