Cookies Recipes

DIY Toll House EDIBLE Cookie Dough Recipe – Chocolate Chip & Monster

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I couldn’t get my hands on the store-bought version so I made my own. Here’s how you can my EDIBLE Toll House cookie dough.

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Video Transcription

[Music]
greetings my beautiful lovelies its
Emmie welcome back today I’m gonna be
fixing up some cookie dough that is
completely edible meaning it contains no
eggs and so no worries about Salmonella
and you know raw stuff that stuff that
we were always told don’t lick the spoon
don’t let the whisk I have always been a
firm follower of that rule and hence
I’ve never really eaten a lot of cookie
dough but when I went to college I had a
bunch of roommates that loved cookie
dough and that’s when I have cookie
dough ice cream and yes my world kind of
changed so it doesn’t surprise me when I
posted an article on social media about
the new release of Toll House cookie
edible cookie dough that y’all got very
excited so I said well I have to try
this because all of you guys are
interested and I’m interested they came
out with two flavors just the standard
Toll House cookie chocolate chip dough
and the monster cookie dough which is
peanut butter flavor it has Eminem’s
chocolate chips all that good stuff and
so I said well where do I find this and
when I did some research it hasn’t been
released nationwide yet some people say
they found it in Florida out of Publix
let me know in the comments if you have
it because I don’t have it so today I’m
gonna make a DIY version because I need
to scratch this itch yes so if you’re
not familiar with the famous Toll House
cookie recipe it’s got to be one of the
most iconic if not the most iconic
homemade chocolate chip cookie recipe it
is printed on the back of the Toll House
morsel bag and according to this book
back of the box gourmet for this recipe
dates back to 1930 and Ruth Wakefield is
given credit to inventing the Toll House
cookie the named Toll House cookie is
from Toll House Inn which is located in
Massachusetts not far from where I am
living here in Rhode Island and legend
has it that this recipe was invented out
of a mistake she chopped up a chocolate
bar put it into her cookie batter
thinking that it would melt it didn’t
she didn’t want through the batter away
she baked them and then
and she had chocolate chip cookies the
Chocolate Company Nestle bought the
recipe and actually made chocolate bars
that were easy to snap into score into
little pieces and then they invented the
chocolate morsel and the rest is sort of
history now this is something that I
didn’t know about apparently this is the
original original Toll House cookie
recipe and once Nestle owned the recipe
they tweaked it a little bit to make it
suit in modern kitchens a little bit
more so in the original original recipe
it cost for sifting the flour it has a
little bit of water in it cost for
greasing the pan so very small changes
now today because I’m making an edible
version of the cookie dough we’re not
gonna be baking this I’m going to make
some small changes to the official Toll
House cookie recipe and slam what we get
now the first recipe that came up on my
Google search was Chelsea’s messy apron
and she recommends baking the flour
before mixing this up and she claims
that it kills any potential bacteria and
things like that which doesn’t seem like
such a bad idea kind of like what I did
when I had those clay cookies I
microwaved the clay before ingesting it
so I’m gonna do the same thing rather
than baking I’m going to microwave so
I’ve got two and a quarter cups of
all-purpose flour here and I’m going to
microwave this up to a nice 160 degrees
Fahrenheit that is the temperature at
which some of the dies so let’s do mine
okay yeah the reason why I’m choosing
choosing microwaves is I don’t want to
burn my flour I feel like I can regulate
the heat a little bit better with the
microwave rather than the oven so I’m a
little confession I have to say that the
Toll House cookie chocolate chip cookie
recipe is actually my favorite I mean
who doesn’t love a good chocolate chip
but Toll House cookie there are better
ones like Jacques Torres I’ve been dying
to try Tauruses chocolate chip cookie
recipe because it looks if you want to
see that recipe a lot Minow down the
links below because I have to buy some
special chocolate and I mean look they
look incredible and I mean I love
Jacques Torres I mean he’s the king of
chocolate all right let me go
[Music]
ooh that’s feelin hot okay oh yeah oh
yeah we are there
I’ve never taken the temperature of
flower before that was interesting okay
so I’m going to let this cool a bit
proceeding to the next step okay we have
microwaved sanitized not really
sanitized disinfected not really
disinfect autoclaved no heat treated yes
we have heat treatment flour gonna set
that aside and now we need butter so
I’ve learned through experience that
butter needs to be at a specific
temperature when you’re baking cookies I
was like oh whatever I fine melt it’ll
be a lot easier to mix that is true but
that will affect the type of cookie you
get if you have melted butter the
mixture will be looser and your cookies
will spread more so having your butter
at the correct temperature when it comes
to baking is pretty important but since
we’re just eating rock you know it
doesn’t matter so much which is great
because I’m always like oh no I forgot
to leave the butter out it’s gonna be
too hard or it’s gonna be you know and
then I try to microwave it and then just
turns into like an oozy mess you know
not so cute because then my batter is
not at the right temperature anyways
this recipe on the other hand I’m
allowed in fact I am given permission
and told that I can microwave this
so yes I’m gonna microwave this for
about 30 seconds until it’s you know
malleable we don’t necessarily want it
totally melted because then our cookie
dough will be really loose and I like my
cookie dough to be a little bit firm not
necessarily cold although cold is really
good with ice cream but I digress let’s
go warm this up know got a spatula I
have a designated spatula for my baking
I would recommend it because I’ve
learned in the past that spatulas these
silicon spatulas tend to absorb flavors
and sometimes you’ll catch me something
the spatula yes because I don’t want my
cookies or cake to taste like curry
because you know while curry is good I
don’t necessarily want it in my
now this is my gray spatula and it is
for baking so only sweets
Vanilla’s chocolates yummy things like
that not see everything’s okay
like onions because I don’t want onion
flavored donuts and stuff hark so forty
three seconds that regular power yields
this slightly melted but somewhat solid
alrighty so my plan is to use one recipe
and I’m going to divide it in half and
I’m gonna make half it chocolate chip in
half of it monster because I need to get
my cookie fix all right – and recorder
cuts of heat treat it AP flour into the
bowl don’t don’t do that getting a
little head of myself so I’m gonna take
our butter and we’re gonna combine it
with one and a half cups of sugar so the
original Toll House cookie recipe uses
half white sugar and half brown sugar
but since we’re eating this straight up
and since I really like that caramel
flavor or that kind of molasses C flavor
of brown sugar I’m gonna use the entire
and one and a half cups of just brown
sugar mm-hmm and I’m gonna add that to
my melted butter so normally we’d be
creaming this in a stand mixer but since
our butter is so soft we don’t need to
do that
fix this over a little bit so that some
of these sugar crystals can dissolve a
little bit but to me you need a little
bit of fat granular crunch because that
signifies a rawness that says this dough
is raw you’re not supposed to be eating
this yeah so I’m not gonna work too hard
and trying to dissolve all this sugar
that’s already smelling delicious so
much easier have you ever tried creaming
butter when it’s like too cold it’s
miserable it’s just a miserable
experience you’re just like why why
didn’t I just leave my butter out you
know why couldn’t I have just waited
okay so we’ve got our little like slurry
paste mud of brown sugar and butter so
now I’m going to transfer that into my
dusty flower-covered Bowl a little too
excited but I need more room
so one teaspoon of kosher salt one
teaspoon of vanilla so besides just
making this all brown sugar instead of
half brown and white sugar
this is totally following the Toll House
cookie recipe although I have omitted
the leavening and be baking a sauna or
powder and you want to use this uses
baking soda so the baking soda is for a
leavening of course so our cookies puff
but we’re not making these so I am
omitting it but it could lend to a
slightly little bitter flavor to the
cookie dough but I don’t know I’m
skipping it right I’m thinking it’s
negligible so we’re gonna work in our
vanilla really okay moisturizer great
okay now I’m going to add my heat
treated flour okay wait
[Music]
touchdown look at this love me and I
sent this to me thank you Anna this is
absolutely wonderful I should have put
it on beforehand Anna made me this
complete with peas and chickens because
she knows and I love myself some bees
and chickens and it’s even my size thank
you Anna oh I should make up for my
Micah’s all right now now let’s get
flour olive for ourselves okay see fine
no baby this usually happens when I’m
wearing black it looks just like cookie
dough doesn’t it so this is gonna be the
basic dough now I’m gonna divide this in
half so this is gonna be the original
Toll House cookie batch and I’m just
gonna put 1 cup of semi-sweet chocolate
chips right in there some recipes say to
use mini chips which I get you have more
of kind of an even distribution of the
chips but that’s not oh gee doesn’t make
it feel you know I wouldn’t make cookies
that way this is what I want I want the
big chocolate chips I want to feel
indulgent I want to feel rebellious like
I’m breaking rules and eating cookie
dough then I’m not supposed to eat okay
so I’m gonna put a splash of milk
remember we don’t have any eggs in this
so just maybe a teaspoon of milk see
there we go see how the milk is making
the dough more dough be highly technical
term their dough we not do be doughy a
little bit more milk I like a lot of
chocolate chips and my cookies I don’t
know about you so if you wanted to pull
back on the chocolate chips
okay also the original recipe and the
official recipe both include nuts but I
don’t really like nuts in my chocolate
chip cookies before I taste that I’m
gonna make my other one two tablespoons
of creamy peanut butter you’re gonna
work that into the dough and because I
like my peanut butter a little bit salty
I don’t extra pinch of salt 1/2 cup of
chocolate chips again semi-sweet now
we’re adding 1/2 cup of the monstre part
of this cookie dough recipe and this
combination of raisins chocolate chips
M&Ms and there’s some peanuts in there
basically it’s like monster trail mix
gonna die fat in there ungracefully yeah
okay just keep stirring and that looks
pretty amazing
about a teaspoon of milk just to make
the dough a little stickier before I
taste our edible and cookie dough’s I’m
going to bake a couple of cookies
because just want to see what happens
when I bake this cookie dough I’m gonna
pop these into a 375-degree oven for you
know eight to nine minutes until they
you know they’re golden and beautiful
okay here we go
by the way what do you think of my new
shirt eat the ducky moss of course that
is the Otto translating of the phrase
the documentapp eni’s means give thanks
let’s eat and yeah I thought it would
make a fun shirt if you want to get one
I’ll put the link down below and you can
get one they’re only running for a
limited time only for the next two weeks
so get them while you can and look
stylish and summer alrighty so while the
cookies are baking let’s eat some cookie
dough so the first one when taste is the
original which is the chocolate now I
could put this in a bowl and be
civilized but no we’re gonna need it out
of the bowl because that’s what we do
meet you chocolate chip good you know
already need to vacuum Oz
[Music]
now it’s delicious so stinking good tons
and tons of chocolate chips in there
the batter the cookie dough part is
creamy rich a slight little granular
crunch in there but not so gritty that
it feels like you’re eating sand buttery
vanilla fantastic
absolutely dangerous yeah let’s set that
aside Joey alrighty let’s try the
monster version all right let’s get
ourselves a little of everything oh I
got a green M&M hmm that’s super good
mmm-hmm I might even like this a little
bit more than the regular chocolate chip
cookie dough I can’t believe I just said
that statement mm-hmm
I just said that statement I did but
this is not a cookie in terms of cookie
hands-down my favorite
ultimate cookie ever a really delicious
slightly chewy loosey-goosey chocolate
chip cookie favorite hands-down but we
were eating cookie dough’s right now and
this monster cookie dough is phenomenal
the peanut butter that we added to the
dough just unifies everything together
you get that nice little crackly crunch
of the M&M which is just really
delightful in your mouth it got that
little candy shell that you bite into a
little bit of chocolate you’ve got
crunchy chocolate chips in there but
what I really love are the little bits
of raisins so you’ve got some chewy
raised in the nares or texturally I
think this one is more fun than the
chocolate chip cookie dough because
there’s more variety the flavor is
really good too ooh that one’s has a
peanut Oh got another green M&M mm-hmm a
glass of milk no garnish just just a sip
ah
[Music]
you know this is super dangerous because
you’re just like mom right out of the
bowl but I love the fact that you can
make this and you don’t even have to
wait to bake it you’re just like here we
go we’re done we’ve got cookie dough
completely safe to eat let’s do it kids
give them a little bowl of this it’s
like ice cream right right back to the
chocolate mmm
pick up lactose enzyme after this cold
milk out so stinking good and you don’t
miss the eggs at all it tastes exactly
like the cookie dough that you would
whip up typically it’s just Salmonella
free or potentially some vanilla for you
love that we are back with the baked
version look at that that looks like a
pretty standard issue cookie right there
I mean they’re actually taller than I
expected I expected them to spread more
but it didn’t nice and golden around the
edges bottoms golden brown
whoa these are they’re not holding
together as much I think that’s what the
eggs help to do is kind of keep things
together
Wow these are wicked hot who eats
cookies with a fork huh this dough dough
all righty here we go
[Music]
delicious Moulton lay out in the middle
calls her milk chop full of chocolate
boozie boozie crispy on the edges
slightly chewy but it is lacking a
little bit of structural integrity I
think the egg helps to kind of bind
everything together but still a very
delicious cookie particularly when you
have it straight out of the oven okay
let’s try the monster version all righty
oh my gosh well mmm but I really like
that kind of molten melted chocolate
crispy M&M thing that’s happening here
but the cookie similar to a peanut
butter cookie is a little bit more
crumbly the crumb of the cookie changes
because of the addition of peanut butter
which contains a lot of fat makes a lot
of sense also we don’t have egg in here
so we don’t have the egg kind of binding
that could be together mm-hmm don’t
pretty Steven delicious
surprisingly as a huge chocolate-chip
cookie fan I think I actually like this
in terms of texture better as a cookie
dough for me I’m a bit of a chocolate
chip cookie snob I do like a chewy soft
texture in the middle I like melted
chocolate and I like the crispness on
the outside and I love the taste of
butter I don’t know why so many
chocolate chip cookies at bakeries don’t
have butter or you can’t taste the
butter so disappointing so yeah that’s
why when it comes to chocolate chip
cookies I feel like homemade is best
because anyways enough of the chocolate
please all righty so there you have it a
recipe to make your own homemade Toll
House cookie dough if you can’t find it
in the store now you can scratch that it
just like I did I would suggest doling
these out into smaller portions whether
you make little balls or put it in some
kind of cylinder and slice them
but find some way to kind of regulate
this because if you just have a bowl of
this you’re just gonna be doing this and
then I would feel kind of bad already
I hope you guys enjoy that one I hope
you guys learn something big thanks to
Anna for sending this to me and for
making it thank you guys so much for
watching and yeah please share this
video with your friends follow me on
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and I shall see you in the next one
take care
[Music]
you

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