Safe-to-Eat Chocolate Chip Cookie Dough Recipe

Made from pantry staples, this Edible Chocolate Chip Cookie Dough comes together in minutes. This safe-to-eat raw cookie dough uses heat-treated flour and no eggs, so you can enjoy it straight from the bowl without worry.

If you love sneaking a spoonful of cookie dough, this recipe is for you. It’s quick, simple, and requires no special equipment. Mix by hand or with a mixer, and you’ll have a delicious treat ready in about 20 minutes total.

Why You’ll Love This Recipe

• This eggless edible cookie dough uses heat-treated flour so it’s safe to eat raw.
• You can mix it with a mixer, but it’s easy to prepare with just a spatula to cut down on cleanup.
• It takes only minutes to make—microwaving the flour speeds things up even more—so it’s perfect for sudden cookie-dough cravings.
• Made from common pantry ingredients, it’s far less expensive than buying cookie dough from a shop.
• It’s easy to customize—see the variations below for ideas.

Ingredients You’ll Need

• Flour — all-purpose or 1:1 gluten-free flour for a gluten-free version.
• Butter — unsalted is preferred; use salted butter but omit the added pinch of salt.
• Sugar — dark brown sugar gives classic chocolate chip flavor; light brown or granulated sugar also work.
• Salt — a pinch to enhance the flavors.
• Milk — a splash of whole milk keeps the dough moist and not crumbly.
• Vanilla extract — use real vanilla for best flavor since the dough is not baked.
• Chocolate chips — mini chips are ideal for getting chocolate in every bite.

How To Make This Edible Chocolate Chip Cookie Dough

• Preheat the oven to 350°F (175°C). Spread the flour evenly on a lined sheet pan and bake for 10 minutes, stirring at the 5-minute mark, or until the flour reaches 165°F (74°C). Allow the flour to cool completely.
• Cream together the diced, softened butter and brown sugar until well combined. A mixer helps, but you can also mash with a fork and finish with a spatula.
• Add the pinch of salt, milk, and vanilla extract, then stir in the cooled, heat-treated flour until the mixture is smooth and cohesive.
• Fold in the mini chocolate chips until they are evenly distributed throughout the dough.

Variations

• Funfetti: swap mini chocolate chips for sprinkles and use white or granulated sugar instead of brown sugar.
• Double chocolate: add 1 tablespoon cocoa powder when mixing in the flour for a chocolate cookie dough base.
• Peanut butter cookie dough: replace the chips with peanut butter chips and fold in 2 tablespoons of creamy peanut butter.

Tips and Notes

• The FDA advises against consuming raw flour. Always heat-treat the flour (bake or microwave) until it reaches 165°F (74°C) to reduce the risk of bacteria.
• To heat-treat flour in the microwave, spread it in a microwave-safe bowl and heat for about a minute, stirring every 30 seconds, until it reaches 165°F.
• To cream butter and brown sugar without a mixer, dice the butter and mash it with a fork before combining with a spatula.
• Sift clumpy flour before heat-treating to avoid small flour lumps in the finished dough.
• If you want a firmer dough for shaping, add a bit more heat-treated flour. Thicker dough can be rolled into balls to garnish cheesecakes, cupcakes, or to fold into ice cream.

Recipe

More Recipes You May Like

• Nama Chocolate
• Blueberry Danish
• Instant Pot Mini Cheesecakes in a Mason Jar
• Strawberry Danish

Find more: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.