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Scoops of edible chocolate chip cookie dough in a bowl with mini chocolate chips

Edible Chocolate Chip Cookie Dough

An egg-free, heat-treated-flour cookie dough you can safely eat with a spoon, loaded with mini chocolate chips
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Prep Time 10 minutes
Cook Time 2 minutes
Servings: 6 Servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour heat-treated
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips

Equipment

  • Microwave-safe plate (for heat-treating the flour)
  • Food thermometer
  • Large mixing bowl

Method
 

  1. Microwave the flour in 30-second bursts, stirring between each, until it reaches 165°F.
  2. Tip: Never skip this step; raw flour can carry bacteria.
  3. Cool the flour completely and sift out lumps.
  4. Beat the butter and both sugars until creamy.
  5. Mix in the vanilla and salt.
  6. Add the flour and 2 tablespoons milk and mix until a dough forms.
  7. Fold in the chocolate chips and serve, or chill 20 minutes for a firmer texture.

Notes

Not intended for baking into cookies.
Keeps up to 5 days in the fridge.