I created an Edible Chocolate Chip Cookie Dough that’s completely egg free and safe to eat, using pantry-friendly swaps and a simple technique that might surprise you.

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I wanted to make something that tastes exactly like the raw stuff but is totally safe to eat, so I developed an Edible Chocolate Chip Cookie Dough that hits that nostalgia button without the worry. I kept it egg free and I even used unsalted butter softened and little mini semisweet chocolate chips so the texture is spot on, honest.

This Edible Cookie Dough Recipe feels like a secret treat, the kind you sneak a spoonful of at midnight, and yeah I messed up a batch or two before it was perfect but thats part of the fun.

Ingredients

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Unsalted butter: adds rich fat and calories, gives mouthfeel and sweetness, small vitamin A.
Brown sugar: gives moisture, caramel notes and mostly carbs, adds chewiness and sweetness.
All purpose flour (heat treated): provides structure, mostly carbs, little protein, safer to eat raw.
Cornstarch: tenderizes dough, thickens texture, adds a soft crumb, almost no nutrients.
Milk: gives a touch of moisture and creaminess, tiny protein and calcium boost.
Vanilla extract: aromatic sweetness enhancer, no real nutrients but deepens flavor and smells amazing.
Mini chocolate chips: mostly sugar and fat, adds melty chocolate pockets and bittersweet contrast.

Ingredient Quantities

1 cup unsalted butter softened

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 teaspoons vanilla extract

2 tablespoons milk

2 cups all-purpose flour, heat-treated

1 tablespoon cornstarch

1/2 teaspoon fine salt

1 cup mini semisweet chocolate chips

How to Make this

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1. Preheat oven to 350°F and spread the 2 cups all-purpose flour in an even layer on a baking sheet; bake 5 to 7 minutes to heat-treat (goal is about 160°F) then cool completely, you dont want warm flour in the dough.

2. In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a hand or stand mixer.

3. Add 2 teaspoons vanilla extract and 2 tablespoons milk to the butter mixture and mix until combined, scraping the bowl once or twice.

4. Whisk together the cooled heat-treated flour, 1 tablespoon cornstarch and 1/2 teaspoon fine salt in a separate bowl so it’s evenly distributed.

5. Gradually add the dry mix to the wet ingredients and stir on low until a soft cookie dough forms; don’t overwork it, just mix until incorporated.

6. Fold in 1 cup mini semisweet chocolate chips by hand so they are spread evenly, taste a little if you want since there are no eggs, but try not to eat the whole bowl.

7. If the dough is too sticky chill it 15 to 30 minutes in the fridge; if it seems dry add 1 teaspoon milk at a time until you like the texture.

8. Scoop or roll into balls, or use as a topping for ice cream, and store leftovers in an airtight container in the fridge up to 1 week or freeze up to 3 months.

Equipment Needed

1. Oven (for heat treating the flour and any baking)
2. Rimmed baking sheet (to spread the flour evenly)
3. Instant read thermometer (to check the flour reaches about 160°F)
4. Large mixing bowl
5. Hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
6. Whisk (for the flour, cornstarch and salt)
7. Rubber spatula or bowl scraper (for scraping and folding in chips)
8. Measuring cups and spoons
9. Cookie scoop or tablespoon plus parchment paper and an airtight container for storing leftovers

FAQ

1 cup unsalted butter softened

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 teaspoons vanilla extract

2 tablespoons milk

2 cups all-purpose flour, heat-treated

1 tablespoon cornstarch

1/2 teaspoon fine salt

1 cup mini semisweet chocolate chips

Is this cookie dough really safe to eat raw? Yes, because there are no eggs and the flour must be heat-treated to 160°F first which kills harmful bacteria. Do the heat treatment step every time, unless you used pre-treated flour.

How do I heat-treat the flour? Spread flour on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once, until it reaches 160°F. Or microwave in 30 second bursts, stirring, until it hits 160°F. Let it cool before using.

Can I use salted butter instead of unsalted? You can, but reduce or omit the added salt in the recipe so it doesn’t get too salty.

How long will it keep in the fridge or freezer? Fridge: up to 5 days in an airtight container. Freezer: up to 2 months if scooped and frozen on a tray then bagged.

Can I make this vegan? Yes, swap the butter for a dairy-free stick butter and use a plant milk. Make sure the chocolate chips are dairy-free too.

Can I bake this into cookies? This recipe is meant to be eaten raw but you can bake it. Add an egg or egg replacer if you want a more traditional cookie structure, and bake at 350°F for 8 to 12 minutes depending on size.

Edible Chocolate Chip Cookie Dough Recipe Substitutions and Variations

Unsalted butter: swap 1:1 with solid coconut oil or a vegan stick margarine for a dairy-free version. coconut oil can make the dough a touch softer so chill it a bit before serving.
Light brown sugar: use 3/4 cup coconut sugar, or substitute 2/3 cup granulated sugar plus 2 tablespoons molasses to mimic that caramel flavor.
Milk (2 tablespoons): use any unsweetened plant milk (almond, oat, soy) in the same amount, or use cream for a richer, silkier dough if you like it indulgent.
Heat-treated all-purpose flour (2 cups): swap with oat flour 1:1 for a gluten-free option, or use blanched almond flour (start with 1 3/4 cups and add a little more if the dough is too wet) since nut flour is more absorbent and gives a softer, drier bite.

Pro Tips

– Make sure the heat treated flour is totally cool before it meets the butter. If its even a little warm itll soften the butter and your dough will get greasy and flat, so cool it on the sheet till room temp, dont rush this.

– Get the butter softened just right, not melted. It should give when you press it but still hold some shape. If its too soft the creaming wont trap air and cookies come out dense, if its too cold you wont be able to cream it properly.

– Weigh your flour when you can, or spoon and level the cup instead of scooping. Too much flour makes the dough dry fast. Also toss the chips in a tiny bit of the dry mix before folding if you find they all sink to one side, helps them spread more evenly.

– Chill scooped dough for 15 to 30 minutes if sticky, and freeze extra balls on a sheet then bag them for long term storage. A tiny sprinkle of flaky salt on top before serving really makes the chocolate pop, trust me youll thank me later.

Edible Chocolate Chip Cookie Dough Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created an Edible Chocolate Chip Cookie Dough that's completely egg free and safe to eat, using pantry-friendly swaps and a simple technique that might surprise you.

Servings

servings

Calories

177

kcal

Equipment: 1. Oven (for heat treating the flour and any baking)
2. Rimmed baking sheet (to spread the flour evenly)
3. Instant read thermometer (to check the flour reaches about 160°F)
4. Large mixing bowl
5. Hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
6. Whisk (for the flour, cornstarch and salt)
7. Rubber spatula or bowl scraper (for scraping and folding in chips)
8. Measuring cups and spoons
9. Cookie scoop or tablespoon plus parchment paper and an airtight container for storing leftovers

Ingredients

1 cup unsalted butter softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons milk
2 cups all-purpose flour, heat-treated
1 tablespoon cornstarch
1/2 teaspoon fine salt
1 cup mini semisweet chocolate chips

Directions

Preheat oven to 350°F and spread the 2 cups all-purpose flour in an even layer on a baking sheet; bake 5 to 7 minutes to heat-treat (goal is about 160°F) then cool completely, you dont want warm flour in the dough.
In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes with a hand or stand mixer.
Add 2 teaspoons vanilla extract and 2 tablespoons milk to the butter mixture and mix until combined, scraping the bowl once or twice.
Whisk together the cooled heat-treated flour, 1 tablespoon cornstarch and 1/2 teaspoon fine salt in a separate bowl so it’s evenly distributed.
Gradually add the dry mix to the wet ingredients and stir on low until a soft cookie dough forms; don’t overwork it, just mix until incorporated.
Fold in 1 cup mini semisweet chocolate chips by hand so they are spread evenly, taste a little if you want since there are no eggs, but try not to eat the whole bowl.
If the dough is too sticky chill it 15 to 30 minutes in the fridge; if it seems dry add 1 teaspoon milk at a time until you like the texture.
Scoop or roll into balls, or use as a topping for ice cream, and store leftovers in an airtight container in the fridge up to 1 week or freeze up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.