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
Scale
Dry Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
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
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: 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp granulated sugar, 1/4 cup butter, 3/4 tsp vanilla, 1/4 tsp salt, 1 1/2 tsp milk, 1/4 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
