There’s something totally irresistible about scooping into a bowl of sweet, creamy Edible Cookie Dough with Chocolate Chips Recipe that just makes your day better. This recipe nails the perfect balance of buttery, chocolatey goodness without needing any oven time—perfect for those moments when you want a quick treat that's safe to eat raw.
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 made plenty of cookie dough recipes, but this one stands out because it’s super simple, totally safe to eat raw, and packed with those tiny chocolate chips that bring an extra pop of sweetness. It’s one of those recipes I keep coming back to whenever I want a comforting, nostalgic treat without the hassle of baking.
- Safe to Eat Raw: Heat-treating the flour means no worries about raw flour dangers, so your dough is 100% edible and delicious.
- Perfect Texture: Creamy, buttery base combined with melty chocolate chips makes this dough irresistibly smooth and satisfying.
- Quick to Make: You can whip this up in just about 15 minutes, which is great for unexpected dessert cravings or last-minute gatherings.
- Customizable: Easy to tweak with your favorite add-ins, from nuts to different kinds of chocolate or even a sprinkle of sea salt for contrast.
Ingredients & Why They Work
Every ingredient here plays a key role in nailing that creamy, safe-to-eat-from-the-spoon cookie dough experience. I always recommend using good-quality butter and vanilla because those flavors really shine through in no-bake recipes like this.
- All-Purpose Flour: The base of the dough; heat-treat it first for safe eating, it also provides that familiar cookie dough structure.
- Brown Sugar: Adds moisture and a subtle caramel depth, crucial for that chewy cookie dough vibe.
- Granulated Sugar: Adds just the right amount of sweetness and helps with the texture balance.
- Unsalted Butter: Creamy richness that binds the dough; make sure it's softened but not melted for perfect consistency.
- Vanilla Extract: Brings warmth and enhances all the other flavors—don’t skip it!
- Salt: Balances sweetness and elevates the chocolate chips’ flavor.
- Milk: Slowly added to bring the dough together and ensure it’s soft and scoopable.
- Miniature Chocolate Chips: The star of the show, giving every bite a melty, chocolate surprise.
Make It Your Way
I love mixing up this Edible Cookie Dough with Chocolate Chips Recipe to suit my mood or guests. Sometimes I throw in chopped nuts for crunch, or swap out chocolate chips for peanut butter chips. You can make it as simple or as fancy as you want—just like your favorite cookie!
- Nutty Upgrade: Adding toasted walnuts or pecans gives my dough a satisfying crunch and almondy flavor boost that I adore.
- Chocolate Variations: I’ve switched in dark chocolate chunks or white chocolate chips for a flavor twist that keeps things interesting.
- Salted Caramel: Sprinkle a tiny bit of flaky sea salt on top just before serving—it balances out the sweetness perfectly.
- Gluten-Free: I’ve had great results with gluten-free all-purpose flour—just make sure to heat-treat it the same way.
Step-by-Step: How I Make Edible Cookie Dough with Chocolate Chips Recipe
Step 1: Heat Treat the Flour for Safety
This is my absolute must-do for safe edible cookie dough. I spread the flour evenly on a parchment-lined baking sheet, then bake it at 350°F for about 6-8 minutes or until it reaches 160°F. If you don’t have an oven thermometer, just bake until it smells toasty but isn’t browned. Let it cool completely—if it clumps a bit, I sift it before mixing to keep the texture silky smooth.
Step 2: Cream Butter and Sugars
Using an electric mixer, I beat the softened butter with brown and granulated sugars until it looks fluffy and lighter in color—about a minute. This aeration is key for a light, creamy dough. Then I add in vanilla extract and salt, mixing gently to combine.
Step 3: Combine Flour and Milk
Next, I fold in the cooled, heat-treated flour just until it’s mostly mixed through. Then, I add milk, one tablespoon at a time, beating after each addition until the dough starts to come together but isn’t too sticky. It should be soft enough to scoop, but still hold its shape nicely.
Step 4: Stir in the Mini Chocolate Chips
Finally, I gently fold in those delightful miniature chocolate chips. They distribute evenly and melt perfectly on the tongue. Once mixed, your edible cookie dough is ready to enjoy immediately or store for later.
Top Tip
From my many batches, these tips really helped me perfect this recipe and avoid common pitfalls that can turn your cookie dough crumbly or greasy.
- Heat Treat Flour Properly: I always check the flour temperature because under-heating means dangers from raw flour, but overheating can toast it too much and change the flavor.
- Don’t Over-Soften Butter: Butter should be just soft, not melted. Otherwise, your dough might get greasy—if that happens, chill the dough before serving.
- Add Milk Gradually: This helps you control the dough’s texture, so it’s neither too dry nor too sticky. I keep a tablespoon handy to nudge the dough toward perfect consistency.
- Sift Clumpy Flour: After cooling, flour can clump. Sifting ensures the dough is smooth, which makes each bite more pleasant.
How to Serve Edible Cookie Dough with Chocolate Chips Recipe
Garnishes
Whenever I serve this, I like to sprinkle a pinch of flaky sea salt on top to add that salty-sweet magic. Sometimes, I add a dollop of whipped cream or a drizzle of caramel sauce for a fancier touch that guests always appreciate.
Side Dishes
I often pair this cookie dough with a scoop of vanilla ice cream or alongside a warm mug of coffee or milk—brings out the homemade vibe and rounds out your dessert moment perfectly.
Creative Ways to Present
For parties, I've served the dough in mini mason jars layered with crushed cookies or alongside fresh berries for a pop of color. You can also pipe it into cute bite-sized balls and dip them into melted chocolate for edible cookie dough truffles.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge for up to a week. Before serving, I take it out about 15 minutes to soften so it’s scoopable again and not rock hard.
Freezing
This dough freezes like a dream. I portion it into freezer-safe containers or bags, and it’ll keep well up to three months. When ready to eat, thaw overnight in the fridge and then let it come to room temperature before enjoying.
Reheating
Since it’s cookie dough, no reheating needed—just soften gently at room temperature. Avoid microwaving as it can melt the butter, affecting texture and taste.
Frequently Asked Questions:
Yes! Heat-treating the flour by baking it until it reaches 160°F kills potential bacteria, making it safe to eat raw. Always cool the flour completely before mixing it into the dough.
You can swap granulated sugar or brown sugar for coconut sugar or other natural sweeteners, but expect slight flavor changes. Brown sugar adds richness, so replacing it may affect that classic cookie dough taste.
Stored in an airtight container in the fridge, this dough stays fresh for up to 1 week. For longer storage, freeze it up to 3 months and thaw before serving.
Absolutely! The recipe can be scaled down easily (like a quarter of the full batch) to satisfy smaller cravings. Just keep the ratios consistent and follow the same steps for heat-treating the flour.
Final Thoughts
This Edible Cookie Dough with Chocolate Chips Recipe is one of those go-to treats I make when I want something delightful and fuss-free. It brings back that nostalgic childhood joy without any worry about eating raw dough. I hope you have as much fun whipping it up and savoring every bite as I do—it's truly a little bowl of happiness ready in minutes!
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 offers a safe and delicious treat that can be enjoyed raw without baking. Made with heat-treated flour, rich butter, and sweet chocolate chips, it provides a mix of creamy, sweet, and crunchy textures perfect for snacking or dessert.
Ingredients
Main Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 cup (227g) unsalted butter softened to room temperature
- 2 ½ teaspoons vanilla extract
- 1 teaspoon salt
- 2 Tablespoons (29ml) milk plus more if needed
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Evenly spread the flour on the pan and bake it for 8 minutes or until it reaches 160°F. Allow it to cool completely before use. Sift the flour into the dough to avoid clumps.
- Cream the butter and sugars: In a large bowl, use an electric or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until fluffy and light in color, approximately 1 minute. Mix in the vanilla extract and salt until fully combined.
- Add dry ingredients: Gradually beat in the heat-treated flour until just incorporated. Add milk one tablespoon at a time, beating after each addition, until the dough starts to come together.
- Incorporate chocolate chips: Gently fold the miniature chocolate chips into the dough using a rubber spatula.
- Serve and 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 before serving. Let the dough sit at room temperature briefly to soften before eating.
Notes
- For a gluten-free option, substitute all-purpose flour with your preferred gluten-free flour blend, such as Bob’s Red Mill.
- Measure flour accurately by weighing or spooning and leveling with a knife.
- If preferred, heat-treat flour in the microwave in 30-second bursts until it reaches 160-165°F instead of baking.
- Store cookie dough in an airtight container in the fridge for up to 1 week and allow it to soften at room temperature before serving.
- Freeze dough for up to 3 months; thaw in the fridge overnight.
- Ensure the butter is softened but not melted to avoid greasy dough; chill dough if it becomes too soft.
- If dough feels dry or crumbly, continue mixing or add additional milk by tablespoon until desired consistency is reached.
- For smaller batches (2-3 servings), adjust ingredients accordingly: ½ cup flour, ¼ cup brown sugar, 2 tablespoon granulated sugar, ¼ cup butter, ¾ teaspoon vanilla, ¼ teaspoon salt, 1 ½ teaspoon milk, ¼ cup mini chocolate chips.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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