Edible Chocolate Chip Cookie Dough

Course: Dessert, Snack

Cuisine: American

Prep Time: 5

Total Time: 5

Servings:

Calories: 487kcal

Author: Becky Hardin - Easy Dessert Recipes

You won't be able to stop yourself from digging into this Edible Chocolate Chip Cookie Dough! It's safe to eat with no eggs and heat-treated flour. Grab a spoon, because this stuff tastes just like the real deal!

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Equipment

Kitchen Scale (optional)
Hand Mixer
Instant Read Thermometer (optional, but recommended!)
Fine-Mesh Sieve (optional)

Ingredients

1 cup unsalted butter 226 grams, nearly melted (2 sticks)
1¼ cups brown sugar 250 grams
¼ cup granulated sugar 50 grams
1 teaspoon pure vanilla extract 4 grams
2 cups heat-treated all-purpose flour 240 grams (see step 2)
¼ teaspoon kosher salt
¼ cup milk 57 grams
1 cup semisweet chocolate chips 170 grams

Instructions

In a large bowl, using a hand mixer, beat the butter, brown sugar, granulated sugar and vanilla extract together until whipped, about 3 to 4 minutes.
1 cup unsalted butter, 1¼ cups brown sugar, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract
How To Heat Treat Flour: Place 2 cups of all-purpose flour in a large microwave-safe bowl and cook on high in the microwave for 2 minutes. Remove from the microwave, stir, and check the temperature. The temperature of the flour should be higher than 175°F. If not, place it back in the microwave for another minute on high heat, then check again. The heat-treated flour will be a bit chunky and stuck together. Start by stirring it well, then pour all flour into a strainer and sift into a new bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer when done. Just throw those little pieces out.
2 cups heat-treated all-purpose flour
Add the flour, salt, and milk to the butter mixture and beat just until mixed.
¼ teaspoon kosher salt, ¼ cup milk
Fold in the chocolate chips, mixing well.
1 cup semisweet chocolate chips
(Optional) Roll cookie dough into equally-sized balls for a grab-and-go snack.

Video

Notes

Use nearly melted butter. It’s easy to incorporate and gives the cookie dough a soft texture.
Use pure vanilla extract. Because this is a no-bake treat, you will absolutely notice the difference!
If you plan to make edible cookie dough regularly, make a big batch of heat-treated flour and store it in an airtight container until you're ready to use it.
Add some flaky sea salt to this cookie dough just before serving. It really makes the flavors pop!
Feel free to swap out the mix-ins to customize this cookie dough!

Storage: Store edible chocolate chip cookie dough in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Nutrition