Description
A safe-to-eat edible chocolate chip cookie dough made without eggs and with heat-treated flour. This rich, buttery treat has the classic flavor and texture of traditional cookie dough and is perfect for snacking, topping desserts, or mixing into ice cream.
Ingredients
- 1 cup all-purpose flour (120 g), heat treated
- 1/4 cup granulated sugar (50 g)
- 1/3 cup packed brown sugar (70 g)
- 1/2 cup butter (113 g), softened
- 2–4 tablespoons milk (30–60 ml), as needed
- 1/2 teaspoon vanilla extract
- 1 pinch salt (omit if using salted butter)
- 1/2 cup chocolate chips (85 g)
Instructions
- Heat treat the flour by microwaving it in 20-second intervals, stirring between each, until it reaches 165°F. Alternatively bake it at 350°F for 3–5 minutes. Let it cool completely.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the cooled flour, vanilla extract, and salt to the bowl and mix on low speed.
- Add milk one tablespoon at a time until the dough reaches your desired consistency.
- If the dough is too dry, add more milk. If too soft, add a little more heat-treated flour.
- Fold in the chocolate chips until evenly distributed.
- Serve immediately or refrigerate briefly for a firmer texture.
Notes
- Heat treating the flour makes the dough safe to eat raw.
- Chilling the dough for 20 minutes improves texture and flavor.
- Mini chocolate chips mix more evenly throughout the dough.
- Add sprinkles, chopped nuts, or white chocolate chips for variations.
- This dough is intended for raw consumption and may not bake properly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
