Edible Chocolate Chip Cookie Dough
A safe-to-eat, no-bake chocolate chip cookie dough made with heat-treated flour. Rich, buttery, and loaded with chocolate chips, it’s the perfect treat for satisfying cookie dough cravings instantly.
- Prep Time: 5 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
1 cup all-purpose flour (120 grams)
1/4 cup granulated sugar
1/3 cup packed brown sugar (light or dark)
1/2 cup butter (salted or unsalted, softened)
2–4 tbsp milk (more or less as needed)
1/2 tsp natural vanilla extract
Pinch salt (omit if using salted butter)
1/2 cup chocolate chips
Instructions
- Microwave the flour in 20-second intervals until it reaches 165°F, about 40-60 seconds. Alternatively, spread on a baking sheet and bake at 350°F for 3-5 minutes. Whisk or sift to remove lumps and let cool completely.
- Using a stand mixer or large bowl with a hand mixer, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
- Add the cooled flour, natural vanilla extract, and salt. Mix on low until combined.
- Add milk 1 tablespoon at a time, mixing after each, until the dough reaches your desired consistency.
- Gently fold in the chocolate chips with a spatula or spoon. Enjoy immediately!
Notes
- Ensure the heat-treated flour is completely cool before adding to the butter mixture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, use heat-treated oat flour or a 1:1 gluten-free baking blend.
- Add milk gradually as needed; humidity and flour absorption can vary.
Nutrition
- Calories: 589 kcal
- Sugar: 54 g
- Sodium: 209 mg
- Fat: 29 g
- Carbohydrates: 79 g
- Fiber: 1 g
- Protein: 5 g