Mocha Crunch Chunk Edible Cookie Dough
Equipment
- Digital Instant-Read Thermometer
- Kitchen Scale
- Electric Coffee Grinder
- Food Processor (Recommended)
- 39 mm Cookie or Ice Cream Scooper (forms a 1.5-inch ball)
Ingredients
- 60 g (⅓ Cup) Bob's Red Mill Gluten-free 1-to-1 Baking Flour
- 10 g (1.25 Tbsp) Potato Starch
- 14 g (1.75 Tbsp) Tapioca Starch
- 16 g (3.2 Tbsp) Unsweetened Cocoa Powder
- 104 g (7.43 Tbsp) Unsalted butter Room Temperature
- 60 g (⅓ Cups) Caster Sugar
- 102 g (½ Cups) Dark Brown Sugar
- 2.5 g (½ Tsp) Sea Salt
- 10 g (2.5 Tsp) Vanilla Extract
- 4 g (4 Tsp) Instant Espresso Crystals
- 142 g (¾ Cups) Dark Chocolate Chunks
- 10 g (1 Tbsp) Freeze-dried Marshmallows
Instructions
- In a medium-sized bowl, whisk the flours, marshmallow dust and cocoa powder together.
- Microwave the dry mixture until it reaches 165 F / 74 C, usually about a minute or so. If you do not have a microwave, heat in the oven ######
- Set aside and let cool.
- In a seperate medium-sized bowl, cream the butter and sugars.
- Add salt, vanilla and espresso crystals and blend until well combined. It should be the consistency of a very buttery frosting.
- Whisk the cereal blend with the flour mix.
- Add the dry ingredients to the butter mixture and work in.
- Add the chocolate chunks and work in until completely combined.
- Put into the refrigerator for about 30 minutes before shaping, serving or storing.
- Scoop and serve on it's own or with ice cream!
Nutrition
Serving: 1g | Calories: 215kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 88mg | Potassium: 140mg | Fiber: 2g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg