Description

This Edible Cookie Dough recipe is a safe-to-eat dough packed with brown and granulated sugar, creamy unsalted butter, heat-treated flour, and miniature chocolate chips. Perfect for indulging in the classic cookie dough flavor without the need to bake, it’s creamy, sweet, and irresistibly good. Enjoy it right away or store it in the fridge or freezer for later treats.

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

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Instructions

Heat treat the flour: Preheat your oven to 350°F. Line a baking sheet with parchment paper and spread the flour evenly. Bake the flour for 8 minutes or until it reaches 160°F to make it safe to eat. Let it cool completely before using. To avoid clumps, sift the cooled flour before adding it to the dough.
Cream the butter and sugars: In a large bowl, use an electric or stand mixer to beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute. Then add vanilla extract and salt and mix until fully incorporated.
Combine dough: Beat in the heat-treated flour until just combined. Add milk one tablespoon at a time, mixing well until the dough begins to come together and is soft but not wet. If it’s dry, continue adding milk slowly.
Add chocolate chips: Fold in the miniature chocolate chips gently using a rubber spatula to evenly distribute them without overmixing.
Serve and store: Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the dough for up to 3 months and thaw overnight in the fridge. Before serving after refrigeration or freezing, allow the dough to come to room temperature for a softer texture.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose alternative like Bob’s Red Mill.
Measure flour accurately by weighing it or spooning it into a measuring cup and leveling with a knife for best results.
To heat-treat flour in the microwave, place it in a bowl and heat in 30-second bursts, stirring between, until it reaches 160-165°F.
Store dough in the fridge in an airtight container for up to 1 week and let it soften at room temperature before serving.
Freeze dough up to 3 months. Thaw in the fridge overnight for best texture.
Ensure flour is fully cooled before mixing to prevent a greasy texture.
Do not overly soften or melt the butter; it should be softened but still cool to avoid greasiness. If dough is greasy, chill it before serving.
If dough is dry or crumbly, keep mixing or add milk slowly one tablespoon at a time until it comes together smoothly.
Small batch variation (2-3 servings): 1/2 cup flour, 1/4 cup (50g) brown sugar, 2 Tbsp (25g) granulated sugar, 1/4 cup unsalted butter, 3/4 teaspoon vanilla, 1/4 tsp salt, 1 1/2 tsp milk, 1/4 cup mini chocolate chips.

Nutrition

Serving Size: 1/12 batch
Calories: 220 kcal
Sugar: 15 g
Sodium: 120 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: 35 mg