Why Make This Recipe
Eating raw cookie dough is a classic guilty pleasure, but it often raises concerns about safety due to raw flour and eggs. This Edible Chocolate Chip Cookie Dough recipe allows you to enjoy all the deliciousness without the risks! It’s safe to eat, quick to prepare, and perfect for satisfying your sweet cravings. Whether you want a late-night snack or a fun dessert, this cookie dough is the answer.
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 salt (omit if using salted butter)
- ½ cup chocolate chips
Directions
- Microwave the flour in 20-second intervals until it reaches 165℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake it in a 350 ℉ degree oven for 3-5 minutes. Whisk or sift to remove any lumps and let it cool.
- Using a stand mixer or a large bowl with a handheld mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Add in the flour, vanilla, and salt. Slowly add milk, one tablespoon at a time, until you reach your desired consistency.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy!
How to Serve Edible Chocolate Chip Cookie Dough
You can serve this cookie dough in many fun ways! Enjoy it straight from the bowl, or scoop it into cupcake liners for bite-sized treats. You can also use it as a topping for ice cream, mixed into yogurt, or as a filling for crepes. The possibilities are endless, and it’s delicious no matter how you serve it!
How to Store Edible Chocolate Chip Cookie Dough
Store any leftover cookie dough in an airtight container in the refrigerator. It should last for about a week. If you want it to last even longer, you can freeze the dough in portions. Just scoop and store it in freezer bags or containers. When you’re ready to enjoy, let it thaw in the refrigerator before eating.
Tips to Make Edible Chocolate Chip Cookie Dough
- Make sure to heat treat the flour properly to kill any harmful bacteria.
- Adjust the amount of milk to get your desired dough consistency – if you like it thicker, use less milk.
- For extra flavor, try adding a pinch of cinnamon or more vanilla extract.
Variation
You can customize your edible dough by adding different mix-ins! Try using peanut butter chips, M&M’s, or even nuts. You can also swap out the chocolate chips for different flavors!
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may change the taste and texture slightly. Make sure to heat treat it the same way.
Is it safe to eat raw flour?
In this recipe, we heat treat the flour to ensure it’s safe to eat. It’s essential to follow this step.
What can I do if my dough is too dry?
If your dough is too dry, add more milk, one tablespoon at a time, until you reach the desired consistency.
Edible Chocolate Chip Cookie Dough Recipe
Ingredients
- 1 cup all-purpose flour (120 grams)
- ¼ cup granulated sugar
- ⅓ cup packed brown sugar (light or dark)
- ½ cup butter (salted or unsalted, softened)
- 2-4 tbsp milk (more or less as needed)
- ½ tbsp vanilla extract
- Pinch salt (omit if using salted butter)
- ½ cup chocolate chips
Instructions
- Microwave the flour in 20-second intervals until it reaches 165℉ degrees, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake it in a 350 ℉ degree oven for 3-5 minutes. Whisk or sift to remove any lumps and let it cool.
- Using a stand mixer or a large bowl with a handheld mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Add in the flour, vanilla, and salt. Slowly add milk, one tablespoon at a time, until you reach your desired consistency.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy!
