FOOD INSPIRATION | RECIPE INNOVATION | FOOD PHOTOGRAPHY
EDIBLE BLACK COCOA
COOKIE DOUGH
Active Time: 15 Minutes
Start to Eat: 15 Minutes
Makes: 22 dough scoops
INTRODUCTION
Guilty of eating more of the cookie dough than the cookie? These are no-guilt, no bake, edible black cocoa cookie dough. Made with flaxseed instead of egg, they still have that wonderful soft chewy texture and are perfectly safe to eat!
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The black cocoa gives it that very rich chocolate flavor with that perfectly doughy bite, plus the mini chocolate chips adds in that perfect amount of texture.
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You can freeze in ready-to-eat balls for up to 6 months! The perfect little snack!
YOU DOUGH, GIRL!
INGREDIENTS
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1 1/2 cups (175g) all-purpose flour, tempered
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1/2 cup (50g) black cocoa (can use regular cocoa powder)
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1 teaspoon salt
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1 cup (2 sticks) unsalted butter, room temperature
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1 cup (180g) packed light brown sugar
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1/4 cup (55g) granulated sugar
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1 tablespoon flaxseed powder (flaxmeal works!)
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3 tablespoons cold water
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1 tablespoon milk
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2 teaspoons vanilla extract
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1 cup mini chocolate chips
INSTRUCTIONS
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First, let's temper your flour! Preheat your oven to 325 degrees. Spread your flour in a thin, even layer on a baking sheet and "cook" for 10 minutes, mixing the flour halfway through. Cool before using.
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Next, combine the flaxseed and cold water, mix well and set aside to thicken.
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Next, in a medium bowl combine flour, cocoa powder, and salt and set aside.
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In a bowl with a stand mixer or hand mixer, beat butter and sugars until well combined. Add the flaxseed mixture, vanilla, and milk and mix on medium speed until fluffy (4-5 minutes).
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Turn your mixer on low and add in the flour mixture until just combined. Next, fold in your chocolate chips.
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Finally, devour the bowl!
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*Can last at room temperature for just a couple of hours. Keep in the fridge for 1 week or you can freeze in ready-to-eat balls for up to 6 months! The perfect little snack!
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BON APPETIT!
