There’s something downright irresistible about a sweet, creamy bite of raw cookie dough, and this Edible Cookie Dough with Chocolate Chips Recipe is exactly that—no oven required. It’s perfectly safe to eat, super simple to whip up, and stuffed with those little chocolate chips you just can’t get enough of.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Edible Cookie Dough with Chocolate Chips Recipe
- Top Tip
- How to Serve Edible Cookie Dough with Chocolate Chips Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Edible Cookie Dough with Chocolate Chips Recipe
Why You'll Love This Recipe
I have to admit, I’m pretty obsessed with edible cookie dough. What really makes this Edible Cookie Dough with Chocolate Chips Recipe stand out is how safe and delicious it is—no eggs, heat-treated flour, and all the cozy, nostalgic vibes. It feels like a tiny celebration every time you scoop some up!
- Safe and Egg-Free: Enjoy cookie dough guilt-free since it skips raw eggs and heat-treats flour to be perfectly safe.
- Perfectly Sweet and Buttery: The combo of brown and granulated sugars with soft butter makes the flavor rich and balanced.
- Chocolate Chips Galore: Mini chocolate chips are sprinkled in generously for delightful bursts of melty chocolate in every bite.
- Ready in Minutes: From start to finish, this comes together in about 15 minutes—quick and rewarding.
Ingredients & Why They Work
This recipe thrills because the ingredients all play a key part in making the dough taste just like your favorite classic cookie batter but minus the risk. Let me tell you a bit about why each one is a star here and some tips for picking the best.
- All-purpose flour: Always heat-treat it before mixing to kill germs. Sifting it after cooling avoids clumps and keeps the dough silky.
- Brown sugar: Adds deep caramel notes and moisture that keeps the dough tender.
- Granulated sugar: Balances sweetness and gives a subtle crunch to the texture.
- Unsalted butter: Make sure it’s softened but not melting—too soft, and the dough turns greasy.
- Vanilla extract: Pure vanilla is a game changer—it brings out all the warm cookie flavors.
- Salt: Just a pinch highlights sweetness and rounds out the flavor.
- Milk: I add it little by little to get that perfect scoopable, soft texture without it feeling runny.
- Miniature chocolate chips: These teeny chips distribute evenly in every bite, giving bursts of chocolate happiness.
Make It Your Way
I love tweaking this Edible Cookie Dough with Chocolate Chips Recipe depending on my mood or what I have in the pantry. Feel free to make it truly yours with add-ins or easy swaps. There’s a lot of room for fun here.
- Variation: Once I added chopped walnuts for a bit of crunch, and it was a hit with my whole family—adds a nutty depth without overpowering the chocolate chips.
- Dietary Mods: I’ve made this with gluten-free flour blends, just be sure to heat-treat that flour too for safety.
- Sweetness Level: If you like it less sweet, just cut down the granulated sugar slightly; the brown sugar gives enough rich flavor on its own.
- Extra Mix-ins: Sometimes I swap mini chips for peanut butter chips or even swirl in a little fudge sauce for a decadent twist.
Step-by-Step: How I Make Edible Cookie Dough with Chocolate Chips Recipe
Step 1: Heat-Treating the Flour
This is a must-do to make this dough safe to eat. I preheat my oven to 350°F, spread two cups of all-purpose flour evenly on a baking sheet lined with parchment paper, then bake for about 6-8 minutes. To be sure it’s ready, I sometimes use a food thermometer to check if it’s reached 160°F. Let the flour cool completely before moving on. If yours is clumpy, I always sift it into the bowl—that little extra step keeps the texture spot-on.
Step 2: Cream Butter and Sugars
Next, I use a mixer to beat the softened butter with both brown and granulated sugar until the mixture looks light and fluffy—this usually takes about 1 minute. It’s worth it because it adds so much airiness to the dough. Then I mix in the vanilla extract and salt for that classic cookie dough flavor.
Step 3: Incorporate Flour and Milk
Slowly add your heat-treated flour and mix just until combined. The dough will be crumbly at first, so add milk a tablespoon at a time. I keep mixing and adding milk just until the dough starts to come together—soft but not sticky. This balance makes it easy to scoop and enjoy immediately.
Step 4: Fold in Chocolate Chips
Finally, I use a rubber spatula to gently fold in one cup of miniature chocolate chips. Mini chips are my favorite here because they spread the chocolate flavor thoroughly without overwhelming each bite.
Step 5: Serve or Store
You can dive right in—or stash it in an airtight container in the fridge for up to one week. If you want to save it longer, freezing works beautifully for up to three months. Just thaw in the fridge overnight and let it soften to room temperature before enjoying again.
Top Tip
From making this recipe several times, I’ve learned how small tweaks can make a big difference in texture and flavor. Here are the tips I always keep in mind to nail the perfect edible cookie dough every time.
- Cool Your Flour: Make sure the heat-treated flour is completely cool before mixing it in so your dough doesn’t get funky clumps or melt the butter.
- Don’t Over-Soften Butter: Too soft butter makes your dough greasy. Just leave it at room temperature until soft but still holdable.
- Milk is Your Texture Friend: Add it slowly to get just the right softness that holds but isn’t runny.
- Mix Gently: When folding in chocolate chips, go easy to avoid breaking them up and keep those lovely chocolate bits intact.
How to Serve Edible Cookie Dough with Chocolate Chips Recipe
Garnishes
I usually keep it simple—sometimes a light sprinkle of flaky sea salt on top really elevates the sweetness and adds a gourmet touch. A few extra mini chocolate chips scattered on the surface make it look extra inviting when serving company.
Side Dishes
This cookie dough is excellent on its own but also makes a killer topping for vanilla ice cream or mixed into warm brownies for a dreamy dessert mashup. I love pairing it with a cold glass of milk or even coffee for a cozy treat.
Creative Ways to Present
For birthdays, I’ve served this cookie dough in mini ramekins with little spoons, topped with whipped cream and a cherry. It also works beautifully piped into small vanilla wafer cups for portion-controlled delights at parties.
Make Ahead and Storage
Storing Leftovers
After making this recipe, I store any leftovers in an airtight container in the refrigerator. It stays fresh for about a week, and the flavor actually deepens a bit after resting. Just remember to let it sit at room temperature for 10-15 minutes before serving if it hardens.
Freezing
I usually portion the dough into smaller airtight containers or freezer bags for freezing. It keeps well for up to three months, which is perfect for satisfying a cookie dough craving whenever it hits. Just thaw overnight in the fridge.
Reheating
Since this is meant to be eaten cold, I don’t recommend reheating. But if your dough is too firm after chilling or freezing, leaving it out for a little while softens it nicely without any mess.
Frequently Asked Questions:
Yes! The flour is heat-treated to eliminate bacteria, and there's no raw egg, so it’s completely safe and delicious to enjoy raw.
Absolutely! Just swap the all-purpose flour for a gluten-free all-purpose flour blend that you trust. Make sure to heat-treat the flour as usual to keep it safe.
It’s best enjoyed within a week when stored in an airtight container in the refrigerator. Let it warm up just a bit to soften before serving.
Yes, freezing works wonderfully! Portion the dough into containers or freezer bags and freeze for up to three months. Thaw overnight in the fridge before enjoying.
Final Thoughts
Honestly, this Edible Cookie Dough with Chocolate Chips Recipe has become my go-to sweet fix when I want the joy of cookies without firing up the oven. It’s comfort food in the purest form—simple, nostalgic, and downright indulgent. I hope you enjoy making and savoring it as much as I do. Ready to dig in?
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Edible Cookie Dough with Chocolate Chips Recipe
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Edible Cookie Dough recipe offers a safe, delicious treat that you can enjoy straight from the bowl without baking into cookies. Made with heat-treated flour, brown and granulated sugar, softened butter, vanilla, salt, milk, and miniature chocolate chips, it is a perfect sweet snack or dessert that mimics the classic cookie dough flavor without eggs, making it safe to eat raw.
Ingredients
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 cup (180g) miniature chocolate chips
Wet Ingredients
- 1 cup (227g) unsalted butter softened to room temperature
- 2 ½ teaspoons vanilla extract
- 2 Tablespoons (29ml) milk plus more if needed
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper, then spread the flour evenly on the pan. Bake for 8 minutes or until the flour temperature reaches 160°F. Allow the flour to cool completely before mixing it into the dough. Optionally sieve the flour to prevent clumps and ensure a smooth texture.
- Cream the butter and sugar: In a large bowl using an electric or stand mixer, beat the brown sugar, granulated sugar, and softened butter until light and fluffy, about 1 minute. Then add the vanilla extract and salt and mix until just combined.
- Combine dry and wet ingredients: Gradually beat in the heat-treated flour until just mixed. Add milk one tablespoon at a time, beating until the dough begins to form a cohesive texture.
- Add chocolate chips: Fold in the miniature chocolate chips using a rubber spatula and mix until evenly distributed.
- Serve and store: Enjoy the cookie dough immediately or store it in an airtight container in the refrigerator for up to 1 week. It can be frozen for up to 3 months; thaw in the fridge overnight and allow to come to room temperature before serving to soften.
Notes
- To make gluten-free, substitute with your preferred gluten-free all-purpose flour such as Bob’s Red Mill.
- Measure flour accurately by weighing or spooning into measuring cup and leveling with a knife.
- If avoiding oven, heat-treat flour by microwaving in 30-second bursts until reaching 160-165°F.
- Store dough in an airtight container in the fridge for up to 1 week; bring to room temperature before serving for best texture.
- Freeze dough for up to 3 months; thaw in fridge overnight before serving.
- Cool heat-treated flour completely before incorporating into dough to prevent melting butter.
- Do not over-soften butter to avoid greasy texture; chill dough if necessary.
- If dough is too dry or crumbly, add milk one tablespoon at a time until dough comes together.
- For a small batch (2-3 servings), use proportions: ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, ¼ cup butter, ¾ teaspoon vanilla, ¼ teaspoon salt, 1 ½ teaspoons milk, and ¼ cup mini chocolate chips.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
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