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:
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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.
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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.
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Add in the cooled flour, vanilla, and salt. Then, mix in the milk one tablespoon at a time until the desired consistency is reached.
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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!