Sometimes we need fast, easy, and to only turn on our oven for the absolute least amount of time. Today it’s more edible cookie dough, and it’s pretty much too easy to NOT do it.
I don’t know how the weather is where you are, but as I’m writing this, I’m coming up on a 98 degree weekend, and then a 40 degree Tuesday, no joke. It’s a confusing couple of days, and we deserve cookie dough. Even if your weather is normal, you deserve this edible chocolate chip cookie dough recipe! Let’s get to it.
How to Make Edible Chocolate Chip Cookie Dough
This recipe is just a variation of the Edible Sugar Cookie Dough I posted a few months back, and it comes together super easily. Surprisingly, the only part of this that needs to be cooked is the flour. I didn’t know this for most of my life, but apparently you shouldn’t eat raw flour- oops.
So we’re just baking flour on a sheet pan for about 10 minutes, and then sifting it. The quick baking time can actually make your flour a bit clumpy, and it needs a good sift after that. No more oven or stove for today though guys, we’re done with that.
Basically you just want to beat everything together, adding the sifted flour and the chopped chocolate last. We’re using a combination of sugar and brown sugar here to really give it the same feel as raw chocolate chip cookie dough.
One note that I think is important in both normal chocolate chip cookie dough as well as this edible kind- you want to go with a chopped bar of chocolate here. I know it’s a little more work, but you’ll be digging into this cold, and it’s a lot more pleasant on the teeth if you have some nice finely chopped chocolate instead of diamond-strength chocolate chips.
And that’s it guys! It’s super simple, but also completely safe to eat raw- overall a great late summer treat. Enjoy!
Edible Chocolate Chip Cookie Dough
Ingredients
- 1 cup flour
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 2 tbs. milk
- 1/4 cup finely chopped dark chocolate
Instructions
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To cook the flour- I recommend doing this in a big batch and storing it for future use. Preheat your oven to 350 degrees, and evenly spread flour over the sheet. Bake for about 10 minutes, cool, and store. I find that this process can make the flour clump up a bit, which means you’ll want to sift before using it.
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In a medium bowl, beat together the butter, sugar, brown sugar, salt, vanilla, and milk until smooth. Sift in the cooked flour (it will likely clump from baking, so sifted is needed here) and beat until smooth. Add a little more flour or milk if you'd like a different consistency. Fold in the chopped chocolate.
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You can enjoy this now at room temperature, or cold, which is my favorite. Store in a container in the fridge- it will stay good for about a week. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Make sure that you chill after its very tasty
So glad you liked it!!
Made your recipe tonight and wow – it really is super easy! Thanks for the recipe.
So glad to hear it!!