Edible Cookie Dough Recipe

a top view of scooped chocolate chip edible cookie dough in a bowl

Course: Dessert

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: people

Calories: 417kcal

Author: Becky Hardin

This edible chocolate chip cookie dough recipe is the answer to all of our prayers. Safe, edible cookie dough that you can make from scratch at home!

Step-by-step photos can be seen below the recipe card.

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Equipment

Kitchen Scale (optional)
Hand Mixer

Ingredients

1½ cups all-purpose flour 180 grams
½ cup granulated sugar 100 grams
½ cup dark brown sugar 107 grams
¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
1 teaspoon kosher salt 3 grams
1 teaspoon pure vanilla extract 4 grams
4 tablespoons whole milk 57 grams
1 cup chocolate chips 170 grams, Ghirardelli milk chocolate recommended

Instructions

In a small bowl, heat the flour in the microwave on HIGH for 30 seconds. Stir and repeat at 15-second intervals until the internal temperature is 160°F (see note). Set the flour aside to completely cool.
1½ cups all-purpose flour
In a large mixing bowl, using a hand mixer, beat the sugars and butter together until combined, about 3 minutes.
½ cup granulated sugar, ½ cup dark brown sugar, ¾ cup unsalted butter
Add the salt, vanilla, and milk and mix until incorporated.
1 teaspoon kosher salt, 1 teaspoon pure vanilla extract, 4 tablespoons whole milk
Add the cooled flour and mix just until the flour is incorporated.
1 cup chocolate chips
Gently stir in the chocolate chips.
(Optional) Roll the dough into 1-inch balls for an easy on-the-go snack.

Video

Notes

Yield: This recipe makes 2 cups of cookie dough. A serving is ¼ cup.

Note: If you don't have a microwave, you can bake the flour on a baking sheet in a 350°F oven for 10 minutes, or until 160°F.
You can use any kind of chocolate chips you like!

Storage: Store edible chocolate chip cookie dough in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition