|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||5%|
|Total Sugars 23g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Edible cookie dough is great because it is that satisfying treat that reminds us of childhood, but it is made safely, so we can feel comfortable enjoying it by the spoonful. There are a few differences between regular cookie dough and edible cookie dough. First of all, eggs and leavening are not included in recipes for edible cookie dough. Of course raw eggs are omitted for safety and leavening is not necessary since the dough won't be baked. In addition, what makes it edible is that the flour used in edible cookie dough is heat treated in advance to eliminate any safety concerns about consuming raw flour.
If you want to get a head start on making edible cookie dough, you can heat treat the flour in advance, allow it to cool, and keep it on hand anytime the craving strikes. You can heat treat the flour easily in the oven. Simply spread the flour onto a rimmed baking sheet and bake for 10 minutes at 350 F. The flour will be safe to eat when the temperature registers 165 F on an instant-read thermometer.
Once the flour is ready you mix it with butter, sugar, milk, salt, and any of your favorite flavors or mix-in's to create the perfect cookie dough. It's easy to tweak this quick and easy recipe to suit your particular palate. Both kids and adults alike will love it.
"If you're into eating raw cookie dough (like me), this is an amazing and safe recipe. It has great cocoa flavor and the right amount of chocolate chips. If you refrigerate leftover cookie dough, I would recommend bringing it to room temperature before serving as the dough can get quite hard in the fridge." —Tara Omidvar
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 tablespoons milk, more if needed
1/2 teaspoon vanilla extract
1/3 cup mini chocolate chips
Gather the ingredients. Preheat oven to 350 F.
Spread the flour evenly on a baking sheet and bake for 10 minutes or until the flour reaches a temperature of 165 F when measured with an instant read thermometer. Cool completely before using.
In a large mixing bowl, cream the sugar and butter until light and fluffy. (This can be done by hand or by using a hand mixer or stand mixer.)
Add the cooled, heat-treated flour, cocoa powder, and salt.
Mix in the milk and vanilla extract. If the mixture is too crumbly to roll into balls, stir in more milk, a teaspoon at a time, until the desired consistency.
Fold in the mini chocolate chips.
Simpy enjoy with a spoon or roll into 1-inch balls.
Raw Flour Warning
Consuming raw flour creates a risk of foodborne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30-second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.
Mini chocolate chips work well for edible cookie dough because they are smaller and can incorporate nicely into every bite. However, standard-sized chips will also work if that is what you have on hand in your pantry.
You can decrease the ingredient amounts in this recipe to make a small batch of edible cookie dough.
Halve the ingredients to make edible cookie dough for two. Divide the amounts by 4 if you want to make cookie dough for one.
How to Store
- Transfer edible cookie dough to an airtight container and store it in the refrigerator. It can be enjoyed right away or refrigerated for up to one week in an airtight container.
- You can also freeze this cookie dough for up to two months. To defrost, place in the refrigerator overnight to thaw.
What happens if you bake edible cookie dough?
This recipe is formulated specifically for consumption as "raw" cookie dough. Do not attempt to bake this dough as you would a typical cookie dough recipe, since there aren't any eggs for binding or chemical leavening for a properly baked cookie.
How do you keep edible cookie dough soft?
The addition of a small amount of milk gives edible cookie dough a softer consistency. If the cookie dough has been stored in the fridge allow it to warm slightly to room temperature to soften before digging in with a spoon.