✅ Safe to eat
✅ No eggs
✅ Perfect for snacking, topping desserts, or freezing
Introduction
If you’re someone who’s ever been tempted to eat cookie dough straight from the bowl, you’re definitely not alone. That sweet, buttery, chocolate-studded dough is irresistible — but traditional cookie dough isn’t safe to eat raw due to raw eggs and untreated flour.
This Edible Chocolate Chip Cookie Dough gives you all the nostalgic cookie dough flavor without the risks. It’s soft, creamy, perfectly sweet, and filled with chocolate chips — and it’s made with no eggs and heat-treated flour to keep it safe and scoopable.
It’s ideal for:
- Dessert lovers
- Kids’ treats
- Parties
- Movie night snacks
- Adding to brownies, ice cream, or milkshakes
And the best part? It takes just 10 minutes.
Ingredients List
Core Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup (120g) all-purpose flour, heat-treated (see below)
- 2–3 tablespoons milk (to soften)
- 1/2–3/4 cup chocolate chips (mini or regular)
How to Heat-Treat Flour (IMPORTANT)
Spread flour onto a baking sheet.
Bake at 300°F (150°C) for 5 minutes.
Let cool completely.
This step kills bacteria, making the dough safe to eat raw.
Timing
| Step | Time |
|---|---|
| Prep Time | 10 minutes |
| Chill Time (optional) | 10 minutes |
| Total Time | ~10–20 minutes |
Step-by-Step Instructions
Step 1: Cream the Butter & Sugars
In a bowl, beat together:
- Butter
- Brown sugar
- Granulated sugar
Mix until light and fluffy — this builds the creamy texture.
Step 2: Add Flavor
Mix in:
- Vanilla extract
- Salt
Step 3: Add the Flour
Add heat-treated flour and stir well.
Step 4: Adjust Texture
Add milk 1 tablespoon at a time until the dough becomes soft and scoopable.
Step 5: Add Chocolate Chips
Stir in chocolate chips — use more or less depending on your chocolate level preference.
Step 6: Serve
Enjoy immediately, or chill for 10 minutes for a firmer bite.
Nutritional Information (Approx. per 2 tbsp)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbs | 17g |
| Fat | 9g |
| Sugar | 12g |
| Protein | 1g |
Healthier & Dietary Alternatives
| Goal | Swap |
|---|---|
| Dairy-Free | Use vegan butter + dairy-free chocolate chips |
| Gluten-Free | Use gluten-free flour, also heat-treated |
| Lower Sugar | Replace half the sugar with coconut sugar |
| Higher Protein | Add 2 tbsp almond flour or 1 scoop vanilla protein powder |
Serving Suggestions
Use this edible cookie dough:
- Rolled into cookie dough bites
- Swirled into ice cream
- Spoonful on top of brownies or chocolate cake
- Stuffed into chocolate cups
- Blended into milkshakes
Or just eat it straight from the bowl. No judgment.
Common Mistakes to Avoid
| Mistake | Solution |
|---|---|
| Dough feels grainy | Beat butter and sugars longer until creamy |
| Too thick | Add 1 tsp milk at a time |
| Too soft | Chill 10 minutes in the fridge |
| Forgot to heat flour | Don’t skip — it’s required for safe eating |
Storing Tips
- Refrigerate: Up to 1 week
- Freeze: Up to 2 months
- Eat chilled or room temperature — your choice
Store in airtight containers or roll into small freezer bites.
Conclusion
This Edible Chocolate Chip Cookie Dough gives you all the classic cookie dough flavor — safe, creamy, and delicious. With no eggs and heat-treated flour, it’s perfect for snacking, hosting, or adding to desserts. Quick to make, easy to love, and impossible to stop eating.
Try it once — and it’ll become a new dessert favorite.
FAQs
1. Can I bake this dough to make cookies?
No — it doesn’t contain ingredients for proper baking structure. (But I can give you a bakeable version — just ask!)
2. Can I make it less sweet?
Yes — reduce sugar by 2 tablespoons and increase salt slightly.
3. Can I use salted butter?
Yes — just reduce added salt by a pinch.
4. Can I freeze small dough bites?
Yes — they make amazing mix-ins for ice cream.
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