Edible Cookie Dough
Makes 3 cups
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup plus 2 tablespoons (248 grams) firmly packed dark brown sugar
  • 2¼ teaspoons (13.5 grams) vanilla bean paste
  • 1½ cups (144 grams) superfine blanched almond flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • 6 ounces (170 grams) 60% cacao bittersweet chocolate, finely chopped
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste.
  2. In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture; beat at low speed just until combined. Fold in chocolate. Cover and let stand at room temperature until ready to use.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-chip-cookie-layer-cake/