Description
This Edible Cookie Dough recipe offers a safe, delicious treat that can be enjoyed raw without baking. Made with heat-treated flour and classic cookie dough ingredients like brown sugar, butter, and chocolate chips, this recipe is perfect for satisfying cookie cravings any time.
Ingredients
Scale
Main Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 cup (227g) unsalted butter softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 Tablespoons (29ml) milk plus more if needed
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the all purpose flour evenly on the baking sheet. Bake for 8 minutes or until the flour reaches 160°F to ensure it is safe to eat. Let the flour cool completely and sift it to remove clumps.
- Cream the butter and sugars: In a large bowl, use an electric mixer to beat together the softened butter, brown sugar, and granulated sugar until fluffy and pale, about 1 minute. Then beat in vanilla extract and salt until just combined.
- Combine dry ingredients and milk: Gradually beat the cooled, heat-treated flour into the butter mixture until just combined. Add milk one tablespoon at a time, beating after each addition, until the dough comes together and is soft but not sticky.
- Fold in chocolate chips: Using a rubber spatula, gently stir in miniature chocolate chips evenly through the dough.
- Serve or store: Enjoy the cookie dough immediately or transfer it into an airtight container and refrigerate for up to 1 week. For longer storage, freeze for up to 3 months and thaw overnight in the fridge before serving. Let dough sit at room temperature briefly before serving for a softer texture.
Notes
- Use gluten-free all-purpose flour (like Bob's Red Mill) to make a gluten-free version of this recipe.
- Weigh flour for accuracy or spoon it into measuring cups and level with a knife to avoid packing.
- To heat-treat flour in the microwave, place it in a bowl and microwave in 30-second intervals, stirring between, until it reaches 160-165°F.
- Do not over-soften or melt butter to prevent greasy dough; chill dough if it becomes too soft.
- If dough feels dry or crumbly, add milk one tablespoon at a time and continue mixing until cohesive.
- Store dough in an airtight container in the fridge for up to one week or freeze for three months.
- Small batch recipe: 1/2 cup flour, 1/4 cup (50g) brown sugar, 2 tbsp (25g) granulated sugar, 1/4 cup unsalted butter, 3/4 tsp vanilla, 1/4 tsp salt, 1 1/2 tsp milk, 1/4 cup mini chocolate chips.
Nutrition
- Serving Size: 1 serving (approx. 40g)
- Calories: 170 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
