Chocolate Chip Edible Cookie Dough
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This Chocolate Chip Edible Cookie Dough is EXTREMELY addictive! Get ready to grab a spoon and dig in, totally safe to eat and you won’t be able to put that spoon down! You won’t believe how easy it is to make this cookie dough!
Soooo a little while back I was making a lot of cookies, as you may have seen from my series of stuffed cookies! If you haven’t checked out my Ultimate Guide to Stuffed Cookies, then you totally need to! That’s going to change the way you see cookies forever!
To perfect those cookies, I had to make a lot of dough. Cookie dough is pretty tasty, is it not? To be honest with you, I’ve actually never been someone to snack on the dough. Even for the one or two times I’ve purchased the Pillsbury ready to bake doughs, it wasn’t tempting for me to eat the raw dough. I’ve always been scared of raw flour and egg! However, I know eating the raw cookie dough is a serious problem for many. I guess so many people were doing it that Pillsbury had to start selling an edible cookie dough too! (I’ve not tried it.)
Well, let me tell you with this recipe I’ve changed to a cookie dough lover. If I’m making dough with the purpose of baking my cookies, then I still won’t eat it, but having a ton of this dough standing in front of me was just irresistible! I just couldn’t stop eating it! I had to save it to serve with my White Chocolate Mocha that I made the next day, but trust me it was soooo hard not to gobble this all up! If you follow me on Instagram, then you saw my midnight shenanigans making this cookie dough! If you’ve got a craving at midnight, then you totally gotta make this too!
Don’t forget to check out the video at the bottom of this post! You’ll see the exact steps you need to take to make the perfect cookie dough at home! If you’re not already, be sure to subscribe to my YouTube channel and hit the hit the bell button so you receive the notifications when all my video recipes are premiering! I find recording video recipes help make a recipe more tangible, and it’s lots of fun to have these complement the blog posts! Let’s get cooking!
Why make this edible cookie dough?
This Chocolate Chip Edible Cookie Dough recipe is the only guide you need to have a truly addicting edible cookie dough! Trust me, it was so hard for me to have some self-control and not eat the entire thing the night I made it (this was for my midnight craving haha)! Feeling like cookie dough? Just do it! No need to run to the store to get some!
This recipe will discuss:
Is Cookie Dough Safe to Eat?
Ingredients for the Cookie Dough recipe
How to Make Edible Cookie Dough
Troubleshooting
Storing Chocolate Chip Edible Cookie Dough
Switch up your cookie dough!
is this cookie dough safe to eat?
Yes, this one is, that’s why it’s called Edible Cookie Dough! However, usually it’s not. Raw flour and eggs can contain pretty dangerous bacteria such as E. Coli. This Edible Cookie Dough recipe is eggless, so that’s one safety box checked! We’ll be heat treating our flour to cook out the bacteria, so no worries there! This cookie dough is completely safe, so I recommend if you’ve got a craving, make a big batch of this! However, even when making the full recipe, it was very hard to resist eating it all on the same day!
A further note on the flour, you’ll see that I’ll actually be saving a ton of time by roasting my flour in a different way that’s way quicker! If you’re craving cookie dough, ain’t nobody got the time to wait for the oven!
Ingredients in Edible Cookie Dough
This Chocolate Chip Edible Cookie Dough recipe uses some pretty standard ingredients as you would include for a real cookie dough recipe!
Make sure you scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD that will include all ingredients and their quantities and the instructions! The recipe card is awesome because you can save the recipe for later, and the card allows you to scale the recipe based on how much cookie dough you want to make! It does all the work for you - no math on your part!
Flour: I’m using a combination of all-purpose flour and cake flour for this cookie dough recipe. You could use just all purpose flour if you want, but I’ve found the best texture comes from using both.
Butter: Unsalted temperature at room temperature.
Sugar: This cookie dough recipe will use a combination of brown sugar and granulated white sugar.
Vanilla extract: A little goes a long way. It adds a nice fragrance and sweetness!
Salt: Optional. You may find that with salted butter, you don’t need to add extra salt. I’ll be using unsalted butter, and I still didn’t add salt. My complaint with some cookie doughs is that they’re too salty. I loved how this wasn’t salty at all! Add it if you find you need it, but I really enjoyed the taste without.
Milk: This is what will be used to replace the eggs in typical cookie dough. The milk adds the smoothness of the cookie dough and helps all the ingredients bind together.
Chocolate chips: I’m using semi-sweet mini chocolate chips. I’m using mini chocolate chips because I find that the small chocolate chips will distribute better in the dough, and give you more chocolate goodness in every bite! You could use regular-sized chocolate chips if you want, but I really recommend the mini ones! You want an even distribution for the same deliciousness in every bite!
how to make Edible Chocolate Chip Cookie Dough
Add all of the flour to a pan and turn the pan on medium high heat. Using a whisk, start mixing and shaking the pan ever so often.
Continue to roast until the flour is heated through and has darkened ever so slightly. The flour is ready when it smells similar to popcorn and doesn't appear dusty anymore - it should develop some texture. About 12-15 minutes.
Once done, immediately move the pan off the heat. Mix every 2-3 minutes to prevent any residual heat from burning the flour.
Soften the butter by microwaving for 20-30 seconds on high. In a large bowl, add in the sugars and butter. Start your stand mixer with the paddle attachment and run on medium speed. It will take about 30 seconds to a minute. You can also use a hand mixer.
When you have a smooth texture like peanut butter, add the 1/2 of the milk and all of the vanilla and mix again. Mix until the dough looks nice and fluffy and the colour is much paler. It will take about 30 seconds to 2 minutes.
Start adding in the flour, little bit at a time while you continue to mix on low speed. Continue to mix until you have added all of the flour and the dough has come together. If the dough appears crumbly or dry, add more milk, 1 Tbsp at a time.
Once the dough has come together, stop the mixer and add in the chocolate chips. Continue mixing until they are well combined. The dough should be soft and smooth - add more milk as required to achieve this texture.
Transfer to a bowl and cover with plastic wrap and chill for at least 20 minutes.
Scoop the cookie dough and enjoy!
Tips for The Best Edible Cookie Dough
Roasting the flour is important to heat cure it and kill off any harmful bacteria.
While roasting the flour, don't leave the pan unsupervised at any point, the flour will burn and turn the cookie dough bitter.
Avoid the urge to add all of the milk at the beginning. Add it only 1 Tbsp at a time to adjust consistency
Try playing with the amount of time you roast the flour for. The more you roast, the more intense the flavour.
Using a paddle attachment on the stand mixer is the easiest and quickest method for this recipe.
questions you may have!
What if My Cookie Dough is Too Dry?
Not to worry, just add some milk, 1 Tbsp at a time and mix until the texture turns to your liking. Just avoid adding too much milk off the jump. You can always add more but you cannot remove it!
What if My Cookie Dough is Too Wet?
Unfortunately, you will need to roast and heat cure some more flour and then add it to the cookie dough to make it tighter. Please avoid adding in raw flour
storing edible cookie dough
You can store cookie dough in the fridge or freeze it for later. To store in the fridge, transfer into an airtight container or cover a bowl with plastic wrap. Edible cookie dough will stay fresh in the fridge for about 4 days.
If you will be freezing your cookie dough, transfer into an airtight container or in a plastic bag. Edible Cookie Dough will stay good frozen for 6 weeks. This is because there’s milk in the dough, and according to Dairy Farmer’s of Canada, milk can be frozen for up to 6 weeks without impacting its taste and freshness.
can i make this by hand?
Yes, no worries if you don’t have a stand mixer! Simply whisk in a large mixing bowl. It’ll be a heck of an arm workout, but it should be just fine! Perhaps make a smaller batch. Alternatively, you can use a hand mixer to cream the butter and sugar - although it may be hard for the hand mixer to effectively mix the thick cookie dough.
Can I Bake this Cookie Dough?
I’ve read some other edible cookie dough recipes saying that yes you can, but in my opinion I’d say no. The main reason is that we just don’t have that egg to give a fluffy cookie texture, so your dough won’t rise. But if you enjoy a dense cookie, go ahead!
If you want a cookie dough that’s intended to be baked, then follow my Ultimate Stuffed Cookie Guide - that’ll give you the most delicious cookie dough ever! You may be tempted to eat it raw, but perhaps have some of this on hand so you don’t consume raw flour and eggs!
I Don’t Want any Flour!
Okay, I get you! I’ve got two flourless cookie dough recipes! You could check out my Protein Packed Edible Pumpkin Cookie Dough, and if you don’t want to use protein powder, then my Greek yogurt Protein Edible Cookie Dough has got you covered! The first recipe uses coconut flour, and the latter uses oat flour! Those are super quick, 5-minute recipes too!
Switch it up!
This recipe is to master the basics of making the most delicious edible cookie dough you’ve ever had! Chocolate chip cookie dough is a classic that no one can resist, but what about other variations? I know it’s lots of fun to switch things up and spruce up our traditional cookie dough!
Here are some topping ideas you could throw in there!
Mini M&Ms: I love M&Ms, and as with the same logic of using mini chocolate chips, these mini M&Ms are perfect to mix in your cookie dough! They’ll make your cookie dough really colourful and add that amazing M&M magic!
S’mores: Add in some crushed graham crackers, white chocolate chips and mini marshmallows.
Sugar cookie dough: Make this a birthday cake cookie dough and by throwing in some sprinkles! This is the ultimate birthday celebration, and it’ll save you time from baking a cake!
Peanut lovers: Throw in mini Reese’s cups and Reese’s pieces. For the diehard peanut lovers, toss in some cruncy peanut butter or smooth peanut butter, the choice is yours!
Fall-themed: Throw in some butterscotch chips with your chocolate chips along with some pumpkin spice for a fall-themed cookie dough!
Snickerdoodle: Sprinkle in some cinnamon sugar and omit the chocolate chips if you want!
Oreo: Any Oreo flavour of your preference will work! Add in crushed Oreos for all that cookie goodness!
Watch How to Make chocolate chip edible COokie Dough Here:
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Chocolate Chip Edible Cookie Dough
Ingredients
- 2 cups All-purpose flour
- 1 cup Cake flour
- 1/2 cup Granulated sugar
- 1 cup Brown sugar
- 1 Cup butter (2 sticks)
- 1 cup mini chocolate chips
- 3/4 Cup milk, plus more as needed
- 2 tsp vanilla extract
Instructions
- Add all of the flour to a pan and turn the pan on medium high heat. Using a whisk, start mixing and shaking the pan ever so often.
- Continue to roast until the flour is heated through and has darkened ever so slightly. The flour is ready when it smells similar to popcorn and doesn't appear dusty anymore - it should develop some texture. About 12-15 minutes.
- Once done, immediately move the pan off the heat. Mix every 2-3 minutes to prevent any residual heat from burning the flour.
- Soften the butter by microwaving for 20-30 seconds on high. In a large bowl, add in the sugars and butter. Start your stand mixer with the paddle attachment and run on medium speed. It will take about 30 seconds to a minute. You can also use a hand mixer.
- When you have a smooth texture like peanut butter, add the 1/2 of the milk and all of the vanilla and mix again. Mix until the dough looks nice and fluffy and the colour is much paler. It will take about 30 seconds to 2 minutes.
- Start adding in the flour, little bit at a time while you continue to mix on low speed. Continue to mix until you have added all of the flour and the dough has come together. If the dough appears crumbly or dry, add more milk, 1 Tbsp at a time.
- Once the dough has come together, stop the mixer and add in the chocolate chips. Continue mixing until they are well combined. The dough should be soft and smooth - add more milk as required to achieve this texture.
- Transfer to a bowl and cover with plastic wrap and chill for at least 20 minutes. Scoop the cookie dough and enjoy!
Notes
Don't leave the pan unsupervised at any point, the flour will burn and turn the cookie dough bitter.
Nutrition Facts
Calories
326.45Fat (grams)
14.81Sat. Fat (grams)
9.17Carbs (grams)
45.54Fiber (grams)
0.91Net carbs
44.62Sugar (grams)
27.24Protein (grams)
3.6Sodium (milligrams)
107.61Cholesterol (grams)
33.56Nutrition info is an estimate.
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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!
