Edible Cookie Dough Sheets

Edible Cookie Dough Sheets


raw material

10 servings

  • 3 cups all-purpose flour (375 grams),

Chocolate Chip Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup brown sugar (100 g)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon water or milk
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup semisweet chocolate chips (130 g)

Double Chocolate Chip Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup granulated sugar (100 g), plus 2 tablespoons
  • ⅓ cup dark cocoa powder (35 g)
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tablespoon water
  • ¾ cup chocolate chunks (105 g)

Funfetti Cookie Dough

  • 1 stick unsalted butter, room temperature
  • ½ cup granulated sugar (100 g)
  • 1.5 teaspoons clear vanilla extract
  • 1 tablespoon water or milk
  • ¼ teaspoon baking soda, optional
  • ¼ teaspoon kosher salt
  • ¼ cup rainbow sprinkles (35 g)

part

  • rainbow sprinkles
  • chocolate sauce
  • caramel sauce
  • waffle cone
  • mini marshmallows
  • Chocolate Chip Cookie Chips
  • Chocolate Sandwich Cookie Crumbs
  • white chocolate chips
  • White Chocolate Wrapped Pretzel Ring
  • chocolate candy
  • toasted walnuts
  • Mini Peanut Butter Cups

Nutritional Information

View information

  • Calories 409
  • Fat 11g
  • Carbohydrates 73g
  • Fiber 3g
  • sugar 35g
  • Protein 6g

An estimate based on a serving size.

Prepare

  1. Preheat oven to 350˚F (180˚C).
  2. Heat Treated Flour: Spread flour on a rimmed baking sheet. Bake for about 8 minutes, until the flour reaches 165˚F (75°C). Transfer to a large bowl and whisk to remove any lumps (heat treatment may cause flour to clump). Allow to cool completely before use, about 20 minutes.
  3. Make Chocolate Chip Cookie Dough: In a medium bowl, beat butter with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add brown sugar and granulated sugar and beat until airy and fully combined, about 2 minutes. Add vanilla and water and stir until combined. Sift in 1 cup plus 1 tablespoon heat-treated flour, baking soda (if using) and salt. Mix with a wooden spoon or rubber spatula until the dough comes together. Fold in the chocolate chips. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  4. Make Double Chocolate Chip Cookie Dough: In a medium bowl, beat butter with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add granulated sugar and beat until airy and well combined, about 2 minutes. Sift in ⅔ cup plus 2 tablespoons heat-treated flour, cocoa powder, baking soda (if using), and salt, and mix with a wooden spoon or rubber spatula until dough is combined, adding water if dough is too dry. Fold in the chocolate chunks. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  5. Make the funfetti cookie dough: In a medium bowl, beat butter with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add granulated sugar and beat until airy and well combined, about 2 minutes. Add clear vanilla and water and stir until combined. Sift in 1 cup plus 1 tablespoon heat-treated flour, baking soda (if using), and salt, then mix with a wooden spoon or rubber spatula until dough comes together. Fold over sprinkles. Transfer to an airtight container and refrigerate until ready to use, up to 1 week.
  6. Assemble the board: Take the cookie dough out of the refrigerator at least 1 hour before assembling and let it come to room temperature for the best texture.
  7. Transfer cookie dough for each flavor to a bowl and place on a large plate. Surrounded by Skittles, Chocolate and Caramel Sauce, Waffle Cones, Mini Marshmallows, Chocolate Chip Cookie Crumbles, Chocolate Sandwich Cookie Crumbles, White Chocolate Chips, White Chocolate Pretzels, Chocolate Candies, Toasted Walnuts and Mini Peanut Butter Cups .
  8. enjoy!
  • Check more articles in our categories Recipes & News & Tips and Tricks.
  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
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