Description
This Best Edible Red Velvet Cookie Dough recipe offers a safe-to-eat, indulgent treat with rich cocoa flavor, vibrant red color, and optional mini chocolate chips. Perfect for enjoying raw or as a sweet snack, this dough is made with heat-treated flour to ensure safety without baking the dough into cookies.
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 the oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5-7 minutes to eliminate any potential bacteria. Let the flour cool completely before using.
- Prepare dry ingredients: In a medium bowl, sift together the cooled, heat-treated flour, unsweetened cocoa powder, and salt to ensure an even mixture and to remove lumps.
- Cream wet ingredients: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, which will help create a smooth dough texture.
- Add flavor and color: Mix in the vanilla extract and red gel food coloring thoroughly until the dough is evenly colored and aromatic.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring continuously. Add milk one tablespoon at a time until the dough reaches your preferred consistency—soft but scoopable.
- Fold in chocolate chips: If desired, gently fold in the mini chocolate chips to add bursts of chocolate throughout the dough.
- Serve or refrigerate: Enjoy the edible red velvet cookie dough immediately as a sweet treat, or store it in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Heat-treating the flour is essential to make the dough safe for raw consumption.
- Adjust milk quantity based on desired dough consistency; add more for a softer dough.
- Gel food coloring is recommended for vibrant color without altering texture.
- Store leftover dough refrigerated and consume within one week for best quality.
- Optional mini chocolate chips add texture and extra chocolate flavor.
