Edible Chocolate Chip Cookie Dough
Safe-to-eat, no-eggs cookie dough loaded with chocolate chips—ready in minutes for snacking straight from the bowl!
- Prep Time: ~5 min
- Total Time: ~15 min (including flour heat‑treating)
- Yield: 4 generous servings
- Category: Dessert • No‑Bake • Snack
- Method: No-bake mixing (stovetop not required)
- Cuisine: American / Snack
- Diet: Vegetarian
Ingredients
1 cup (120 g) all-purpose flour, heat-treated to 165 °F
¼ cup granulated sugar
⅓ cup packed light or dark brown sugar
½ cup (113 g) butter, softened (salted or unsalted)
2–4 Tbsp milk (dairy or non-dairy), adjust as needed
½ tsp vanilla extract
Pinch of salt (omit if using salted butter)
½ cup chocolate chips
Instructions
Heat‑treat flour: Microwave in 20 s bursts until 165 °F (~40–60 s), or bake at 350 °F for 3–5 min. Let cool, then whisk or sift to remove lumps.
Cream butter & sugars: Beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (2–3 min).
Mix: Add cooled flour, vanilla, salt, and 1 Tbsp milk. Mix; adjust milk or flour to reach desired consistency.
Finish: Fold in chocolate chips. Serve immediately or chill for firmer dough.
Notes
Cooling the flour is crucial—hot flour can melt the butter.
Texture can be slightly gritty; chilling helps smooth it out.
For quicker prep, you can microwave melted butter and whisk ingredients by hand, though texture will differ slightly.
Find it online: https://allrecipesmade.com/edible-chocolate-chip-cookie-dough/
