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Easy Edible Chocolate Chip Cookie Dough Recipe (Safe to Eat Raw)

Two scoops of rich, edible chocolate chip cookie dough recipe served in a small white bowl.

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You can make this classic chocolate chip cookie dough safely without baking. This recipe uses heat-treated flour and no raw eggs, giving you a rich, comforting snack ready in minutes.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (dairy or non-dairy)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Heat treat your flour: Spread the flour on a baking sheet. Bake at 350°F (175°C) for 5 minutes. Let the flour cool completely before using it. This step makes the dough safe to eat raw.
  2. In a medium bowl, whisk together the cooled, heat-treated flour and salt. Set this dry mixture aside.
  3. In a separate large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the vanilla extract.
  5. Add the milk, one tablespoon at a time, mixing until just combined. Do not overmix.
  6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no dry streaks of flour remain.
  7. Fold in the chocolate chips by hand using a spatula.
  8. Serve the edible cookie dough immediately, or chill it in the refrigerator for 30 minutes for a firmer texture.

Notes

  • For a protein cookie dough variation, replace 1/4 cup of the flour with 1/4 cup of vanilla or unflavored protein powder. You may need to add an extra splash of milk.
  • If you prefer a Greek yogurt cookie dough, substitute the butter, sugars, and milk with 1 cup of plain Greek yogurt and 1/2 cup of powdered sugar, mixing until smooth.
  • Always use heat-treated flour when you plan to eat the dough raw.

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