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I kept having midnight cookie urges until I nailed this eat-without-worry red velvet dough. It packs all the red velvet goodness in a scoopable treat - deep cocoa flavor, smooth texture, and those tasty white chocolate bits scattered throughout. The greatest thing? No raw egg concerns, just pure indulgent enjoyment.
What Makes This Special
There's something so satisfying about eating cookie dough, and this version lets you do it safely. I'm crazy about how fast it comes together - no baking time, just mix and dig in. It's become my favorite quick fancy treat when I want something sweet, whether I'm celebrating or just need a pick-me-up.
Key Components
- Butter: Use quality butter, doesn't matter if it's salted or unsalted - you'll want that creamy foundation.
- Two Sugars: Granulated and brown combined give you that authentic dough sweetness.
- Milk: Standard milk does the job, but sometimes I throw in buttermilk for extra tanginess.
- Vanilla Extract: A tiny bit makes everything taste more like it's from scratch.
- Flour: We'll make all-purpose flour safe by heating it first.
- Cocoa Powder: Go for Dutch-processed for that intense, rich color.
- Red Food Coloring: Liquid or gel works fine, just add enough for your desired redness.
- Chocolate Chips: White chocolate bits are my go-to, but swap in whatever you fancy.
How to Prepare It
- Create Your Foundation
- Whip the butter with both sugars until they get really airy and light. About three minutes should do the trick for perfect fluffiness.
- Introduce Liquid Elements
- Add milk and vanilla while mixing slowly. Continue until everything blends smoothly.
- Incorporate Dry Components
- Slowly add your safe-to-eat flour, cocoa, and a small dash of salt. Keep mixing until no dry spots remain.
- Add Your Extras
- Carefully stir in the chocolate chips or whatever treats you've selected. Mix gently to spread them evenly.
- Time to Dive In
- You can eat it straight away or chill it for later - it's yummy either way.
Eat-Safe Methods
Don't skip making your flour safe to eat! I usually spread mine on a cookie sheet and bake at 350°F for 5 minutes. If you're rushed, try the microwave approach - heat in 30-second chunks, stirring between, until it reaches 165°F. Make sure it's totally cool before you use it.
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Ways to Switch It Up
This dough works great as a starting point. I sometimes mix in broken cookie pieces for texture or add swirls of caramel. During Christmas, I throw in some peppermint bits. You can really adjust it with whatever extras make you smile.
Fits Every Event
I've brought this to everything from fancy get-togethers to casual TV binges. It looks cute in small jars as gifts or spooned over ice cream. The red color works great for Valentine's Day, but I honestly whip it up whenever I'm craving something sweet.
Frequently Asked Questions
- → Why bother treating flour with heat?
Heating flour kills germs that can make it unsafe to eat raw.
- → What’s the right temp for flour to hit?
You need it to reach at least 165°F to be safe.
- → What if I skip the food dye?
You can totally leave it out, but it won’t have the nice red pop of color.
- → Where’s the best place to keep leftovers?
Stick it in the fridge, and it’ll keep fresh for about a week.
- → Is it okay to freeze this?
Yep, it freezes great! Keep it for up to three months in the freezer.