Description

This edible cookie dough recipe is a safe, delicious treat perfect for enjoying raw dough without any worry. Made with heat-treated flour to eliminate any harmful bacteria, this dough is creamy, sweet, and loaded with chocolate chips. It requires minimal prep and cook time, making it an easy and quick dessert or snack option that satisfies cookie dough cravings without baking cookies.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour (spooned and leveled)
1/2 tsp salt

Wet Ingredients

1/2 cup unsalted butter (softened)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1-2 tablespoons milk (as needed for consistency)

Add-Ins

1/2 cup chocolate chips

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Instructions

Read Disclaimer: Before starting, make sure to read the disclaimer in the recipe notes to understand the safety measures involved in consuming raw flour.
Heat-Treat Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet lined with parchment paper. Bake for 6-7 minutes until the flour reaches an internal temperature of at least 165°F, which ensures it’s safe to eat raw.
Cream Butter and Sugars: In a large bowl, use a mixer or whisk to cream together the softened butter, brown sugar, granulated sugar, and salt for 3-4 minutes until the mixture turns light and fluffy. Then stir in the vanilla extract to add flavor.
Combine Flour and Adjust Consistency: Gradually mix the heat-treated flour into the creamed butter and sugar mixture until just combined. If the dough feels too stiff or dry, add milk one tablespoon at a time until you reach your desired creamy, scoopable consistency.
Fold in Chocolate Chips: Gently fold the chocolate chips into the dough until evenly distributed, giving a perfect bite of sweet chocolate in every spoonful.
Storage: Store the cookie dough in an airtight container in the refrigerator for up to one week or freeze it for up to one month to enjoy later.

Notes

The key safety step is to heat-treat the flour by baking it at 350°F until it reaches 165°F internally. This kills harmful bacteria that can be present in raw flour.
You can adjust the dough’s texture with milk to be softer or firmer, depending on your preference.
Store any leftover dough in the refrigerator to keep it fresh and prevent spoilage.
Feel free to customize by adding nuts, sprinkles, or other mix-ins to the dough.