Classic Edible Cookie Dough
This recipe was inspired by the irresistible temptation of sneaking raw cookie dough straight from the mixing bowl during childhood baking sessions. Here, we've created a safe-to-eat, indulgently creamy edible cookie dough that’s egg-free and made with heat-treated flour. This modern twist on a nostalgic treat allows you to enjoy the classic chocolate chip flavor without any baking required.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Baking sheet
- Spatula
- Measuring cups and spoons
- Oven or microwave (for heat-treating flour)
Ingredients
- 1 ¼ cups all-purpose flour heat-treated to kill any bacteria
- ½ cup unsalted butter softened to room temperature
- ¾ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 2 tablespoons milk whole or 2% preferred
- 1 teaspoon pure vanilla extract use a high-quality vanilla for best flavor
- ½ teaspoon fine sea salt enhances sweetness
- ¾ cup mini chocolate chips use semi-sweet or dark, depending on preference
Instructions
- Preheat your oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet and bake for 5 minutes to heat-treat it. This step ensures it's safe for raw consumption. Let the flour cool completely before using.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light, fluffy, and well combined—about 2-3 minutes.
- Add the milk and vanilla extract to the bowl. Beat again until smooth and creamy, about 30 seconds. Scrape down the sides of the bowl with a spatula for even mixing.
- Sift in the cooled flour and add the salt. Mix on low speed just until combined—do not overmix. The dough should be thick but pliable.
- Fold in the mini chocolate chips with a spatula until evenly distributed throughout the dough.
- Serve immediately or refrigerate in an airtight container for up to 5 days. Allow chilled dough to sit at room temperature for 10 minutes before serving for optimal softness.
Notes
- To make this recipe dairy-free, substitute butter with plant-based margarine and use a dairy-free milk such as almond or oat.
- For a flavor twist, add a tablespoon of peanut butter or a dash of cinnamon during mixing.
- If you'd prefer smaller servings, portion the dough into 1-ounce scoops using a small cookie scoop for easy snacking.
Nutrition
Calories: 526kcalCarbohydrates: 67gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 209mgPotassium: 245mgFiber: 3gSugar: 42gVitamin A: 496IUCalcium: 56mgIron: 3mg
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