EDIBLE COOKIE DOUGH
– All-purpose flour – Salted sweet cream butter – Light brown sugar – Granulated sugar – Vanilla extract – Heavy cream – Mini semi-sweet chocolate chips – Semi-sweet chocolate chips
Spread all-purpose flour over the parchment paper. Bake for 5 to 7 minutes. Remove the flour from the oven and allow it to cool.
Cream together the butter, light brown sugar, granulated sugar, and the vanilla extract. Mix the butter mixture until it is fluffy.
Add 2 tablespoons of heavy cream with mixer on low. Continue to mix on low until the cream is completely incorporated.
Slowly add the flour a ½ cup at a time. Mix until the flour is well incorporated and no white streaks of flour are visible.
Using a large wooden spoon, mix in mini and regular size chocolate chips. Cover the cookie dough and chill in the fridge for 30 minutes.
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