Edible Chocolate Chip Cookie Dough Recipe

Edible Chocolate Chip Cookie Dough

Indulge in this safe-to-eat chocolate chip cookie dough that's egg-free and made with heat-treated flourperfect for devouring straight from the bowl or transforming into irresistible treats. With its rich buttery flavor, fragrant vanilla, and crunchy sugar bits, it's a crowd-pleaser that'll have you skipping the oven and grabbing spoons instead![1][3]

Level: Easy
Yield: about 1 cup
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 234, Total Fat 8 g, Saturated Fat 5 g, Carbohydrates 38 g, Dietary Fiber 1 g, Sugar 26 g, Protein 2 g, Cholesterol 17 mg, Sodium 125 mg
Total: 10 min
Active: 10 min

How to Make Cookie Dough Like A Pro

Whip up pro-level edible cookie dough at home with these simple Recipe Iseasy Kitchen tips that ensure safety and perfection every time.

Heat-treat the flour first: Microwave raw flour until it reaches 180F to kill harmful bacteriayour quick safeguard against foodborne illness.[1][2][6]
Use whole-fat plain yogurt: It brings creamy richness and binds the dough like eggs in traditional cookies.
Let butter reach room temperature: Room-temp butter blends smoothly with sugar for a clump-free, velvety texture.
Experiment with chocolate: Semisweet mini chips melt perfectly into the dough, but mix in dark, white, or your favorites for fun twists.

Ingredients

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons plain yogurt
1/2 teaspoon alcohol-free vanilla extract
1/3 cup semisweet mini chocolate chips

Instructions

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen on while mixing up this addictive treat.

Microwave the flour in a small microwave-safe bowl for 1 minute. Stir well, then microwave another minute or until it hits 180F. Sift into a medium bowl and whisk in baking soda and salt.
Beat brown sugar, granulated sugar, butter, yogurt, and vanilla with an electric mixer on medium-high until smooth, about 2 minutes. Add flour mixture and mix on low until combined (use hands if needed). Fold in chocolate chips with a spatula.
Store in an airtight container in the fridge for up to 5 daysor dig in immediately!

This heat-treated, eggless dough is bakeable too: Roll into tablespoon balls, bake on parchment at 350F for 10 minutes until golden.[1][3]

What to Do with This Cookie Dough

Satisfy your cravings beyond snacking: Stir into ice cream, blend into milkshakes, roll into chocolate-dipped truffles, or bake into cookies. Endless fun awaits![1]