6 Shares

This Edible Chocolate Chip Cookie Dough is creamy, safe to eat, and packed with chocolate chips. Made without eggs and with heat-treated flour, it’s the perfect no-bake dessert for cookie lovers. Quick to make, customizable, and great for snacking, gifting, or topping your favorite desserts.

Ingredients

1 cup all-purpose flour, heat-treated
¾ cup cake flour, heat-treated
8 tablespoons unsalted butter, softened to room temperature
¾ cup dark brown sugar, packed
½ cup powdered sugar
3 tablespoons whole milk
2 teaspoons pure vanilla extract
½ teaspoon salt
½ cup mini chocolate chips
½ cup milk chocolate chips (or semi-sweet)

Instructions

Heat-treat the flour:
Preheat your oven to 350°F (175°C). Spread both flours evenly on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 7 minutes, or until the flour reaches 160°F (71°C) to kill any bacteria. Allow the flour to cool completely before using.
Cream the butter and sugars:
In a medium mixing bowl, use a hand mixer (or stand mixer) to beat together the softened butter, brown sugar, and powdered sugar until light, fluffy, and creamy.
Add wet ingredients:
Mix in the milk, vanilla extract, and salt until fully incorporated and smooth.
Add the flour:
Gradually mix in the cooled, heat-treated flours on low speed until the dough forms.
Fold in chocolate chips:
Use a silicone spatula to stir in both the mini and milk chocolate chips until evenly distributed throughout the dough.
Serve and enjoy:
Scoop and eat immediately — no baking required! Store any leftovers in the refrigerator for up to 5 days.

Why You’ll Love This Recipe

Safe to eat raw: Made with heat-treated flour and no eggs for peace of mind.
Rich and creamy texture: Perfectly smooth and buttery with a balanced sweetness.
Customizable: Add your favorite mix-ins like sprinkles, peanut butter chips, or cookie pieces.
Quick to make: Ready in less than 15 minutes from start to finish.

Tips

Cool the flour completely before mixing — warm flour can melt the butter and ruin the texture.
For best results, use softened (not melted) butter.
Mix gently after adding flour to keep the dough light and soft.
If the dough feels too thick, add 1 teaspoon of milk at a time until you reach your desired consistency.
Chill for 15–20 minutes before serving for a firmer, scoopable texture.

Variations and Substitutions

Flour options: Replace cake flour with more all-purpose flour if needed.
Flavor twist: Add 1 tablespoon of cocoa powder for a chocolate version.
Vegan version: Use plant-based butter and non-dairy milk.
Mix-ins: Try M&Ms, white chocolate chips, crushed pretzels, or caramel bits for fun variations.

FAQs

Is this cookie dough safe to eat?
Yes! It’s made without raw eggs and with heat-treated flour, so it’s completely safe.

Can I bake this dough into cookies?
No, this dough is designed for eating raw. It doesn’t contain leavening agents like baking soda or eggs that baked cookies need.

How do I store it?
Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw slightly before eating.

Can I make it dairy-free?
Yes — use vegan butter and any plant-based milk, like almond or oat milk.

Serving

Serve chilled or at room temperature by the spoonful, in small bowls, or shaped into bites. It’s also delicious as a topping for ice cream, brownies, or milkshakes.

Suggestions

Roll into bite-sized balls for portion control or lunchbox treats.
Use as a filling between cookies for a cookie dough sandwich.
Stir chunks into vanilla ice cream to make your own cookie dough ice cream.
Package in small jars with ribbons for cute edible gifts.