Edible Chocolate Chip Cookie Dough

Edible Cookie Dough

Soft edible chocolate chip cookie dough that’s made without eggs so it’s safe to eat straight out of the bowl.

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Edible Cookie Dough

Raise your hand if your favorite part about making cookies is eating snitches of the dough? Yeah, me too. Back in the day, a friend of mine and I would team make a batch of cookie dough during a commercial break (we could whip up a batch in 4 minutes) so that we didn’t miss any parts of our show. This cookie dough whips up about that fast plus you don’t have to worry about little details like salmonella and e.coli. Yay!

What’s the difference between edible cookie dough and regular cookie dough?

Technically all cookie dough is edible. But what I mean about edible cookie dough is cookie dough not intended to be baked. This edible cookie dough is made without eggs, leavening agents, and we cook the flour a little bit to eliminate any bacteria hiding in there.

Is edible chocolate chip cookie dough safe?

It is! We’ve removed the risky portions of traditional cookie dough. We’re eliminating the egg, which when eaten raw can be a risk for salmonella and we are cooking the flour a bit to remove the risk for e.coli. We eliminate the leavening agents simply because we don’t need them and they can add a bitter or metallic taste to our dough that we don’t want.

edible cookie dough

How do you kill the bacteria in flour?

We want to raise the temperature of the flour to 160 degrees Fahrenheit to be sure we kill any e. coli. There are 2 easy ways to do this.

Microwave: put your 2 cups of flour in a bowl and microwave on high for 2 minutes. Pause in the middle and stir so it doesn’t burn.

Oven: heat oven to 350 degrees Fahrenheit. Spread flour onto a rimmed baking sheet and bake for about 5 minutes.

Allow your flour to cool before tossing it into your dough. The hot flour will melt the butter and sugar a bit and change the consistency. Plus who wants to eat warm cookie dough…?

Can I freeze it?

Yep! Simply divide the dough into desired portions and place in a freezer safe container. To really avoid freezer burn, wrap dough tightly in plastic wrap and then place into your freezer safe container. It should stay good in the freezer for up to 3 months. To thaw, allow to sit at room temperature for a couple hours and then enjoy!

Can I use edible cookie dough in ice cream?

Heck yes! It would be delicious divided up into little balls and mixed in with your favorite vanilla ice cream. Or if you’re feeling ambitious, make your own ice cream and add bits of the cookie dough in during the last few minutes of mixing in your ice cream maker.

spoon of edible cookie dough

What happens when you bake edible cookie dough?

Your cookies would pretty much just melt flat and run together. Eggs act as a binder and create structure within your cookie. They help trap air which gives lift to your cookie. Leavening agents like baking soda and baking powder give lift to your cookie by creating air bubbles so it’s not super flat. Without these two powerhouse items, your cookies would just be a big flat puddle of sugar, flour, and butter. If you want to bake your cookies, use this chocolate chip cookie recipe instead.

Ways to customize your edible cookie dough:

  • Add in a handful of chopped up Oreos
  • Use white chocolate chips or full sized chocolate chips instead
  • Chop up some Reese’s and fold in the dough
  • Leave the “mix-ins” out completely and just have a sugar cookie dough
  • Fold in some chopped nuts

Really, the options are endless. Just make sure you swap out equal amounts of the mix ins. (If you want to use 1/2 cup chopped nuts, remove 1/2 cup of the mini chocolate chips).

Edible Cookie Dough

Course Dessert
Cuisine American
Prep Time 15 minutes
Servings 1 quart
Author Heather

Equipment

  • Mixer

Ingredients

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 1 cup mini chocolate chips

Instructions

  • Take flour and put into microwave safe bowl. Microwave for 1 minute. Stir. Microwave for 1 more minute to kill any bacteria. Allow to cool.
  • If using a stand mixer, fit with paddle attachment.
  • Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  • Add in vanilla and milk. Beat to combine.
  • Mix in flour until just combined.
  • Fold in mini chocolate chips.
  • Enjoy!

Did you make this recipe? Tag me @bakincareofbusiness on Instagram so I can see what you made!

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Happy Baking!

Sources:

The Kitchn

CDC

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