Cakes and Cookies
The Ultimate Edible Chocolate Chip Cookie Dough with Whole Ingredients
This sophisticated take on a childhood favorite swaps processed sugars for mineral-rich coconut sugar and aromatic vanilla bean paste. It is a safe-to-eat indulgence that highlights the creamy texture of grass-fed butter and the bite of hand-chopped dark chocolate.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 6
- Level
- Easy
- Per serving
- 340 kcal
Method
To ensure the flour is safe to eat raw, spread the heirloom flour onto a baking sheet and toast in an oven preheated to 350°F (175°C) for 5 minutes, or until the internal temperature of the flour reaches 160°F. If making a grain-free version, substitute with 1.5 cups of superfine almond flour and skip this heat-treating step.
In a medium mixing bowl, cream together the softened grass-fed butter and coconut sugar until the mixture is light and fluffy. For a dairy-free variation, use room temperature virgin coconut oil, though the texture will be slightly more firm.
Stir in the vanilla bean paste, flaky sea salt, and milk. If the dough feels too dry, add an extra tablespoon of milk until the desired consistency is reached.
Sift the cooled, heat-treated flour into the butter mixture and fold gently until no dry streaks remain.
Fold in the chopped dark chocolate chunks by hand to ensure they are evenly distributed.
Serve immediately at room temperature for a soft texture, or chill in the refrigerator for 30 minutes if you prefer firm, scoopable dough balls.
Notes
Always let the heat-treated flour cool completely before adding it to the butter to prevent melting.
Use a high-quality vanilla bean paste rather than extract to see the beautiful dark specks throughout the dough.
If using coconut oil for a dairy-free version, ensure it is 'softened' but not melted to maintain the emulsion with the sugar.
This dough can be frozen in small portions for a quick treat later on; it stays delicious for up to 3 months in the freezer.
