Edible Chocolate Chip Cookie Dough Recipe — Easy Edible Cookie Dough for Snacking

Introduction
There’s something magical about sneaking a spoonful of cookie dough straight from the bowl when I was a kid—flour on my face, the kitchen warm from the oven, and a secret grin when Mom wasn’t looking. That childhood habit is what led me to perfect this safe, edible chocolate chip cookie dough recipe: all the nostalgia and comfort of raw cookie dough, but made with food-safety in mind so you can enjoy it anytime. Edible cookie dough has become a popular treat over the past decade, appearing everywhere from ice cream shops to TikTok. It’s an evolution of a beloved kitchen moment turned into a standalone dessert.

Who is this recipe for?

• This recipe is for snack lovers, parents who want a safe treat for kids, party hosts, and anyone who misses that childhood spoonful but wants it made safe and delicious.

Brief overview of the core ingredients

• This edible cookie dough combines toasted (or heat-treated) flour, butter, granulated and brown sugars, a splash of milk, vanilla, a pinch of salt (if using unsalted butter), and chocolate chips to create a rich, scoopable dough you can eat by the spoonful.

Tools & Ingredients

Tools you’ll need:

• Microwave-safe bowl or baking sheet (for heat-treating flour)
• Kitchen thermometer (to check flour temperature)
• Whisk or fine mesh sieve
• Stand mixer with paddle attachment or hand mixer
• Large mixing bowl
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Airtight container for storage

Ingredients (with benefits)

• 1 cup all-purpose flour (120 grams) — provides structure and that classic cookie-dough texture; heat-treated for safety.
• 1/4 cup granulated sugar — adds sweetness and helps replicate cookie dough flavor.
• 1/3 cup packed brown sugar (light or dark) — brings moisture and a caramel-like depth.
• 1/2 cup butter (salted or unsalted, softened) — delivers creaminess and the authentic buttery mouthfeel.
• 2–4 tbsp milk (more or less as needed) — adjusts consistency for scoopable or spreadable dough.
• 1/2 tsp vanilla extract — adds warm, aromatic flavor that rounds out the dough.
• Pinch salt (omit if using salted butter) — balances sweetness and enhances overall flavor.
• 1/2 cup chocolate chips — little pockets of chocolate that make every bite indulgent.

Instructions

1. Heat-treat the flour to make it safe to eat. Option A: Microwave the flour in a microwave-safe bowl in 20-second intervals, stirring between intervals, until an instant-read thermometer registers 165°F (about 40–60 seconds total depending on your microwave). Option B: Spread the flour on a baking sheet and bake in a 350°F oven for 3–5 minutes until it reaches 165°F.
2. Whisk or sift the warm, treated flour to remove any lumps, then let it cool completely before mixing with the butter and sugars.
3. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy (about 2–3 minutes).
4. Add the cooled, treated flour, vanilla extract, and a pinch of salt (if using unsalted butter). Mix on low speed until combined.
5. Add milk 1 tablespoon at a time until you reach your desired consistency: use 2 tablespoons for thicker, scoopable dough or up to 4 tablespoons for a softer, spoonable dough. Mix just until incorporated.
6. Gently fold in the chocolate chips with a spatula or spoon, ensuring even distribution without overmixing.
7. Taste and adjust: if you prefer it sweeter, add a touch more sugar; if too dry, add another teaspoon or two of milk. Serve immediately or chill for firmer dough.

FAQ
Q: Can I freeze this edible cookie dough?
A: Yes — portion the dough into an airtight container or individual scoops and freeze for up to 2 months. Thaw in the fridge or at room temperature for a few minutes before serving.

Q: Do I really need to heat-treat the flour?
A: Yes. Raw flour can contain bacteria, so heating it to 165°F makes it safe for recipes intended to be eaten uncooked.

Q: Can I use dairy-free butter or milk to make this vegan?
A: Absolutely. Use a plant-based butter and your preferred dairy-free milk; the texture and flavor may vary slightly but the dough will still be delicious.

Q: What can I use instead of chocolate chips?
A: Try mini M&Ms, chopped dark chocolate, butterscotch chips, or even chopped nuts for added texture.

Tips & Tricks

• Cool the flour thoroughly after heat-treating before adding to the butter or the butter may soften too much and change texture.
• If your dough seems greasy, chill it for 15–20 minutes — it will firm up and be easier to scoop.
• Use mini chocolate chips if you plan to eat the dough by the spoonful — they distribute more evenly in small scoops.
• For extra flavor, toast the flour lightly (in the oven option) for a nuttier note, but don’t overbrown it.

Conclusion

If you want more recipe ideas or variations, check out this classic Edible Cookie Dough Recipe, a different take on Edible Chocolate Chip Cookie Dough – Broken Oven Baking, and another suggestion for the Best Edible Cookie Dough Recipe to compare methods and inspiration: Edible Cookie Dough Recipe, Edible Chocolate Chip Cookie Dough – Broken Oven Baking, Best Edible Cookie Dough Recipe.

Enjoy scooping and sharing this safe, nostalgic treat!

Always add

tag after Directions.