why make this recipe
Edible Chocolate Chip Cookie Dough is a delicious treat that lets you enjoy the classic cookie flavor without the need for baking. This recipe is safe to eat raw, as we heat-treat the flour to eliminate any harmful bacteria. It’s perfect for satisfying your sweet tooth and is easy to make with just a few ingredients.
how to make Edible Chocolate Chip Cookie Dough
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
Directions:
- Microwave the flour in 20-second intervals until it reaches 165℉ degrees, which should take about 40-60 seconds. You can also spread the flour on a baking sheet and bake it in a 350 ℉ degree oven for 3-5 minutes. Whisk or sift the flour to remove any lumps and let it cool.
- In a standing mixer or a large bowl with a handheld mixer, cream the butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy.
- Add the cooled flour, vanilla extract, and salt to the mixture. Then, add milk one tablespoon at a time until you reach the desired consistency.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy!
how to serve Edible Chocolate Chip Cookie Dough
You can serve this cookie dough as a fun snack, a topping for ice cream, or as an addition to your favorite desserts. You can also use it as a sweet filling for parfaits or simply enjoy it straight from the bowl!
how to store Edible Chocolate Chip Cookie Dough
Store any leftover cookie dough in an airtight container in the refrigerator. It will stay fresh for about a week. If you want to keep it longer, you can freeze it for up to three months. Just make sure to thaw it in the fridge before enjoying.
tips to make Edible Chocolate Chip Cookie Dough
- Make sure to heat-treat the flour for safety.
- Use room temperature butter to ensure easy mixing.
- Adjust the milk to get the right dough consistency.
- Feel free to add nuts or swap chocolate chips for other mix-ins like peanut butter chips or M&Ms.
variation
You can easily customize this recipe by adding different flavors, such as using almond extract instead of vanilla or incorporating other mix-ins like chopped nuts or dried fruits.
FAQs
Can I eat this cookie dough raw?
Yes! This recipe is designed to be safe to eat raw since we heat-treat the flour.
Can I freeze the cookie dough?
Yes! You can freeze the dough for up to three months. Just store it in an airtight container.
What can I use instead of butter?
You can use coconut oil or a vegan butter substitute for a dairy-free option. Just ensure it is softened first.
Edible Chocolate Chip Cookie Dough
Ingredients
For the dough
- 1 cup all-purpose flour 120 grams, heat-treated
- 1/4 cup granulated sugar
- 1/3 cup packed brown sugar light or dark
- 1/2 cup butter salted or unsalted, softened
- 2-4 tbsp milk more or less as needed
- 1/2 tsp vanilla extract
- pinch pinch salt omit if using salted butter
- 1/2 cup chocolate chips
Method
Preparation
- Microwave the flour in 20-second intervals until it reaches 165℉, which should take about 40-60 seconds. Alternatively, bake it in a 350℉ oven for 3-5 minutes. Whisk or sift the flour to remove any lumps and let it cool.
- In a standing mixer or large bowl with a handheld mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Add the cooled flour, vanilla extract, and salt to the mixture. Then, add milk one tablespoon at a time until you reach the desired consistency.
- Gently fold in the chocolate chips with a spatula or spoon.