Cookie dough became safe to eat raw in 2016 when flour companies started heat-treating wheat to kill E. coli.
Chocolate Cookie Dough
Indulge in these heavenly chocolate cookie dough bites, the ultimate treat for your cozy movie nights or binge-watching marathons! With rich cocoa, creamy butter, and a sprinkle of sea salt, each bite melts in your mouth and delivers a delightful burst of flavor. Get ready to satisfy your sweet tooth in the most delicious way!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 75g de beurre (5.25 tbsp)
- 200 mL de lait (6.76 fl oz)
- chocolat au lait
🫙Pantry Staples(3)
- 65g de sucre roux (0.33 cup)
- 1/2 tablettes de chocolat
- 90g de farine (0.72 cup)
👨🍳 Instructions
- 1
Start by taking a tray and placing parchment paper on top, then spread the flour on it.
- 2
Put it in the oven for 10 minutes at 180°C, mixing a little halfway through the cooking time.
- 3
In a bowl, mix the butter and brown sugar well, then add the cooled flour.
- 4
Gradually add the milk in two parts, mixing with a spatula.
- 5
Add the chocolate chips to the cookie dough.
- 6
Melt the chocolate in a bain-marie.
- 7
Take a mold (a chocolate tablet mold is recommended) and place small balls of cookie dough on top.
- 8
Cover with milk chocolate, adjusting the amount to your preference.
- 9
Let it set for about 30 minutes.
- 10
Unmold and remove excess chocolate from the sides.
💡 Pro Tips
- ✓Heat-treat flour to 160°F internal temperature for 10 minutes to eliminate E. coli and salmonella, since this cookie dough won't be baked and flour is a raw agricultural product.technique160°F for 10 minutes
- ✓Use European-style butter with 82-84% fat content instead of American butter (80% fat) because the lower water content prevents the dough from becoming sticky and improves chocolate adherence.ingredient82-84% fat content
- ✓Temper your melted chocolate by cooling to 84°F then reheating to 88°F for milk chocolate to achieve proper crystal formation and prevent bloom on the finished coating.technique84°F to 88°F
- ✓Chill cookie dough balls for 15-20 minutes before coating so they hold their shape when dipped and create a temperature contrast that helps chocolate set quickly.timing15-20 minutes
- ✓Add milk gradually in 2-3 tablespoon increments because cookie dough has no gluten structure to hold excess moisture, and too much liquid at once creates a paste rather than moldable dough.technique2-3 tablespoon increments
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cookie dough became safe to eat raw in 2016 when flour companies started heat-treating wheat to kill E. coli.
Chocolate Cookie Dough
Indulge in these heavenly chocolate cookie dough bites, the ultimate treat for your cozy movie nights or binge-watching marathons! With rich cocoa, creamy butter, and a sprinkle of sea salt, each bite melts in your mouth and delivers a delightful burst of flavor. Get ready to satisfy your sweet tooth in the most delicious way!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 75g de beurre (5.25 tbsp)
- 200 mL de lait (6.76 fl oz)
- chocolat au lait
🫙Pantry Staples(3)
- 65g de sucre roux (0.33 cup)
- 1/2 tablettes de chocolat
- 90g de farine (0.72 cup)
👨🍳 Instructions
- 1
Start by taking a tray and placing parchment paper on top, then spread the flour on it.
- 2
Put it in the oven for 10 minutes at 180°C, mixing a little halfway through the cooking time.
- 3
In a bowl, mix the butter and brown sugar well, then add the cooled flour.
- 4
Gradually add the milk in two parts, mixing with a spatula.
- 5
Add the chocolate chips to the cookie dough.
- 6
Melt the chocolate in a bain-marie.
- 7
Take a mold (a chocolate tablet mold is recommended) and place small balls of cookie dough on top.
- 8
Cover with milk chocolate, adjusting the amount to your preference.
- 9
Let it set for about 30 minutes.
- 10
Unmold and remove excess chocolate from the sides.
💡 Pro Tips
- ✓Heat-treat flour to 160°F internal temperature for 10 minutes to eliminate E. coli and salmonella, since this cookie dough won't be baked and flour is a raw agricultural product.technique160°F for 10 minutes
- ✓Use European-style butter with 82-84% fat content instead of American butter (80% fat) because the lower water content prevents the dough from becoming sticky and improves chocolate adherence.ingredient82-84% fat content
- ✓Temper your melted chocolate by cooling to 84°F then reheating to 88°F for milk chocolate to achieve proper crystal formation and prevent bloom on the finished coating.technique84°F to 88°F
- ✓Chill cookie dough balls for 15-20 minutes before coating so they hold their shape when dipped and create a temperature contrast that helps chocolate set quickly.timing15-20 minutes
- ✓Add milk gradually in 2-3 tablespoon increments because cookie dough has no gluten structure to hold excess moisture, and too much liquid at once creates a paste rather than moldable dough.technique2-3 tablespoon increments