Edible Cookie Dough Recipe
Craving cookie dough? This edible chocolate chip version is safe to eat and totally irresistible—no baking required! Shop the recipe here.
Servings: 4 servings
Cost: $1.88
Equipment
Ingredients
- 3/4 cup all-purpose flour measured correctly—see note 1
- 1/3 cup unsalted butter melted and slightly cooled
- 1/3 cup brown sugar packed, dark or light; I love dark
- 3 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk 1% or 2% also work
- 1/3 cup miniature chocolate chips
Instructions
- Melt butter and set it aside to cool back to room temperature. If the butter is too hot, it will melt the sugars and cause greasy cookie dough.
- Heat treat the flour in the microwave or oven (see note 1), and let it cool completely to room temperature before use. Do not use any burned or clumpy flour. The flour should be light, white, and fluffy. Spoon the cooled flour into a measuring cup and level it with a knife.
- In a medium bowl, add the melted and cooled-to-room-temp butter, brown sugar, and granulated sugar. Use a whisk to briskly mix until smooth and emulsified, about 1 minute. Add vanilla, salt, and milk, and stir until combined. Stir in the cooled flour and chocolate chips until combined.
- If needed, chill the dough in the fridge for 10 minutes before enjoying it. Chilling helps firm up the dough from melted butter. Enjoy!
Video
Notes
Note 1: Measuring Flour: Spoon flour into a measuring cup and level it with a butter knife to avoid excess flour, which can make the dough dry. If the cookie dough is too dry, too much flour was packed into the measuring cup; if too wet, there’s not enough flour.
Here’s how to heat treat flour:
- Heat treat 1/2 cup more flour than you’ll need (in case edges burn in oven).
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It’s done when it has reached 165°F.
- Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3–6 minutes.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 55g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 153mg | Potassium: 61mg | Fiber: 1g | Sugar: 37g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg