Why Make This Recipe
Edible Chocolate Chip Cookie Dough is a delightful treat that allows you to enjoy the flavor of classic cookie dough without the worry of raw eggs or uncooked flour. This recipe is quick and easy, perfect for satisfying your sweet tooth or 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℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake it in a 350℉ degree 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 hand-held mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Add in the cooled flour, vanilla extract, and salt. Gradually add in the milk, one tablespoon at a time, until you reach your desired consistency.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy!
How to Serve Edible Chocolate Chip Cookie Dough
You can enjoy this delicious cookie dough straight from the bowl or scoop it into small bowls to share with friends. It also makes a great topping for ice cream or can be used to fill cupcakes or pastries for a sweet surprise!
How to Store Edible Chocolate Chip Cookie Dough
Store any leftover cookie dough in an airtight container in the refrigerator. It should stay fresh for up to one week. If you want to keep it longer, you can freeze it for up to three months. Just scoop it into small portions, freeze them, and then transfer them to a zip-top bag.
Tips to Make Edible Chocolate Chip Cookie Dough
- Make sure to heat-treat the flour to kill any harmful bacteria.
- Adjust the amount of milk based on how thick or soft you like your dough.
- Feel free to add extra mix-ins like nuts, dried fruits, or other types of chocolate chips for more flavor.
Variation
You can try different flavors by adding ingredients like peanut butter, cocoa powder for chocolate dough, or using different types of chips such as white chocolate or butterscotch.
FAQs
Can I eat this dough raw?
Yes! This cookie dough is safe to eat because we heat-treated the flour and did not include eggs.
How long does the cookie dough last?
When stored in the refrigerator, the cookie dough can last up to one week. If frozen, it can last for about three months.
Can I use whole wheat flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture a bit and make it denser. Adjust the liquid if needed.
Edible Chocolate Chip Cookie Dough
Ingredients
Main Ingredients
- 1 cup all-purpose flour Heat-treated to kill bacteria
- 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
- 1 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℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake it in a 350℉ degree 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 hand-held mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Add in the cooled flour, vanilla extract, and salt. Gradually add in the milk, one tablespoon at a time, until you reach your desired consistency.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy!