There’s something utterly comforting about sneaking a spoonful of raw cookie dough, and that’s exactly why this Edible Cookie Dough with Chocolate Chips Recipe is a total game changer. You get all the sweet, buttery goodness without worrying about eggs or undercooked flour—and it’s perfect for sharing (or not!).
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Edible Cookie Dough with Chocolate Chips Recipe
- Top Tip
- How to Serve Edible Cookie Dough with Chocolate Chips Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Edible Cookie Dough with Chocolate Chips Recipe
Why You'll Love This Recipe
This isn’t your average cookie dough. I’ve made tons of edible cookie dough recipes, but this one stands out because it nails the perfect balance of sweet, salty, and chocolatey, all in a silky, melt-in-your-mouth texture. Plus, it's so easy to whip up in no time.
- Safe to Eat: Heat-treating the flour makes this dough safe to eat raw without any worries about food safety.
- Perfect Texture: The mix of brown and granulated sugar with just enough milk makes it creamy yet thick—the kind of spoonable dough you want more of.
- Chocolate Chip Delight: Mini chocolate chips give just the right amount of bite without overwhelming the dough’s buttery flavor.
- Super Versatile: Whether you eat it straight from the bowl or add it to ice cream, it’s a crowd-pleaser with zero baking required.
Ingredients & Why They Work
Each ingredient in this edible cookie dough recipe plays a specific role, creating a perfectly safe, sweet, and satisfyingly textured treat. Choosing quality staples means your dough tastes authentic and truly homemade.
- All-purpose flour: Heat-treated to eliminate bacteria, it’s the base that gives the dough its structure—make sure to cool it and sift for a smooth result.
- Brown sugar: Adds moisture and a richer, caramel-like sweetness that softens the dough beautifully.
- Granulated sugar: Brings a classic sweetness and helps balance the texture.
- Unsalted butter: Make sure it’s softened but not melted to keep the dough creamy without greasiness.
- Vanilla extract: A little goes a long way adding warm, fragrant depth.
- Salt: Enhances all the flavors and balances the sweetness.
- Milk: Just enough to bring the dough together—add slowly so it never gets too sticky.
- Miniature chocolate chips: Tiny bursts of melty chocolate in every bite, perfectly balanced in size and sweetness.
Make It Your Way
I love mixing things up depending on my mood or what I have on hand, and you’ll find this Edible Cookie Dough with Chocolate Chips Recipe is a fantastic base for customization. Don’t hesitate to add your own twist!
- Nutty Upgrade: Occasionally, I stir in chopped toasted pecans or walnuts—it adds a lovely crunch and nutty flavor that pairs so well with the chocolate chips.
- Peanut Butter Swirl: Swapping half the butter for creamy peanut butter creates a rich, nutty dough that’s downright addictive.
- Diet-Friendly: You can use a gluten-free all-purpose flour blend to keep it safe for gluten-sensitive folks—just make sure to heat-treat it too!
- Mini Mix-ins: Tiny candy pieces, mini M&Ms, or even rainbow sprinkles mix in nicely for a colorful party bowl.
Step-by-Step: How I Make Edible Cookie Dough with Chocolate Chips Recipe
Step 1: Safely Heat-Treat the Flour
First things first, heat-treat the flour because raw flour can carry bacteria. Preheat your oven to 350°F, spread the flour evenly on a baking sheet lined with parchment, and bake it for 6 to 8 minutes. You’ll want to aim for the flour to reach about 160°F internally—if you have a kitchen thermometer, this helps. Let it cool completely, and if it lumps up, sift it before mixing it into the dough. I’ve learned this step is crucial for safety and texture!
Step 2: Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat together softened unsalted butter with brown and granulated sugars. This part is so satisfying—the mixture becomes light, fluffy, and visibly paler within about a minute. It’s the base for that rich, buttery sweetness we’re after. Don’t skip this step or rush it!
Step 3: Add Vanilla, Salt, and Flour
Beat in the vanilla extract and salt until just combined. Then slowly add the cooled heat-treated flour to the bowl, mixing gently. Don’t overmix here—once the flour is incorporated, you’ll start forming that perfect dough texture.
Step 4: Bring Dough Together with Milk and Chocolate Chips
Add milk a tablespoon at a time, beating just until the dough comes together and feels soft but not sticky. Stir in the miniature chocolate chips with a spatula—it’s best to save this step for last to keep the chips intact. If your dough feels too crumbly, add a bit more milk cautiously; if it feels greasy, pop it in the fridge to firm up.
Step 5: Enjoy and Store Correctly
Right after mixing, you can dig in with a spoon for an indulgent treat! Otherwise, store the dough in an airtight container in the fridge for up to a week or freeze it for up to 3 months. When ready to enjoy, let it sit at room temperature for a little while to soften—it’s the perfect scoop every time.
Top Tip
After making this recipe several times, these tips really made the difference in getting that perfect texture and flavor in my edible cookie dough with chocolate chips recipe.
- Butter Temperature: Don’t let your butter get too soft or melted – it should be room temperature but still firm enough so the dough isn’t greasy.
- Flour Sifting: Sifting the cooled heat-treated flour prevents clumps and gives you silky-smooth dough every single time.
- Milk Adjustments: Add milk slowly—just enough to bring the dough together, since every flour behaves slightly differently with moisture.
- Mixing Caution: Be careful not to overmix once the flour is in, or your dough can become tough instead of soft and tender.
How to Serve Edible Cookie Dough with Chocolate Chips Recipe
Garnishes
I love topping the cookie dough with a sprinkle of flaky sea salt or a few extra miniature chocolate chips for visual appeal. Sometimes I even crumble a bit of crushed pretzel on top for a salty crunch—it just elevates the simple dough to the next level.
Side Dishes
This edible cookie dough pairs wonderfully with vanilla ice cream, fresh berries, or even a scoop of Greek yogurt to balance the sweetness. For a fun party, I like serving it alongside milkshakes or hot chocolate.
Creative Ways to Present
For birthdays or casual get-togethers, I’ve served this dough in mini dessert cups topped with whipped cream and a drizzle of chocolate sauce—so cute and indulgent. It’s also amazing as a fun dip for pretzels or graham crackers when you want a no-fuss snack platter.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookie dough in an airtight container in the fridge, and it will stay fresh and flavorful for up to a week. When you’re ready for a treat, let it sit out on the counter for 10 to 15 minutes to soften up—it’s like freshly made again!
Freezing
Freezing extra dough is a total lifesaver. I portion mine into small containers or silicone molds for easy single servings. When thawing, move it to the fridge overnight and then bring to room temperature before enjoying for best texture.
Reheating
This dough is best enjoyed chilled or at room temp, so reheating isn’t necessary. But if your frozen dough feels a bit firm after thawing, just let it sit out for a few minutes—it softens quickly and retains that great flavor without needing heat.
Frequently Asked Questions:
Yes! The key step is heat-treating the flour which kills any harmful bacteria. Additionally, there are no eggs in this recipe, so it’s perfectly safe to enjoy raw.
Absolutely! You can swap miniature chocolate chips for regular size, white chocolate chips, or even chunks. Mini chips are great because they distribute evenly and melt just right.
Stored properly in an airtight container, it lasts about one week in the fridge. Beyond that, it might start to dry out or lose flavor.
Definitely. Simply halve or quarter the ingredients. I sometimes make smaller batches for just me, and it turns out perfectly every time—just keep the proportions the same.
Final Thoughts
Honestly, this Edible Cookie Dough with Chocolate Chips Recipe has become my go-to when I want something instantly comforting, safe, and absolutely delicious. It’s fast to make, endlessly customizable, and perfect for enjoying straight from the bowl or sharing with friends. Give it a try—you’ll thank me next time the cookie dough craving hits!
Print
Edible Cookie Dough with Chocolate Chips Recipe
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Edible Cookie Dough recipe creates a safe-to-eat treat made with heat-treated flour and classic cookie dough ingredients. Perfect for enjoying raw cookie dough flavor without eggs or baking the final product. Creamy, sweet, and studded with mini chocolate chips, it's great as a snack or dessert.
Ingredients
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup (227g) unsalted butter softened to room temperature
- 2 ½ teaspoons vanilla extract
- 2 Tablespoons (29ml) milk plus more if needed
Add-ins
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly on the baking sheet and bake for 8 minutes until the flour reaches 160°F. Let the flour cool completely, and sift before mixing to avoid clumps.
- Cream the butter and sugars: In a large bowl, use an electric or stand mixer to beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 1 minute. Then beat in the vanilla extract and salt until combined.
- Add dry ingredients: Gradually beat in the heat-treated flour until just incorporated. Add the milk one tablespoon at a time, beating after each addition, until the dough starts coming together but is not too wet.
- Mix in chocolate chips: Fold in the mini chocolate chips gently with a rubber spatula to evenly distribute them throughout the dough.
- Serve and store: Enjoy the cookie dough immediately or store it in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the dough for up to 3 months and thaw overnight in the fridge before serving. Let it sit at room temperature briefly to soften before eating.
Notes
- For a gluten-free option, substitute the all-purpose flour with your preferred gluten-free all-purpose flour blend such as Bob’s Red Mill.
- Weigh flour accurately or spoon and level it into measuring cups for best results.
- You can heat-treat the flour in the microwave by microwaving in 30-second bursts until it reaches 160-165°F.
- Do not melt the butter completely; it should be softened but not greasy. Chill the dough if it becomes too soft.
- If the dough is dry or crumbly, keep mixing or add milk one tablespoon at a time until it comes together.
- Store the dough in an airtight container in the fridge up to one week, softening at room temperature before serving.
- Freeze for up to 3 months, thaw overnight in the fridge, and soften before eating.
- For a small batch (2-3 servings), reduce ingredients accordingly: ½ cup flour, ¼ cup brown sugar, 2 tablespoon granulated sugar, ¼ cup butter, ¾ teaspoon vanilla, ¼ teaspoon salt, 1 ½ teaspoon milk, and ¼ cup mini chocolate chips.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
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