Description
This irresistible Red Velvet Cookie Dough is safe to eat raw, featuring a rich red hue and a smooth, chocolatey flavor. Made with heat-treated flour and no eggs, it satisfies your cookie dough cravings without baking. Perfect for snacking straight from the bowl or sharing with friends.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (Softened for easy mixing)
- 1/4 cup Milk (Any type, including dairy-free)
- 1 teaspoon Vanilla Extract (Use pure vanilla for best taste)
- 1 tablespoon Red Food Coloring (Optional, can replace with natural red beet powder)
Dry Ingredients
- 2 cups All-Purpose Flour (Must be heat-treated)
- 1/4 cup Unsweetened Cocoa Powder (Dutch-processed for smoother taste)
- 1/2 teaspoon Salt (Fine salt for even distribution)
Sugars & Add-ins
- 1 cup Granulated Sugar (Can be substituted with coconut sugar)
- 1/2 cup Brown Sugar (Can be replaced with additional granulated sugar)
- 1 cup Mini Chocolate Chips (Can be omitted or replaced with white chocolate chips)
Instructions
- Heat-treat the Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes, stirring occasionally, until the flour temperature reaches 165°F (74°C). This step is crucial to eliminate any harmful bacteria. Let the flour cool completely before using.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until smooth and fluffy, creating a creamy base for your cookie dough.
- Add Wet Ingredients: Stir in the milk, vanilla extract, and red food coloring (or natural beet powder) until well incorporated, ensuring an even color and flavor throughout.
- Combine Dry Ingredients: Gradually add the heat-treated flour, unsweetened cocoa powder, and salt into the wet mixture. Mix thoroughly until all ingredients are fully combined and a dough forms.
- Fold in Chocolate Chips: Gently mix in the mini chocolate chips, ensuring they are evenly distributed without overmixing the dough.
- Serve or Store: Enjoy your delicious red velvet cookie dough immediately as a safe, edible treat or store it in an airtight container in the refrigerator for later indulgence.
Notes
- Always heat-treat flour to eliminate harmful bacteria since this recipe is meant to be eaten raw.
- You can substitute granulated sugar with coconut sugar for a healthier alternative.
- Feel free to use any type of milk, including dairy-free options like almond or oat milk.
- Red food coloring is optional; natural beet powder can provide a vibrant, natural red color.
- Mini chocolate chips can be replaced with white chocolate chips or omitted entirely based on preference.
- Store leftovers in an airtight container in the fridge for up to one week.
