Edible Chocolate Chip Cookie Dough For Two

This small batch edible chocolate chip cookie dough is a nod to a childhood favorite, but totally safe to eat raw. Made with brown sugar, butter, and vanilla, it skips the eggs and uses heat-treated flour, so you can eat it straight from the bowl. Ready in about 15 minutes, the scaled-down batch makes about a cup, enough to share for two or keep to yourself if you’re not in the sharing mood.

Edible Cookie Dough Nostalgia, In a Small Batch

I’m not afraid to admit that I ate raw cookie dough from the tube back in the day. We used to call it our after-school snack and would carry around that tube like a brick of cheese. And none the wiser that we shouldn’t be eating it because of the eggs and raw flour. But then again, we used to ride in the backseat without a seatbelt.

With this recipe, you can have that nostalgia without the gamble. My edible cookie dough is safe to eat raw because it’s made with flour that has been heated to get rid of any bacteria, and there are no eggs.

All of the ingredients that make cookie dough so irresistible are still there: brown sugar, butter, vanilla, and of course, chocolate chips. The same base I use to make my gluten free edible cookie dough, but made with almond flour (no heat-treating required).

This is a true small batch recipe that I tested to make sure the ratios satisfy cookie dough expectations. There’s enough to share with your bestie, or enjoy all by yourself, without a bunch of leftovers to figure out.

And while nothing can replace those carefree days of our youth, at least we can wrap this cookie dough up into a log in cellophane and relive those memories.

Heat The Flour First

Before you start mixing the cookie dough ingredients, you need to heat-treat the flour until it reaches at least 160F degrees. This will remove any bacteria that can be present, and most bags of flour print this caution.

Make The Edible Cookie Dough

After you have heated the flour, let it cool so it doesn’t melt the butter. Then add the butter, sugars, vanilla, and salt to a mixing bowl.

Use a hand mixer to cream the mixture — it’ll come together faster and lighter than doing it by hand. And this is where it may differ from a traditional chocolate chip cookie recipe: I mix for longer than normal so the sugar has an opportunity to dissolve a little in the creamy butter.

Add the cooled flour to the bowl and mix it to incorporate. The dough will be crumbly, and that’s ok. That’s what the milk is for. Depending on your desired consistency, you may use more or less than I suggest. But at least try to get 2 teaspoons in there to make the dough come together.

From here, switch to a wooden spoon. It will be thick like a normal cookie dough, and the spoon is more efficient for mixing the chocolate chips.

Give the dough a few big stirs to get all the chips incorporated. A few will naturally want to fall out of the dough, which is fine. Just tuck them back in with your fingers, and your cookie dough is ready.

Erin’s Cookie Dough Tips

• Don’t bake it. Without eggs or leavening agents (baking powder or baking soda), this dough won’t turn into actual cookies in the oven. It’s developed to be eaten raw, not baked.
• The sugar texture is expected, just like store-bought cookie dough. Since the dough isn’t baked, the sugar doesn’t get the chance to fully melt and smooth out the way it does in a baked cookie. Refrigerating the dough helps soften that texture some, but there’s no fully avoiding it — that’s just what raw cookie dough is.
• Keep the butter at room temperature, not melted. Melted butter will yield an oily dough. Even if refrigerated, it’s possible to still feel greasy.
• Make it your own. Swap in mini chocolate chips, a different chip flavor, or a handful of sprinkles if you’re making it for a celebration.

Edible Chocolate Chip Cookie Dough For Two

5 from 1 review

Safe-to-eat chocolate chip cookie dough made withheat-treated flour and no eggs, so you can eat it raw, straight from the bowl. Brown sugar, butter, and vanilla give the cookie dough all the familiar flavors, and after 15 minutes of prep, you'll have enough to share or keep all to yourself.

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by Erin Cernich

Yield1 Cup (approx.)

Prep15 minutes minutes

Total Time15 minutes minutes

Equipment

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  Quarter Size Baking Sheet
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  Digital Thermometer
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  Small Mixing Bowl
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  Hand Mixer

Ingredients

• ▢ 6 tablespoons all-purpose flour (heated-treated to 160F)
• ▢ 1 ½ tablespoons granulated sugar
• ▢ 2 ½ tablespoons light brown sugar
• ▢ 3 tablespoons unsalted butter, room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ 1 pinch salt
• ▢ 2 to 3 teaspoons milk, any kind
• ▢ 3 tablespoons semi-sweet chocolate chips

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Instructions

 

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  Heat-treat the flour – There are a couple of ways to heat the flour until it reaches 160F degrees to eliminate any bacteria. You will need a thermometer to read the temperature of the flour. 1. In the oven – Heat the oven to 350F degrees and line a small baking sheet with parchment. Sprinkle the flour into a thin layer and bake for 7 to 8 minutes, or until the temperature of the flour reaches 160F degrees. 2. In the microwave – Place the flour into a small bowl and microwave in 15 second increments, stirring after each, until the temperature of the flour reaches 160F degrees. For either method, the flour needs to cool before using. I recommend spreading the heated flour onto a piece of parchment to cool.
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  In a small mixing bowl, add the sugars, butter, vanilla, and salt. Using a hand mixer (or wooden spoon), mix on medium speed until the mix is light and creamy, about 2 minutes.
  1 ½ tablespoons granulated sugar, 2 ½ tablespoons light brown sugar, 3 tablespoons unsalted butter, room temperature, 1/2 teaspoon vanilla extract, 1 pinch salt
I like to cream the butter and sugar a little longer than you would for normal cookie dough. This way, the sugars dissolve a little more in the butter.
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  Sprinkle the cooled flour over the top of the wet ingredients and mix until a dough starts to form. Add the milk, a splash at a time, and mix until the dough is no longer crumbly and a thick, smooth dough starts to form.
  6 tablespoons all-purpose flour, 2 to 3 teaspoons milk, any kind
The milk helps make the dough creamy and not so crumbly. Feel free to add more or less to suit your preferred consistency.
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  Add the chocolate chips and mix the dough by hand to incorporate. The cookie dough is ready immediately, or you can cover it and refrigerate it to enjoy cold. If refrigerating, the sugar's texture will soften as all the ingredients hydrate.
  3 tablespoons semi-sweet chocolate chips

Notes

• Serving Size – This is a small batch recipe that can be doubled.
• Sugar Texture – Because the cookie dough isn’t baked, you will taste the sugar’s texture. Creaming the butter and sugar a little longer will reduce the grainy texture slightly. I do not recommend melting the butter and sugars — this will result in an oily dough.
• Serving Suggestions – You can scoop the dough into little cookie dough balls and use as a topping on ice cream or cakes.
• Don’t Bake It – Because it does not have any eggs or leavening ingredients, it won’t bake into proper cookies. They will likely bake into little puddles.
• Storage – Cover and refrigerate the cookie dough for up to 3 days. Beyond that, and it will start to dry out. It will firm up in the fridge, so I recommend letting it sit at room temperature for a few minutes before serving.
• Freezing – The cookie dough can be frozen for up to 3 months. Either portion into small cookie dough balls and place in a freezer bag, or shape the dough into a disc and wrap in plastic wrap. Thaw in the refrigerator. 

Nutrition Estimates

Calories: 218kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 14mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 267IU | Calcium: 15mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.