introduction

This edible chocolate chip cookie dough is safe to eat raw and easy to make. It tastes like cookie dough but you do not bake it. If you want more simple dessert ideas, see this clean list of browse recipes.

why make this recipe

It is quick to mix and ready in minutes.
It lets you enjoy cookie dough without raw eggs.
You can eat it by the spoon, add to ice cream, or use it in treats.

how to make Edible Chocolate Chip Cookie Dough Recipe

Heat the flour first to make it safe. Use the microwave method or bake in the oven. Let the flour cool.
Cream butter and both sugars until the mix is light and fluffy.
Add the flour, vanilla, and salt. Mix well.
Add milk one tablespoon at a time until you get a soft dough.
Fold in the chocolate chips by hand.
Taste and enjoy.

Ingredients :

1 cup all-purpose flour (120 grams)
1/4 cup granulated sugar
1/3 cup packed brown sugar (light or dark)
½ cup butter (salted or unsalted, softened)
2-4 tbsp milk (more or less as needed)
½ tsp vanilla extract
Pinch salt (omit if using salted butter)
½ cup chocolate chips

For more recipe ideas and mixes, check the recipes page.

Directions :

Microwave the flour in 20 second intervals until it reaches 165℉, about 40–60 seconds. Alternatively, spread the flour on a baking sheet and bake at 350℉ for 3–5 minutes. Whisk or sift to remove lumps and let the flour cool.
Using a stand mixer or a hand mixer in a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
Add the cooled flour, vanilla, and salt. Mix until combined.
Add milk 1 tablespoon at a time until the dough reaches the texture you want. Stop when it is soft but not runny.
Gently fold in the chocolate chips with a spatula or spoon. Enjoy!

how to serve Edible Chocolate Chip Cookie Dough Recipe

Serve by the spoonful in small bowls.
Add chunks to ice cream or layer in parfaits.
Make cookie dough truffles by chilling, rolling into balls, and dipping in chocolate.
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how to store Edible Chocolate Chip Cookie Dough Recipe

Keep in an airtight container in the fridge for up to 1 week.
Freeze for up to 3 months. Thaw in the fridge before serving.
If frozen in small balls, you can pop them into ice cream or snacks straight from the freezer.

tips to make Edible Chocolate Chip Cookie Dough Recipe

Use softened butter, not melted. It makes the dough cream better.
Heat the flour to kill germs, then cool it fully before adding.
If dough is too thick, add 1 teaspoon of milk until you get the right texture.
For a richer taste, use dark brown sugar.
Do not skip cooling the flour — it keeps the dough safe to eat.

variation (if any)

Swap chocolate chips for M&M’s, white chocolate, or butterscotch chips.
Add a pinch of cinnamon for warmth.
Make peanut butter dough by replacing 1/4 cup of butter with 1/4 cup peanut butter.
Mix in chopped nuts for crunch.

FAQs

Q: Is this cookie dough safe to eat raw?
A: Yes. The flour is heated and there are no eggs. That makes it safe to eat raw.

Q: Can I use salted butter?
A: Yes. If you use salted butter, skip the added pinch of salt in the recipe.

Q: How do I know when to stop adding milk?
A: Stop when the dough is soft but holds together. Add milk by the tablespoon to avoid making it too thin.

Q: Can I make this vegan?
A: Use vegan butter and dairy-free milk. Also choose vegan chocolate chips.

Q: Can I bake this into cookies?
A: This recipe is made for eating raw. For baking, use a standard cookie dough recipe with eggs and raw flour that is not heat-treated.

Conclusion

This edible chocolate chip cookie dough is a quick, safe treat you can enjoy anytime. For more ways to make and play with edible dough, see this classic Edible Cookie Dough Recipe (Edible Cookie Dough Recipe), a step-by-step version with photos (Edible Chocolate Chip Cookie Dough – Broken Oven Baking), and another full guide with tips (Best Edible Cookie Dough Recipe).