Edible Chocolate Chip Cookie Dough

Course: Dessert, Snack

Cuisine: American

Prep Time: 5

Total Time: 5

Servings:

Calories: 487kcal

Author: Becky Hardin

This is my go-to edible chocolate chip cookie dough. It’s soft, scoopable, and totally safe to eat raw!

Print Recipe

US Customary - Metric

Equipment

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

Ingredients

1 cup salted butter nearly melted (2 sticks)
1¼ cups brown sugar
¼ cup granulated sugar
1 teaspoon pure vanilla extract
2 cups heat-treated all-purpose flour (see below)*
¼ cup milk
1 cup semisweet chocolate chips

Instructions

To Heat-Treat the 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

To Make the Dough

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 salted butter, 1¼ cups brown sugar, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract
Add the flour, and milk to the butter mixture and beat just until mixed.
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

*This recipe will also work with gluten-free flour, but it may have a grittier texture.

Tips:

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.
After sifting the heat-treated flour, let it cool completely before adding it to the butter and sugar. If the flour is still hot, it will melt the butter further and dissolve the sugar crystals, which can turn the dough oily or grainy rather than fluffy.
Add some flaky sea salt to this cookie dough just before serving. It really makes the flavors pop!
I don’t recommend baking this dough. It is missing key ingredients, such as eggs and baking soda, that would cause the dough to bake correctly. If you do try to bake it, you will likely end up with flat, dense, floury cookies.
If you make your own ice cream, you can roll pea-sized balls of cookie dough and add them in during the last 5 minutes of churning (or fold them into no-churn ice cream!). If you want to add it to store-bought ice cream, just crumble some on top!
If you find the dough gets too firm in the fridge, let it sit on the counter for 10-15 minutes before eating.

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