Description
Triple chocolate edible cookie dough is an egg free cookie dough recipe that’s super easy to make. Packed with chocolate-y goodness and studded with dark chocolate chips and milk chocolate chips.
Ingredients
Scale
- 1/4 cup unsalted butter, room temp
- 3/4 cup blanched almond flour
- 3 tablespoons + 2 teaspoons cocoa powder
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 1/4 cup milk chocolate chips
- 1/4 cup dark chocolate chips
Instructions
- Prepare: Allow your butter to sit at room temp for at least 4 hours so that it’s nice and soft,
- Mix: To a large mixing bowl add the room temp butter, almond flour, cocoa powder, salt, maple syrup, and vanilla – use a hand mixer (or a stand mixer) to whip everything together until it’s nice and smooth and a thick dough forms. Note: you could just use a spatula to mix everything together if your butter is super soft, this can depend on the temperature of your kitchen).
- Add chocolate chips: Use a spatula to stir in the chocolate chips!!!
- Eat/store: You can either eat this cookie dough right away. Dig in with a spoon – delicious! Or you can store it in an air tight container in the fridge for up to 1 week. If serving it from the fridge you may want to let it sit at room temp for 5 minutes to allow the butter to soften slightly.
Notes
Chocolate chips: you can use any variety of chocolate chips you like. I normally don’t go for milk chocolate but I really like the contrast it gives against the more bitter, dark chocolate.
Freeze: I haven’t tried freezing the cookie dough yet, but I imagine it would freeze just fine. Let me know if you give it a try.
