Why Make This Recipe

Edible Chocolate Chip Cookie Dough is a delightful treat that lets you enjoy the taste of cookie dough without the worry of eating raw eggs or flour. It’s perfect for satisfying your sweet cravings and can be enjoyed straight from the bowl or used as a topping for ice cream. This recipe is simple and requires just a few ingredients, making it easy for anyone to whip up a batch.

How to Make Edible Chocolate Chip Cookie Dough

Ingredients:

• 1 cup all-purpose flour (120 grams)
• 1/4 cup granulated sugar
• 1/3 cup packed brown sugar (light or dark)
• ½ cup butter (salted or unsalted, softened)
• 2-4 tbsp milk (more or less as needed)
• ½ tsp vanilla extract
• Pinch of salt (omit if using salted butter)
• ½ cup chocolate chips

Directions:

1. Prepare the Flour: Microwave the flour in 20-second intervals until it reaches 165℉ degrees, which will take about 40-60 seconds. Alternatively, spread the flour on a baking sheet and bake it in a 350℉ oven for 3-5 minutes. Whisk or sift the flour to remove lumps and let it cool.
2. Mix the Butter and Sugars: In a standing mixer or a large bowl with a handheld mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture becomes light and fluffy.
3. Combine the Ingredients: Add the cooled flour, vanilla extract, and salt to the butter mixture. Then, add milk one tablespoon at a time until the dough reaches your desired consistency.
4. Add Chocolate Chips: Gently fold in the chocolate chips using a spatula or spoon. Once combined, your cookie dough is ready to enjoy!

How to Serve Edible Chocolate Chip Cookie Dough

You can serve Edible Chocolate Chip Cookie Dough in a bowl as a delightful snack. It also makes a wonderful topping for ice cream or yogurt. Just scoop some dough on top, and you have a delicious dessert!

How to Store Edible Chocolate Chip Cookie Dough

To store the Edible Chocolate Chip Cookie Dough, place it in an airtight container and keep it in the refrigerator. It should last for about a week. If you want to keep it longer, you can freeze it in small portions. Just make sure to use it within three months for the best flavor.

Tips to Make Edible Chocolate Chip Cookie Dough

• Always heat-treat your flour to eliminate any harmful bacteria.
• If your dough is too dry, add more milk a spoonful at a time.
• For added flavor, you can mix in nuts or different types of chocolate chips.

Variation

You can easily customize this cookie dough by adding ingredients like peanut butter or stuffing it with mini marshmallows for a fun twist.

FAQs

1. 
   

   Is it safe to eat Edible Chocolate Chip Cookie Dough?
   Yes, this recipe is safe to eat since the flour is heat-treated and there are no raw eggs.

   
   
2. 
   

   Can I use different kinds of flour?
   Yes, you can experiment with other flours like almond flour or oat flour, but it may change the texture and taste.

   
   
3. 
   

   How can I make this dough gluten-free?
   Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.

   
   

Enjoy this delicious and safe treat anytime you need a sweet fix!

Try Also: Irresistible Dessert Ideas from Paula’s Kitchen

• How to Make the Perfect Tuxedo Cake at Home
• No-Bake Layered Brownie Dessert
• Pumpkin Cinnamon Roll Bars
  
  

Edible Chocolate Chip Cookie Dough

Enjoy the delicious taste of cookie dough without the worry of raw eggs or flour with this easy and safe recipe for Edible Chocolate Chip Cookie Dough.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 4 servings

Calories 150 kcal

Ingredients

  

For the Cookie Dough

• 1 cup all-purpose flour Heat-treated to eliminate bacteria
• 1/4 cup granulated sugar
• 1/3 cup packed brown sugar (light or dark)
• 1/2 cup butter (salted or unsalted, softened)
• 2-4 tbsp milk Add more as needed
• 1/2 tsp vanilla extract
• 1 pinch salt Omit if using salted butter
• 1/2 cup chocolate chips

Instructions

 

Preparation

• Microwave the flour in 20-second intervals until it reaches 165℉ degrees, about 40-60 seconds, or bake on a sheet at 350℉ for 3-5 minutes. Whisk or sift the flour to remove lumps and let it cool.
• In a standing mixer or bowl with a handheld mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
• Add the cooled flour, vanilla extract, and salt to the butter mixture. Add milk one tablespoon at a time until the dough reaches desired consistency.
• Gently fold in the chocolate chips using a spatula or spoon until combined.

Notes

Store in an airtight container in the refrigerator for about a week or freeze in small portions for up to three months. For extra flavor, consider adding nuts or different chocolate types. Always heat-treat flour first.

Keyword cookie dough, DESSERT, edible cookie dough, No-Bake Dessert, Sweet Treats