When making chocolate chip cookies from scratch, it’s almost impossible not to lick the beaters. But, as you’ve been reminded time and time again, raw cookie dough isn’t safe to eat—until now. We took out the eggs and toasted the flour, which eliminates any possibility of bacteria. And to ensure the dough was perfectly creamy and fluffy, we whipped cream cheese into the butter and brown sugar. We like folding in chopped chocolate, but any of your favorite mix-ins will do. Try sprinkles for a cake batter dough, or cinnamon for a snickerdoodle approach. Then, eat it by the spoonful or serve it on an ice cream cone, which makes for a pretty adorable treat.
2¼ cups all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Spread the flour onto the baking sheet and bake for 5 minutes (this kills any bacteria). Let cool.
Using an electric mixer, beat the butter, brown sugar, and cream cheese on medium-high until light and fluffy, 2 to 3 minutes. Beat in the milk and vanilla.
Reduce mixer speed to low. Pick up the parchment paper with the flour and fold it to create a funnel. Gradually pour the flour into the mixing bowl and beat until just combined, scraping down the sides of the bowl as necessary. Add the salt and mix until combined.
Stir in the chopped chocolate with a rubber spatula. Scoop onto ice cream cones and top with chocolate sauce, whipped cream, sprinkles, or cherries.
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