Description
A safe-to-eat, scoopable edible chocolate chip cookie dough made without raw eggs using heat-treated flour for a creamy, indulgent treat.
Ingredients
Scale
- 1 1/2 cups (195 g) heat-treated all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder (optional)
- 1 cup (227 g) unsalted butter, softened (or 3/4 cup neutral oil)
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons whole milk or heavy cream (optional)
- 1 cup (170 g) mini semisweet chocolate chips
- Optional mix-ins: 1/2 cup chopped toasted pecans or walnuts, 2 tablespoons toffee bits, pinch of espresso powder
Instructions
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes, or microwave until it reaches 160°F (71°C).
- In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy.
- Beat in vanilla extract and add milk or cream gradually until the dough is thick and scoopable.
- In a separate bowl, whisk together heat-treated flour, salt, and baking powder, then add to the butter mixture and mix until just combined.
- Fold in chocolate chips and any desired mix-ins.
- Chill the dough for 30–60 minutes to firm it up, then scoop and roll into bite-sized balls or use as desired.
Notes
Use heat-treated flour to eliminate bacteria risk. Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: edible cookie dough, chocolate chip cookie dough, no bake dessert, safe cookie dough, dessert recipe