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Edible Chocolate Chip Cookie Dough

A quick, no-bake chocolate chip cookie dough that’s safe to eat raw, featuring a classic flavor with a customizable texture.
Print Recipe
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Heat-treated
  • 1/4 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon salt Omit if using salted butter
Wet Ingredients
  • 1/2 cup butter (salted or unsalted, softened) Must be truly softened for best texture
  • 2-4 tablespoons milk Adjust for desired texture
  • 1/2 teaspoon vanilla extract
Chocolate Chips
  • 1/2 cup chocolate chips Fold in at the end to keep them whole

Method
 

Preparation
  1. Heat-treat the flour by microwaving it in 20-second bursts until it reaches 165°F, then let it cool completely.
  2. In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until fluffy and lighter in color.
  3. Mix in the cooled flour, vanilla extract, and salt (if using unsalted butter), until it appears crumbly.
  4. Gradually add milk 1 tablespoon at a time until the dough is smooth and scoopable.
  5. Gently fold in the chocolate chips by hand.
  6. Serve immediately or chill in the refrigerator for 15-20 minutes for a firmer, scoopable texture.

Notes

Ensure the flour is fully cooled before mixing to avoid greasy dough. For best results, chill the dough briefly for cleaner scoops.