Edible Chocolate Chip Cookie Dough
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This edible cookie dough is eggless and heat-treated to ensure it is safe to eat as a dip or by the nibble. The texture and flavor makes you feel like you’re eating real cookie dough, so it’s like eating while baking a batch of chocolate chip cookies with every bite! Once you’ve made a batch of this cookie dough, make my no bake cookie dough pie or cookie dough ice cream pie next.
YOU WILL LOVE THIS COOKIE DOUGH RECIPE FOR DIPPING (OR NIBBLING)
For as long as I can remember, the risk of eating raw cookie dough lay in the eggs re: Salmonella. Here’s a fun fact, though, the real risk is actually the raw flour re: E. Coli, which can sometimes be the more troubling sickness. Though the risk is generally low for those without health complications or a suppressed immune system, “better safe than sorry” is typically the way I approach eating more than just a swipe of cookie dough while I’m making my Insta-famous chocolate chip cookies.
Lucky for you, this easy edible cookie dough takes all of the risk out of the snack, eliminating eggs entirely (as opposed to using pasteurized egg whites like I do in my cookie dough frosting for fluffy texture) and using a really simple method for ensuring the flour is safe to eat (we’ll get there in a bit).
The result is this incredibly versatile, customizable, scaled up or scaled down batch of cookie dough that will keep you coming back for more, guaranteed!
Bonus: don’t miss my notes in the recipe about turning this into a thin enough consistency to eat as a dip.
COOKIE DOUGH INGREDIENTS
You only need 8 ingredients to make this snack, and if you make cookies a lot, you’re probably already equipped with what you need right at this very moment!
You will need:
• all-purpose flour
• salt
• unsalted butter
• light brown & granulated sugars
• milk
• vanilla extract
• mini semi-sweet chocolate chips
HOW TO MAKE EDIBLE CHOCOLATE CHIP COOKIE DOUGH
This cookie dough comes together quickly, and while chilling it after it’s together is encouraged, trust me when I say I almost never wait for that step and wind up eating it right away.
STEP #1: you’ll start by heat-treating the flour which you can do this in the oven or in the microwave. I typically use the microwave since it’s quicker.
HOW TO HEAT TREAT FLOUR
In the oven: preheat the oven to 300ºF (149ºC). Place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature at 2 minute intervals, and looking for a uniform 165ºF (74ºC).
In the microwave: heat the flour in a microwave safe container on HIGH in 30 second increments, then stir before checking the internal temperature and looking for a uniform 165ºF (74ºC).
SUCCESS TIP
I always heat-treat more flour than I need, since it will chunk up due to moisture. You’ll be instructed in the recipe to sift the heat-treated flour which will remove these chunks. That’s when I measure my 1 cup (120g) to ensure I have enough safe flour for the recipe.
STEP #2: combine the heat-treated flour with the salt.
STEP #3: cream the butter and sugars, then add the milk and the vanilla.
STEP #4: slowly add the dry ingredients, blend, then add the chocolate chips.
CHOCOLATE CHIP COOKIE DOUGH ADD-INS
You can add whatever you want to this dip! I like to switch things up and use some standard size chocolate chips, butterscotch chips, white chocolate chips, and/or any other chocolate covered candies I have (like m&m’s).
HOW TO TURN IT INTO COOKIE DOUGH DIP
If you want more of a dippable/spreadable cookie dough, add milk 1 Tablespoon at a time to thin it out to the consistency you prefer. Serve with pretzels, graham crackers, fruit, or any of your other favorite dippers.
SERVING COOKIE DOUGH DIP
I prefer to serve this dip as close to room temperature as I can for a more enjoyable experience. If your dip has been refrigerated, you may want it to sit out at room temperature for 20-30 minutes before digging in.
HOW TO STORE CHOCOLATE CHIP COOKIE DOUGH DIP
Store this dough/dip in the refrigerator covered tightly. Since there are no eggs, you can keep it at room temperature, but it won’t last nearly as long. You can store it in the refrigerator for up to 2 weeks.
CAN YOU FREEZE COOKIE DOUGH DIP?
You can freeze this dough for up to 3 months. Thaw in the refrigerator or at room temperature.
MORE COOKIE DOUGH RECIPES
If you love eating cookie dough and want to branch out into other recipes that incorporate the same base you see in the recipe card below, consider my cookie dough frosting, cookie dough cookies, or cookie dough brownies.
Edible Cookie Dough Recipe
Ingredients
- 1 cup (120g) heat-treated all-purpose flour see step #1 below
- 1 teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ¼ cup (50g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 2 and ½ Tablespoons (38mL) milk1
- ½ Tablespoon vanilla extract
- ½ cup (90g) mini semi-sweet chocolate chips
Instructions
HEAT-TREAT THE FLOUR
- Before you begin: since the recipe calls for 1 cup of heat-treated flour, I recommend treating more flour than you need to account for losing some to clumping due to moisture. I usually heat-treat an additional 2 Tablespoons per cup needed.1 cup (120g) heat-treated all-purpose flour
- In the oven: preheat the oven to 300ºF (149ºC). Place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature2 at 2 minute intervals, and looking for a uniform 165ºF (74ºC).
- In the microwave: heat the flour in a microwave safe container on HIGH in 30 second increments, then stir before checking the internal temperature2 and looking for a uniform 165ºF (74ºC).
- Allow heat-treated flour to cool, then sift into a small bowl to remove any large chunks. Discard chunks and return any excess heat-treated flour to your flour container (remember, you only need 1 cup/120g).
MAKE THE COOKIE DOUGH
- Add the salt to the heat-treated flour, then stir to combine. Set aside.1 teaspoon salt
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add both of the sugars and continue to beat until smooth.6 Tablespoons (85g) unsalted butter, ¼ cup (50g) firmly packed light brown sugar, 2 Tablespoons (25g) granulated sugar
- Add the milk and the vanilla extract and beat again on medium-high speed until smooth.2 and ½ Tablespoons (38mL) milk1, ½ Tablespoon vanilla extract
- Slowly add the dry ingredients and mix until everything is combined, then add the chocolate chips and mix again until evenly dispersed.½ cup (90g) mini semi-sweet chocolate chips
- Refrigerate or freeze cookie dough for 15 minutes, or until the dough is easy to handle. Leave as a large batch or use a #50 cookie scoop to portion into bites. Store covered tightly in the refrigerator for up to 2 weeks.
- To turn into a dip: add milk 1 Tablespoon at a time to thin to the consistency you prefer. Serve with pretzels, graham crackers, fruit, or any of your other favorite dippers. Store covered tightly in the refrigerator for up to 1 week.
Notes
- Milk: you can use any milk, but I prefer whole cow. To keep this cookie dough dairy-free, you can use plant-based butter, non-dairy milk, and non-dairy chocolate chips.
- Internal temperature: this is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Thanks for the nod to teachers 🙂 Can’t wait to try some of this dip!
This sounds really interesting. Thanks for sharing.