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Irresistible Edible Chocolate Chip Cookie Dough Recipe

This Safe-to-Eat Edible Chocolate Chip Cookie Dough is a guilt-free indulgence, made without eggs and heat-treated flour.
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Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Heat-treated to eliminate bacteria.
  • 1 cup Unsalted Butter At room temperature.
  • 3/4 cup Granulated Sugar Can substitute with coconut sugar.
  • 3/4 cup Light Brown Sugar Light or dark can be used.
  • 2 teaspoons Pure Vanilla Extract Can use vanilla bean paste.
  • 1 4 Whole Milk Almond milk is a good alternative.
  • 1 teaspoon Salt Can be omitted for salt-free version.
  • 1 cup Mini Chocolate Chips Regular chocolate chips can be substituted.

Equipment

  • oven
  • Stand Mixer
  • parchment paper
  • baking sheet
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (177ºC) and spread all-purpose flour evenly on a parchment-lined baking sheet. Bake for 5 minutes, ensure it reaches an internal temperature of 160ºF (71ºC). Allow flour to cool for about 20 minutes.
  2. In a stand mixer, combine softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium-high for 3 minutes until light and fluffy.
  3. Add pure vanilla extract, whole milk, and salt to the mixture, mixing on low until well incorporated.
  4. Gradually add cooled heat-treated flour while mixing on low, combining until just incorporated.
  5. Gently fold in mini chocolate chips with a spatula, ensuring even distribution.
  6. Scoop out spoonfuls to enjoy immediately or store in an airtight container. Can be kept in the fridge for up to 2 weeks or frozen for up to a month.

Notes

This recipe is kid-friendly and can be enjoyed as a cake filling or topping for ice cream. Experiment with fun add-ins like nuts or dried fruit.