I’m definitely the girl sneaking spoonfuls of cookie dough every time I make them (and simultaneously feeling nervous about the bacteria). This edible chocolate chip cookie dough is just as delicious as the kind you would bake, but totally safe to eat since the flour is heat treated and there are no eggs involved! It’s easy to make and perfect for using as cookie dough cake filling, adding into an ice cream recipe (can’t wait to try that next!), and for enjoying all on its own. If you’re a cookie dough person, you’ll love this recipe!
What Makes this Cookie Dough Recipe Safe to Eat?
There are two main reasons why it’s not usually safe to eat cookie dough: 1) salmonella from the raw eggs and 2) bacteria found in raw flour. And you might be thinking what kind of bacteria could be in raw flour? Being a raw agricultural product, it may come in contact with all kinds of things like dirt, bugs, and general farm substances in the milling process. I’ll let you use your imagination there.
To make this cookie dough recipe safe to eat, there aren’t any eggs in it + the flour is heat treated to kill any potential bacteria. This means baking the flour at a high heat to burn off any germs while keeping the integrity of the flour intact. I heat treat mine by spreading it onto a parchment lined baking sheet in an even layer, then baking at 350ºF (177ºC) for 5 minutes, or until the flour reaches 160ºF (71ºC) when probed with a thermometer.
Ways to Use Edible Cookie Dough
There are a few ways I love to use this edible cookie dough:
- As a cake filling. You can either crumble the edible cookie dough between cake layers or form it into discs like I did in this sugar cookie dough cake recipe. You can add each disc of cookie dough between your cake layers and have the perfect portion of cookie dough cake filling in every bite.
- As a dessert topping. Crumble the edible cookie dough on top of ice cream, cakes, cupcakes, cheesecakes, doughnuts, and whatever dessert you feel would benefit (surprise: most do).
- As a dessert mix-in. This edible cookie dough can easily be mixed into other desserts like an ice cream recipe or cheesecake filling. Yum!
- Eat it by the spoonful. Simply store it in a tupperware container in your refrigerator and dip into it when you feel like it! The dough will last up to two weeks in the refrigerator, so enjoy.
Edible Cookie Dough Ingredients and Substitutions
This edible chocolate chip cookie dough is made with simple ingredients you probably already have in your pantry. Here are the main ingredients and any substitutions you can make:
- Heat treated all-purpose flour. The heat treating is what makes this flour safe to consume. I recommend sticking with all-purpose flour (or plain flour), but you could substitute this with a gluten-free all-purpose flour if you need a gf option.
- Unsalted butter. If you only have salted butter, that’s okay to use! Just omit the salt in the recipe. And if you’d like to make a vegan version, sub in vegan butter and use a non-dairy milk alternative.
- Granulated sugar + light brown sugar. The combination of these two sugars gives the perfect gritty texture that is reminiscent of actual cookie dough. You could also substitute dark brown sugar if you want more of a rich molasses flavor.
- Whole milk. This helps add moisture and bring the dough together, like the eggs in a real chocolate chip cookie dough recipe would. You can substitute the whole milk for heavy whipping cream or any other kind of milk, non-dairy options included.
- Vanilla extract. I like to add a little more than usual just for richer flavor.
- Mini chocolate chips. I like the size of these in edible cookie dough. You can substitute them for regular sized chocolate chips (or any kind of chocolate), sprinkles, nuts, or any combination of those things. Just be sure you don’t add more than 1 Cup of mix-ins to this recipe or the dough will be too crumbly.
I hope you love this chocolate chip cookie dough as much as I do! I have plans to use it in a cake recipe this week and cannot wait to see how you use it!
Edible Chocolate Chip Cookie Dough
Ingredients
- 2 Cups (265g) all-purpose flour heat treating instructions below
- 1/2 Cup (113g) unsalted butter, room temperature
- 1/2 Cup (100g) granulated sugar
- 2/3 Cup (133g) light brown sugar, packed
- 2 tsp pure vanilla extract
- 1/4 Cup (60ml) whole milk
- 1/2 tsp salt
- 1 Cup (180g) mini chocolate chips
Instructions
- Heat treat the flour: Preheat the oven to 350ºF (177ºC) and line a cookie sheet with parchment paper. Add the flour on top of the parchment in an even layer, then bake for 5 minutes. Using a digital food thermometer, check to see that the temperature of the flour has reached 160ºF (71ºC). If it hasn't, stir the flour around and continue baking in one minute intervals until it reaches this temperature.
- Transfer the heat treated flour into a medium bowl and set it aside to cool to room temperature, about 20 minutes.
- In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the butter, granulated sugar, and brown sugar. Cream these ingredients together on medium-high speed until uniform and fluffy, about 3 minutes. Scrape down the bowl and paddle and add the vanilla and milk. Continue mixing on medium speed until combined.
- Add the (cooled) heat treated flour, then mix on low speed until combined. Then, mix in the mini chocolate chips.
- Enjoy immediately or store the edible chocolate chip cookie dough in an airtight container in the refrigerator for up to two weeks (or up to 1 month in the freezer).
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