This Edible Chocolate Chip Cookie Dough recipe has everything you love about regular cookie dough minue the worry. It’s delicious and safe to eat right out of the bowl!
Let’s face it: raw cookie dough is arguably better than the cookies themselves. There, I said it – don’t come for me. If you’re guilty of scooping dough into your mouth, this Edible Chocolate Chip Cookie Dough recipe is for you.
Why Though?
So you may be wondering why a separate recipe is required when you could easily whip up a regular cookie dough recipe and eat it, right? While raw cookie dough is superior, it’s kinda unsafe. First, there’s the risk of Salmonella from the raw eggs. I’m an elder millennial and viscerally remember the days when raw eggs were cracked into protein shakes (ew). The knowledge that raw eggs could be a potential issue for consumption wasn’t my in psyche until later in life. Alas, Salmonella is real and can make you really sick. Second, and perhaps a factor you weren’t aware of, raw flour poses it’s own health risks. Raw flour can carry all kinds of nasty bacteria like E. coli. so eating it isn’t the best idea. Enter this Edible Chocolate Chip Cookie Dough recipe.
Safety First
Omitting eggs from the recipe is fairly simple. Adding a tablespoon or two of milk adds enough moisture to the recipe to ensure it remains creamy. The flour, on the other hand, requires a bit more attention. So how do we make the flour safe for consumption? We toast it. By toasting the flour in the oven for 5 minutes, you can successfully kill whatever problematic bacteria was lurking inside.
How to Toast Flour:
- Preheat over to 350°F. Line a baking sheet with parchment paper.
- Add desired amount of flour to baking sheet. Distribute evenly.
- Bake 5 minutes.
- Cool completely before use.
What You’ll Need For This Edible Chocolate Chip Cookie Dough
One of my great joys in life are recipes that include ingredients I already have on hand. This Edible Chocolate Chip Cookie Dough recipe is one of them.
- All-Purpose Flour: As mentioned, toasting the flour to make it safe for consumption is most important. Please don’t skip this step.
- Butter: I recommend using unsalted butter. Yes, it matters. Not all butter brands include the same amount of salt in their product, and this can affect the flavour of your baked goods. However, if the only butter you have on hand is salted, omit the addition of salt in this recipe.
- Brown Sugar: I’m not particularly fussy about light vs. dark when it comes to brown sugar in chocolate chip cookies. They’re interchangeable, neither will ruin your recipe, it’s simply a difference of molasses content.
- Salt: A pinch of salt balances this recipe. However, if you have decided to use salted butter, please omit this ingredient.
- Pure Vanilla Extract: Pure vanilla extract will be better than artificial in this case. When using vanilla extract in baked goods, it’s almost impossible to tell the difference between the two. However, when the recipe is no-bake or low-bake, the difference is noticeable. If you can, use pure vanilla extract for this recipe.
- Milk: I used regular milk for this recipe, however if you are using a milk substitute go with an unflavoured option.
- Mini Chocolate Chips: Using mini chocolate chips instead of the regular size makes this recipe easier to bite into. This is my preference, but not a deal breaker. I won’t judge you for the use of regular chocolate chips.
As far as dessert recipes go, this Edible Chocolate Chip Cookie Dough recipe is incredibly easy. So easy in fact that you may find yourself making it far too often. That’s a good problem though, right?
How To Make It
How does it come together? Here’s the secret:
- Preheat over to 350°F. Line a baking sheet with parchment paper and add flour to baking sheet, distributing it evenly. Bake 5 minutes. Allow to cool completely before moving to next step.
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.
- Add vanilla and mix until smooth.
- Add flour and salt. Mix on low, adding milk if needed.
- Fold in the mini chocolate chips.
- Enjoy!
Edible Dough, But Make It Cute
Sharing this Edible Chocolate Chip Cookie Dough recipe with guests but don’t want to serve it in boring bowls? These 4oz glass jars are a super cute way to serve recipes such as this one. Not into the jars? Try these gorgeous ceramic dessert bowls. They’re versatile, microwaveable, and have that handmade look that we’re all looking for.
Scroll below for this Edible Chocolate Chip Cookie Dough recipe and if you haven’t already, don’t forget to subscribe!
Edible Chocolate Chip Cookie Dough
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 1-2 Tbsp Milk
- 1 cup Mini Chocolate Chips
Instructions
- Preheat over to 350°F. Line a baking sheet with parchment paper and add flour to baking sheet, distributing it evenly. Bake 5 minutes. Allow to cool completely before moving to next step.
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy.
- Add vanilla and mix until smooth.
- Add flour and salt. Mix on low, adding milk if needed.
- Fold in the mini chocolate chips.
- Serve & enjoy!
Nutrition
This post contains affiliate links and I may receive commissions for purchases made through these links. However, please know that I only provide links to products that I love and truly recommend.
If you like this recipe, be sure to subscribe to this blog, follow me on Instagram and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Looking for food photography tips and tricks? Subscribe to my YouTube channel and never miss out on the action!
