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
Scale
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- 1/4 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 1/2 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: 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1/4 cup butter, 3/4 teaspoon vanilla, 1/4 teaspoon salt, 1 1/2 teaspoons milk, and 1/4 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
