Edible Chocolate Chip Cookie Dough
A delightful and safe-to-eat chocolate chip cookie dough that captures nostalgic flavors, without the risk of raw eggs or flour. Perfect for indulging without guilt!
Ingredients
Dough Base
- 1 cup all-purpose flour Heat-treated for safety.
- 1/4 cup granulated sugar For sweetness.
- 1/3 cup packed brown sugar Adds moisture and a deeper flavor.
- 1/2 cup butter (salted or unsalted, softened) Unsalted recommended, use salted if desired.
- 2-4 tbsp milk Adjust for desired consistency.
- 1/2 tsp vanilla extract For aroma and flavor.
- 1 pinch salt Omit if using salted butter.
- 1/2 cup chocolate chips Semi-sweet or dark based on preference.
Instructions
Preparation
- Heat-treat your flour by microwaving it in 20-second intervals until it reaches 165°F (about 40-60 seconds) or bake it in a 350°F oven for 3-5 minutes. Let it cool.
- Cream the butter and sugars together in a stand mixer or large bowl until light and fluffy (about 2-3 minutes).
- Gradually add in the cooled flour, vanilla, and salt, mixing until combined.
- Slowly add milk one tablespoon at a time until the desired consistency is reached—smooth and scoopable.
- Fold in chocolate chips carefully with a spatula or wooden spoon, avoiding overmixing.
- Scoop onto a serving dish or enjoy directly.
Notes
Mix thoroughly to prevent lumps. If dough is too dry, add more milk; if too wet, stir in more flour. This dough can last up to a week in the refrigerator or be frozen for a month.