There’s nothing quite like the nostalgic comfort of raw cookie dough, but this Edible Cookie Dough with Chocolate Chips Recipe lets you enjoy that sweet, creamy goodness safely and anytime you want. It’s simple, delicious, and honestly, a little slice of happiness in every bite.
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
I’ve tried a handful of edible cookie dough recipes, but this one strikes the perfect balance between rich, buttery sweetness and a safe, flour-treated base that’s great straight from the bowl (or fridge!). It’s my go-to whenever I want an indulgent treat without turning on the oven.
- Safe to Eat: Heat-treating the flour means no worries about raw dough hazards while still getting that classic cookie dough texture.
- Perfectly Sweet and Buttery: Brown sugar and butter create a deep, satisfying flavor that’s just right, neither too sweet nor too plain.
- Chocolate Chip Richness: Mini chocolate chips scattered throughout give you tiny bursts of melty joy in every bite.
- Quick and No-Bake: Ready in about 15 minutes, this recipe is perfect for a last-minute craving or a fun snack to share.
Ingredients & Why They Work
Each ingredient here plays its role in crafting that ideal edible cookie dough experience, from safety to flavor to texture. Here’s a quick rundown with some tips to make your shopping easier and kitchen success more certain.
- All-purpose flour: Heat-treated to make it safe by killing bacteria but still giving you that smooth, doughy texture.
- Brown sugar: Adds moisture and a warm, caramel-like depth that balances the dough’s sweetness.
- Granulated sugar: Provides crunch and a bit of extra sweetness, creating subtle texture contrast.
- Unsalted butter: The foundation of richness — make sure it’s softened but not melted for the best mix.
- Vanilla extract: Brings all the flavors together with its sweet, aromatic notes.
- Salt: Enhances the sweetness and flavors, keeping everything balanced.
- Milk: Just enough to bring the dough together without making it sticky; add gradually!
- Miniature chocolate chips: Perfect-sized morsels distribute evenly, giving consistent chocolate goodness.
Make It Your Way
What’s fun about this Edible Cookie Dough with Chocolate Chips Recipe is how easy it is to tweak to your liking. I’ve switched up add-ins or played with flavors to suit the season or my mood—don’t be shy to do the same!
- Nutty Variation: I love adding chopped toasted pecans or walnuts for extra texture and a toasty flavor. It’s especially great if you want a change from pure chocolate.
- Salted Caramel Twist: A sprinkle of flaky sea salt on top before serving makes the chocolate pop and adds a grown-up edge.
- Dairy-Free Version: Swap butter for coconut oil and use your favorite plant milk — just keep an eye on texture adjustments since coconut oil behaves differently.
- Mix-In Madness: Feel free to swap the chocolate chips for M&Ms, mini peanut butter chips, or even shredded coconut. The sky’s the limit!
Step-by-Step: How I Make Edible Cookie Dough with Chocolate Chips Recipe
Step 1: Heat-Treat the Flour for Safety
Start by spreading your measured flour evenly on a parchment-lined baking sheet and pop it in the oven at 350°F for 6-8 minutes. The goal is reaching 160°F internal temperature, which makes the flour safe to eat. Let it cool completely—trust me, this step is a game changer for safety without compromising texture. If you’re tight on time, microwaving the flour in 30-second bursts until it hits the right temp works, too. Once cooled, sift it before mixing to avoid clumps in your dough.
Step 2: Cream the Butter and Sugars
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy—that usually takes about a minute. This step is key because that light texture helps your dough feel soft and rich. Mix in the vanilla extract and salt until everything’s combined just right.
Step 3: Bring It All Together
Gradually beat the cooled, heat-treated flour into the creamed mixture until just combined. The dough will look crumbly at this point—don’t worry! Slowly add the milk one tablespoon at a time, mixing after each addition, until the dough starts to come together. Finally, fold in those mini chocolate chips gently with a spatula to keep them perfectly distributed.
Step 4: Enjoy or Store
You can dive right in and honor the classic “just-after-mixing” freshness or stash it in an airtight container. I keep mine in the fridge when I want to save some for later—that firm, chilled dough is honestly addictive. It lasts about a week in the fridge and freezes beautifully if you want to keep it longer.
Top Tip
From my several batches making this edible cookie dough, some small things really made a big difference. These tips helped me perfect the balance between texture and safety without sacrificing flavor.
- Proper Butter Softening: Make sure your butter is soft but not melted — too soft and your dough gets greasy, which I learned the hard way.
- Cooling the Flour: Always let the heat-treated flour cool completely before adding it, or it’ll start melting the butter prematurely.
- Milk Addition Caution: Add milk slowly—just enough to bring the dough together. I often stop right before it feels sticky to keep the perfect scoopable texture.
- Sifting for Smooth Texture: Sift the flour after it’s cooled to avoid lumps, especially important because heat-treated flour tends to clump.
How to Serve Edible Cookie Dough with Chocolate Chips Recipe
Garnishes
I usually keep things simple—just a sprinkle of flaky sea salt over a bowl makes the chocolate notes pop and adds a subtle crunch that I adore. For a party, a drizzle of caramel or a handful of crushed pretzels scattered on top gives a delightful salty-sweet contrast.
Side Dishes
My favorite pairing? A tall glass of cold milk—it’s like a classic reunion. For a grown-up twist, try it alongside coffee or hot cocoa. If you're feeling fancy, a scoop of vanilla ice cream with cookie dough on the side makes a decadent dessert that's sure to impress.
Creative Ways to Present
For birthdays or gatherings, I like scooping the dough into mini cupcake liners and topping each with a tiny chocolate chip or sprinkle. Another favorite is layering cookie dough with layers of whipped cream and berries in a clear glass for a no-bake trifle feel. It always gets compliments and double servings!
Make Ahead and Storage
Storing Leftovers
I store leftover dough in an airtight container in the fridge—it stays fresh and flavor-packed for about a week. Before serving, I let it sit at room temperature for 10-15 minutes so it softens up to that perfect creamy yet firm texture.
Freezing
If I make extras, I freeze portions in small airtight containers or tightly wrapped balls for up to 3 months. When thawing, I move it to the fridge overnight. This way, the dough keeps its texture without getting watery or grainy.
Reheating
There's no reheating involved since it’s meant to be eaten raw, but gently warming it for a few minutes at room temperature (or nuke for 10-15 seconds if too cold) makes scooping easier and brings out the buttery softness.
Frequently Asked Questions:
Absolutely! The key is heat-treating the flour by baking or microwaving it to kill any harmful bacteria. As long as you follow that step and don’t use raw eggs, this recipe is safe and delicious for snacking.
Yes, you can! Just swap the all-purpose flour with a gluten-free all-purpose blend. I recommend one like Bob’s Red Mill that’s designed for baking. Just make sure to heat-treat gluten-free flour the same way before using it.
It keeps well in an airtight container for up to one week. Keep in mind that it might firm up, so let it sit out at room temperature briefly before serving for the best texture.
Definitely! This recipe is incredibly versatile. Try adding nuts, peanut butter chips, sprinkles, or even crushed cookies. Just fold them in after combining the dough for even distribution.
Yes, you can! A smaller batch version works well using about a quarter of the ingredients, perfect for 2-3 servings. Just keep the ratios and heat-treat the flour the same way for safety.
Final Thoughts
Honestly, this Edible Cookie Dough with Chocolate Chips Recipe has become one of my favorite go-to indulgences for when I want a sweet treat without fuss or baking. I hope you find as much joy in it as I do—whether you eat it straight from the bowl, share it with friends, or get creative with mix-ins. Give it a try and let me know how yours turns out; I’d love to hear your twists and tips, too!
Print
Edible Cookie Dough with Chocolate Chips Recipe
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
This Edible Cookie Dough recipe delivers a safe-to-eat, deliciously sweet treat perfect for enjoying raw without baking. Made with heat-treated flour and a rich blend of brown and granulated sugars, butter, vanilla, and miniature chocolate chips, this dough is smooth, creamy, and irresistibly chocolate-studded. Ideal for snacking, mixing into ice cream, or sharing with friends, it can be stored in the fridge or freezer for convenience.
Ingredients
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1 cup (180g) miniature chocolate chips
Wet Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- 2 ½ teaspoons vanilla extract
- 2 tablespoons (29ml) milk, plus more if needed
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Measure the flour and sprinkle it evenly on the baking sheet. Bake it for 8 minutes, or until the flour temperature reaches 160°F. Allow the flour to cool completely before using. If flour clumps, sift it before adding to the dough for a smooth texture.
- Cream the butter and sugars: In a large bowl, use an electric or stand mixer to cream together the brown sugar, granulated sugar, and softened butter. Beat until fluffy and light in color, about 1 minute. Then beat in the vanilla extract and salt until evenly combined.
- Add dry ingredients: Beat the heat-treated flour into the butter mixture until just combined.
- Incorporate milk and mix dough: Add the milk one tablespoon at a time, beating after each addition until the dough starts to come together. If the dough seems dry or crumbly, keep mixing or add additional milk by tablespoon until it forms a cohesive dough.
- Fold in chocolate chips: Use a rubber spatula to gently stir in the miniature chocolate chips evenly 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. Allow it to come to room temperature before serving for a softer texture.
Notes
- For a gluten-free alternative, substitute the all-purpose flour with your favorite gluten-free flour blend, such as Bob’s Red Mill.
- Measure flour accurately by weighing or spooning into measuring cups and leveling with a knife to ensure correct proportions.
- Heat-treat flour safely using the microwave by placing flour in a bowl and heating in 30-second bursts until reaching 160-165°F.
- Store dough in an airtight container in the refrigerator for up to 1 week, and bring to room temperature before serving to soften.
- Freeze dough for up to 3 months; thaw overnight in the refrigerator before use.
- Cool the flour completely before mixing into dough to prevent melting the butter.
- Do not over-soften or melt butter to avoid greasy dough; chill dough if it becomes greasy.
- If dough is dry or crumbly, add milk one tablespoon at a time and continue mixing until dough comes together.
- For a small batch (2-3 servings), reduce ingredients proportionally: ½ cup flour, ¼ cup (50g) brown sugar, 2 tablespoons (25g) granulated sugar, ¼ cup unsalted butter, ¾ teaspoon vanilla extract, ¼ teaspoon salt, 1 ½ teaspoons milk, ¼ cup miniature chocolate chips.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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