Edible Red Velvet Cookie Dough (Print version)
Rich, creamy red velvet cookie dough with white chocolate chips. No baking required, ready in minutes.
# What goes in:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour (190 g)
02 - 2 tbsp unsweetened cocoa powder (12 g)
03 - 1/4 tsp salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 1/4 cup light brown sugar, packed (55 g)
07 - 3 tbsp whole milk (45 ml)
08 - 1 1/2 tsp vanilla extract
09 - 1 tsp red food coloring (liquid or gel)
→ Mix-Ins
10 - 1/2 cup white chocolate chips (90 g)
# Cooking steps:
01 - Spread the flour evenly on a baking sheet and bake at 350°F for 5 minutes to eliminate any harmful bacteria. Allow the flour to cool completely before proceeding.
02 - In a medium bowl, whisk together the heat-treated flour, cocoa powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer or whisk until the mixture becomes light and creamy.
04 - Pour in the whole milk, vanilla extract, and red food coloring to the butter mixture. Beat until all ingredients are fully incorporated and the color is uniform.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a tender texture.
06 - Using a spatula, gently fold in the white chocolate chips until evenly distributed throughout the dough.
07 - Enjoy immediately at room temperature, or transfer to an airtight container and refrigerate for up to 5 days.
# Tips from flavorandfeast:
01 -
- You get every bit of that nostalgic red velvet flavor without waiting for a single cookie to bake or cool.
- The texture is outrageously spoonable, somewhere between frosting and the best cookie dough you have ever sneaked off a beat.
02 -
- Skip the heat treating step and you risk consuming raw flour which can carry harmful bacteria just like raw eggs.
- I once forgot to let the flour cool and watched helplessly as my butter turned into a greasy puddle that never recovered.
03 -
- If using gel food coloring instead of liquid you may need an extra half tablespoon of milk to keep the dough from getting too stiff.
- Tasting as you go is the real advantage of a no bake recipe so adjust sugar or vanilla to your preference before adding the chips.