Edible Red Velvet Cookie Dough (Printer-Friendly)
Safe-to-eat red velvet cookie dough with white chocolate chips, cocoa, and a silky smooth texture.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 3 tablespoons whole milk
08 - 1 1/2 teaspoons vanilla extract
09 - 1 teaspoon red food coloring (liquid or gel)
→ Mix-Ins
10 - 1/2 cup white chocolate chips
# How to Make It:
01 - Spread the flour evenly across a baking sheet and bake at 350°F for 5 minutes to eliminate any harmful bacteria. Allow to cool completely before using.
02 - In a medium bowl, whisk together the heat-treated flour, cocoa powder, and salt until uniformly blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy.
04 - Add the milk, vanilla extract, and red food coloring to the butter mixture. Beat until fully incorporated and the color is even throughout.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the dough tender.
06 - Gently fold in the white chocolate chips using a spatula, distributing them evenly throughout the dough.
07 - Serve immediately at room temperature, or transfer to an airtight container and refrigerate for up to 5 days.
# Expert Advice:
01 -
- You get every bit of that red velvet flavor without turning on the oven for more than five minutes.
- The dough is genuinely safe to eat raw because the flour gets heat treated first, so you can scoop straight from the bowl guilt free.
02 -
- Skip the heat treatment step and you risk consuming raw flour that can carry harmful bacteria, so never skip it no matter how impatient you feel.
- Too much liquid food coloring can make the dough sticky, so start with a teaspoon and add more gradually if you want a bolder color.
03 -
- For a gluten free version, swap in a one to one gluten free flour blend and heat treat it the same way, watching closely because it can brown faster.
- A drop or two of almond extract alongside the vanilla adds a layer of flavor that tastes surprisingly like a bakery red velvet cake.