Edible Chocolate Cookie Dough

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 10/22/21
Tested by Tara Omidvar
Edible Chocolate Cookie Dough

The Spruce Eats / Kristina Vanni

Prep: 5 mins
Cook: 0 mins
Heat Treat Flour: 10 mins
Total: 15 mins
Servings: 6 to 8 servings
Yield: 26 balls

Edible cookie dough is great because it is that satisfying treat that reminds us of childhood, but it is made safely, so we can feel comfortable enjoying it by the spoonful. There are a few differences between regular cookie dough and edible cookie dough. First of all, eggs and leavening are not included in recipes for edible cookie dough. Of course raw eggs are omitted for safety and leavening is not necessary since the dough won't be baked. In addition, what makes it edible is that the flour used in edible cookie dough is heat treated in advance to eliminate any safety concerns about consuming raw flour.

If you want to get a head start on making edible cookie dough, you can heat treat the flour in advance, allow it to cool, and keep it on hand anytime the craving strikes. You can heat treat the flour easily in the oven. Simply spread the flour onto a rimmed baking sheet and bake for 10 minutes at 350 F. The flour will be safe to eat when the temperature registers 165 F on an instant-read thermometer. 

Once the flour is ready you mix it with butter, sugar, milk, salt, and any of your favorite flavors or mix-in's to create the perfect cookie dough. It's easy to tweak this quick and easy recipe to suit your particular palate. Both kids and adults alike will love it.

"If you're into eating raw cookie dough (like me), this is an amazing and safe recipe. It has great cocoa flavor and the right amount of chocolate chips. If you refrigerate leftover cookie dough, I would recommend bringing it to room temperature before serving as the dough can get quite hard in the fridge." —Tara Omidvar

Edible Chocolate Cookie Dough Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup all-purpose flour

  • 3/4 cup granulated sugar

  • 1/2 cup unsalted butter, at room temperature

  • 1/4 cup unsweetened cocoa powder

  • 1/4 teaspoon salt

  • 1 1/2 tablespoons milk, more if needed

  • 1/2 teaspoon vanilla extract

  • 1/3 cup mini chocolate chips

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

    Edible Chocolate Cookie Dough

    Kristina Vanni

  2. Spread the flour evenly on a baking sheet and bake for 10 minutes or until the flour reaches a temperature of 165 F when measured with an instant read thermometer. Cool completely before using.

    Edible Chocolate Cookie Dough

    Kristina Vanni

  3. In a large mixing bowl, cream the sugar and butter until light and fluffy. (This can be done by hand or by using a hand mixer or stand mixer.)

    Edible Chocolate Cookie Dough

    Kristina Vanni

  4. Add the cooled, heat-treated flour, cocoa powder, and salt.

    Edible Chocolate Cookie Dough

    Kristina Vanni

  5. Mix in the milk and vanilla extract. If the mixture is too crumbly to roll into balls, stir in more milk, a teaspoon at a time, until the desired consistency.

    Edible Chocolate Cookie Dough

    Kristina Vanni

  6. Fold in the mini chocolate chips.

    Edible Chocolate Cookie Dough

    Kristina Vanni

  7. Simpy enjoy with a spoon or roll into 1-inch balls.

    Edible Chocolate Cookie Dough

    Kristina Vanni

Raw Flour Warning

Consuming raw flour creates a risk of foodborne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30-second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.

Tip

Mini chocolate chips work well for edible cookie dough because they are smaller and can incorporate nicely into every bite. However, standard-sized chips will also work if that is what you have on hand in your pantry.

Recipe Variation

You can decrease the ingredient amounts in this recipe to make a small batch of edible cookie dough.

Halve the ingredients to make edible cookie dough for two. Divide the amounts by 4 if you want to make cookie dough for one.

How to Store

  • Transfer edible cookie dough to an airtight container and store it in the refrigerator. It can be enjoyed right away or refrigerated for up to one week in an airtight container.
  • You can also freeze this cookie dough for up to two months. To defrost, place in the refrigerator overnight to thaw.

What happens if you bake edible cookie dough?

This recipe is formulated specifically for consumption as "raw" cookie dough. Do not attempt to bake this dough as you would a typical cookie dough recipe, since there aren't any eggs for binding or chemical leavening for a properly baked cookie.

How do you keep edible cookie dough soft?

The addition of a small amount of milk gives edible cookie dough a softer consistency. If the cookie dough has been stored in the fridge allow it to warm slightly to room temperature to soften before digging in with a spoon.

Nutrition Facts (per serving)
278 Calories
14g Fat
37g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 278
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 31mg 10%
Sodium 70mg 3%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Total Sugars 23g
Protein 3g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 2mg 10%
Potassium 51mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)