How to Make Cookie Dough Hotter and Smelling Amazing

How to make cookie Dough is a question asked by many amateur cooks and a lot of professional chefs too. I've always wondered how they make the incredibly-best cookies with such flaky, crisp, and delicious batter. It takes some time, and you have to spend some real effort to make them just right.

Edible cookie dough without eggs is a tempting treat that mothers and teens will totally relate over. As, well as those nutty everyone loves to bite into. And edible cookie dough isn't only gaining popularity in supermarkets - the recipe is spreading like wildfire through kitchens all over the world. For certain, any mom or dad who has tried making them with eggs knows how much healthier and tastier this alternative is. However, even if you decide to go for healthier dough, remember to use eggs whenever possible. Using butter may be a good idea too.

To make edible cookie dough, you first need a mixer fitted with a whisk attachment. Add all the ingredients, except for the butter. Whisk your ingredients until they become smooth and fluffy - about three minutes. Once you get the process right, switch to a wooden bowl or other wooden vessel fitted with a non-stick surface for easier mixing.

After the mixing is done, stir in the flour. Just a minute or two more is needed for the dough to be fully mixed. If the mixture seems to be too dry, add a little water or milk to make it more pliable.

Then, you can begin making your chocolate chip cookies by placing the dry ingredients in a mixing bowl. Add your wet ingredients (all the wet ingredients will also come into play here) and turn the mixer on to knead. Knead the dough for about five minutes to make sure that all the ingredients are fully combined. If the dough seems to be too thick or too thin, add a bit of almond milk to make it a bit smoother. Then divide the dough into small balls and place them on the non-stick coated surface.

Mix the balls of dough into the oil used for cooking and wait for it to completely set before using the biscuits. When they are ready, you will notice that some of them are crackled, others are not. This is due to the texture of raw cookie dough. If you want to test if the bites are ready or not, dip the end of a cooked bite in the batter to check if it returns to its normal texture. Once you are sure all the bites are done, finish making the chocolate chips and put the cooled end of the raw cookie dough into the mixing bowl.

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