Edible Chocolate Chip Cookie Dough Recipe
This Edible Cookie Dough recipe offers a safe and delicious way to enjoy cookie dough without baking. Made by heat-treating the flour to eliminate harmful bacteria and mixing it with butter, sugars, vanilla, milk, and miniature chocolate chips, this creamy and sweet dough can be eaten immediately or stored for later indulgence. Perfect for satisfying sweet cravings or serving as a fun dessert treat.
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Total Time: 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar (packed)
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 cup (180g) miniature chocolate chips
Wet Ingredients
- 1 cup (227g) unsalted butter (softened to room temperature)
- 2 1/2 teaspoons vanilla extract
- 2 Tablespoons (29ml) milk (plus more if needed)
Instructions
- Heat treat the flour: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the measured flour evenly on the sheet and bake it for 6-8 minutes until it reaches 160°F internally. This process kills any harmful bacteria, making the flour safe to eat raw. Allow the flour to cool completely, then sift it to avoid clumps when mixing into the dough.
- Cream the butter and sugars: In a large mixing bowl, combine the brown sugar, granulated sugar, and softened butter. Using an electric or stand mixer, beat the mixture for about 1 minute until it becomes fluffy and light in color. Add the vanilla extract and salt, and continue beating until evenly incorporated.
- Combine dry ingredients and form dough: Gradually beat in the heat-treated flour until just combined. Add the milk one tablespoon at a time, mixing after each addition, until the dough begins to come together. Stir in the miniature chocolate chips using a rubber spatula, ensuring even distribution.
- Serve and store: Enjoy the cookie dough immediately as a sweet treat. Alternatively, transfer it to an airtight container and refrigerate for up to one week. For longer storage, freeze the dough for up to three months; thaw it overnight in the fridge and let it sit at room temperature briefly before serving to soften.
Notes
- Heat treating the flour is essential to eliminate bacteria such as E. coli, making the dough safe for raw consumption.
- If you prefer a quicker method, you can heat treat the flour in the microwave by spreading it on a microwave-safe plate and heating on high in 30-second intervals, stirring in between until it reaches 160°F.
- Adjust the milk quantity to achieve your desired dough consistency; add a bit more if it’s too dry.
- This recipe yields 12 servings, perfect for sharing or enjoying over multiple occasions.
