If you’re looking for a quick sweet snack, check out this edible chocolate chip cookie dough recipe! Made using no eggs and heat treated flour, it taste just like regular chocolate chip cookie dough, but is safe for consuming raw.
If you love to nibble on homemade or store-bought cookie dough, this recipe is for you!
It’s the final cookie dough in my edible cookie dough series – edible chocolate chip cookie dough! It’s the original edible cookie dough and since it is eggless and uses heat treated flour, it is meant to be eaten raw and unbaked.
It’s so simple, so good, and has a surprising number of uses if you don’t want to simply snack on a bowl of cookie dough (check out the section below on fun and unique ways to use this recipe).
Check out all our edible cookie dough recipes:
But, the great thing about edible cookie dough is that it works for just about any type of drop cookie! Love Lemon Cookies? Oatmeal Cookies? Brown Butter Toffee? You can turn them all into an edible cookie dough by heat treating the flour and adding milk instead of eggs.
It’s really that simple!
Ingredients
- Brown Sugar: You can use either light brown sugar or dark brown sugar – both work great!
- Butter: You can use salted butter, unsalted butter, or vegan butter. If using salted butter, you can omit any added salt in the recipe.
- Milk: Any type of milk will work, whole milk, low-fat milk, fat-free milk, or your favorite non-dairy milk like oat milk, soy milk, or almond milk.
- Chocolate Chips: You can use your favorite chocolate chips. Semi-sweet chocolate chips, dark chocolate chips, mini chocolate chips, milk chocolate chips, peanut butter chips, even white chocolate chips, M&Ms, or chopped up chocolate bars works. Check out the section below on more fun variations and add-in options!
How to Make
This recipe is so simple! It uses ingredients you probably already have on hand and can be made in less than 15 minutes, making it a perfect no-back snack or late night sweet treat!
Step 1: Heat treat flour
Because raw flour can harbor bacteria, you’ll need to heat it up before using. Heat treating the flour will kill anything unwanted and makes the flour safe for consumption. You’re looking to get it to at least 165℉. There are 2 easy ways to achieve this:
- Microwave for 1 minutes, stirring every 15-20 seconds (my favorite method).
- Spread the flour on a baking sheet and bake the flour at 350℉ for 3-5 minutes.
Be sure to let the flour cool a few minutes before adding to the dough or it can melt the butter. You can also sift it to get rid of any lumps.
Step 2: Make dough
Cream Butter and Sugar: Using a standing mixer with a beater attachment, or using a large bowl with a hand held mixer, mix the butter and white sugar, and brown sugar on medium speed for 2-3 minutes until very light and fluffy.
This will also help reduce the grittiness a bit. Be sure to scrape down the sides of the bowl with a spatula to ensure all the butter and sugar have mixed.
Add in Flour, Vanilla, and Milk: Turn off the mixer and add in the cooled all-purpose flour, vanilla extract, and 1 tablespoon milk. Remix until fully combined, scraping down the sides of the bowl as necessary.
Check the consistency: If it is too dry, add a bit more milk 1 tablespoon at a time. If it’s too thin add a bit more heat-treated flour.
Add Chocolate Chips: Gently fold in the chocolate chips and enjoy!
Tips and tricks
- Make sure to let the flour cool before adding to the cookie dough or it can melt the butter. You can also sift to get rid of any lumps.
- To make this even easier, you can microwave the butter and simply mix all the ingredients together in a bowl with a spoon, spatula, or whisk! It won’t have exactly the same texture as traditional chocolate chip cookie dough but it is still delicious!
- Regular cookie dough is a little gritty, and so is this edible chocolate chip cookie dough version. But, refrigerating the dough can help improve the texture by softening some of the grittiness.
- This recipe makes 4 generous servings, but can easily be scaled down for a single serving, or doubled or tripped for a crowd!
Variations
- Sprinkles: For edible funfetti chocolate chip cookie dough mix in 2 tablespoons of sprinkles along with the chocolate chips.
- Nuts: Love nuts in your chocolate chips cookies? Add in ¼ cup of walnuts, almonds, peanuts, or pecans.
- Double Chocolate: If you love double chocolate chip cookies, try making an edible version! Simply add in 2 tablespoons of cocoa powder along with the flour. You can also add ½ tsp of espresso powder for an even deeper chocolate flavor.
- Brown Butter: To really elevate this recipe, brown the butter for an edible brown butter chocolate chip cookie dough recipe.
FAQ
Technically, raw cookie dough is not safe to eat due to the raw eggs and raw flour. But, this recipe is egg free and we heat treat the flour so it’s safe to eat as is.
According to the CDC, flour is raw and hasn’t been treated to kill germs that can cause food-poisoning like Salmonella or E. Coli. And while you can buy heat treated flour, it’s expensive and it’s super easy to heat treat regular flour all home. All you need to do is microwave it or bake it until it reaches 165 ℉.
Nope, this is meant to be eaten raw so I do not recommend baking these like normal cookies. Here is a recipe for thin chocolate chip cookies, and chocolate chip cookies with nuts, if you’re looking to actually bake cookies in an oven.
Yes! For most of your favorite cookie recipes you can use the heat treat method for flour, omit any leavening agents like baking soda or baking powder, and replace replace the egg with milk, to make the cookie dough safe to eat raw.
Edible Cookie Dough Uses
In addition to making this as a fun and easy snack, there are a ton of fun ways to use this dough!
- Truffles: Roll into a small balls and coat with chocolate for a fun and easy chocolate chip cookie dough truffle.
- Cake Pop and Cakesicle Filling: This makes a super fun cake pops and filling for cakesicles! Substitute the cake and frosting for the prepared edible cookie dough in cakesicles and cake pops.
- Cake and Cupcake Filling: Yup, you can use this in addition to or in place of frosting in between cake layers! You can also use it as a cupcake or jar cake filling.
- Dessert Topping: You can use this on top of, or mixed into brownies, ice cream, rice krispie treats, and other desserts!
Storing and Making Ahead
This edible chocolate chip cookie dough recipe can be made 1-2 days in advance and will last another 1-2 days in the refrigerator once made.
It can also be frozen up to two months.
Looking for more easy desserts? Check these out
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Edible Chocolate Chip Cookie Dough Recipe
Equipment
- Mixer
INGREDIENTS
- 1 cup all-purpose flour 120 grams
- 1/4 cup granulated sugar
- 1/3 cup packed brown sugar light or dark
- ½ cup butter salted or unsalted, softened
- 2-4 tbsp milk more or less as needed
- ½ tsp vanilla extract
- Pinch salt omit if using salted butter
- ½ cup chocolate chips
Instructions
- Microwave the flour in 20 second intervals until it reaches 165℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake the flour in a 350 ℉ degree oven or 3-5 minutes. Wisk or sift to remove any lumps and let cool.
- Using a standing mixer or a large bowl with a hand held mixer, cream the butter, granulated sugar sugar, and brown sugar on medium speed until light and fluffy.
- Add in flour, vanilla, salt. Add in milk 1 tablespoon at a time until desired consistency is reached.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy!
Notes
- Make sure to let the flour cool before adding to the cookie dough or it can melt the butter. You can also sift to get rid of any lumps.
- To make this even easier, you can microwave the butter and simply mix all the ingredients together in a bowl with a spoon, spatula, or whisk! It won’t have exactly the same texture as traditional chocolate chip cookie dough but it is still delicious!
- Regular cookie dough is a little gritty, and so is this edible chocolate chip cookie dough version. But, refrigerating the dough can help improve the texture by softening some of the grittiness.
- This recipe makes 4 generous servings, but can easily be scaled down for a single serving, or doubled or tripped for a crowd!
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