Edible Chocolate Chip Cookie Dough For Two

Scoops of edible chocolate chip cookie dough in a small whilte bowl with a pink napkin.

5 from 1 review

Edible Chocolate Chip Cookie Dough For Two

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.

Prep Time15

Total Time15

Course: Dessert, Snack

Cuisine: American

Servings: Cup (approx.)

Calories: 218kcal

Author: Erin Cernich

Equipment

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

Instructions

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.
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.

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.

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.

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