Edible Cookie Dough by Chef Amber
A pastry chef at Elon University, Amber Wilmouth developed a passion for baking at a young age. Growing up in Virginia, Amber would cook and bake with her dad using cookbooks passed down to him by his mother. Holidays were spent with laughter pouring out of the kitchen. At the age of eight Amber was in love with all things food and aspired to be a chef, butcher and baker. In high school, she toured many culinary schools looking for the perfect place to hone her craft. Alamance Community College (ACC) was the perfect fit and soon Amber was leaving her parents, family and friends to pursue her dream. It was certainly not an easy path, but through hard work, and the accompanying trials and errors, Amber turned her dreams into reality. According to Chef Amber, her greatest inspiration outside of her family was “the smiles on other people’s faces when they ate any of the items that [she] had prepared.”
Chef Amber graduated ACC and applied for a pastry position with Harvest Table Culinary Group at Elon University. It wasn’t long before Head Pastry Chef Adam Neill realized Chef Amber’s talent and passion for food. He encouraged her to take more responsibility developing recipes to serve guests at Elon University’s various dining locations. Reaching back into her memories, Chef Amber decided to bring her incredible, edible cookie dough to Elon University.
When she first moved to North Carolina three years ago, Chef Amber often craved her favorite comfort food. One day upon opening her refrigerator, she was dismayed to find that the cookie dough she so craved was all gone. Ever the chef, Amber decided to make some, but she didn’t have any eggs. Instead of running to the store, Amber decided to challenge herself and started to experiment with an eggless cookie dough. She was amazed by the result – an eggless cookie dough that tasted just like the real thing! Amber began sharing the recipe with her family, friends, and even on her personal blog. It was a hit. “I wanted people to be able to enjoy raw cookie dough without all of the dangers that our parents warned us about,” explains Amber.
Head Pastry Chef Adam Neill loved Amber’s recipe and encouraged her to share it with the Elon community at a Chef’s Table event. Students were amazed at the taste and loaded up their edible cookie dough with different colorful and fun toppings. It was such a hit that students ask for it again and again, and now, we’re sharing one of Amber’s recipes with you.
Toasted Flour Cookie Dough
Servings: Approximately 14, 1oz. cookies
- ½ cup butter
- ¾ ozw granulated sugar
- 2 5/8 ozw light brown sugar
- 1 ozw whole milk
- ¼ tsp. vanilla extract
- 5 ¾ ozw all-purpose flour
- ¼ tsp. kosher salt
- In a 275 degree F convection oven (300 degrees F standard), toast flour by spreading out a layer on a sheet tray in your oven for 5 min. Remove tray, stir, and toast for another 2 minutes, or until flour has a nutty fragrance.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, approximately 4 minutes.
- Reduce speed to low, add the milk and vanilla, and mix 1 minute until incorporated. With a rubber spatula scrape the bowl and paddle attachment. Mix 1 additional minute.
- Add the cooled toasted flour and salt, mixing until incorporated, about 2 minutes. Stop the mixer, scrape the bowl and paddle attachment, and mix an additional 1 minute.
- Scoop cookie dough into serving dish, add desired toppings.
Amount per serving
Total Fat: 6g (8% dv)
Saturated Fat: 4g (20% dv)
Trans Fat: 0g (0% dv)
Cholesterol: 15mg (5% dv)
Sodium: 35mg (2% dv)
Total Carbohydrate: 15g (5% dv)
Dietary Fiber: 0g (0% dv)
Total Sugars: 7g
Added Sugars: 2g (4% dv)
Vitamin D: 0mcg (0% dv)
Calcium: 8mg (12% dv)
Iron: 1mg (6% dv)
Potassium: 33mg (0% dv)
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.