Edible Chocolate Chip Cookie Dough
An easy chocolate chip cookie dough that's safe to eat by the spoonful and perfect for using as a cake filling, dessert topping, and more!
Servings 3 Cups
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).
Notes
Make Ahead Tips: This cookie dough cake filling can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month. I like to shape the dough before freezing it if making discs or balls.
Substitutions: see the blog post above for common substitutions.
Yield: This recipe makes 3 Cups of edible chocolate chip cookie dough, which is enough to fill a 3 layer 6-inch cake or 2 layer 8-inch cake when shaping the dough into a disc. You can also shape it into 1-inch balls and use it to fill 24-30 cupcakes.