Description
This edible cookie dough recipe is a safe, delicious treat that lets you enjoy the classic cookie dough flavor without baking. Made with heat-treated flour and no eggs, it’s creamy, sweet, and packed with chocolate chips for the perfect indulgence. Ready in just a few minutes, this recipe is ideal for a quick snack or dessert that satisfies cookie cravings anytime.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour (180 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup dark brown sugar (107 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- ¾ cup unsalted butter, room temperature (170 grams or 1½ sticks)
- 1 teaspoon pure vanilla extract (4 grams)
- 4 tablespoons whole milk (57 grams)
Add-ins
- 1 cup chocolate chips (170 grams, preferably Ghirardelli milk chocolate)
Instructions
- Heat Treat the Flour: Place the flour in a small bowl and heat it in the microwave on HIGH for 30 seconds. Stir the flour, then continue heating in 15-second intervals, stirring after each, until the flour reaches an internal temperature of 160°F. Allow the flour to cool completely before using to ensure safety.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer to beat together the butter, granulated sugar, and dark brown sugar for about 3 minutes, or until the mixture is smooth and combined.
- Add Flavor and Liquid: Mix in the kosher salt, vanilla extract, and whole milk until everything is fully incorporated and the dough begins to come together.
- Incorporate Flour: Gradually add the cooled, heat-treated flour to the wet ingredients. Mix just until the flour is fully incorporated, being careful not to overmix to maintain a soft dough texture.
- Fold in Chocolate Chips: Gently stir the chocolate chips into the dough to evenly distribute them throughout.
- Optional Shaping: For convenient servings, roll the edible cookie dough into 1-inch balls. This makes a perfect grab-and-go snack.
Notes
- Heat-treating the flour by heating it to 160°F is critical to eliminate any harmful bacteria, making this dough safe to eat raw.
- This recipe contains dairy and gluten, so it is not suitable for vegan or gluten-free diets.
- Store any unused dough tightly covered in the refrigerator for up to one week.
- For variation, substitute chocolate chips with other mix-ins like nuts, candies, or dried fruit.
