COOKIE DOUGH SNACK RECIPES

Steps:

• For the heat-treated flour: Place the flour in a large bowl.  Microwave on high in 30 second intervals, until a digital thermometer inserted into the flour reads 165˚ (check the temperature in multiple spots to get an accurate read). Stir well, then let cool completely. Remove any small clumps.  
• Combine the brown sugar and butter in a large bowl. Beat with a hand mixer or stand mixer with a paddle attachment until creamy and well combined, about 2 minutes. Add in the vanilla and milk and mix until combined.
• In a small bowl, combine the salt and heat-treated flour. Add the flour mixture to the butter mixture in 2 to 3 batches, mixing thoroughly to combine between each addition. With the mixer on low, add in your mix-ins and mix just until combined. 

Steps:

• Start by heat-treating the flour to kill any bacteria. This can be done in the microwave, in a frying pan or in the oven. If using a microwave, tip the flour onto a plate and microwave on medium–full power for 90 seconds, stirring the flour every 15 seconds. For the frying pan method, tip the flour into a heavy-based frying pan and place over a medium heat, stirring almost constantly for about 4 minutes until the flour is hot. To heat-treat flour in the oven, preheat the oven to 170C/150C Fan/Gas 3½, tip the flour onto a baking tray in an even layer and heat for 5 minutes until the flour is hot, stirring halfway through. The flour must be cooled to room temperature before mixing the cookie dough.
• Beat the butter until smooth. Add both sugars and beat for 2–3 minutes until pale and creamy. Add the vanilla and mix well.
• Sift the cooled flour over the mixture and mix until smooth, then stir in the chocolate chips.
• Chill slightly before serving, or store in the fridge until ready to use, crumbled and stirred through ice cream.