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Edible Cookie Dough Recipe

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★★★★★

4.8 from 81 reviews

This Edible Cookie Dough recipe is a safe and delicious treat that uses heat-treated flour to eliminate any harmful bacteria, allowing you to enjoy cookie dough straight from the bowl without baking. It’s rich, buttery, and studded with miniature chocolate chips, making it perfect for snacking, dessert toppings, or gifts.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all purpose flour
  • 1 cup (200g) brown sugar (packed)
  • 1/4 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 1/2 teaspoons vanilla extract
  • 2 Tablespoons (29ml) milk (plus more if needed)

Instructions

  1. Heat treat the flour: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, then sprinkle the measured flour evenly on the sheet. Bake it for 6-8 minutes or until the flour’s internal temperature reaches 160°F (71°C). Allow the flour to cool completely before use, and sift it to break up any clumps for a smooth cookie dough texture. This step ensures the flour is safe to eat raw.
  2. Cream the butter and sugars: In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric or stand mixer, beat the mixture on medium speed until it becomes light and fluffy, about 1 minute. Then mix in the vanilla extract and salt until evenly incorporated.
  3. Combine dry and wet ingredients: Gradually add the heat-treated flour to the creamed butter and sugar, mixing until just combined. Add the milk one tablespoon at a time, continuing to beat the dough until it starts to come together. Avoid overmixing to keep a tender texture.
  4. Fold in the chocolate chips: Using a rubber spatula, gently stir in the miniature chocolate chips so they are evenly distributed throughout the dough.
  5. Serve or store: Enjoy your edible cookie dough immediately or store it in an airtight container in the refrigerator for up to 1 week. It also freezes well for up to 3 months—thaw overnight in the fridge, and allow it to come to room temperature before serving to soften slightly.

Notes

  • To heat treat flour in the microwave, spread flour in a microwave-safe dish and heat in 30-second intervals, stirring in between, until the flour reaches 160°F (71°C).
  • Sifting the cooled, heat-treated flour before mixing helps avoid lumps and ensures a smoother dough texture.
  • Adjust milk quantity slightly if dough feels too dry or crumbly; 2 tablespoons is a starting point.
  • Store cookie dough tightly covered to prevent it from drying out or absorbing fridge odors.

Keywords: Edible cookie dough, safe cookie dough recipe, no eggs, heat treated flour, chocolate chip cookie dough

Find it online: https://thedishspot.com/edible-cookie-dough-recipe/