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I’ve been making this edible chocolate chip cookie dough recipe on repeat, literally, and it’s near impossible not to sneak bites of it throughout the day from the fridge!
After making Kroll’s Kookies, I knew I had to make a version of that chocolate chip cookie dough into a safe to eat edible cookie dough recipe.
It’s loaded with mini chocolate chips, regular chocolate chips, heat treated flour (more on this below) and the perfect ratio of sugars. Trust me, I tested and tested to get that ratio juuuust right!
The reason an edible chocolate chip cookie dough recipe is preferred over snacking on the raw cookie dough from a batch of chocolate chip cookies you just made is the potential risk of consuming harmful germs that can make you sick.
Flour is considered a raw food, and if eaten without heat treating, E. Coli. is a concern. And if consuming raw eggs, Salmonella is the concern.
I know the extra step of heat treating the flour sounds like a pain, but I promise you it’s EASY PEASY and takes less than 10 minutes.
- No big electric stand mixer required!
- It’s delicious as is, or mixed into vanilla ice cream or a milkshake.
- Comes together in just 15 minutes (or even faster if you have the heat treated flour pre-made!)
- It’s a fun, no bake treat that is loved by all.
- It’s perfectly sweet, safe to eat, and you’ll be eating it by the spoon full!
- All Purpose Flour and Cake Flour: Since this recipe is based off my famous Kroll’s Kookies, I heat treated both flours to create the perfect texture.
- Unsalted butter: softened at room temperature for just 10-15 minutes is perfect. You don’t need it overly soft or melty.
- Dark brown sugar: the dark brown sugar gives the cookie dough a rich flavor and gorgeous color.
- Powdered sugar: In my recipe testing I found using powdered sugar, as opposed to granulated sugar, gave the cookie dough a better consistency and texture. It’s soft and smooth as opposed to grainy.
- Whole milk: A little is necessary to thin the dough out, since we’re not using any eggs a little moisture is needed.
- Vanilla extract: Be sure to use a high quality vanilla. You could also use a combination of vanilla and almond extract if preferred!
- Salt: a little salt helps to cut the sweetness in the cookie dough.
- Chocolate: I love using a combination of regular milk chocolate chips and mini chocolate chips. Feel free to use whatever your favorite is.
Step by Step Directions:
- Heat treat the flours. (details on this below)
- Use a hand held mixer to cream together the butter, brown sugar and powdered sugar.
- Add in the milk, vanilla and salt and mix again.
- Gradually add in the heat treated flours.
- Fold in the chocolate chips.
- Enjoy by the spoonful!
Tips and Variations
- Batch cook the flours: Heat treat the flours in bulk so when the craving strikes for homemade edible cookie dough you can skip that step and get right to it.
- Add in sprinkles, cake batter extract, different candy like Reeses or M&Ms, add a bit of cocoa powder for a brownie cookie dough, add peanut butter, etc.
- Use any chocolate you like!
- Heat treating the flour is very important, please do not skip this step.
You can bake it, but it’s not as yummy as my go to chocolate chip cookie recipe. If you’d like to bake them, just know since they don’t have eggs or baking soda or baking powder, they may come out flat. try 350°F for 8-10 minutes.
Up to 5 days in the fridge stored properly in an air-tight container or in the freezer for up to 1 month.
My recipe uses whole milk to add some moisture to get the best texture. After you store the cookie dough in the fridge, it will harden so just allow it to come to room temperature again when you’re ready to enjoy it.
Regular cookie dough has eggs and in edible cookie dough, there are no eggs, and the flour is heat treated so the cookie dough is safe to consume without risk of harmful germs.
Preheat the oven to 350°F. Spread the flour onto a baking sheet lined with a silicone baking mat and bake for 7 minutes in the oven or until the flour reaches 160F.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 cup all-purpose flour, heat treated
- 3/4 cup cake flour, heat treated
- 8 Tbsp. unsalted butter, softened at room temperature
- 3/4 cup dark brown sugar, packed
- 1/2 cup powdered sugar
- 3 Tbsp. whole milk
- 2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1/2 cup mini chocolate chips
- 1/2 cup milk chocolate chips (or semi sweet)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Heat treat the flours (DO NOT skip this step): Preheat the oven to 350°F. Spread both flours onto a baking sheet lined with a silicone baking mat and bake for 7 minutes in the oven or until the flour reaches 160F then let it cool.
- In a medium sized mixing bowl, use a hand held mixer to cream together the butter, brown sugar and powdered sugar until creamy and smooth.
- Add in the milk, vanilla and salt and mix again.
- Gradually add in the heat treated flours until combined.
- Fold in the chocolate chips with a silicone spatula until fully incorporated.
- Enjoy immediately with a spoon directly into your mouth! 🙂
- Storage: Store for up to 5 days in the fridge in an airtight container or freeze up to a month.
- Leftovers: once the dough has been in the fridge, it will harden. Allow it to come to room temperature again to soften and enjoy as desired.