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–+ servings
Scoops of chocolate chip cookie dough in a small glass jar, topped with chocolate chips. A wooden spoon and a blue and white cloth are in the background.

Edible Chocolate Chip Cookie Dough

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This Edible Chocolate Chip Cookie Dough is safe to eat, eggless, and made with heat-treated flour, so you can enjoy every bite worry-free. It’s rich, soft, and perfectly sweet, just like the classic dough you grew up sneaking from the bowl. Ready in minutes, this no-bake treat is perfect for those cookie cravings!
Course Dessert
Cuisine American
Keyword edible chocolate chip cookie dough
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 cups
Author Gayle Bialas

Equipment

Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsalted butter (softened to room temperature)
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1-2 tablespoons milk (I used 2%)
  • 1 cup milk chocolate chips

Instructions

To Heat Treat Flour:

  • Microwave method: to a medium microwave-safe bowl, add flour. Microwave at medium power in 30 second intervals, stirring after each interval, until temperature reaches 160℉. Stir thoroughly and do not use any clumpy flour or flour that looks like it burned. Transfer to another bowl and let cool completely before using.
    Oven method: Preheat oven to 350℉ and spread flour onto a large baking pan. Bake for 6-8 minutes, or until the temperature of the flour reaches 160℉. Stir thoroughly and allow to cool completely before using.
    *Alternatively, you can buy heat treated flour, though it can be hard to find. Just look for the label on the package.

For the Cookie Dough:

  • In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes.
  • Add salt and vanilla and beat well until combined.
  • Add in heat-treated flour and mix until combined. Add milk, 1 tablespoon at a time, and mix. Add more milk, if needed, to reach a soft cookie dough consistency. Fold in chocolate chips.
    *Cookie dough is ready to serve immediately, although tastes better once chilled. If refrigerating, let sit at room temperature for about 10 minutes just before serving.

Video

Notes

  • Cookie dough will last in an air-tight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
  • See my tips and tricks for making this above the recipe box.