Description
This Edible Cookie Dough recipe is a safe-to-eat, no-bake treat made from heat-treated flour, creamy butter, sugars, and mini chocolate chips. Perfect for indulging your cookie dough cravings without the eggs or baking, it’s simple to prepare and irresistibly delicious.
Ingredients
Scale
Main Ingredients
- 2 cups (250g) all purpose flour
- 1 cup (200g) brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 cup (227g) unsalted butter softened to room temperature
- 2 1/2 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. Spread the flour evenly on the baking sheet and bake for 8 minutes until the flour temperature reaches 160°F. Let the flour cool completely before use. To ensure a smooth dough, sift the cooled flour before mixing.
- 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, about 1 minute. Add vanilla extract and salt, then mix until combined.
- Add dry ingredients: Gradually beat in the heat-treated flour until just incorporated. Add milk one tablespoon at a time, mixing until the dough begins to come together.
- Mix in chocolate chips: Fold in the miniature chocolate chips gently using a rubber spatula to ensure even distribution throughout the dough.
- Serve and store: Enjoy the edible cookie dough immediately or store it in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the dough for up to 3 months; thaw in the fridge overnight before serving. Allow it to sit at room temperature briefly to soften.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose flour blend such as Bob’s Red Mill.
- Weigh your flour or spoon it into measuring cups then level with a knife to prevent dense dough.
- To heat-treat flour in the microwave, place it in a microwave-safe bowl and microwave in 30-second intervals until the temperature reaches 160-165°F.
- Keep the butter softened but not melted to avoid greasy dough; chill the dough if it becomes too soft.
- If the dough is dry or crumbly, continue mixing or add milk one tablespoon at a time until it holds together.
- Allow cooled, heat-treated flour to reach room temperature before mixing to avoid melting the butter.
- Small batch scaling available: 1/2 cup flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1/4 cup butter, 3/4 teaspoon vanilla, 1/4 teaspoon salt, 1 1/2 teaspoons milk, 1/4 cup mini chocolate chips for 2-3 servings.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
