If you’ve ever caught yourself sneaking a bite (or three) of raw cookie dough, you’re in for a real treat: Edible Chocolate Chip Cookie Dough is everything you love about the classic, minus any worries about raw eggs or uncooked flour. This no-bake delight has irresistibly creamy, buttery goodness and the perfect pop of chocolate chips in every bite—safe, scrumptious, and totally indulgent for all ages. Whether you scoop it straight from the bowl or dress it up for a crowd, there’s just something magical about unbaked dough that brings out the inner kid in all of us!
Ingredients You’ll Need
Whipping up Edible Chocolate Chip Cookie Dough is delightfully simple, relying on classic cookie ingredients you probably already have in your kitchen. The magic lies in the details: each component plays a role in creating that signature soft, sweet, and slightly chewy dough, so don’t skip a thing!
- All-purpose flour (heat-treated): Make it safe to eat raw by baking it briefly—this step is non-negotiable for peace of mind.
- Unsalted butter, softened: The creamy, rich base that brings the dough together and creates that melt-in-your-mouth texture.
- Brown sugar, packed: Adds a delicious, caramel-like depth and a beautiful chewy quality to the dough.
- Granulated sugar: Provides sweet balance and that classic cookie flavor punch.
- Milk: Binds everything and keeps the dough soft without any raw eggs needed.
- Vanilla extract: Dials up the irresistible aroma and nostalgic cookie dough taste.
- Salt: Essential to enhance and balance all the sweetness in every bite.
- Mini chocolate chips: Little bursts of chocolate in every spoonful—mini size means maximum distribution!
How to Make Edible Chocolate Chip Cookie Dough
Step 1: Heat-Treat the Flour
Begin by making the flour safe to eat: spread the all-purpose flour evenly on a baking sheet, then bake at 350°F (175°C) for about 5 to 7 minutes. This quick trip to the oven will eliminate any lingering bacteria, making your dough completely risk-free. Let the flour cool completely before moving forward—you don’t want hot flour melting your butter!
Step 2: Cream the Butter and Sugars
In a medium bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Using a hand mixer or sturdy spoon, cream everything together until you have a light, fluffy mixture. This step ensures your Edible Chocolate Chip Cookie Dough is silky-smooth with just the right hint of sweetness.
Step 3: Add Milk and Vanilla
Pour in the milk and vanilla extract, mixing until everything is fully incorporated. This introduces moisture and that signature vanilla warmth that makes real cookie dough so craveable.
Step 4: Mix in the Flour and Salt
Add your cooled, heat-treated flour along with the salt to the bowl. Stir gently until a soft, cohesive dough forms. At this point, your kitchen will smell like every childhood dream come true!
Step 5: Fold in the Chocolate Chips
Last but definitely not least, fold in the mini chocolate chips. Be generous with your mixing—but don’t overwork it! You want every scoop to be flecked with tiny bursts of chocolate for that true Edible Chocolate Chip Cookie Dough experience.
How to Serve Edible Chocolate Chip Cookie Dough
Garnishes
Dress up your dough with a sprinkle of extra mini chocolate chips, a pinch of flaky sea salt, or even a handful of colorful sprinkles for a party vibe. You can also drizzle a touch of melted chocolate or caramel on top for an ultra-decadent finish.
Side Dishes
This sweet treat loves company! Pair it with a cold glass of milk, dunkable pretzel sticks, or fresh fruit like strawberries and banana slices for a fun contrast. For the ultimate dessert platter, serve alongside brownies or ice cream for a totally dreamy combo.
Creative Ways to Present
Try scooping your Edible Chocolate Chip Cookie Dough into little jars or ramekins, rolling it into bite-size truffle balls, or sandwiching a scoop between two graham crackers. Feeling fancy? Spoon dollops on ice cream sundaes, turn them into dough pops, or serve as a DIY dessert board at your next get-together!
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have any leftover Edible Chocolate Chip Cookie Dough, just pop it in an airtight container and stash it in the fridge. It’ll stay fresh for up to a full week—just let it sit at room temperature for a few minutes before scooping to soften it up again.
Freezing
Want to save some for later or prep ahead for a future craving? Spoon the dough into portions and freeze them in a zip-top bag or sealed container for up to three months. Simply thaw in the refrigerator or at room temp when you’re ready for your next doughy indulgence.
Reheating
No real reheating is needed, but if your dough firms up a little too much in the fridge, leave it out for 10-15 minutes or microwave it for just 5-10 seconds (not too long!). You’ll get that soft, scoopable consistency back in no time.
FAQs
Can I bake this Edible Chocolate Chip Cookie Dough into cookies?
This recipe is designed just for snacking raw; without eggs or leavening agents, it won’t rise or set like regular cookies, so stick with enjoying it by the spoonful!
Is it safe to eat this dough raw?
Absolutely! The recipe uses heat-treated flour and contains no eggs, so your Edible Chocolate Chip Cookie Dough is completely safe for munching raw.
Can I make it dairy-free or vegan?
Yes—you can swap the butter for a plant-based alternative and use a non-dairy milk of your choice. Just be sure your chocolate chips are vegan as well!
What add-ins work well in this dough?
Go wild! Chopped nuts, peanut butter chips, white chocolate, colorful sprinkles, or even a dash of cinnamon can all add delicious variety to your Edible Chocolate Chip Cookie Dough base.
How do I heat-treat the flour?
Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, stirring once; let it cool completely before using in your dough to ensure maximum safety and the perfect texture.
Final Thoughts
If you’ve ever longed for a spoonful of dough straight from the mixing bowl, you owe it to yourself to try this Edible Chocolate Chip Cookie Dough. With so much nostalgic flavor and so many fun ways to enjoy it, there’s no reason not to indulge a little (or a lot!) today.
Print
Edible Chocolate Chip Cookie Dough Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Satisfy your cookie dough cravings with this safe-to-eat Edible Chocolate Chip Cookie Dough. This eggless, no-bake recipe is perfect for a quick sweet treat!
Ingredients
Dough:
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup mini chocolate chips
Instructions
- Heat-Treat the Flour: Spread flour on a baking sheet, bake at 350°F (175°C) for 5–7 minutes, then let cool.
- Cream Butter and Sugars: In a bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Mix In Wet Ingredients: Add milk and vanilla extract, mix until combined.
- Add Dry Ingredients: Mix in heat-treated flour and salt until dough forms.
- Stir in Chocolate Chips: Fold in mini chocolate chips.
- Serve or Chill: Enjoy immediately or refrigerate for a firmer texture.
Notes
- This cookie dough is egg-free and uses heat-treated flour for safety.
- Customize with nuts, sprinkles, or white chocolate chips.
- Store in the fridge in an airtight container for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 240
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
