Edible Cookie Dough “Coal”
Back to Recipes & MoreIngredients
- ⅔ cup (145 g) Redpath® Dark Brown Sugar, packed
- ½ cup (104 g) butter
- 2 tsp (15 ml) pure vanilla extract
- ¼ tsp (2 ml) pure almond extract
- ½ tsp (3 g) salt
- ⅓ cup (57 g) dark chocolate chips, divided
- 1 cup + 2 tbsp (104 g) oat flour (gluten-free)
- ¼ cup + 1 tbsp (31 g) cocoa powder (black)
- Redpath® Icing Sugar
Equipment
Instructions
Step 1
In the bowl of a stand mixer, using the paddle attachment, add the Redpath® Dark Brown Sugar. In a microwave-safe bowl, melt butter at 20- to 30-second intervals until completely melted. Pour the hot melted butter over the dark brown sugar. Cream sugar and butter on medium-high speed until creamy and pale in colour; 3 minutes.
Step 2
Add in the pure vanilla extract, pure almond extract, and salt. Blend until fully incorporated, scraping down the sides to be sure nothing is missed.
Step 3
Roughly chop half (28 grams) the dark chocolate chips. Add the chopped chips, whole chips, oat flour, and cocoa powder to the bowl. On low speed, mix until well combined.
Step 4
Place in the fridge to chill and harden slightly; at least 15 minutes. Use a tablespoon to scoop a heaping tablespoon of dough or use a small trigger-style scoop to scoop cookie dough and place onto a parchment-lined baking sheet. Leave as is, or shape into a “coal” shape.
Step 5
Cover and place back into the fridge until ready to eat. If desired, dust or brush “coal” with Redpath® Icing Sugar to achieve the dusty grey look that coal has before presenting.
Store cookie dough in an airtight container for a week, or in the freezer for up to 3 months.
