Description
A soft, creamy, and safe-to-eat edible chocolate chip cookie dough made without eggs and with heat-treated flour. Perfect for enjoying by the spoonful or as a sweet topping.
Ingredients
1 cup all-purpose flour (heat-treated)
1/2 cup unsalted butter, softened
1/3 cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons milk (or almond milk)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5–7 minutes to heat-treat. Let it cool completely.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth and fluffy.
- Add the milk and vanilla extract and mix until fully combined.
- Gradually stir in the cooled flour and salt until a soft dough forms.
- Fold in the mini chocolate chips until evenly distributed.
- Enjoy immediately, use as a topping, or chill for a firmer texture.
Notes
Always heat-treat the flour to ensure it is safe to eat.
For a dairy-free version, use plant-based butter and milk alternatives.
If the dough is too dry, add milk 1 teaspoon at a time until desired consistency is reached.
Store in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 2 months and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
