Edible Red Velvet Cookie Dough (Printable Version)
Safe-to-eat red velvet cookie dough with cocoa, white chocolate chips, and no baking required.
# Ingredient List:
→ Main Dough
01 - 1 1/4 cups (160 g) all-purpose flour, heat-treated
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 3/4 cup (150 g) granulated sugar
04 - 1/4 cup (50 g) light brown sugar, packed
05 - 2 tablespoons (15 g) unsweetened cocoa powder
06 - 1/4 teaspoon salt
07 - 2 tablespoons (30 ml) milk
08 - 2 teaspoons vanilla extract
09 - 1 1/2 teaspoons red gel food coloring
→ Mix-ins
10 - 1/3 cup (60 g) mini white chocolate chips
# How to Make:
01 - Preheat oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before proceeding.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy.
03 - Add the cocoa powder, salt, milk, and vanilla extract to the creamed mixture. Mix on medium speed until smooth and well combined.
04 - Gradually add the cooled, heat-treated flour to the wet mixture, blending on low speed until just combined. Do not overmix.
05 - Add the red gel food coloring and mix until the dough is evenly tinted with a vibrant, uniform red color throughout.
06 - Gently fold in the mini white chocolate chips using a silicone spatula until evenly distributed throughout the dough.
07 - Scoop the dough into serving bowls or roll into bite-sized balls. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
# Expert Tips:
01 -
- The cocoa flavor paired with vanilla tastes exactly like the edge pieces of a red velvet cake, which everyone knows are the best part.
- Heat treating the flour takes five minutes and means you can eat this dough by the spoonful without a single worry.
02 -
- Skip the heat treating step and you risk consuming raw flour that can carry harmful bacteria, so never take that shortcut.
- Using liquid food coloring instead of gel was my biggest early mistake because it made the dough sticky and left a weird chemical taste.
03 -
- Wear gloves when adding the food coloring unless you want red stained hands that look suspicious to everyone at work the next day.
- Chilling the dough for thirty minutes before rolling makes it less sticky and helps the flavors meld into something even better.