One of my favorite treats is cookie dough! I love to bake and love to lick the beaters or the spoon after I mix all of the ingredients up. I’ve been told so many times that it is not healthy but I just can’t help myself. That is, until I found this recipe for edible chocolate chip cookie dough! This is super easy to make and I don’t have to only eat the leftover dough!
There is nothing better than taking a big bite of cookie dough from the bowl while you are waiting on your next batch of cookies to bake. It’s so sweet and chewy, and it gives you a brief moment of bliss. I used to buy cookie dough just to eat it like it was. That is, until I learned that it is dangerous for me to do so. Instead of tossing the best part of my week, I am opting for a new guilty pleasure, edible cookie dough made at home! It has all of the flavor I love, but without the eggs or the *risks associated with eating raw flour. What’s great about this cookie dough is it is even easier to make than actual cookies! None of that: Will this butter make it too flat? How much is too much flour? Aggghhh, I’m out of eggs, stuff! Unh-uh!
All you have to do to get started is bring your butter to room temperature, and cook the flour by itself. I know, it sounds bizarre, but after omitting eggs from the recipe, this is the next step toward cookie dough safety. Preheat your oven to 350° and spread the flour onto baking sheet. Bake flour for five minutes and allow to completely cool before using.
Another method is to microwave the flour. Just spread it out on a microwave safe plate, and cook on high for 2 minutes (stirring every 30 seconds so it doesn’t clump together). Make sure it is completely cool before continuing with my edible cookie dough recipe or you will end up with very melted butter and a soupy resemblance of cookie dough! Tip: If you’re in a hurry, the freezer is your friend!
Once your flour is cool and the butter is soft, you can start mixing! Begin by creaming together the butter, granulated sugar, brown sugar, and vanilla extract. Once your butter and sugars are creamy, add the cooked flour and salt and mix until combined well. Stir in your chocolate chips and you’re done! Chill dough until you’re ready to use it, or eat it right away! I would freeze anything that wasn’t eaten within forty-eight hours, but honestly, it doesn’t usually last that long!
- 2 Cups All Purpose Flour
- 1 Cup Butter (not margarine or shortening)
- 3/4 Cup Granulated Sugar
- 3/4 Cup Brown Sugar
- 1/2 Tsp Vanilla Extract
- 1 Tbsp Milk
- 1/8 Tsp Salt (Optional)
- 2 Cups Chocolate Chips (Mini or Regular)
- Ice Cream Cones or Waffle Bowls (Optional)
- Before you begin, soften butter/bring butter to room temperature.
- Preheat oven to 350°. Spread flour onto baking sheet. Bake flour for five minutes. OR Microwave flour on a microwave safe plate for 2 minutes (stirring every 30 seconds).
- Allow flour to cool completely before using. You can speed this up by setting it inside your freezer!
- Once your flour is cool and the butter is soft, cream together butter, granulated sugar, brown sugar, and vanilla extract. Add the cooked flour and salt, mix until combined well.
- Fold in your chocolate chips.
- Serve immediately in ice cream cones/bowls or chill.
Troubleshooting: “Help! My flour is stuck together! Can I still use it?” This has happened to me and I noticed no difference in flavor or texture because of it. Run cooled flour through a sifter before mixing if you experience clumps after heating.
Medical/Health Disclaimer: I am not a doctor or scientist. I am not providing you with medical advice or a guarantee that the recipe provided here in is “completely safe” to consume. Eating cookie dough of any kind may carry some risks. Consult your doctor if you are concerned about eating this cookie dough.