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Edible Chocolate Chip Cookie Dough Recipe

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4.4 from 21 reviews

  • Author: Ava
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Edible Chocolate Chip Cookie Dough recipe is a safe-to-eat, sweet treat that delivers the rich, indulgent flavors of classic cookie dough without the risk of raw flour or egg consumption. Perfect for satisfying your cookie dough cravings straight from the bowl or as a decadent dessert topping.

Ingredients

Cookie Dough Base

  • 6 Tablespoons Salted Butter (melted)
  • 1/3 cup Dark Brown Sugar
  • 3 Tablespoons Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Milk
  • 3/4 cup Flour (heat treated)
  • 1/8 teaspoon Salt (optional, use if unsalted butter is used)
  • 1/3 cup Semi-sweet Chocolate Chips

Instructions

  1. Melt Butter: Melt the butter using one of two methods: either brown it carefully over medium-low heat in a saucepan until it turns a deeper golden color, then set aside to cool for 10 minutes, or melt it in the microwave at 50% power to avoid splattering. Avoid overheating.
  2. Mix Sugars into Butter: Whisk the dark brown sugar and granulated sugar into the warm, but not hot, melted butter. This helps dissolve the sugars and creates a smooth, glossy mixture with a rich caramel flavor. Let it cool for 5-10 minutes.
  3. Treat the Flour: Heat treat the flour to make it safe for raw consumption by either microwaving it in short intervals (see Notes) or baking it in the oven at 350°F for about 5 minutes until it reaches 165°F internally. Allow it to cool before use.
  4. Add Vanilla and Milk: Stir the vanilla extract and milk into the cooled butter and sugar mixture until fully combined and smooth.
  5. Combine with Flour and Salt: Fold the heat-treated flour into the wet mixture. Add salt only if you used unsalted butter. Make sure the dough is cool before proceeding to the next step to prevent chocolate chips from melting.
  6. Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the dough.
  7. Chill or Serve: Either eat the cookie dough immediately or cover and refrigerate for 5-10 minutes to allow it to firm up slightly for a more set texture.
  8. Enjoy and Store: Use as a snack, dessert topping, or mix-in. Store leftovers covered in the fridge for up to a week or freeze for longer storage.

Notes

  • Heat Treating Flour: To microwave, spread flour on a microwave-safe plate and heat in 30-second intervals, stirring in between until flour reaches 165°F. To oven-treat, bake at 350°F for 5-7 minutes, stirring halfway through for even heat.
  • Butter Options: Using salted butter may render additional salt optional. Taste and adjust accordingly.
  • Storage: Keep the cookie dough tightly covered in the fridge for up to 1 week or freeze in an airtight container for up to 3 months.
  • Mix-In Ideas: Try adding mini peanut butter cups, white chocolate chips, nuts, or sprinkles for customized flavors.
  • Consumption: This recipe contains no raw eggs and uses heat-treated flour, making it safe to eat raw cookie dough.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (including flour heat treatment)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/edible-chocolate-chip-cookie-dough-recipe/