Why Make This Recipe
Edible Chocolate Chip Cookie Dough is a delightful treat that allows you to enjoy the classic cookie flavor without baking. It’s safe to eat, as we take special steps to ensure the flour is heat-treated. This recipe is perfect for satisfying sweet cravings or for sharing with friends. Plus, you can customize it with your favorite mix-ins!
How to Make Edible Chocolate Chip Cookie Dough
Ingredients:
- 1 cup all-purpose flour (120 grams)
- 1/4 cup granulated sugar
- 1/3 cup packed brown sugar (light or dark)
- ½ cup butter (salted or unsalted, softened)
- 2-4 tbsp milk (more or less as needed)
- ½ tsp vanilla extract
- Pinch salt (omit if using salted butter)
- ½ cup chocolate chips
Directions:
Microwave the flour in 20-second intervals until it reaches 165℉ (about 40-60 seconds). Alternatively, spread the flour on a baking sheet and bake it in a 350℉ oven for 3-5 minutes. Whisk or sift to remove any lumps and let it cool.
Using a standing mixer or a large bowl with a handheld mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
Add in the cooled flour, vanilla, and salt. Then, mix in the milk one tablespoon at a time until the desired consistency is reached.
Gently fold in the chocolate chips with a spatula or spoon. Enjoy!
How to Serve Edible Chocolate Chip Cookie Dough
You can serve the cookie dough in small bowls or on a platter. It’s perfect when paired with fresh fruit or even as a topping for ice cream. You can also scoop it into small bites and roll them in chocolate or sprinkles for a fun treat!
How to Store Edible Chocolate Chip Cookie Dough
Store any leftover cookie dough in an airtight container in the refrigerator. It will keep well for up to a week. If you want to save it for longer, you can freeze the dough in small portions for up to 3 months. Just thaw it in the fridge before enjoying!
Tips to Make Edible Chocolate Chip Cookie Dough
- Make sure to heat-treat the flour for safety.
- Adjust the milk to get your desired dough consistency – thicker for scooping and thin for spreading.
- Feel free to add nuts or other mix-ins to customize your cookie dough!
Variation
You can switch up the chocolate chips by using white chocolate, butterscotch chips, or even adding a swirl of peanut butter for a different flavor.
FAQs
Can I eat this cookie dough raw?
Yes, this cookie dough is safe to eat because the flour is heat-treated.
Can I make this recipe gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend.
How can I make this dairy-free?
You can replace the butter with a dairy-free alternative and use non-dairy milk.
Edible Chocolate Chip Cookie Dough
Ingredients
Main Ingredients
- 1 cup all-purpose flour 120 grams, heat-treated
- 1/4 cup granulated sugar
- 1/3 cup packed brown sugar light or dark
- 1/2 cup butter salted or unsalted, softened
- 2-4 tbsp milk more or less as needed
- 1/2 tsp vanilla extract
- pinch salt omit if using salted butter
- 1/2 cup chocolate chips
Instructions
Preparation
- Microwave the flour in 20-second intervals until it reaches 165℉ (about 40-60 seconds). Alternatively, spread the flour on a baking sheet and bake it in a 350℉ oven for 3-5 minutes. Whisk or sift to remove any lumps and let it cool.
- Using a standing mixer or a large bowl with a handheld mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Add in the cooled flour, vanilla, and salt. Then, mix in the milk one tablespoon at a time until the desired consistency is reached.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy!