There’s something truly comforting about scooping into a bowl of fresh, sweet dough studded with melty chocolate chips. That’s exactly what you get with this Edible Cookie Dough with Chocolate Chips Recipe — safe to eat, totally irresistible, and ready in minutes without needing an oven. Let me tell you why this treat is pure joy in every bite.
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
This recipe is my go-to whenever I want a quick sweet fix that’s just pure cookie dough bliss without worrying about eggs or raw flour. I love how it’s surprisingly simple but feels so indulgent, perfect for sharing or sneaking bites yourself.
- Safe and Egg-Free: It’s made without eggs and uses heat-treated flour, so you can indulge worry-free.
- Stress-Free Prep: Mix everything in minutes—no baking, no waiting, just instant gratification.
- Classic Flavor: Loaded with brown sugar and vanilla, plus miniature chocolate chips for perfect bites every time.
- Flexible and Fun: Customize it easily with extra mix-ins or variations based on what you love.
Ingredients & Why They Work
Every ingredient plays a starring role here, combining to create that silky, rich texture and sweet flavor we crave. I’ve pulled together some tips on each so you get the best results without second-guessing your pantry choices.
- All-purpose flour: Heat-treat this to make it safe, and sift it in for a smooth dough without lumps.
- Brown sugar: Adds depth and chewiness, plus that classic cookie dough molasses note.
- Granulated sugar: Helps lighten texture and balance sweetness perfectly.
- Unsalted butter: Softened, not melted, this creates creamy richness and the right consistency.
- Vanilla extract: Pure vanilla makes every bite taste like a freshly-baked cookie dream.
- Salt: Just a pinch to enhance all the sweet flavors beautifully.
- Milk: Adds moisture gradually so your dough comes together silky without getting too sticky.
- Miniature chocolate chips: Smaller chips spread more evenly and melt just right in every mouthful.
Make It Your Way
I often swap the miniature chocolate chips for chunks or even add in a sprinkle of nuts or a handful of rainbow sprinkles when I’m in a fun mood. You absolutely should feel free to make this recipe your own — play around, and find your favorite combo!
- Nutty Variation: Adding chopped toasted pecans or walnuts gives a lovely crunch and nutty contrast to the soft dough; I love this when sharing with friends who enjoy textures.
- Gluten-Free: I’ve also tested this with Bob’s Red Mill gluten-free flour blend and it works wonderfully without losing that creamy texture.
- Dairy-Free Twist: Swap butter for coconut oil and milk for almond milk to make this vegan-friendly; just chill the dough longer to firm it up.
Step-by-Step: How I Make Edible Cookie Dough with Chocolate Chips Recipe
Step 1: Heat-Treat the Flour for Safety and Smoothness
First things first: raw flour isn’t safe to eat, so I always heat-treat it. Spread 2 cups of all-purpose flour evenly on a parchment-lined baking sheet and bake at 350°F for 6–8 minutes until it reaches 160°F. Let it cool completely before using — this step is key for flavor, texture, and safety. If you’re short on time, microwaving in 30-second bursts while stirring works too. When mixing, sift it in to avoid clumps; trust me, it makes a huge difference.
Step 2: Cream the Butter and Sugars Until Light and Fluffy
In a large bowl, I like to beat the softened butter with both brown and granulated sugars until the mix turns lighter in color and fluffy—usually about a minute or so. This adds air and creates that melt-in-your-mouth texture. Then, I add vanilla extract and salt, ensuring a perfect balance of sweetness and depth.
Step 3: Combine Dry Ingredients and Milk to Form the Dough
Beat in the cooled heat-treated flour gradually, just until combined so you don’t overwork your dough. Add milk tablespoon by tablespoon, mixing after each addition until the dough just starts to come together—soft but not sticky. If it feels dry, add a little more milk, but don’t go overboard! Stir in those miniature chocolate chips last, folding gently with a spatula to get even distribution.
Step 4: Enjoy or Store for Later
You can dig right in, or store your edible cookie dough in an airtight container in the fridge for up to a week. It’s a fantastic fridge-friendly treat I often pull out for quick snacks. I also freeze it in portions when I want to save some for later — just thaw overnight in the fridge and let it sit at room temperature before serving to soften up.
Top Tip
I’ve discovered that the texture of this edible cookie dough hinges on how you handle the butter and milk. Here are a few insights that saved me from too greasy or too dry dough:
- Butter Temperature: Use room temperature butter, not melted. If it’s too soft, your dough gets greasy; if too cold, it won’t cream properly.
- Milk Addition: Add milk slowly. I always start with 2 tablespoons and only add more if needed to get the perfect soft consistency.
- Flour Cooling: Never add warm flour to the mix or it’ll melt your butter. Patience here makes the texture smooth and stable.
- Don’t Overmix: Stir just until ingredients come together — over-beating can toughen the dough.
How to Serve Edible Cookie Dough with Chocolate Chips Recipe
Garnishes
I often garnish with a sprinkle of flaky sea salt, which really amps up the chocolate flavor and balances sweetness. Sometimes, I’ll toss in a few extra chocolate chips on top or a drizzle of caramel sauce when serving for that wow factor.
Side Dishes
This dough is wonderful on its own, but pairing it with fresh berries or vanilla ice cream turns it into a mini dessert party. I also love serving it alongside a cold glass of milk — classic, comforting, and nostalgic.
Creative Ways to Present
For birthdays or casual get-togethers, I scoop this dough into mini mason jars topped with colorful sprinkles or crushed cookies. You can also layer it between brownie bites or use it as a dip for pretzels — fun ways I’ve played with it that guests adore.
Make Ahead and Storage
Storing Leftovers
Store your leftover edible cookie dough in an airtight container in the fridge for up to one week. Just scoop what you want, and let the container sit at room temperature for 10-15 minutes before enjoying—it softens up beautifully.
Freezing
I freeze mine in small portions using silicone molds or freezer-safe bags for up to 3 months. When I’m ready, I thaw it overnight in the fridge. The texture remains creamy and just as dreamy after freezing.
Reheating
Since it’s edible cookie dough, reheating isn’t necessary, but if you want it softer quickly, let it sit at room temp or gently warm it in short bursts in the microwave (10 seconds max) until slightly softened—just don’t melt it!
Frequently Asked Questions:
Raw flour can contain harmful bacteria, so in this recipe, we heat-treat the flour either by baking or microwaving it to 160°F, making it safe to eat. Always cool it completely before adding to the dough.
Absolutely! To make it vegan, substitute the butter with coconut oil or vegan butter and use a plant-based milk for the milk. For gluten-free, swap all-purpose flour with your favorite gluten-free flour blend that works well for baking.
Store leftover dough in an airtight container in the fridge for up to a week. For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before serving.
If your dough feels dry, add milk a tablespoon at a time and mix gently until it reaches a soft, scoopable consistency. Avoid adding too much milk at once to keep it from becoming sticky.
Final Thoughts
This Edible Cookie Dough with Chocolate Chips Recipe has become my secret weapon whenever I want that nostalgic cookie dough taste without the fuss of baking or worries about raw ingredients. Whether you’re sharing it with friends, adding it to your dessert spread, or sneaking bites at midnight, it’s pure happiness in a bowl. I hope you enjoy making and customizing it as much as I do—it’s a little scoop of joy anytime you need one.
Print
Edible Cookie Dough with Chocolate Chips Recipe
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Total Time: 16 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Edible Cookie Dough recipe offers a safe-to-eat, no-bake treat made from heat-treated flour, brown and granulated sugars, and miniature chocolate chips. Perfectly creamy and sweet, it's quick to prepare and ideal for enjoying straight from the bowl or as a fun dessert snack.
Ingredients
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup (227g) unsalted butter softened to room temperature
- 2 ½ teaspoons vanilla extract
- 2 Tablespoons (29ml) milk plus more if needed
Add-ins
- 1 cup (180g) miniature chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly on the pan and bake for 8 minutes or until the flour temperature reaches 160°F. Allow the flour to cool completely before using. For a smooth texture, sift the cooled flour into the dough to break up any clumps.
- Cream the butter and sugars: In a large bowl using an electric mixer, beat the brown sugar, granulated sugar, and softened butter until fluffy and light in color, about 1 minute. Add the vanilla extract and salt, and mix until combined.
- Add dry ingredients: Gradually beat in the heat-treated flour until just combined with the wet mixture.
- Add milk and combine: Add milk one tablespoon at a time, beating after each addition until the dough starts to come together. It should be soft but not watery.
- Incorporate chocolate chips: Gently fold in the miniature chocolate chips using a rubber spatula to evenly distribute them throughout the dough.
- Serve and store: Enjoy the cookie dough immediately or transfer it to an airtight container and refrigerate for up to 1 week. It freezes well up to 3 months; thaw overnight in the fridge and let it come to room temperature before serving to soften.
Notes
- Use gluten-free all-purpose flour for a gluten-free version (e.g., Bob’s Red Mill).
- Measure flour by weighing or spooning into a measuring cup and leveling with a knife for accuracy.
- Heat-treat flour safely by baking or microwaving in 30-second bursts until it reaches 160-165°F.
- Store cookie dough in an airtight container in the fridge for up to 1 week; bring to room temperature before serving for soft texture.
- Freeze cookie dough for up to 3 months; thaw overnight in the fridge.
- Cool flour fully before mixing to prevent clumps.
- Avoid melting butter too much to prevent greasy dough; if it happens, chill the dough before continuing.
- If dough is dry or crumbly, add milk 1 tablespoon at a time until it holds together well.
- For a small batch (2-3 servings), use: 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 serving
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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