Edible Chocolate Chip Cookie Dough
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Edible Chocolate Chip Cookie Dough is 100% safe to eat and so easy to make! It tastes just as delicious as raw chocolate chip cookie dough!
There’s no doubt that Classic Chocolate Chip Cookies are beyond delicious but sometimes I just want to eat the entire bowl of dough without the threat of becoming violently sick. The solution was this edible cookie dough recipe! It’s incredibly easy to make and tastes just as good as raw chocolate chip cookie dough!
Why Is This Recipe Safe To Eat?
Regular chocolate chip cookie dough contains raw eggs and raw flour which both may contain harmful bacteria. This recipe is safe to eat raw because it uses heat treated flour and the eggs are replaced by milk.
How To Make Edible Chocolate Chip Cookie Dough
1. Heat all-purpose flour in the microwave for 30 second intervals stirring between each until it reaches 160°F. Set aside to cool.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add milk and vanilla until just combined. Scrape the sides of the bowl.
4. Add the heat treated all-purpose flour and salt then mix on low speed until almost combined. Then add the chocolate chips and mix on low speed until just combined. Store edible cookie dough in an airtight container for up to a week in the fridge.
Ways To eat Edible Cookie Dough
- By the spoonful!
- With ice cream (because those “cookie dough” ice creams never have nearly enough dough in them)
- Use it as a filling for cakes and cupcakes!
Can Edible Chocolate Chip Cookie Dough Be Baked?
In short, yes but they won’t have the same texture and flavor as a typical chocolate chip cookie since there are no eggs or baking soda. If that doesn’t matter to you then you can scoop and bake this edible cookie dough at 375°F for 11 minutes.
If you’re craving chocolate chip cookies I recommend just making my Classic Chocolate Chip Cookies!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Edible Chocolate Chip Cookie Dough
Equipment
- Stand mixer or hand mixer
Ingredients
- 165 g (1 1/4 cups + 2 tbsp) all-purpose flour
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, softened
- 100 g (1/2 cup) brown sugar
- 75 g (1/4 cup + 2 tbsp) granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 128 g (3/4 cup) chocolate chips
- 56 g (1/4 cup) mini chocolate chips
Instructions
- Heat all-purpose flour in the microwave for 30 second intervals stirring between each until it reaches 160°F. Set aside to cool.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add milk and vanilla until just combined. Scrape the sides of the bowl.
- Add the heat treated all-purpose flour and salt then mix on low speed until almost combined. Then add the chocolate chips and mix on low speed until just combined.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store edible cookie dough in an airtight container for up to a week in the fridge.
- Nutrition: the provided nutritional information is an estimate for the entire cookie dough. Please read my Nutrition Disclaimer for more information.
